Beaten Biscuit. Gail Hamilton. Recipe

History of Beaten Biscuit:
Beaten Biscuit is a traditional Southern American recipe that has been enjoyed for generations. It is believed to have originated during the 19th century when traditional baking methods were time-consuming and required expensive ingredients. Beaten Biscuit was created as an alternative that could be made quickly and with simple ingredients.

During this time, baking powder had not yet been invented, so leavening agents like yeast or baking soda were not commonly used. Instead, Beaten Biscuit relies on the process of beating air into the dough to create a light and fluffy texture.

Fun Facts:
1. Beaten Biscuit is known for its unique preparation method. The dough is traditionally beaten with a rolling pin for an extended period, which helps incorporate air and develop gluten, resulting in a dense yet flaky texture.

2. The beating process traditionally involved placing the dough in a large cloth sack, then pounding it with a wooden mallet. This method created a rhythmic sound that could be heard throughout the community during biscuit-making time.

3. Beaten Biscuit was a staple in many households, especially in the Southern United States, where it was often served with butter, jam, or country ham. It was considered a versatile food that could be enjoyed for breakfast, lunch, or dinner.

Now, let's dive into the recipe for Gail Hamilton's Beaten Biscuit:

Ingredients:
- 1 quart flour
- 1 heaping tablespoonful lard
- Water (as needed to make a stiff dough)
- A little salt

Instructions:
1. Preheat your oven to a quick temperature (around 400°F).

2. In a large mixing bowl, combine the flour and the salt.

3. Add the lard to the bowl and use your hands or a pastry cutter to incorporate it into the flour until the mixture resembles coarse crumbs.

4. Gradually add water to the mixture, a little at a time, while continuously mixing. The dough should be stiff, so be careful not to add too much water.

5. Once the dough has come together, transfer it to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.

6. Roll out the dough to a thickness of about 1/4 inch using a rolling pin.

7. Fold the dough in half and then fold in half again, repeating the process several times. This helps to create layers in the biscuits.

8. After folding, use a rolling pin to beat the dough firmly. This can be done by repeatedly striking the dough in a rhythmic motion. Continue beating for about 10-15 minutes, or until the dough becomes smooth and stiff.

9. Roll the dough out to a thickness of about 1/2 inch.

10. Using a biscuit cutter or a glass, cut the dough into circular shapes.

11. Place the biscuits onto a greased baking sheet, making sure to leave some space between each biscuit.

12. Use a fork to make a few holes in the top of each biscuit. This allows steam to escape during baking and prevents them from puffing up too much.

13. Bake the biscuits in the preheated oven for around 10-15 minutes, or until they are golden brown and firm to the touch.

14. Once baked, remove the biscuits from the oven and let them cool for a few minutes before serving.

Enjoy these delicious, homemade Beaten Biscuits as a versatile companion to any meal! They can be enjoyed with butter, jam, honey, or used to make breakfast sandwiches with ham or sausage.

Similar Recipe Dishes:
- Southern Buttermilk Biscuits: These biscuits are similar to Beaten Biscuits but use buttermilk as a leavening agent, resulting in a lighter and more tender texture.
- Angel Biscuits: Angel Biscuits combine the characteristics of both Beaten Biscuits and traditional Buttermilk Biscuits. They are made with both yeast and baking powder, resulting in a light, fluffy, and slightly tangy biscuit.
- Southern Hoecakes: Hoecakes are a traditional Southern cornbread recipe that is cooked on a griddle or skillet. They are similar to Beaten Biscuits in terms of simplicity and versatility.