Beaten Biscuit Recipe
Recipe from John Egerton, adapted by Ouita Michel
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 dry ingredients together.
Cut in the butter.
Add the buttermilk and make a stiff dough.
Roll, baby, roll, till smooth and cracking — either on a biscuit brake or with a rolling pin.
After a few passes (with a rolling pin or on the biscuit brake), fold dough back over on itself.
Continue repeating the process until the dough is completely smooth and pops or cracks.
Roll out to approximately ¼ inch thick and cut biscuits out with a small biscuit cutter or champagne flute.
Prick the surface of each biscuit three times with a fork and place on an ungreased or parchment paper-lined baking sheet.
Bake at 325° for 25-30 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 the Weisenberger Mill Cookbook.
© 2024, 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.
