SC - Beaten Biscuit-recipe-OOP
LrdRas at aol.com
LrdRas at aol.com
Fri May 12 12:51:22 PDT 2000
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
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