Beaten Biscuits
By: Barnaby Dorfman
Published: Wednesday, December 9, 2009 - 11:53pm

Ingredients




2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons white sugar
1/4 cup lard, chilled and cut into small pieces
 cup light cream
2 tablespoons cold water

Preparation

1 Preheat oven to 400F. Grease baking sheet; set aside. In a large bowl, combine flour and salt, tossing with a fork to blend. Add lard and work fat into flour mixture with your fingertips until mixture resembles coarse meal. Make a well in center of mixture and add cream and water; stir to combine well. 2 Turn out onto a lightly floured work surface and knead 3 or 4 times until dough holds together. Pat out dough about 1 inch thick and begin to beat it, using a wooden mallet or other implement, with a gentle, rhythmic motion. When entire surface has been well beaten, fold dough in half and repeat the process. Continue to beat and fold until dough is well blistered (20 to 30 minutes). 3 Roll out dough 1/2 inch thick and cut into rounds with a floured 2-inch biscuit cutter. Reroll scraps and cut until all the dough has been used. 4 Prick top of each biscuit 3 times with a fork. Place biscuits on greased baking sheet; bake in preheated oven until golden brown for 20 to 25 minutes.

About


Beaten biscuits are a tradition in the Southern part of the United States. The method of pounding create layers and introduces air allowing from a flaky and light biscuit without the use of a leavening agent such as baking powder.