Baking Powder Biscuits

Ingrients & Directions 3 3/4 qt WATER 13 oz MILK; DRY NON-FAT L HEAT 12 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SHORTENING; 3LB 10 oz BAKING POWDER 3 oz SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN : 1. SIFT TOGETHER FLOUR, MILK, […]

Ingrients & Directions


3 3/4 qt WATER
13 oz MILK; DRY NON-FAT L HEAT
12 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb SHORTENING; 3LB
10 oz BAKING POWDER
3 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN
:

1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER AND SALT INTO MIXER BOWL.

2. BLEND SHORTENING AT LOW SPEED INTO DRY INGREDIENTS UNTIL MIXTURE
RESEMBLES COARSE CORNMEAL.

3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM A SOFT DOUGH.

4. PLACE DOUGH ON LIGHTLY FLOURED BOARD. KNEAD LIGHTLY, ABOUT 1 MINUTE
OR UNTIL DOUGH IS SMOOTH.

5. ROLL OR PAT OUT TO A UNIFORM THICKNESS OF 1/2 INCH.

6. CUT WITH 2 1/2 INCH FLOURED BISCUIT CUTTER. PLACED BISCUITS ON PANS
IN ROWS 6 BY 9.

7. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED.
*ALL NOTES ARE PER 100 PORTIONS

NOTE: 1. FOR BROWNER TOPS: IN STEP 1, ADD 8 OZ (1 CUP) GRANULATED SUGAR
TO DRY INGREDIENTS.

2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 15 MINUTES
OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

Recipe Number: D00100

SERVING SIZE: 2 BISCUITS

From the Army

Yields
100 Servings

RobinDee

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