Maryland Beaten Biscuits

One of the oldest Eastern Shore recipes is also one of the area’s most contentious. Variously called “Virginia”, “Delaware”, and “’Maryland’ beaten biscuits” 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’s Tour of the Eastern Shore includes a recipe by Miss Addie Jefferson which calls for a smooth-looking batter and states “you must beat them at least 30 minutes, and 45 minutes for company.” According to Salisbury University, a Maryland Beaten Biscuit was traditionally beaten on a tree stump, 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 Call it Delmarvalous, acknowledges the controversy surrounding their origin. To avoid a bitter argument, “the most tactful thing to do is ignore the state” 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.