Beaten Biscuits You Can Make At Home!



Many of you have been disappointed that we no longer have beaten biscuits available, especially here around Derby time. For as long as we can remember, Jackson Biscuit has supplied Broadbent’s with their beaten biscuits.  Unfortunately, last year they were forced to close their doors. The owners’ declining health no longer allowed them to make their delicious products. In a way, it’s a bit like curing country hams; it’s a dying culinary art form. We sure do miss those sweet folks, and their famous beaten biscuits.

If you aren’t familiar with beaten biscuits, they don’t have a lot of flavor. They take on the flavor of whatever meat you place on them, making then very tasty!

If you are ambitious in the kitchen, this recipe ( ) might provide you with those highly-coveted morsels of dough for you to stuff with Broadbent’s thinly sliced and cooked country ham, and more importantly, keep your “Kentucky Derby Party Tradition” alive.

Beer Cheese is another perfect accompaniment for beaten biscuits!  You can find an outstanding Beer Cheese Mix, along with Broadbent Cooked Country Ham and other Kentucky Derby Party selections on our website.

“Here’s a tip”… If you make your beaten biscuits ahead of time, freeze them.  At room temperature, they typically mold quicker than your average bread.  Once you thaw them place the country ham on the beaten biscuits about 2 hours before serving, and let them sit at room temperature.  This allows the ham juices to soften the biscuit.


 –A Little Beaten Biscuit Trivia—

“Originating in the 19th century, in the southern United States, Beaten Biscuits differed from their American soft-dough cousins, in that they are more akin to their predecessor; hardtack. In New England, they are called “sea biscuits”, as they were staples aboard whaling ships.”


Beth Drennan

Broadbent’s Co-Owner


Broadbent B&B Foods

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.