Recipe#18

Servings: Yield: 100 Portions (4 Pans)
Portions: 2 Biscuits each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 425 F. Oven

INGREDIENTS

3 gal Flour, wheat, hard, sifted
2 7/8 cups Milk, nonfat, dry
1 1/2 cup Baking powder
6 tbsp Salt
2 qt grated natural cheddar cheese
1 1/2 qt Shortening
1 1/2 qt Water

INSTRUCTIONS

1. Mix and sift dry ingredients together. Add cheddar cheese to dry ingredients.
2. Blend shortening into dry ingredients until mixture resembles coarse cornmeal.
3. Add water and mix only enough to form a soft dough.
4. Place dough on lightly floured board.
5. Roll or pat out to a uniform thickness of 1/2 inch.
6. Cut with 2 1/2 inch floured biscuit cutter. Place biscuits in pans in rows 6 x 9.
7. Bake about 15 minutes or until lightly browned.