This very hard, dry biscuit was the staple for sailors and soldiers for centuries. They were thought to be very nutritious because they used meat juices as the liquid. In the 19th century, travelers' biscuits were hard cakes that were kept well-wrapped in a kind of tin foil. Feathery, light biscuits, now popular throughout the United States, originated in Southern plantation kitchens. Rolled biscuits were a staple at most meals, but beaten biscuits became another Southern favorite.
Beaten biscuits are typically thinner and crispier than baking powder biscuits.
Availability Prepared biscuit mix can be purchased in grocery stores. Just add liquid, roll out the dough and bake according to package directions. The leading commercial mix is now available in a reduced-fat formulation. Biscuit dough in tubes will be located in the refrigerated section of supermarkets. Recipes for making biscuits at home can be found in most all-purpose cookbooks.