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Maryland Beaten Biscuits

Source of Recipe

From "Biscuit Bliss" by James Villas


Recipe Introduction

"Why these small, dry, crisp biscuits, which were staples aboard early whaling ships, are identified with the state of Maryland is a mystery since, for centuries, they've been just as popular not only in Virginia and Kentucky but throughout coastal New England (where they're often referred to as 'sea biscuits'). No doubt this was the original American savory biscuit, conceived long before the convenience of baking powder and baking soda, when the only means of leavening was to beat the dough hard and repeatedly with a rolling pin, hammer, or side of an axe till it blistered and turned incredibly smooth. Altogether different from their light, fluffy counterparts, beaten biscuits are fun to make and will keep up to a month in an airtight container. Just remember that they must be whacked at least 15 to 20 minutes for the right smooth texture and baked slowly in a moderate oven. The ideal beaten biscuit is dry all over, slightly soft in the middle, lightly browned on the bottom, and a creamy color on top. It may take a few tries to develop the right knack, but once you've perfected the art, you'll understand why certain enthusiasts believe there simply is no other biscuit. And if you're really curious about what the original American biscuit tasted like, substitute lard for the shortening. In any case, make plenty of these."

List of Ingredients

â—¦ 4 cups all-purpose flour
â—¦ 1 ½ teaspoons salt
â—¦ 5 tablespoons chilled vegetable shortening
â—¦ 1 to 1 ½ cups water, as needed


Recipe

Preheat the oven to 350° F.

In a large mixing bowl, combine the flour and salt and stir well. Add the shortening and rub it into the flour with your fingertips till the mixture is mealy. Gradually add enough of the water to form a soft dough, stirring with a wooden spoon.

Transfer the dough to a lightly floured work surface and begin beating it all over with a floured rolling pin, folding it back on itself as it flattens, and beating constantly till very smooth, at least 15 minutes.

Pinch off small pieces of the dough about the size of a large marble, roll between the palms of your hands, and place on a baking sheet about ½ inch apart. Flatten the balls with a fork, then press again to form a crisscross pattern. Bake in the upper third of the oven till the biscuits are lightly golden and quite crisp, about 30 minutes.

Makes about 50 biscuits