How to Make 1920s Beaten Biscuits (A Vintage Recipe)

Travel back in time with us as we recreate the historic Southern beaten biscuits recipe from an authentic 1928 cookbook. These traditional, crisp, and dense biscuits require a unique "beating" technique that creates their signature texture—no modern-day leavening agents here! You'll love this taste of vintage Southern cooking history.

In this video, I test out a Southern beaten biscuit recipe from 1928 using butter vs. shortening.

Southern Beaten Biscuits Recipe: From the Delineator Cookbook, 1928

2 cups flour
1 teaspoon salt
1/3 cup shortening or butter
2+ tablespoons milk and water

1. Sift the flour with the salt. With your fingers, work in shortening or butter. Moisten the dough with milk and water (equal parts). Note: I added milk and water little by little until the dough came together smoothly.
2. Place on a floured board and beat with a rolling pin for about 30 minutes, folding the dough every few minutes.
3. Roll the dough to 1/3 to 1/2 inch thick and cut into small rounds with a two-inch biscuit cutter.
4. Prick each biscuit with a fork and place on a baking sheet.
5. Bake for 20 minutes at 400°F.
6. They are crisp like large crackers- great to serve with soup or stew.

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