Beaten Biscuits: The Best Beaten Biscuits Recipe from Cook'n

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	Beaten Biscuits

Serves: 24

Serving Size: 1 biscuit
The beaten biscuit is a tradition down South that dates all the way back to the 1800s. Most biscuits are flaky and tender, but the beaten biscuit is hard and crisp. This texture is made when the dough is well-beaten until it is smooth and elastic. Our suggestion of a wooden spoon or mallet also works well for the beatings. If you put the baked ham in a biscuit, you'll recreate the ham-and-biscuit combination first found in the southern colonies.

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   1/4 cup shortening
   2 cups all-purpose flour
   2 teaspoons sugar
   1/2 teaspoon salt
   1/4 teaspoon baking powder
   3/4 to 1 cup cold water

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1. Heat oven to 400°.

2. Cut shortening into flour, sugar, salt and baking powder with pastry blender in large bowl until mixture resembles coarse crumbs. Stir in 3/4 cup water; stir in additional water to make a stiff dough.

3. Turn dough onto lightly floured board. Beat dough with wooden spoon or mallet 5 minutes, turning and folding dough constantly. Roll or pat dough to 1/4-inch thickness. Cut with 2-inch biscuit cutter.

4. Place biscuits on ungreased cookie sheet; prick tops with fork. Bake 18 to 20 minutes or until golden brown.

1 BISCUIT: Calories 55 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 55mg; Carbohydrates 8g (Dietary Fiber 0g); Protein 1g

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