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Thimble Biscuits

Martha White®Nashville, TN – Good Southern cooks have perfected the art of biscuit making and that talent is not limited to the breakfast table. Simple variations of biscuit dough are used to make dumplings, shortcake, cobbler and other treats.

“Thimble Biscuits are a fun variation for the kids that always make me think of grandmother’s kitchen,” says Martha White® Southern baking expert Linda Carman. “Their name comes from a thimble-sized hole cut in half the dough rounds, which are stacked on whole biscuits, filled with a bit of jam and baked.” What a sweet treat!

Thimble Biscuits
Thimble Biscuits

Thimble Biscuits

2 cups Martha White® Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
3/4 cup milk
1/4 cup Smucker’s® Jam or Jelly, any flavor


1. Heat oven to 450º F. Lightly grease cookie sheet. Place flour in large bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir until soft dough forms and mixture begins to pull away from sides of bowl; adding additional milk 1 tablespoon at a time, if necessary.

2. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/8 to1/4 -inch thickness. Cut with 2-inch floured cutter. Place half of rounds on greased cookie sheet.

3. With thimble or other small (about 3/4-inch) cutter, cut a small hole in center of remaining rounds. Stack round with holes on top of rounds on cookie sheet. Fill each hole with about 1/4 teaspoon jam.

4. Bake at 450º F. for 10 to 12 minutes or until golden brown. Serve warm or cool.

12 biscuits

Crisco and Smucker’s is a registered trademark of The J.M. Smucker Company.


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