Beaten Biscuits

Preparation info
  • Yield: About

    4 dozen

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

My family adored homemade beaten biscuits, and in the back of my mind I can still hear the pounding of that dough out-of-doors atop an old tree trunk. The dough was made and placed on a heavy flat surface. It was beaten vigorously (one book I know instructs the cook to “use boys to do it”) at least 200 times, until the dough was very white and stiff. It was then rolled out until thin, cut into small circles, and baked. Ideally, each biscuit should be filled with very thin slices of Southern