* Exported from MasterCook *
Biscuits, Beaten
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour -- plus more for beating
2 teaspoons salt
3 tablespoons unsalted butter -- cut into small pieces
1/4 cup pure vegetable shortening
1/4 cup milk
1/4 cup ice water
Line two baking sheets with the dull side of aluminum foil facing up.
Set aside. In the bowl of a food processor, pulse to combine flour
and salt. Add butter and shortening, and pulse until the mixture
resembles fine meal. With the machine running, pour in milk and ice
water through the feed tube. Mix until most of the dough has formed a
ball, then continue to process for 2 minutes.
Heat oven to 300F, with a rack in the center. Transfer the dough to a
lightly floured surface. The dough will appear wet and slick.
Sprinkle top of dough lightly with flour. Use a rolling pin to beat
across the top of the dough, beating in the flour, until the dough is
about 10" long and 1/2" thick in size. Fold up the dough loosely into
thirds, sprinkle again with flour, and beat flour in. Stretch out the
dough again until it is about 1/4 inch thick. Sprinkle the dough
again with flour, and repeat process for about 10 minutes. The dough
will become very smooth, and little bubbles will form in it. As the
dough is beaten with the flour and folded, very thin layers form in the dough.
When the dough is smooth and satiny, roll out until about 3/8" thick.
Cut out biscuit rounds with a 1 1/2" biscuit cutter. Transfer the
rounds to prepared baking sheets, placing them about 1" apart. Prick
each round twice with the tines of a small fork, poking fork all the
way down through the dough to the baking sheet.
One sheet at a time, bake the biscuits 15 minutes; reduce heat to
200F. Continue to bake until biscuits are golden brown on the bottom
but not colored on the top; biscuits will dry out in center as well.
Watch carefully, this can take anywhere from 15 to 30 minutes more.
The biscuits actually turn a very slight white-pink color when done;
they should not be golden or brown on top at all. Continue to
sprinkle any remaining dough with flour, and beat and bake any scraps
of dough until all the dough has been used. Biscuits freeze well in
an airtight container, up to 1 month.
Description:
"Small and firm, these are really more like soda crackers than
flaky doughy biscuits. For best results, bake them in the oven one
sheet at a time."
Source:
"marthastewart.com"
S(Internet Address):
"http://www.marthastewart.com/319130/beaten-biscuits";
Copyright:
"MARTHA STEWART LIVING, DECEMBER/JANUARY 1999/2000"
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Per Serving (excluding unknown items): 44 Calories; 2g Fat (51.0%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber;
3mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Non-Fat Milk; 1/2 Fat.
Serving Ideas : They are great with Baked Country Ham.