Naval History and Heritage Command

Naval History and Heritage Command

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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

Published: Mon May 12 15:09:21 EDT 2014