My family is arriving tonight from points east and south for another Christmas celebration tomorrow. No one is exactly sure when they will arrive so I have a beef stew slowly cooking on the back of the stove and plan to serve it with Mrs. E. Hollinger’s Tea Biscuits. Although there are a number of biscuit recipes in the 1906 Berlin Cook Book, this is one I’ve not tried yet.
I measured the flour and then blended the three tablespoons of butter and three tablespoons of lard together. I rubbed in the fats into the flour. I added the salt and baking powder and started adding milk. I used over a cup of regular 1% milk. Once the dough was mixed and turned it into biscuits. I simply made balls and flattened them on a greased cookie sheet. The biscuits baked for 12 minutes at 350 degrees F.
Mrs. E. Hollinger has lots of recipes in the cook book and some would have been useful at the hotel Mary and her husband Ed. ran in Waterloo. I think it explains the larger size of this recipe compared to some of the others in the cook book.
We enjoyed the biscuits with the stew. This is a very traditional style of tea biscuits. We have conflicting views on the biscuits as some said they were light while others thought they were dense. Everyone liked them and I even heard “they are delicious” especially with butter. They didn’t break up when dropped in the stew which is apparently a good thing.
Mrs. E. Hollinger
4 cups sifted flour, 3 tablespoons of butter, lard mixed and rubbed into flour, 3 teaspoons baking powder, a pinch of salt. Enough sweet milk to make a soft dough.