Servings: 100 Portions (4 Pans)
Portions: 2 Biscuits each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 450 F. Oven
3 gallon Flour, wheat, hard, sifted
2 7/8 cups Milk, nonfat, dry
1-1/2 cup Baking powder
6 tablespoon Salt
1-1/2 quart Shortening
1-1/2 quart Water
Mix and sift dry ingredients together. Blend shortening into dry ingredients until mixture resembles coarse cornmeal. Add water and mix only enough to form a soft dough. Place dough on lightly floured board. Roll or pat out to a uniform thickness of 1/2 inch. Cut with 2-1/2 inch floured biscuit cutter. Place biscuits in pans in rows 6 x 9. Bake 15 minutes or until lightly browned.