Hot tea and baking-powder-biscuits spread with red-raspberry jam
are the perfect antidote to a gray rainy day.
This Windsor teacup was a gift from my best friend's Mum, in Canada.
She had it in her own teacup collection for years but decided to share it with me.
It coordinates so perfectly with the other forget-me-not teacups that I have.
Isn't it pretty? I love it!
Thank you, Mrs. C!
* * *
I guess I should just add the recipe here to show you how easy these are.
It's right out of Betty Crocker's Cookbook, 1978 edition.
Baking Powder Biscuits
1/3 cup shortening
1 and 3/4 cups all purpose flour
2 and 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves sides of bowl and rounds into a ball. Turn dough onto floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with biscuit cutter. Place on ungreased cookie sheet about 1 nich apart for crusty sides, touching for soft sides. Bake in 450 oven until golden brown, about 10 minutes. Immediately remove from cookie sheet.
Makes about 1 dozen.
Notes from me: I start checking to see if they are done at about 8 minutes, depending on the size of cutter I use. I like to serve mine straight out of the oven with butter and jam.
Notes from me: I start checking to see if they are done at about 8 minutes, depending on the size of cutter I use. I like to serve mine straight out of the oven with butter and jam.
