6 cup all purpose flour (soft)
1 1/2 tsp salt
1 tbsp sugar
1 tsp baking powder
1 cup shortening
1 cup milk
Directions
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"
Servings: 100 servings
Beaten Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have tracked the existance of recipes way back into the distant past, at least as far back as the early Egyptians, and maybe even further. In practice though, these, old cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
During the time of the Roman Empire a man called Apicius assembled a few documents detailing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including some that we all recognise like thyme, fennel and dill. Over the following few hundred years, the powerful families of the West competed to offer the best banquets, and consequentially chefs and their recipes became highly prized. However, it wasn`t until the 19th century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and writing down recipes to allow everyone to enjoy them. The introduction of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Beaten Biscuits recipe.
