Step 1

Preparation In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.

Step 2

In a stand mixer fitted with the paddle

Step 3

attachment, cream together the butter

Step 4

and sugar on medium speed until light

Step 5

and fluffy, 2 to 3 minutes. Scrape down

Step 6

the sides of the bowl. Add the eggs, one at

Step 7

a time, beating well after each addition.

Step 8

Scrape down the sides of the bowl again,

Step 9

then beat in the buttermilk and vanilla.

Step 10

Gradually add the flour mixture, beating

Step 11

just until smooth and well blended. Divide

Step 12

the dough in half. Flatten each half into a

Step 13

disc. Wrap in plastic and refrigerate until

Step 14

chilled and slightly stiff, at least 1 hour, but

Step 15

overnight ideally.

Step 16

Preheat the oven to 375°F. Line baking

Step 17

sheets with parchment paper.

Step 18

On a lightly floured surface, working

Step 19

with one portion at a time, roll the dough

Step 20

to a ¼-inch thickness. Cut with a floured

Step 21

1½-inch round biscuit cutter. Gather the

Step 22

scraps, reroll, and cut again. Sprinkle

Step 23

lightly with demerara sugar. Transfer the

Step 24

tea cakes to the baking sheets and space

Step 25

them about 1 inch apart.

Step 26

Bake until the tea cakes are lightly

Step 27

browned, 8 to 10 minutes. Cool on the pan

Step 28

for 1 minute, then transfer to a wire rack to

Step 29

cool completely. The tea cakes will keep for

Step 30

about 2 weeks in an airtight container.

Step 31

Reprinted with permission from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, copyright © 2019. Photographs by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, Inc.

Step 32

Buy the full book from Amazon.