These beaten biscuits are a tradition in the ham-loving South. In days gone by, they were made by beating the dough until it blistered (15 to 30 minutes). They were then baked, and each biscuit was cut 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.”
Preparation Details
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 24
Ingredients
- 2 cups all-purpose flour
- 1 ½ tablespoons white sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup lard, chilled and cut into small pieces
- ⅓ cup light cream
- 2 tablespoons cold water (Optional)
Steps
- Preheat the oven to 450 degrees F (230 degrees C). Grease baking sheets.
- Sift flour, sugar, baking powder, and salt together in a large bowl. Use a fork to cut in lard until mixture resembles coarse meal. Using a standing mixer or a wooden spoon, mix dough as you slowly add cream. Mix well to form dough into a ball, adding cold water as needed.
- Place dough onto a clean surface and knead slightly. Using a mallet or a one-piece rolling pin, beat dough a few times to form into a rough rectangle. Fold dough over, then beat it out again. Repeat this process until dough becomes white and blisters form on the surface, about 15 minutes.
- Roll out dough to about 1/4-inch thickness. Cut into 2-inch rounds and prick the tops a few times with the tines of a fork. Place dough rounds on the prepared baking sheets.
- Bake in the preheated oven until biscuits are golden, about 15 minutes.
