New Menu Beaten Biscuits :: The Best Recipes

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Beaten Biscuits

"This is the traditional biscuit of the ham-loving South. In days long past through, those had been made through beating the dough till it blistered (about 15-30 minutes). It turned into then baked, and every biscuit sliced in half to obtain a paper-skinny slice of splendid salt cured ham. Today, you may use the food processor or a biscuit brake (typically not anything more 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 reduce into small portions
1/three cup light cream
2 tablespoons cold water (elective)

Instructions :

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

Preheat the oven to 450 levels F (230 levels C).
Sift flour, salt, baking powder, and sugar collectively. Use a fork to "reduce" the lard into the flour until it looks like coarse meal. Using a status mixer, or a wood spoon, blend the dough as you slowly add the cream. Mix nicely to form the dough into a ball, adding water if wished.
Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough some times to shape it right into a tough rectangle. Fold the dough over, after which beat it out once more. Repeat this manner until the dough becomes white and blisters form at the surface, about 15 minutes.
Roll out the dough to approximately 1/4 inch thick. Cut into 2 inch rounds, and prick the top some times with the tines of a fork. Place on greased baking sheets.
Bake for 15 minutes, or till golden.

Notes :

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