Beaten Biscuit

Biscuit Battu

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

This is a great southern Biscuit, and is much affected by the ancient Creoles. Take


  • A Quart of Flour
  • A Teaspoonful of Salt
  • A Heaping Teaspoonful of Lard
  • A Pint of Milk, or Water, or Half and Half


Sift the flour and add the salt, mixing thoroughly. Then add the lard, and blend by rubbing through the hands till not a lump remains in the flour. Now add gradually the water or milk, or the milk and water combined, using half and half of each, and knead all the while till the dough, which must not be too soft, but rather stiff, is formed. Then lay the dough on a biscuit board on a block, and beat for a half hour with a rolling pin. Knead lightly, and beat again for a full ten minutes, till from every portion of the surface and sides the air bubbles or “blisters” form. Then roll out and cut into round Biscuits with the cutter, or square ones with a knife, and stick here and there with a fork. Bake in a moderate oven for about ten or fifteen minutes, till a delicate brown above and below.

These Biscuits are delicious, and are much liked by delicate people. The Biscuit should be white as snow within. The sides should be slightly cracked. It was the pride of the ancient Creole cooks as to how long they could beat these Biscuits without growing tired. The steady “beat-beat” would gently echo through the olden manors from the kitchen in the rear, and every one knew what to expect when Tante Zizi came in smiling with her beautiful Biscuit, that had risen fresh, sweet and light without yeast powder or soda.