A beaten biscuit is a type of biscuit (a quick bread made with baking powder or soda) that is beaten or worked vigorously with a wooden mallet or rolling pin before baking. This process makes the biscuit more tender and flaky.
SIFT THE FLOUR, SUGAR, SALT AND BAKING POWDER INTO A BOWL.
USING A PASTRYBLENDER, CUT IN BUTTER AND LARD UNTIL MIXTURE RESEMBLES COARSE MEAL.
ADDTHE MILK AND WATER AND STIR UNTIL IT YIELDS A STIFF DOUGH.
KNEAD 20MINUTES, THEN TURN OUT ONTO FLOURED BOARD AND BEAT WITH A MALLOT ORROLLING PIN, TURNING AND FOLDING IN HALF AS YOU BEAT, ABOUT 20 MINUTES.
ROLL OUT THE DOUGH TO 1/4 THICK AND CUT ROUNDS USING A BISCUIT CUTTER.
PRICK THE TOPS OF THE BISCUITS WITH THREE ROWS OF HOLES, USING THE TINESOF A FORK.
ARRANGE THE BISCUITS ON A BAKING SHEET AND PLACE IN A PREHEATED350 DEG F.
OVEN.
BAKE FOR 30 TO 40 MINUTES UNTIL FIRM BUT NOT BROWNED.
SERVE WITH SLICED HAM OR BUTTER AND HONEY.
Ingredients
Directions
SIFT THE FLOUR, SUGAR, SALT AND BAKING POWDER INTO A BOWL.
USING A PASTRYBLENDER, CUT IN BUTTER AND LARD UNTIL MIXTURE RESEMBLES COARSE MEAL.
ADDTHE MILK AND WATER AND STIR UNTIL IT YIELDS A STIFF DOUGH.
KNEAD 20MINUTES, THEN TURN OUT ONTO FLOURED BOARD AND BEAT WITH A MALLOT ORROLLING PIN, TURNING AND FOLDING IN HALF AS YOU BEAT, ABOUT 20 MINUTES.
ROLL OUT THE DOUGH TO 1/4 THICK AND CUT ROUNDS USING A BISCUIT CUTTER.
PRICK THE TOPS OF THE BISCUITS WITH THREE ROWS OF HOLES, USING THE TINESOF A FORK.
ARRANGE THE BISCUITS ON A BAKING SHEET AND PLACE IN A PREHEATED350 DEG F.
OVEN.
BAKE FOR 30 TO 40 MINUTES UNTIL FIRM BUT NOT BROWNED.
SERVE WITH SLICED HAM OR BUTTER AND HONEY.
