The hubby and I went for supper at my parents this weekend past, Mom made strawberry shortcake for dessert. I’ve always been fond of strawberry shortcake because my family uses tea biscuits instead of those yellow pieces of sponge you get at the grocery store. My joy in seeing tea biscuits lead to my mom pulling out Mamere’s cookbook again – I finally have the tea biscuit recipe so I’m sharing for posterity.

2 cups enriched flour
4 1/2 tsp baking powder
1/2 tsp salt
3 tbsp shortening (butter, lard or shortening)
1 cup milk

Mix and sift dry ingredients, cut in shortening using two knives. Make a hallow in dry ingredients and add liquid slowly. Stir vigorously until dough comes free of the bowl, only 5 to 6 stirs. Do not stir too much or dough becomes tough. Dough should be soft not sticky. Pat dough flat and cut into rounds. Do not overflour work surface. Cook in a hot oven (450F) for 12 to 15 minutes.

Mamere would use an aluminum can to cut her biscuits, I think the can was originally from a can of carnation milk. My mom used one from a larger can of kibblet corn for her biscuits this weekend. I use to make these a lot when I lived with my parents and I’m glad to finally have a copy of the recipe for my own. I love these biscuits.