Beaten Biscuits

Recipe By : Nathalie Dupree’s “New Southern Cooking”
Serving Size : 100 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
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6 cups All-purpose flour
1 1/2 teaspoons Salt
1 tablespoon Sugar
1 teaspoon Baking powder
1 cup Shortening
1 cup Milk

Mix the flour, salt, sugar, and baking powder in a bowl or in a food
processor fitted with a metal blade. Add the shortening and cut in or
process until the mixture is the consistency of coarse meal. Pour in the
milk and stir or process just until the dough holds together. If it is
dry
or crumbly, add more milk. If it is too wet, add more flour. Knead
briefly in the food processor, then turn out onto a floured board or beat
1,001 times with a rolling pin. when it’s ready, the dough should “snap”
when you hit it. Fold the dough in half. Roll out the folded dough until
it
is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds.
Prick each round with a fork, making two parallel sets of holes in the
biscuit. keep rolling out the dough, folding before cutting, until all
the
scraps are gone and you have made about 100 biscuits. Preheat the oven to
350 degrees. Place the biscuits on a lightly greased pan. Bake for 30
minutes, until crisp, but not browned. They should open easily when split
with a fork. They will keep for weeks tightly covered in a tin or in the
freezer. Split in two before serving. From Nathalie Dupree’s “New Southern
Cooking”

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