This post brought to you by Martha White
This scrumptious recipe for Thimble Biscuits is from my friends at Martha White and Smucker's. Thimble biscuits are homemade Southern buttermilk biscuits, that are filled with your favorite flavor of jam. It's a fun way to shake-up this classic house bread of the South.
Thimble Biscuits Recipe
I just can't think Martha White and Smucker's without thinking of biscuits and jam. This simple creation takes so few ingredients to prepare with such a pleasing result they're sure to become a family favorite. Thimble biscuits are homemade biscuits filled with your favorite preserves or jam. Baked to perfection and served hot. It doesn't get any better than that!
Martha White Thimble Biscuits
On my recent visit to Nashville to spend time with the folks at Martha White, Smucker's and White Lily, the team at DVL was excited to let us in on some news. You may know that Martha White has been partnering with the Country Music Association for decades. In fact, we were treated to a private concert by some of the best singer-songwriters in Nashville during our visit. So what's the big news? Martha White had recently renewed their partnership with the CMA and wanted to announce it to the world. We enjoyed these thimble biscuits as a celebration of this decades long partnership that's been renewed.
Thanks or visiting come back soon!
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Disclosure: This is a sponsored post on behalf of Martha White and J.M. Smucker. The opinions and text are all mine. Thank you for being supportive and allowing me to share brands with you that I enjoy!
- no-stick cooking spray
- 2 cups self-rising flour
- ¼ cup solid vegetable shortening
- ¾ cup buttermilk or whole milk
- ¼ cup strawberry jam or preserves or your favorite flavor jam or preserves
- HEAT oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl, adding additional milk 1 tablespoon at a time if necessary.
- KNEAD dough on lightly floured surface just until smooth. Roll out dough to ⅛ to ¼-inch thickness. Cut with 2-inch floured round cutter. Place half of rounds on prepared cookie sheet.
- CUT a small hole with thimble or other small (about ¾ inch) cutter in center of remaining rounds. Stack rounds with holes on top of rounds on cookie sheet. Fill each hole with about ¼ teaspoon preserves.
- BAKE 10 to 12 minutes or until golden brown. Serve warm or cool.