Beaten Biscuits(Alabama Tech Extension Service)
Beaten biscuits are light, crispy, and flaky Southern treats with a rich, buttery flavor, perfect for breakfast or tea time, appealing to those who enjoy traditional homemade biscuits.
Ingredients
Instructions
- Mix and sift the flour and salt together.
- Work in the fat using a pastry blender until well incorporated.
- Moisten the mixture with cold water to form a stiff dough.
- Grind in a kneader for 15 minutes or beat with a rolling pin until smooth and well blistered, folding over to incorporate air.
- Roll the dough about 1/3 inch thick.
- Cut with a small biscuit cutter and prick with a fork.
- Bake at 425°F for 20 minutes or until golden brown.
Tips & Substitutions
To achieve the best texture, ensure your fat is cold before incorporating it into the flour mixture. If you don't have pastry flour, you can substitute all-purpose flour but the texture may vary slightly. For an alternative method, consider using a food processor to blend the ingredients quickly. This recipe is a nod to classic American recipes, making it a delightful addition to any meal.
Serving Suggestions
Beaten biscuits are versatile and can be served with butter and jam for breakfast or alongside savory dishes like fried chicken or BBQ. They pair beautifully with Hamburger Slaw for a delightful meal. Consider serving them with a warm bowl of soup or stew for a comforting dinner.
Storage & Reheating
Store any leftover beaten biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Beaten Biscuits(Alabama Tech Extension Service) contains roughly 702 calories, with 13g protein, 90g carbohydrates, and 32g fat. It is an excellent source of iron (30% of the Daily Value), protein (25% of the Daily Value), and dietary fiber (21% of the Daily Value). Note that it is relatively high in sodium, at 489mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why are my beaten biscuits not rising?
If your beaten biscuits are not rising, it could be due to overworking the dough or not incorporating enough air during the kneading process. Ensure you are beating the dough adequately to create the desired blistered texture, and avoid excessive moisture that can weigh the biscuits down.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture and flavor will change. Whole wheat flour will create denser biscuits, so you may need to add a bit more water to achieve the right consistency in the dough.
How can I tell when the biscuits are done baking?
The biscuits are done when they are golden brown on top and have a firm texture. You can also tap the bottom of a biscuit; it should sound hollow if fully baked. Adjust baking time as needed based on your oven's performance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).