Beaten Biscuits The Best Recipes

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Beaten Biscuits

"This is the conventional biscuit of the ham-loving South. In days gone through, these had been made by way of beating the dough until it blistered (approximately 15-30 minutes). It was then baked, and each biscuit sliced in half to get hold of a paper-thin slice of high-quality salt cured ham. Today, you can use the food processor or a biscuit brake (typically nothing greater than a converted washing wringer) to make the dough "snap.""

Ingredients :

2 cups all-cause flour
1/four teaspoon salt
1/four teaspoon baking powder
1 half tablespoons white sugar
1/4 cup lard, chilled and cut into small portions
1/3 cup light cream
2 tablespoons bloodless water (optional)

Instructions :

Prep : 25M	Cook : 24M	Ready in : 40M

Preheat the oven to 450 degrees F (230 ranges C).
Sift flour, salt, baking powder, and sugar together. Use a fork to "reduce" the lard into the flour till it looks as if coarse meal. Using a standing mixer, or a wood spoon, mix the dough as you slowly add the cream. Mix nicely to shape the dough into a ball, adding water if wanted.
Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough some times to form it into a tough rectangle. Fold the dough over, and then beat it out again. Repeat this procedure until the dough becomes white and blisters form on the floor, approximately 15 mins.
Roll out the dough to approximately 1/four inch thick. Cut into 2 inch rounds, and prick the pinnacle some instances with the tines of a fork. Place on greased baking sheets.
Bake for 15 minutes, or until golden.

Notes :

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