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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