| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
qt |
WATER |
| 2 |
lb |
CHEESE CHEDDER |
| 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.
ADD GRATED CHEDDAR CHEESE TO SIFTED DRY INGREDIENTS.
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. PLACE 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 BRWNER 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: D00102
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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