Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, southern beaten biscuits. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Southern beaten biscuits is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Southern beaten biscuits is something which I’ve loved my entire life. They’re nice and they look fantastic.
This is the traditional biscuit of the ham-loving South. It was then baked, and each biscuit sliced in half to receive a paper-thin slice of incredible salt cured ham. Beaten biscuits, a very old, very traditional Southern bread, are most often mentioned as the best vehicle for country ham. But float these buttery nuggets atop your favorite soup; they retain.
To begin with this particular recipe, we must first prepare a few components. You can cook southern beaten biscuits using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Southern beaten biscuits:
- Make ready 3 cups flour sifted
- Make ready 1/2 teaspoons salt
- Take 4 tablespoons shortening
- Prepare 1/4 cup ice water
- Get 1/4 cup milk
In New England they are called "sea biscuits", as they were staples aboard whaling ships. The biscuits, whose dough was truly "beaten" with a variety of objects such as rolling pins and hammers, were lighter in color and remained edible for many months, making them more like the food known in the northeast as "sea biscuits." The perfect palette for a slice of country ham or a spoonful of jam, these short biscuits were a half-step between the sturdy hard tack of yore and fluffy Southern biscuits of today. Like so many cooks before him, he served country ham with beaten biscuits. Egerton taught Worley how to make those rare treats, and today the chef proudly serves them at his restaurant.
Instructions to make Southern beaten biscuits:
- Mix together and beat for 30 minutes
- Roll out to 1/2 inch
- Cut into biscuits pierce with fork
- Bake at 350 for 25 minutes
Like so many cooks before him, he served country ham with beaten biscuits. Egerton taught Worley how to make those rare treats, and today the chef proudly serves them at his restaurant. The term biscuit was originally coined by the British which referred to their thin cookie and cracker like biscuit. Much different from what it evolved into once it got into the hands of southern cooks. [MUSIC] In the pre Civil War south the biscuit was regarded as a delicacy and usually reserved for Sunday lunch. In a large bowl combine flour, sugar, baking powder and salt together.
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