Servings: 100 Portions (4 Pans)
Portions: 2 Biscuits each
Pan Size: 425 degrees F. Oven
Temperature: 18 by 26-inch Sheet Pan
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
FILLING:
2 cups butter or margarine, melted
2-3/4 quart brown sugar
1-1/2 quart chopped nuts
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. Divide dough into 8 pieces. Roll each piece into a rectangular shape 20 inches long and 9 inches wide.
FILLING:
Brush with 1 lb (2 cups) melted butter or margarine. Combine 4 lb (2-3/4 qt) brown sugar and 1-1/2 lb (1-1/2 qt) chopped nuts; sprinkle evenly on top of dough.
Roll dough as for Jelly Roll. Cut into slices 3/4 inch thick. Place cut-side down on lightly greased pan. Bake at 425 DEGREES F. about 15 to 20 minutes.