Drop Biscuits

Ingredients & Directions


4 3/4 qt WATER
13 oz MILK; DRY NON-FAT L HEAT
12 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb SHORTENING; 3LB
10 oz BAKING POWDER
3 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN
:

1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER AND SALT INTO MIXER BOWL.

2. BLEND SHORTENING AT LOW SPEED INTO DRY INGREDIENTS UNTIL MIXTURE
RESEMBLES COARSE CORNMEAL.

3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM A SOFT DOUGH.

4. DROP DOUGH BY HEAPING TABLESPOONS, 1 INCH APART, ON GREASED SHEET PANS
IN ROWS 6 BY 9.

5. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED.
:

NOTE: 1. FOR BROWNER TOPS: IN STEP 1, ADD 8 OZ (1 CUP) GRANULATED SUGAR
TO DRY INGREDIENTS.

NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 15 MINUTES

Recipe Number: D00103

SERVING SIZE: 2 BISCUITS

From the Army

Yields
100 Servings

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