Eastern Shore Beaten Biscuits
Dense, flaky biscuits made without leavening, traditionally beaten with a mallet or rolling pin for up to 30 minutes to develop their signature texture.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 140 kcal
Equipment
- •Rolling pin or wooden mallet
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 6
- carbs
- 18
- protein
- 3
- calories
- 140
Instructions
- 1
Whisk the flour, salt, and sugar together in a large bowl.
- 2
Cut the cold lard into the flour. Mix until it looks like coarse crumbs.
- 3
Slowly stir in the milk. Keep stirring until a stiff dough forms.
- 4
Put the dough on a floured surface. Beat with a rolling pin or mallet, folding often, for 20-30 minutes until smooth and blistered.
- 5
Roll the dough to 1/2-inch thickness. Cut it into small rounds.
- 6
Prick the top of each biscuit with a fork.
- 7
Heat the oven to 350°F. Bake the biscuits for 20-25 minutes until pale gold and firm.
- 8
Let the biscuits cool completely before you store them.
Chef's tips
Beat the dough steadily and fold it over often until smooth, shiny, and blistered. This hard beating replaces baking powder or yeast to build flaky layers.
Storage
Store in an airtight container up to a week; they hold well due to their dense texture.
Reheating
Split and toast lightly before serving if desired.
Common mistakes to avoid
- •Stopping the beating too soon, which makes the biscuits tough instead of flaky
- •Rolling the dough out too thick
Serving suggestions
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