Beaten Biscuits
Makes 12
  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • ⅔ cup cold water
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In the work bowl of a food processor, add flour and salt; pulse to combine. Add butter; pulse until mixture is crumbly. With processor running, slowly add ⅔ cup cold water until dough clumps together, about 1 minute. (Dough will be elastic and sticky.)
  3. On a lightly floured surface, knead dough together a few times to form a smooth ball. Beat with a rolling pin to 1-inch thickness. Fold in half and beat to 1-inch thickness again. Repeat 3 more times. Roll to ½-inch thickness. Using a 2-inch round cutter dipped in flour, cut into 12 biscuits, kneading and rerolling scraps once. Place biscuits on prepared pan 1 inch apart. Pierce the top of each biscuit 3 times with a fork dipped in flour.
  4. Bake until slightly puffed and very lightly browned with firm edges, about 50 minutes. Let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Recipe by Taste of the South at