| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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