Beaten Biscuits Recipes
BEATEN BISCUITS
Small and firm, these are really more like soda crackers than flaky doughy biscuits. They are great with Baked Country Ham.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Line two baking sheets with the dull side of aluminum foil facing up. Set aside. In the bowl of a food processor, pulse to combine flour and salt. Add butter and shortening, and pulse until the mixture resembles fine meal. With the machine running, pour in milk and ice water through the feed tube. Mix until most of the dough has formed a ball, then continue to process for 2 minutes.
- Heat oven to 300 degrees, with a rack in the center. Transfer the dough to a lightly floured surface. The dough will appear wet and slick. Sprinkle top of dough lightly with flour. Use a rolling pin to beat across the top of the dough, beating in the flour, until the dough is about 10 inches long and 1/2 inch thick in size. Fold up the dough loosely into thirds, sprinkle again with flour, and beat flour in. Stretch out the dough again until it is about 1/4 inch thick. Sprinkle the dough again with flour, and repeat process for about 10 minutes. The dough will become very smooth, and little bubbles will form in it. As the dough is beaten with the flour and folded, very thin layers form in the dough.
- When the dough is smooth and satiny, roll out until about 3/8 inch thick. Cut out biscuit rounds with a 1 1/2-inch biscuit cutter. Transfer the rounds to prepared baking sheets, placing them about 1 inch apart. Prick each round twice with the tines of a small fork, poking fork all the way down through the dough to the baking sheet.
- One sheet at a time, bake the biscuits 15 minutes; reduce heat to 200 degrees. Continue to bake until biscuits are golden brown on the bottom but not colored on the top; biscuits will dry out in center as well. Watch carefully, this can take anywhere from 15 to 30 minutes more. The biscuits actually turn a very slight white-pink color when done; they should not be golden or brown on top at all. Continue to sprinkle any remaining dough with flour, and beat and bake any scraps of dough until all the dough has been used. Biscuits freeze well in an airtight container, up to 1 month.
BEATEN BISCUITS
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
Time 40m
Yield 24
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, Carbohydrate 8.9 g, Cholesterol 4.2 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 30.9 mg, Sugar 0.8 g
BEATEN BISCUITS
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
Provided by Molly53
Categories Quick Breads
Time 1h
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, Fat 3.9, SaturatedFat 2.3, Cholesterol 10, Sodium 98.3, Carbohydrate 16.4, Fiber 0.6, Sugar 0.2, Protein 2.4
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