"Beaten Biscuits" those two words grabbed my attention years ago as I read through a book on Cornelia Fort called Daughter of the Air. I thought, mmm? "what is a beaten biscuit?" That is how my documentary; "The Rise of the Southern Biscuit" was born. My pursuit to learn about beaten biscuits led to shooting footage on biscuit this and biscuit that -- and talking to this biscuit maker and that biscuit maker. And before I knew it; I had this wonderful biscuit message to share.
All of it took me on the road I still travel -- filled with Southern accents and twists and turns down beautiful country roads.
Yesterday was a full circle experience for me. These lovely ladies I met at a book signing invited me to make beaten biscuits with them. We laughed as the flour flew and the biscuit brake cranked away.
Just so you know...biscuit brakes were found in affluent Southern homes before the invention of baking powder. Rolling and folding the dough is what created flaky layers and made them rise..just a little. If you didn't have a brake..you had to beat and fold the dough manually for about an hour. Below you can take a look at how it was done. It is fascinating. Beaten biscuits are typically served with country ham. The two are a perfect pair. After my afternoon with Marcia and Peg, I will continue to make the edible treasures for the groups I speak to...so they can taste the old traditional South. I'll post Peg's recipe (which is the best I've tasted) under discussions on my The Rise of the Southern Biscuit facebook fan page.
All of it took me on the road I still travel -- filled with Southern accents and twists and turns down beautiful country roads.
Yesterday was a full circle experience for me. These lovely ladies I met at a book signing invited me to make beaten biscuits with them. We laughed as the flour flew and the biscuit brake cranked away.
Just so you know...biscuit brakes were found in affluent Southern homes before the invention of baking powder. Rolling and folding the dough is what created flaky layers and made them rise..just a little. If you didn't have a brake..you had to beat and fold the dough manually for about an hour. Below you can take a look at how it was done. It is fascinating. Beaten biscuits are typically served with country ham. The two are a perfect pair. After my afternoon with Marcia and Peg, I will continue to make the edible treasures for the groups I speak to...so they can taste the old traditional South. I'll post Peg's recipe (which is the best I've tasted) under discussions on my The Rise of the Southern Biscuit facebook fan page.
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