1 1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking soda
Pinch of ground nutmeg
1/4 cup butter or shortening, chilled
1/3 cup buttermilk
Preheat the oven to 425 degrees. In a mixing bowl, combine flour, sugar, baking soda and nutmeg. Cut in the shortening or butter until the mix resembles course crumbs.
Make a well in the center and add the buttermilk. Combine with flour. If the dough is too dry, add buttermilk by the tablespoonful until you have a consistency of dough that you can roll out.
Roll the dough into an eight inch circle on a surface dusted with flour. Cut with a heart-shaped biscuit cutter. Re-roll and cut, until all the dough is used.
Place on parchment-lined cookie sheet that’s been greased with cooking spray. Bake for about 15 minutes, until the cakes are puffy and slightly browned.
Remove to cooling rack and either sprinkle with sugar or allow to cool completely and frost. You can also eat them plain or with jam. They’re slightly sweet and light-a great tea biscuit!