Recipe#243

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 450 degrees F. Oven

INGREDIENTS

7 3/4 qt. (7 lb) flour, wheat, pastry, sifted
1 cup (7 oz) baking powder
2 tbsp. (1 oz) salt
1 cup (8 oz) sugar, granulated
1 1/2 cups (7 oz) milk, nonfat, dry
1 qt. (1 lb 12 oz) shortening
2 qt. (4 lb) water
1 cup (8 oz) butter or margarine, melted
20 lb fruit, frozen or fresh

INSTRUCTIONS

Mix and sift together flour, baking powder, salt, sugar and nonfat dry milk. Add shorteing to dry ingredients; blend until mixture resembles coarse crumbs. Add water and mix only enough to combine liquid and dry ingredients. Place dough on lightly-floured board; fold over 2 or 3 times and press down. Roll dough in rectangular sheet, 3/8-inch thick. Brush one half of the dough with butter or margarine; cover with other half. Cut with 2 1/2-inch biscuit cutter. Place biscuits on baking sheet. Brush top of biscuits with remaining butter or margarine. Bake 15 minutes. Split baked biscuits while still hot. Place fruit between halves and on top of biscuits.

NOTE: Top each portion with Whipped Cream or Whipped Topping.