“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."” - by Kevin Ryan
Ingredients
Adjust Servings
Original recipe yields 2 dozen
Directions
- 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
Amount Per Serving (24 total)
- Calories
- 67 cal
- 3%
- Fat
- 2.9 g
- 4%
- Carbs
- 8.9 g
- 3%
Based on a 2,000 calorie diet
Share It
Reviews (6)
Rate This Recipe
""Beaten biscuits" were beaten because there was no baking powder or baking soda to be the leavening agent. So, you beat the dough to cause it to blister or rise. Also, water was never in them and it w..." See moreas butter, not lard. I have at least 5 old Kentucky recipe books and the ingredients are identical in each one of them, one going back to 1908! Just find one that has only flour, sugar, butter, salt and enough milk to hold them together. By the way, I make my old Kentucky version every week, with a food processor, and it takes 5 minutes and they turn out flawlessly, at 350 degrees for 30 minutes of baking time. They are softer than Carr's Water biscuits but are not a baking powder biscuit."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
