"cybercat" > wrote in message
...
>I mean the kind that are rolled out and cut, not dropped by the tablespoon.
>
> I want the kind of biscuits that make grown men roll over and beg, know
> what I'm saying?
>
>
>
> Before they go out and plow the back 40, hahahaha!

There are people in the south that still eat these. They are a bit more
than rolling and cutting. If you have a lot of time and energy on your
hands, try this substitute for baking powder and baking soda. This recipe
is from Chef Rick's Southern
cooking website, http://www.chefrick.com/index.html

Beaten Biscuits

These traditional Southern biscuits date back to the days before baking
powder and baking soda were available. Pearlash, which was used as the main
leavener at the time, gave biscuits a bitter taste. Cooks found that by
pounding and folding unleavened biscuit dough enough times, tiny air pockets
formed in the dough and leavened it.

When the biscuits were baked the air pockets expanded and caused the
biscuits to rise without the bitter taste of pearlash.

Over the years, various implements have been used to beat the dough:
hammers, wooden mallets, the flat of an axe, old axe handles, flatirons and
heavy wooden dowels. Chances are you have just the right tool lying around
the house somewhere.

4 cups all-purpose flour
1 teaspoon salt
1/4 cup lard or solid vegetable shortening
2 tablespoons unsalted butter, room temperature
1 cup cold milk

In a large bowl, combine flour and salt, tossing with a fork to blend. Add
lard or shortening and butter; work fat into flour mixture with your
fingertips until mixture resembles coarse meal. Make a well in center of
mixture and add milk; stir to combine well. Turn out onto a lightly floured
work surface and knead 3 or 4 times until dough holds together. Preheat oven
to 400F . Grease baking sheet; set aside. Pat out dough about 1 inch thick
and begin to beat it, using a wooden mallet or other implement, with a
gentle, rhythmic motion. When entire surface has been well beaten, fold
dough in half and repeat the process. Continue to beat and fold until dough
is well blistered (20 to 30 minutes). Roll out dough 1/2 inch thick and cut
into rounds with a floured 2-inch biscuit cutter; reroll and cut scraps.
Repeat until all dough has been used. Prick top of each biscuit 3 times with
a fork. Place biscuits on greased baking sheet; bake in preheated oven until
golden brown (20 to 25 minutes). Serve hot. Makes about 24 biscuits.