BEATEN BISCUITS RECIPES
BEATEN BISCUITS RECIPE | ALLRECIPES
This is the traditional biscuit of the ham-loving South. In days gone by, these were made by beating the dough until it blistered (about 15-30 minutes). It was then baked, and each biscuit sliced in half to receive a paper-thin slice of incredible salt cured ham. Today, you could use the food processor or a biscuit brake (usually nothing more than a converted washing wringer) to make the dough "snap."
Provided by Kevin Ryan
Categories Bread Quick Bread Recipes Biscuits
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed.
- Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.
- Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets.
- Bake for 15 minutes, or until golden.
Nutrition Facts : Calories 66.7 calories, CarbohydrateContent 8.9 g, CholesterolContent 4.2 mg, FatContent 2.9 g, FiberContent 0.3 g, ProteinContent 1.2 g, SaturatedFatContent 1.3 g, SodiumContent 30.9 mg, SugarContent 0.8 g
BEATEN BISCUITS RECIPE - FOOD.COM
First of all, these are NOT traditional biscuits; they're more like a puffy cracker. The traditional way to beat biscuits was on a tree stump using a hatchet or flat iron. Older homemakers sometimes still have the wooden blocks called "biscuit blocks" used to beat the biscuits. Nowadays, a food processor makes quick work of the dough. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 18 biscuits
Number Of Ingredients 5
Steps:
- Sift dry ingredients together, blend in shortening and just enough milk to make a very stiff dough.
- Knead on a floured board until dough becomes soft and pliable.
- Run dough through a meat grinder or a food processor using a coarse knife or beat steadily with a wooden potato masher for 30 minutes, or until dough blisters, keeping edges turned into the center.
- Roll to 1/2" thickness, cut with a biscuit cutter, prick with a fork and bake at 350F for 30 minutes or until golden-ivory in color.
Nutrition Facts : Calories 111, FatContent 3.9, SaturatedFatContent 2.3, CholesterolContent 10, SodiumContent 98.3, CarbohydrateContent 16.4, FiberContent 0.6, SugarContent 0.2, ProteinContent 2.4
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