My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, April 17, 2010

Beaten Biscuits via Food Processor

You can not wait until the last minute to do everything for your Derby party. I will be giving you the make ahead things first, to ease some of the pressure.

If you have ever made beaten biscuits, let me ask you, how much fun was that standing there with your rolling pin beating the devil out of that dough for 30 minutes. I didn't think so.

You might not even know what a Beaten Biscuit is! They are these little 1-1/2-inch flaky things that look like a biscuit and taste like a soda cracker, sort of. No, I've never had one that I thought was good, but they are traditional in the South so you have to have them. No Derby Party would be complete without Beaten Biscuits and Country Ham, or Derby Spread.

Please remember when a recipes calls for ice water, it means water with actual ice in it, not the ice water in the door of your refrigerator. This contributes to the flakiness of this pastry, like biscuits.

These flaky little biscuits split naturally to form a perfect pocket for your filling of choice. Store them in a cookie tin for up to 3 weeks. Do not refrigerate.

Beaten Biscuits via Food Processor
Yield about 28 biscuits
print recipe

2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter, cut into pieces
1/3 cup ice water

Process flour and salt in a food processor 5 seconds: add butter, and process 10 seconds or until mixture is crumbly.

Pour water through food chute with processor running; process until mixture forms a ball. Turn dough onto a lightly floured surface. Roll dough into a 18-inch rectangle. Fold dough in half length-wise, lightly roll with rolling pin, one time; cut with a 1-inch biscuit cutter. Place on an ungreased cookie sheet. Prick top of each biscuit 3 times with a fork. Bake at 400 degrees F. for 20 minutes or until lightly browned.

That didn't take 30 minutes and your arm will not be killing you tomorrow.

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