I first tasted beaten biscuits in Kentucky. In the era before baking powder and baking soda, biscuit dough was beaten for long periods of time to give the biscuits lift. Contrary to what I had always thought—that the dough required a light hand to yield a tender biscuit—these biscuits are beaten and folded repeatedly and yet the results are very tender. Here I kept the method, using a bit of chemical leavening with the multigrain flour mix—I didn’t quite believe that I would get the lift without it.
These biscuits are small, with a fine, crumbly texture. The homemade multigrain flour mix gives them a pure, sweet, and nutty taste. They are particularly good slathered with Three-Citrus Marmalade. The rounds of biscuit dough also make a great topping for a fruit cobbler.
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