 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
First of all, these are NOT traditional biscuits; they're more like a puffy cracker. The traditional way to beat biscuits was on a tree stump using a hatchet or flat iron. Older homemakers sometimes still have the wooden blocks called biscuit blocks used to beat the biscuits. Nowadays, a food processor makes quick work of the dough. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
3/4 teaspoon sugar |
1/2 teaspoon salt |
3 cups flour, sifted |
1/3 cup butter or 1/3 cup other shortening |
1/2 cup milk |
Directions:
1. Sift dry ingredients together, blend in shortening and just enough milk to make a very stiff dough.
2. Knead on a floured board until dough becomes soft and pliable.
3. Run dough through a meat grinder or a food processor using a coarse knife or beat steadily with a wooden potato masher for 30 minutes, or until dough blisters, keeping edges turned into the center.
4. Roll to 1/2 thickness, cut with a biscuit cutter, prick with a fork and bake at 350F for 30 minutes or until golden-ivory in color.
|
|