Beaten biscuits are a traditional Southern staple that dates back to the 19th century. These biscuits, unlike the fluffy variety commonly associated with the South, are dense and cracker-like with a slightly crisp texture. The name “beaten” comes from the method used to prepare the dough, which involves physically beating it for an extended period to develop the gluten. This process gives the biscuits their characteristic toughness and makes them ideal for sandwiches, especially with country ham or preserves. Beaten biscuits are a labor of love, but their unique texture and taste make them a cherished part of Southern culinary heritage.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/4 cup lard or shortening, chilled
- 1/4 cup cold water (or as needed)
Instructions:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, sift together the flour, salt, and sugar (if using).
- Cut in the fat: Using a pastry blender or your fingertips, cut in the lard or shortening until the mixture resembles coarse crumbs.
- Add water: Gradually add cold water, a tablespoon at a time, mixing until a stiff dough forms. You may not need all the water.
- Beat the dough: Transfer the dough to a clean work surface. Using a rolling pin or mallet, beat the dough vigorously for about 20 minutes. The dough should be smooth and blistered. Traditionally, this step was done by repeatedly folding and beating the dough with a mallet or the back of a rolling pin. The beating process is essential for developing the gluten and achieving the right texture.
- Shape the biscuits: Roll out the dough to about 1/4-inch thickness. Use a biscuit cutter or a small glass to cut out the biscuits. Prick the tops with a fork to allow steam to escape during baking.
- Bake: Place the biscuits on the prepared baking sheet and bake for 30-40 minutes, or until the biscuits are pale gold and firm to the touch.
- Cool and serve: Allow the biscuits to cool slightly on a wire rack before serving. They are best enjoyed with ham, butter, or preserves.
Beaten biscuits can be stored in an airtight container at room temperature for several days.
