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Source for beaten biscuits, or other tiny rolls or biscuity things, in quantity

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Hi all,

I'm wondering if anyone knows a local source for anything that might reasonably sub for beaten biscuits (which, sadly, I don't have time to bake before Saturday's Derby party).

I suppose I could use small rolls that could be split, and then layered with ham. Most stuff in the mainstream grocery stores is just too large. Are there any hidden gems in the local ethnic markets you can think of that might prove useful? I'd need a bunch -- at least 30-40, probably.

Of course, if you know of a source for beaten biscuits, I'd take suggestions on that front, too.

Tx!

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  1. I'd go with Martin's Potato Rolls in the tiny size which I think they call Party Rolls. They're like maybe two inches across at most. I've served little egg salad, country ham, pimento cheese etc. sandwiches on them - perfect. Available in most grocery stores (Stop and Shop etc.) Of course you could always go the tea sandwich route and just cut the crusts of decent sandwich bread. Just don't have people getting all stuffed before the Burgoo.

    1. Doubt they're made in house, but the Armenian bakeries in Watertown have bags of mini-croissants that might work.

      1. not sure whether this fits the bill, but if you go to some place like Winsor in Chinatown on Sat AM (they open around 9am but call ahead to ask what time they get these in, or if you have a large order) you can get baked bbq pork buns, about 2" across, $2.50 for an order of 3. If you don't want to go into Chinatown, Unique Dumpling in east Cambridge also has these. Be sure to specify baked, not steamed. Some other places/bakeries have these but have too much goopy sauce inside imo.

        1. Harrow's Chicken Pies in Medford and Reading sells biscuits (or maybe you'd call them "biscuit-like" rolls). Those might work...

          1. Mmmmmm beaten biscuits, much work, but so yummy.

            1. This poem from long ago comes to mind. In dialect that is outdated brings up complex issues as to who the voice is and for whom she is doing the cooking, and why.

              Nonetheless the overall message of what it takes to cook something really worthy, the meaning of hospitality, and the sheer effort to cook really good food has always struck a chord for me...

              Beaten Biscuit

              Of course I'll gladly give de rule
              I meks beat biscuit by,
              Dough I ain't sure dat you will mek
              dat bread de same as I.

              'Case cookin's like religion is –
              Some’s ‘lected an' some ain't
              An rules don't no more rnek a cook
              Den sermons mek a saint

              Well, 'bout de 'grediances required
              I needn't mention dem;
              Of course, you knows of flour an' things
              How much to put an' when;

              But soon as you is got dat dough
              Mixed up all smoove an' neat,
              Den's when youh genius gwine to show
              To get dem biscuit beat!

              Two hundred licks is what I gives
              For home-folks, never fewer,
              An' If I'm 'spectin' company in,
              I gives five hundred sure!

              From Bandanna Ballads, by Miss Howard Weeden
              (Saginaw, 1905)

              6 Replies
              1. re: StriperGuy

                Nerd.

                1. re: yumyum

                  But that's why chowhound readers love dat Striper Guy!

                  1. re: mtm7654

                    Word.

                  2. re: yumyum

                    I know you are but what am I? Pffffffffft. ;-)

                  3. re: StriperGuy

                    I do believe the last stanza is excerpted in an old edition of the Joy of Cooking's entry for beaten biscuits!

                    1. re: litchick

                      Precisely.

                  4. Completely counter to the spirit of the poem Striper posted, and at risk of being pelted with rotten tomatoes, might KFC biscuits do the trick? I bet they'd be able to supply in quantity, and while I haven't had them in years I remember them being pretty tasty. Just remember to hide the evidence of origin.

                    That line keeps running through my head, "...Den's when youh genius gwine to show..." I loved reading that poem.

                    4 Replies
                    1. re: Niblet

                      So funny, cause my SO had a leftover KFC biscuit this week, and it really was pretty darned acceptable. Heck Kentucky Derby, Kentucky Fried Chicken.

                      Ouch, there goes my chow-cred, giving thumbs up to something from a chain. I'll go do penance by making some 80 ingredient dish from scratch that has to simmer for three days ...

                      1. re: StriperGuy

                        just give us some of your brandied cherries and we'll forgive you ;)

                        1. re: barleywino

                          Ya know, it's almost cherry season. I am gonna kill it this year!

                        2. re: StriperGuy

                          Good idea, you make that awesome dish accompanied by cocktail - Aviation? - with your brandied cherries. And I'll bring the biscuits.

                      2. so should I beat my bisquick batter for a half hour before tossing it in the oven?

                        1 Reply
                        1. re: gyppielou

                          Not a "batter" at all.

                          Beaten biscuits are a particular thing. A dense, almost pie-shell dough, which you then pound the crap out of with a mallet or rolling pin while folding over repeatedly. Similar to what it takes to make croissant from scratch.

                          The Joy of Cooking recipe is pretty good. Wanna go crazy use 1/2 good (non-hydrogenated) lard and 1/2 butter.

                          Nothing can touch a good home made beaten biscuit, but it's serious work.