Beaten biscuits originated in Southern America, dating back to the 19th century. They also were a staple aboard whaling ships from New England, where they were called sea biscuits. Beaten biscuits differ from classic soft-dough biscuits as the texture is more hard like a puffy cracker, which results from beating the dough for an extended period. Unlike traditional biscuits, they can be stored in an airtight container for several months.
Recipe Servings: 18
Prep Time
35 minutes
Cook Time
30 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Directions
- Sift together the sugar, salt, and flour in a large bowl.
- Add the butter and just enough milk to make a very stiff dough.
- Knead the dough on a floured surface until it becomes soft and pliable.
- Beat the dough steadily by hand or in a food processor for 30 minutes or until the dough blisters, keeping the edges turned into the center.
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Roll the dough out to ½-inch thickness and cut out circles using a biscuit cutter or cookie cutter. Prick each circle with a fork.
- Place the circles onto the prepared baking sheet and bake for 30 minutes or until they are a golden-ivory color.
- Remove the biscuits from the oven and serve them immediately.
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