Maryland Beaten Biscuits
One of the oldest Eastern Shore recipes is also one of the area鈥檚 most contentious. Variously called 鈥淰irginia鈥�, 鈥淒elaware鈥�, and 鈥溾�橫aryland鈥� beaten biscuits鈥� depending on which state you happen to be in at the time, these biscuits are well-known in the region for their unique manner of being made.
Unlike most other biscuit recipes, which implore the reader not to overwork the dough, Maryland B
eaten Biscuits omit the use of yeast or other leavening agent and therefore require at least 20 minutes of beating. A Cook鈥檚 Tour of the Eastern Shore includes a recipe by Miss Addie Jefferson which calls for a smooth-looking batter and states 鈥測ou must beat them at least 30 minutes, and 45 minutes for company.鈥� According to Salisbury University, a Maryland Beaten Biscuit was traditionally beaten on a tree , but the flat side of an ax, a hammer, a sad iron, or a strong hand can all be substituted.
While the majority of recipe and cookbook writers tend to agree that Beaten Biscuits were developed in Maryland during colonial times, Virginia Tanzer, author of , acknowledges the controversy surrounding their origin. To avoid a bitter argument, 鈥渢he most tactful thing to do is ignore the state鈥� when referring to a Beaten Biscuit. Everyone agrees, however, that these biscuits are a must-try.
To find out more about Maryland recipes, visit our Maryland Collection on the second floor of Miller Library.
