Page 87 - Baking
P. 87
BEATEN BISCUITS
MAKES ABOUT 16
1¼ cups all-purpose flour 1. Preheat oven to 375°. Line a baking sheet with parchment paper.
½ teaspoon sugar
½ teaspoon baking powder 2. In the work bowl of a food processor, place flour, sugar, baking powder,
¼ teaspoon kosher salt and salt; pulse 3 times. Add shortening, and pulse until mixture is crumbly.
¼ cup all-vegetable shortening, Add milk, and process until dough forms a ball. Process 10 seconds more.
cubed
¼ cup whole milk 3. Turn out dough onto a lightly floured surface. Using a rolling pin, beat
dough until it blisters, about 100 hits, folding edges in toward center and
turning aft er every few hits. Roll dough to ¼-inch thickness. Using a 2-inch
round cutter, cut dough, and place disks on prepared pan. Using a fork, prick
tops two times.
4. Bake until lightly brown, 20 to 23 minutes. Let cool slightly; serve warm.
KITCHEN TIP
Closer in texture to a cracker than a conventional biscuit, these morsels
pair perfectly with a charcuterie platter or a dollop of your favorite jam.
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