beaten biscuits

Categories
Bread
Yield
42 servings
MeasureIngredient
2½ cup All-purpose flour
¾ teaspoon Sugar
½ teaspoon Baking powder
¾ teaspoon Salt
½ cup Lard or vegetable shortening
7 tablespoons Ice water

Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Insert steel blade in food processor bowl. Add flour, sugar, baking powder, and salt, and pulse until well blended. Add lard; process until mixture resembles coarse meal. With processor running, add 7 Tbs water in a steady stream through food chute until dough forms a ball, adding more water if necessary. Process an additional 2 mins. Preheat oven to 400°F. Roll dough on a floured surface to ¼-inch thickness.

Cut into 1½-inch rounds. Place biscuits on ungreased cookie sheet and prick top of each biscuit 3 times with a fork. Bake for 20 mins, or until lightly browned. YIELD: about 3 ½ dozen NOTES : Unless you, like the cooks in bygone days, have a 2-foot thick,

sturdy butcher block table to pound these on, the time to beat them, and the inclination to do so, you will most likely appreciate this modern method.

From: Dan Klepach

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