Beaten Biscuits Food

BEATEN BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed.
• Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.
• Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets.
• Bake for 15 minutes, or until golden.

BEATEN BISCUITS

Steps:

• Sift dry ingredients together, blend in shortening and just enough milk to make a very stiff dough.
• Knead on a floured board until dough becomes soft and pliable.
• Run dough through a meat grinder or a food processor using a coarse knife or beat steadily with a wooden potato masher for 30 minutes, or until dough blisters, keeping edges turned into the center.
• Roll to 1/2" thickness, cut with a biscuit cutter, prick with a fork and bake at 350F for 30 minutes or until golden-ivory in color.

BEATEN BISCUITS

Steps:

• Line two baking sheets with the dull side of aluminum foil facing up. Set aside. In the bowl of a food processor, pulse to combine flour and salt. Add butter and shortening, and pulse until the mixture resembles fine meal. With the machine running, pour in milk and ice water through the feed tube. Mix until most of the dough has formed a ball, then continue to process for 2 minutes.
• Heat oven to 300 degrees, with a rack in the center. Transfer the dough to a lightly floured surface. The dough will appear wet and slick. Sprinkle top of dough lightly with flour. Use a rolling pin to beat across the top of the dough, beating in the flour, until the dough is about 10 inches long and 1/2 inch thick in size. Fold up the dough loosely into thirds, sprinkle again with flour, and beat flour in. Stretch out the dough again until it is about 1/4 inch thick. Sprinkle the dough again with flour, and repeat process for about 10 minutes. The dough will become very smooth, and little bubbles will form in it. As the dough is beaten with the flour and folded, very thin layers form in the dough.
• When the dough is smooth and satiny, roll out until about 3/8 inch thick. Cut out biscuit rounds with a 1 1/2-inch biscuit cutter. Transfer the rounds to prepared baking sheets, placing them about 1 inch apart. Prick each round twice with the tines of a small fork, poking fork all the way down through the dough to the baking sheet.
• One sheet at a time, bake the biscuits 15 minutes; reduce heat to 200 degrees. Continue to bake until biscuits are golden brown on the bottom but not colored on the top; biscuits will dry out in center as well. Watch carefully, this can take anywhere from 15 to 30 minutes more. The biscuits actually turn a very slight white-pink color when done; they should not be golden or brown on top at all. Continue to sprinkle any remaining dough with flour, and beat and bake any scraps of dough until all the dough has been used. Biscuits freeze well in an airtight container, up to 1 month.

BEATEN BISCUITS

Steps:

• Preheat oven to 350°. Line a baking sheet with parchment paper.
• In the work bowl of a food processor, add flour and salt; pulse to combine. Add butter; pulse until mixture is crumbly. With processor running, slowly add ⅔ cup cold water until dough clumps together, about 1 minute. (Dough will be elastic and sticky.)
• On a lightly floured surface, knead dough together a few times to form a smooth ball. Beat with a rolling pin to 1-inch thickness. Fold in half and beat to 1-inch thickness again. Repeat 3 more times. Roll to ½-inch thickness. Using a 2-inch round cutter dipped in flour, cut into 12 biscuits, kneading and rerolling scraps once. Place biscuits on prepared pan 1 inch apart. Pierce the top of each biscuit 3 times with a fork dipped in flour.
• Bake until slightly puffed and very lightly browned with firm edges, about 50 minutes. Let cool completely on a wire rack. Store in an airtight container for up to 3 days.