*  Exported from  MasterCook  *
 
                              Beaten Biscuits
 
 Recipe By     : Nathalie Dupree’s “New Southern Cooking”
 Serving Size  : 100  Preparation Time :0:00
 Categories    : Breads                           Biscuits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          All-purpose flour
    1 1/2  teaspoons     Salt
    1      tablespoon    Sugar
    1      teaspoon      Baking powder
    1      cup           Shortening
    1      cup           Milk
 
 Mix the flour, salt, sugar, and baking powder in a bowl or in a food
 processor fitted with a metal blade. Add the shortening and cut in or
 process until the mixture is the consistency of coarse meal.  Pour in the
 milk and stir or process just until the dough holds together.  If it is 
 dry
 or crumbly, add more milk.  If it is too wet, add more flour.  Knead
 briefly in the food processor, then turn out onto a floured board or beat
 1,001 times with a rolling pin. when it’s ready, the dough should “snap”
 when you hit it. Fold the dough in half. Roll out the folded dough until 
 it
 is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds.
 Prick each round with a fork, making two parallel sets of holes in the
 biscuit.  keep rolling out the dough, folding before cutting, until all 
 the
 scraps are gone and you have made about 100 biscuits. Preheat the oven to
 350 degrees.  Place the biscuits on a lightly greased pan.  Bake for 30
 minutes, until crisp, but not browned.  They should open easily when split
 with a fork.  They will keep for weeks tightly covered in a tin or in the
 freezer. Split in two before serving. From Nathalie Dupree’s “New Southern
 Cooking”
 
 
                    
 
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