Rose (Terry) Dancey’s Heavenly Cloud Tea Biscuits

Rose Terry grew up in Lindsay where her parents Annie and A.B. operated a Kent Street store, bakery and confectionary. Rose’s mother baked Christmas cakes, which at that time had to be frozen in the snowbanks, so the business could preserve enough to be ready for the holiday rush. Her family made candy and were well known for their ice cream, sodas, floats and sundaes. Selling groceries, they started importing fresh produce from the United States, extending the seasons when it was available for sale.

At age 6, Rose started selling penny candy at the store. As she grew up, she was elevated to the soda fountain, while her brothers helped with baking and making ice cream. Rose married Stanley Dancey who worked for the railway, and they had to move as the railway required. After stops in Ganonoque, Waubaushene and Campbellcroft, they settled in Burnt River in 1932. She recalled that she had “grown up with a fear of ever having to live on a farm or anywhere north of Lindsay,” but she made the best of her new situation.

One of Rose’s favourite recipes was her Heavenly Cloud Tea Biscuits—the name reflected how much they rose and how fluffy they were. As she raised her children, Audrice (Allen), Blake, Terry and Donna (Logan), these tea biscuits were standard fare for the family. For a special treat, she would melt cheese on top of them. They made a great after school snack and she often took them to events at the United Church.


  • 2 cups flour
  • 1 tablespoon sugar
  • 4 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup raisins
  • ½ cup shortening
  • 2/3 cup milk


  • Mix all other ingredients to make pastry, then add milk.
  • Knead 10 times.
  • Roll out and cut.
  • If biscuits touch, they will be soft. If they separate, they will be hard.
  • Cook 450 degrees for 12 minutes

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