Rowan had a sudden craving for these the other night. I may or may not have eaten them for dinner.
Preheat oven to 400.
4 cups flour
8 teaspoons baking powder
4 Tablespoons sugar
1 teaspoon salt
1 cup shortening
3 cups milk
Mix dry ingredients.
Cut shortening in with a knife/pastry cutter/your hands until the mixture is a coarse meal.
Knead 10-12 times.
Roll out – say 1/2″ thick – then cut into circles with the lip of a cup.
Make as deep and wide a well as you can in the center of each circle with your finger and fill with jam.
Bake 11 minutes.
These are perfect when the jam is still a bit too hot for your tongue, but if you don’t manage to eat them all they’ll keep for a few days in an airtight container. The recipe yields about 36 biscuits. If you’re not feeding five hungry people you may want to cut it in half.