Yesterday I received a request from my childhood friend Willie, who asked me for a tea cake recipe. I think he is trying to impress a couple of sisters at the Baptist Church.  He ya go Willie.

Tea cakes are a semi-sweet bread that tastes and looks like a cross between a fluffy cookie and a lil flat biscuit.  

TEA CAKES

2 sticks softened butter, 2 ½  cups sugar, 2 eggs, ½ cup buttermilk, 4 cups self-rising flour, 2 1/2 teaspoons vanilla extract, 1 teaspoon nutmeg. Dust with powdered sugar.

In a bowl, add the butter and sugar and cream until fluffy.  Continue to beat, slowly adding the eggs, buttermilk, vanilla, and nutmeg.  Add the flour, 1 cup at a time.  Shape dough and cover with plastic wrap—refrigerate for at least 1 hour.  Roll out on a lightly floured board; cut with a biscuit cutter 1 to 1 ½ inch thickness, which is about the size of a biscuit.  Bake at 350 degrees for approximately 8 to 10 minutes or until light brown. Remove from oven and dust with powdered sugar.