Baking Powder Biscuits D.Breads and Sweet Doughs No.001
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|Yield: 100 Portions Each Portion: 2 Biscuits|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 450 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 12LB | 3.00 Gal | 1. Sift together flour, milk, |
|Milk, Non Fat, Dry, | 13OZ| 2.88 Cup | baking powder, and salt into |
|Milk Powder | | | mixer bowl. |
|Baking Powder | 10OZ| 1.50 Cup | |
|Salt | 4OZ| 6.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB 8OZ| 5.75 Cup | 2. Blend shortening at low speed |
|ed | | | into dry ingredients until |
| | | | mixture resembles coarse |
| | | | oatmeal. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 7LB 8OZ| 3.75 Qrt | 3. Add water; mix at low speed |
| | | | only enough to form a soft |
| | | | dough. |
| | | | 4. Place dough on lightly floured |
| | | | board. Knead lightly until |
| | | | dough is smooth or 1 minute. |
| | | | 5. Roll or pat out 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. |
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NOTE: 1. For Browner tops: In Step 1, add 8 oz (1 cup) granulated
sugar to dry ingredients.
VARIATION
1. BAKING POWDER BISCUITS (BISCUIT MIX): Omit all ingredients.
Subsititute 16 lb or 3 1/2 -No.10 cn Biscuit Mix .
Prepare according to instructions on container.
2. BUTTERSCOTCH PINWHEEL BISCUITS: Follow Steps 1 thru 4. Omit
Steps 5 thru 7. Divide dough into 8 pieces. Roll each piece
into a rectangular shape 20 inches long and 9 inches wide.
Brush dough with 1 lb (2 cups) melted butter or margarine.
Continued on Variation 3.
3. Variation 2 continued: Combine 4 lb (2 3/4 qt) brown sugar
& 1 lb 8 oz (1 1/2 qt) chopped, unsalted nuts. Sprinkle
on top of dough. Roll dough as for Jelly Roll(See Recipe No
G-18). Cut into slices 3/4 inch thick. Place on lightly
greased sheet pans. Bake at 425`F for 15 to 20 minutes.
4. CHEESE BISCUITS: In Step 1, add 2 lb (2qt) grated Cheddar
cheese to sifted dry ingredients. Follow Steps 2
through 7.
5. CINNAMON PINWHEEL BISCUITS: Follow Steps 1 thru 4.Omit Steps
5 thru 7. Divide dough into 8 pieces. Roll each piece into a
rectangular shape 20-in long and 9-in wide. Brush dough with
1 lb (2 cups) melted butter or margarine. Combine 3 lb (6
3/4 cups) sugar & 4 oz (1 cup) cinnamon. Cont'd-variation 6.
6. Sprinkle on top of dough. Sprinkle 3 lb(2 1/4 qt) washed,
drained raisins on top of sugar & cinnamon mixture. Roll as
for Jelly Roll(See Recipe No. G-18).Cut into sliced 3/4-in.
thick. Place on lightly greased sheet pans. Bake at 425`F.
about 15 to 20 minutes or until lightly browned.
7. DROP BISCUITS: Follow Steps 1 and 2. In Step 3, increase
water to 9 lb 8 oz (4 3/4 qt). Omit Steps 4 through 6.
Drop dough by heaping tablespoons on greased sheet pans,
approximately 1 inch apart. Follow Step 7.