Beaten Biscuit Recipe
John Egerton’s Recipe, adapted by Ouita
Ingredients:
3 cups all-purpose flour
Ouita recommend’s unbleached all-purpose from Weisenberger Mill
½ teaspoon salt
½ teaspoon baking powder
2 tablespoons sugar
½ cup butter, chilled and cut into small pieces
¾ cup buttermilk
Directions:
Sift all the dry together.
Cut in the butter.
Add the milk and make a stiff dough.
Roll, baby, roll, till smooth and cracking.
If you don’t have a biscuit brake, can be done with a rolling pin. After a few passes (with a rolling pin or on biscuit brake), fold dough back over on itself. Cut with a small biscuit cutter (radius of champagne flute). Prick the surface of each biscuit three times with a fork.
Bake 350° for 20-25 minutes, turn the oven off and let sit for a few minutes. Do not let them brown. Test doneness by either pinching sides or breaking one open.
Serve with your favorite jams, spreads, or enjoy by themself. Ouita always recommends some apple butter and country ham!
For a recipe on how to make with a food processor, check out Weisenberger Mill’s Cookbook.
© 2021, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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Kneading New Life into an Old Tradition
Beaten biscuits have long been a complicated part of our Southern tradition. As we gather for the holidays, may we honor and respect the memory of those whose hands created food for the nourishment of others. Let’s knead new life into an old tradition by trying our hand at beaten biscuits and strike a blow for remembering, for truth-telling, and for venerating the dignity of working hands.
