Maryland beaten biscuits, a culinary treasure rooted in Southern tradition, bring the art of biscuit-making to a new level of refinement. These biscuits, characterized by their flaky layers and tender crumb, have a storied history dating back to a time when skilled hands turned simple ingredients into culinary delights. The technique of beating the dough, the careful handling of ingredients, and the distinctive texture all contribute to the legacy of these biscuits.

Maryland beaten biscuits have a history that dates back to the early days of the United States, particularly in the Southern regions. They were born out of necessity when ingredients were limited, and creativity was a key component of cooking. The scarcity of leavening agents led to the development of techniques like beating the dough to create lightness and texture. These biscuits became a staple in the Southern diet, offering a versatile and satisfying addition to meals.

Maryland’s role in the history of these biscuits is not just in the name; it’s also known for its contribution to refining the technique. The tradition of beating the dough until it blisters, followed by precise folding and baking, contributes to the signature layers and crispness of Maryland beaten biscuits.

INGREDIENTS

• 4 cupfuls flour
• 1/2 cupful Crisco (shortening)
• 1 teaspoonful salt
• Milk
• Water

INSTRUCTIONS

1. Start by mixing and sifting the flour and salt together in a mixing bowl.
2. Cut the Crisco into the dry ingredients using a knife or your fingertips. This process combines the fat with the flour, creating a crumbly texture.
3. Mix a small amount of milk and water together, ensuring they are cold. Chilling the liquid is important for maintaining the temperature of the dough.
4. Add enough of the chilled milk-water mixture to the dry ingredients to create a stiff dough. Keep in mind that the dough should be as cold as possible throughout the process.
5. Place the dough on a floured surface and beat it with a rolling pin. The beating process helps develop layers and creates the signature texture of the biscuits. Continue beating until the dough blisters.
6. Roll the beaten dough to a thickness of about one-third of an inch.
7. Cut the dough into small biscuits. Prick each biscuit in the center with a fork. This helps prevent the biscuits from puffing up too much during baking.
8. Place the cut biscuits on a Criscoed (greased with shortening) baking sheet.
9. Place the baking sheet with the biscuits in the refrigerator for about an hour. Chilling the biscuits before baking helps them maintain their shape and texture.
10. Preheat the oven to a moderate temperature.
11. After chilling, place the biscuits in the preheated oven and bake for approximately thirty minutes. The biscuits should turn golden brown and develop a crisp exterior.
12. If you’re using a gas oven, you can turn off the gas when the biscuits are golden brown and allow them to remain in the cooling oven for an additional ten minutes to dry out.
13. Once baked, remove the biscuits from the oven and let them cool slightly before serving. These biscuits are best enjoyed warm.

• Maryland beaten biscuits are a testament to the resourcefulness and innovation that characterize traditional Southern cuisine. The careful handling of ingredients, the beating technique, and the precise baking process all contribute to the distinct layers and textures of these biscuits. Maryland beaten biscuits carry with them a piece of history, reminding us of the ingenuity of generations past who turned simple ingredients into a culinary legacy that continues to be cherished today.