How To make Beaten Biscuits
6 cups All-purpose flour
1 1/2 teaspoons Salt
1 tablespoon Sugar
1 teaspoon Baking powder
1 cup Shortening
1 cup Milk
Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie Dupree's "New Southern Cooking"
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Recipe - Beaten Biscuits
INGREDIENTS:
-2 cups all-purpose flour
●1/4 teaspoon salt
●1/4 teaspoon baking powder
●1 1/2 tablespoons white sugar
●1/4 cup lard, chilled and cut into small pieces
●1/3 cup light cream
●2 tablespoons cold water
What Were American Biscuits Like Before Baking Powder Or Baking Soda?
What Were American Biscuits Like Before Baking Powder Or Baking Soda - Glen And Friends Old Cookbook Show
Today we look at the early culinary history of the iconic American Biscuit and compare a few community cookbook recipes.
Now for the Dogmatic hairsplitters... Yes, before Baking Soda and Baking Powder were commercially made and brought to market in the 1840s / 1850s, there were chemical leavening agents available. However they were difficult to make, mostly had to be made at home by the cook, and could go terribly wrong if the ratios were incorrect.
It is extremely rare to see any chemical leavening agents to be called for in any of the cookbooks in my collection published before the 1840s. Home Cooks just didn't use them.
As for Swan's Down Flour being the only flour to use - it didn't come to market until 1894 and had very limited distribution until 1904.
Kentucky Biscuit Recipe
One quart of flour, half a cup of butter, a pinch of salt: make a stiff dough with milk: knead it a little, then beat hard with a rolling pin, fifteen or twenty minutes. Roll out and cut into small round biscuits. Prick with a fork and bake in a hot oven.
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Check out our Aviation and Flying Channel:
Grandma's Beaten Biscuits
Alice Cates Wade (Grandma) with he help of her brother Conrad Hotopp Cates (Uncle Conny) making a family favorite Beaten Biscuits. The video is shot by Ella Mae Wade, daughter in law of Grandma. 12/18/1988
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