Baking Powder Biscuits
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
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
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