Side Dish: United States – Maryland (Mid-Atlantic United States) – Maryland Beaten Biscuits

Serving Size: 12

Approximate Time

Prep 25 min

Cook 22 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine salt
- 6 tbsp (84 g) lard, chilled and cut into pieces (can substitute part butter for flavor)
- 1 cup (240 ml) cold water, plus up to 2 tbsp (30 ml) more if needed
- Optional for brushing: 1 tbsp (14 g) unsalted butter, melted

Instructions

Short Description:
Dense, cracker-like biscuits made by physically beating the dough with a mallet or rolling pin until glossy and slightly aerated, then rolled thin and baked to a crisp, traditional to Maryland households.

Regional Notes:
This is the Maryland version of beaten biscuits, where vigorous pounding (historically with a wooden mallet on a marble slab) is the defining technique and produces a firm, cracker-like texture rather than the flaky, tender biscuits common elsewhere. Traditional recipes use solid fat (lard or butter) and little to no chemical leavening.

1. In a large bowl whisk together the flour, sugar, and salt until evenly combined.
2. Cut the chilled lard into the flour mixture with a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Add 1 cup (240 ml) cold water and stir with a wooden spoon until a shaggy dough forms. Add up to 2 tbsp (30 ml) more water only if the dough is too dry to come together.
4. Turn the dough out onto a clean, sturdy work surface (wood or marble is traditional). Begin the beating: fold the dough over onto itself, then strike it repeatedly with a rolling pin or wooden mallet, or pound with the heel of your hand, turning and folding every minute. Continue beating and folding for 10–15 minutes until the dough becomes smooth, slightly glossy, and a bit elastic; it will warm slightly and become more cohesive.
5. Shape the beaten dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes to relax the gluten and firm the fat.
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. On a lightly floured surface roll the dough out very thin, about 1/8 inch (3 mm). Use a 2½ inch (6 cm) round cutter (or a knife for squares) to cut biscuits. Re-roll scraps once and cut more.
8. Arrange biscuits on the prepared baking sheet close but not touching. Prick each biscuit 2–3 times with a fork to prevent puffing.
9. Optional: brush tops lightly with melted butter for flavor and slight color. Bake in the preheated oven for 18–25 minutes, rotating the pan once, until the biscuits are pale golden at the edges and feel dry and crisp.
10. Remove from oven and cool on a rack until completely crisp. Store in an airtight container; they keep several days and are traditionally served as a firm, cracker-like side with soups, stews, or seafood.