“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”
READY IN:
1hr
YIELD:
18 biscuits
UNITS:
US

Ingredients Nutrition

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.

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