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| Beaten Biscuits |
"This is the conventional biscuit of the ham-loving South. In days long past by means of, those have been made via beating the dough until it blistered (approximately 15-half-hour). It was then baked, and every biscuit sliced in 1/2 to obtain a paper-skinny slice of first-rate salt cured ham. Today, you can use the food processor or a biscuit brake (normally nothing greater than a converted washing wringer) to make the dough "snap.""
Ingredients :
- 2 cups all-purpose flour
- 1/four teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 tablespoons white sugar
- 1/four cup lard, chilled and cut into small portions
- 1/3 cup mild cream
- 2 tablespoons bloodless water (non-obligatory)
Instructions :
| Prep : 25M | Cook : 24M | Ready in : 40M |
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- Preheat the oven to 450 stages F (230 degrees C).
- Sift flour, salt, baking powder, and sugar collectively. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wood spoon, blend the dough as you slowly add the cream. Mix properly to shape the dough right into a ball, including water if needed.
- Place the dough onto a tabletop, and knead barely. With a mallet or a one-piece rolling pin, beat the dough a few instances to shape it into a tough rectangle. Fold the dough over, after which beat it out again. Repeat this technique until the dough will become white and blisters form at the surface, approximately 15 minutes.
- Roll out the dough to about 1/four inch thick. Cut into 2 inch rounds, and prick the pinnacle a few times with the tines of a fork. Place on greased baking sheets.
- Bake for 15 minutes, or till golden.
Notes :
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