1930s Rock Biscuit Recipe – An Old-Fashioned Tea-Time Treat
These classic "Rocks" are a 1930s-era biscuit, once promoted by the British Ministry of Food for their simplicity and ease during wartime rationing. Though rough in appearance, they are anything but tough—flavored with orange zest and sweet dried fruit, these old-fashioned biscuits have a crumbly, tender texture that pairs beautifully with butter and tea.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup vegetable shortening, lard, or butter (cold and cubed)
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon orange zest
- 2–3 tablespoons whole milk
- 1 cup raisins, currants, golden raisins, or a mix of the three
- Coarse-grained sugar for sprinkling
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Prepare the dough base: In a large bowl, work the shortening into the flour using your fingers until the texture resembles fine breadcrumbs.
- Incorporate the wet ingredients: Stir in the sugar, egg, and orange zest. Gradually add the milk, one tablespoon at a time, mixing until the dough becomes thick and sticky.
- Mix in the dried fruit, ensuring an even distribution throughout the dough.
- Form the biscuits: Drop rough scoops of dough, about 3 tablespoons each, onto the prepared baking sheet.
- Add a finishing touch: Sprinkle each portion with coarse sugar for extra texture and sweetness.
- Bake for 15–18 minutes, or until the biscuits turn a light golden brown.
- Cool slightly before serving. Enjoy warm with butter for a true 1930s-style tea-time experience.
Notes
- If using butter instead of shortening, the biscuits will have a richer flavor.
- Feel free to swap in lemon zest for a citrus variation.
Tried this recipe?Let us know how it was!