| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Biscuits |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bag; (5 lb.) self-rising flour |
| 3/4 |
c |
Sugar |
| 2 |
pk |
(1 qt.) dried milk |
| 1 1/2 |
lb |
Lard |
| 6 |
c |
Water |
INSTRUCTIONS
Mix the first three ingredients well using a large shredder. Shred the
shortening into the dry mix. Use a pastry blender and cut shortening into
fine particles*. Add 6 cups water and stir - turn out on floured board (use
part of dry mix as flour). Knead several times. Roll out 1/2-3/4 inch
thickness. Cut out and place on ungreased cookie pan. Bake at 450 degrees
for 15 minutes or until nicely browned - makes 5 dozen.
This mixture can be made up and stored in large container. Measure out
amount needed for biscuits, dumplings, etc., and add liquid as needed. The
more moisture you can use the lighter your biscuits.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 16, 1998
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