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Beaten Biscuits

Eating History

Think about "Southern cooking," and you might think of any number of distinct home-cooked dishes. What you may not think about is the roots of these recipes and how they were developed and passed down.

Michael W. Twitty is a culinary and cultural historian who has studied the impact that slavery and traditions coming from enslaved Americans has impacted the cuisine we think of as "Southern." In his book, The Cooking Gene, he looks at the history that impacted some of these favorites.

Beaten Biscuits

4 1/2 cups all-purpose flour

1/2 tsp. sugar

1 tsp. salt

A few small pinches of baking soda

2 tbsp. lard or shortening

2 cups cold water

Preheat oven to 400 degrees. Mix dry ingredients. Cut in the lard or shortening, and pour the water in a bit at a time. Kneed together, work into a ball, and place on a flat surface. Pound with a solid rolling pin or even a mallet or hammer for 25-35 minutes, or until the dough appears smooth and blisters. To form the biscuits, take the dough, pinch it up, and form into a small ball. Pat down, and prick in two or three rows with a fork. Bake the biscuits for 20-25 minutes or until golden brown.

Adapted from The Cooking Gene.

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