Servings: 100 Portions (6 Pans)
Portions: 3 Biscuits each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 450 degrees F. Oven
4-1/2 quart Water, warm (105 degrees F. to 110 degrees F.)
1 cup Yeast, active, dry
3 3/4 cups Sugar, granulated
3 gallon Flour, wheat, general purpose, sifted
2 1/3 cups Milk, nonfat, dry
3/4 cup Baking powder
4 2/3 tablespoon Salt
7 1/2 cups Shortening
Sprinkle yeast over water. Do not use temperature above 110 degrees F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand 10 minutes, then stir again. Set aside.
Sift together flour, milk, baking powder, and salt into mixer bowl. Blend shortening into dry ingredients at low speed until mixture resembles coarse crumbs. Gradually add yeast solution; using dough hook, mix at low speed 3 minutes or until soft dough is formed.
Place dough on lightly floured board; divide in four equal size pieces; knead lightly about 1 minute. Roll out to a uniform thickness of 1/2 inch. Cut with 2-1/2 inch floured biscuit cutter. Place biscuits on ungreased pans in rows 5 by 10; let stand for 45 minutes in a warm place (80 degrees F. to 85 degrees F.).
Bake 15 minutes or until lightly browned.