We were invited to spend a lovely dinner with Adam's cousin's family. A little of mom's cooking was with us last night because I brought along some of mom's mustard relish and pickled beets to Michael and Mary Jane's home last evening.
My mother made me a book of family recipes when I was in university and I had the chance to make her tea biscuits for the first time by myself this weekend. I am happy to share the recipe. (They were not as good as mom's but I think I kneaded the dough a bit too much. Next time I make her biscuits, I will strictly stick to her specific kneading directions).
Before starting the recipe, grease a 9x9 pan.
2 cups flour
3 tsp baking powder
1/2 tsp salt
2 tbsp white sugar
5 tbsp vegetable shortening
2/3 cup milk
In a large bowl, mix flour, baking powder, salt and sugar .
Cut shortening with a pastry blender until mixture resembles small peas.
Make a well in center of the flour mixture.
In a separate bowl, combine milk and egg. Slowly add this to the center of the well in dry ingredients.
Mix altogether until moistened (don't over mix - dough will be sticky).
Place on a floured surface and knead 8 times.
Roll dough until 3/4 inch thick.
Cut with a round cutter dipped in flour.
Place on greased pan.
Bake at 350 degrees for 12-15 mins (until golden brown).
Cool and enjoy with a pat of butter.