SC - OT Vegetarian Vampires (was Absinthe)

[LrdRas@aol.com]

In a message dated 5/12/00 4:16:37 AM Eastern Daylight Time, allilyn at juno.com 
writes:

<< Never have heard of this.  Do you lay the dough on a flat surface and
 beat it as you do a round steak?  >>

Hope this helps answer your questions. :-)

Beaten Biscuit
Source Unknown

2 1/2 pounds flour
6 oz. lard
1 teaspoon salt
1 scant pint of water

Sift flour and salt

Knead in lard and add water gradually to form dough 

Roll and knead dough on a powered surface, by hand, to obtain a dry exterior 
surface 

Place on a hard stable surface and beat with a heavy mallet or ax head, about 
30 minutes, or until the dough forms bubbles and crackles when beaten (An 
easier way is to run the dough through a meat grinder about two times for the 
same effect) 

Pull a portion of the dough, about the size of a golf ball, from the mass and 
knead it into a round ball (To form the ball, place the dough in the palm of 
one hand and squeeze it as you rotate it with the fingers of the other hand. 
Break off the little tit, formed by your fingers in rotating the ball, and 
place that side down on a cookie sheet. Prick the top of each biscuit three 
times with the fork tongs. When the biscuits have all been formed, bake in a 
hot oven at 325 degrees for 30
minutes or until slightly brown on top. 

Never, ever, put a knife to a baked beaten biscuit. To open the biscuit place
the biscuit on it's edge and pierce vertically with a table fork. A slight 
twist of the wrist, of the hand holding the fork, and the biscuit is open and 
ready for butter or jelly or a nice thick slice of country cured ham. 

Note: If you do not eat all of the biscuits at one setting, just before the 
next meal dump them into a vegetable bowl of water and let them float for 
about 5 seconds, turn them over for an equal time. Place them on a cookie 
sheet and reheat in
a 350 degree oven for 10 minutes and you are back where you were at the 
previous meal. 

Bon apetit!

Ras