Bake in a
hot oven for about 20 minutes.
[Illustration: FIG. 15.]
62. BEATEN BISCUITS.--In Fig. 16 is illustrated a form of hot bread
known as beaten biscuits. Such biscuits are used very extensively in the
South; in fact, they are usually considered typical of the South.
Formerly, all the lightness of beaten biscuits was produced by beating,
but as the mixture is made today it may be run through a food chopper a
few times before it is beaten. If this is done, the labor of beating is
lessened considerably, beating for 15 to 20 minutes being sufficient.
When the beating is finished, the texture of the dough should be fine
and close and the surface should be smooth and flat.
BEATEN BISCUITS
(Sufficient to Serve Twelve)
1 qt. pastry flour
1 tsp. salt
1/3 c. fat
1 c. milk or water
Sift the flour and salt and chop in the fat. Moisten with the milk or
water and form into a mass. Toss this on a floured board, and beat it
with a rolling pin for 30 minutes, folding the dough over every few
seconds. Roll the dough 1/3 inch in thickness, form the biscuits by
cutting them out with a small round cutter, and prick each one several
times with a fork. Place the biscuits on baking sheets or in shallow
pans, and bake them in a moderate oven for 20 to 30 minutes.
[Illustration: FIG. 16.]
MISCELLANEOUS HOT-BREAD RECIPES
[Illustration: FIG.
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