Beaten Biscuits
6 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 teaspoon baking powder
1 cup shortening
1 cup milk
Mix the flour, salt, sugar, and baking powder in a bowl or in a food
processor fitted with a metal blade. Add the shortening and cut in or
process until the mixture is the consistency of coarse meal. Pour in the
milk and stir or process just until the dough holds together. If it is
dry or crumbly, add more milk. If it is too wet, add more flour. Knead
briefly in the food processor, then turn out onto a floured board or beat
1,001 times with a rolling pin. when it’s ready, the dough should “snap”
when you hit it. Fold the dough in half. Roll out the folded dough until
it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small
rounds. Prick each round with a fork, making two parallel sets of holes in
the biscuit. keep rolling out the dough, folding before cutting, until
all the scraps are gone and you have made about 100 biscuits. Preheat the
oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake
for 30 minutes, until crisp, but not browned. They should open easily
when split with a fork. They will keep for weeks tightly covered in a tin
or in the freezer. Split in two before serving.
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