| 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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