Beaten Biscuits

How to make Beaten Biscuits Recipe - Beaten Biscuits make great bases for canapes. The cup-like halves will hold tiny bits of creamed and salad-style fillings.

Makes about 48 split biscuits

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons lard, butter or vegetable shortening
l e g g
1/2 cup cold milk

Method:
Preheat oven to 350F (175C).

To mix in a food processor:
Fit food processor with the steel blade. Add flour, salt and lard, butter or shortening to the work bowl. Process until fat is worked into dry ingredients. In a small bowl, mix egg and milk. Pour liquid through feed tube with processor on until a ball of dough forms that spins around work bowl. Process 3 minutes longer.

To mix using a heavy-duty mixer:
Combine flour, salt and lard, butter or shortening in the mixing bowl. Attach the dough paddle (not dough hook) to mixer. Turn on mixer and mix until fat is blended into dry ingredients. Add egg and milk and turn on mixer. Mix 25 minutes or until dough blisters and is very satiny.

To mix by hand:
In a large bowl, mix flour with salt. Using a pastry blender or 2 knives, cut in lard, butter or shortening until completely blended. In a small bowl, mix egg and milk. Stir into flour mixture to make a stiff dough. Put dough on a block or countertop. Beat with a blunt wooden mallet until dough blisters; this takes about 25 minutes. Fold edges of dough toward center as you beat it.

To roll, cut-out and bake:
On a lightly oiled surface, roll out dough to a 14-inch square. Fold dough in half and press layers together. Roll out again to same size to smooth out edges. Cut into 1-1/2-inch rounds. Place on ungreased baking sheets. Pierce each biscuit once with a fork. Bake 25 minutes or until puffed and lightly browned. Remove from oven and split biscuits. If centers are soft, return to oven 3 to 4 minutes longer.