Recipe#20

Servings: Yield: 100 Portions (4 Pans)
Portions: 2 Biscuits each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 425 degrees 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
1 1/2 qt Shortening
1 1/2 qt Water
FILLING:
2 cups butter or margarine, melted
6 3/4 cups granulated sugar
1 cup ground cinnamon
2 1/4 qt raisins

INSTRUCTIONS

1. Mix and sift dry ingredients together.
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. Divide dough into 8 pieces.
6. Roll each piece into a rectangular shape 20 inches long and 9 inches wide.
FILLING:
7. Brush with 1 lb (2 cups) melted butter or margarine.
8. Combine 3 lb (6 3/4 cups) granulated sugar and 4 oz (1 cup) ground cinnamon; sprinkle evenly on top of dough.
9. Soak 3 lb (2 1/4 qt) raisins in hot water 10 minutes; drain; cool. Sprinkle raisins on top of sugar and cinnamon mixture.