Beaten biscuits

Beaten biscuits are a Southern food from the United States, dating from the 19th century. They differ from regular American soft-dough biscuits in that they are more like hardtack. In New England they are called "sea biscuits", as they were staples aboard whaling ships. Beaten biscuits are also historically associated with Maryland cuisine. The dough was originally made from flour, salt, sugar, lard, and cold water. Modern recipes may add baking powder. They are beaten with a hard object or against a hard surface. It is pricked with a fork prior to baking and cut smaller than a regular biscuit. The prepared dough is baked at 325 °F for 20 minutes until tops are golden brown, but some bakers prefer a crisp, white biscuit that is baked with no browning. How long the biscuits are beaten varies from one recipe to the next, from "at least 15 minutes" to "30 to 45 minutes." The beating these biscuits undergo is severe: they are banged with a "rolling pin, hammer, or side of an axe"; or they are "pounded with a blunt instrument...[even] a tire iron will do...Granny used to beat 'em with a musket"; one book "instructs the cook to 'use boys to do it'"—that is, beat the biscuits vigorously "at least 200 times." Besides ensuring the proper texture for the biscuit, "this beating also serves to vent the cook's weekly accumulation of pent-up frustrations."

Source: Wikipedia