Naval History and Heritage Command
Baking Powder Biscuits
| YIELD: 300 Biscuits or 100 Portions, each portion 3 biscuits (1 ounce each) | ||||
INGREDIENTS |
WEIGHTS |
MEASURES |
PORTIONS |
METHOD |
| Flour, sifted Baking powder Salt |
15 lbs. 15 oz. 3 oz. |
15 qt. 2 1/2 cups 6 tbsp. |
-- | 1. Sift dry ingredients into bowl of mixing machine. |
| Shortening | 3 3/4 lb. | 7 1/2 cups | -- | 2. Add shortening to flour mixture and blend until consistency of cornmeal (low speed, approximately 3 minutes). |
| Milk | 5 or 6 qt. | -- | 3. Add milk and mix until dough is formed (low speed, approximately 1 minute). 4. Place portion of dough onto lightly floured surface, knead until dough is smooth. 5. Shape into a ball and roll to a uniform thickness of 1/2 inch. |
|
VARIATIONS:
1. BUTTERSCOTCH BISCUITS: Roll dough into a rectangular sheet 1/3 inch thick. Spread with melted butter and brown sugar. Roll dough as for jelly roll. Cut into slices 3/4-inch thick.
2. CHEESE BISCUITS: Add 2 lbs. (2 qt.) of dry grated cheese to dough. Brush biscuits with milk and sprinkle with grated cheese.
3. CINNAMON BISCUITS: Proceed as for butterscotch biscuits. Spread with melted butter, granulated sugar and cinnamon.
4. COBBLER: Place prepared fruit in pan. Cover with biscuit dough 3/8-inch thick; dock, and brush with melted shortening.
5. ORANGE BISCUITS: Make a small indentation and place 1/2 teaspoon orange marmalade on each biscuit.
6. WHOLE WHEAT BISCUIT: Substitute 7 lbs. of whole wheat flour for 7 lbs. of white flour.
30 March 1997
