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Beaten Biscuits

"This is the conventional biscuit of the ham-loving South. In days long gone with the aid of, these were made by using beating the dough till it blistered (approximately 15-30 minutes). It changed into then baked, and each biscuit sliced in 1/2 to obtain a paper-skinny slice of fantastic salt cured ham. Today, you can use the meals processor or a biscuit brake (usually nothing extra than a converted washing wringer) to make the dough "snap.""

Ingredients :

2 cups all-motive flour
1/four teaspoon salt
1/four teaspoon baking powder
1 1/2 tablespoons white sugar
1/4 cup lard, chilled and cut into small pieces
1/3 cup mild cream
2 tablespoons bloodless water (optional)

Instructions :

Prep : 25M	Cook : 24M	Ready in : 40M

Preheat the oven to 450 stages F (230 degrees C).
Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour till it seems like coarse meal. Using a standing mixer, or a timber spoon, mix the dough as you slowly add the cream. Mix nicely to shape the dough right into a ball, including water if wanted.
Place the dough onto a tabletop, and knead barely. With a mallet or a one-piece rolling pin, beat the dough some instances to shape it right into a rough rectangle. Fold the dough over, and then beat it out once more. Repeat this method until the dough will become white and blisters shape at the surface, approximately 15 minutes.
Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top some times with the tines of a fork. Place on greased baking sheets.
Bake for 15 minutes, or until golden.

Notes :

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