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Suggest a better descriptionPAN: 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. PLACE DOUGH ON LIGHTLY FLOURED BOARD. KNEAD LIGHTLY, ABOUT 1 MINUTE OR UNTIL DOUGH IS SMOOTH. 5. ROLL OR PAT OUT TO A UNIFORM THICKNESS OF 1/2 INCH. 6. CUT WITH 2 1/2 INCH FLOURED BISCUIT CUTTER. PLACED BISCUITS ON PANS IN ROWS 6 BY 9. 7. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED. *ALL NOTES ARE PER 100 PORTIONS NOTE: 1. FOR BROWNER TOPS: IN STEP 1, ADD 8 OZ (1 CUP) GRANULATED SUGAR TO DRY INGREDIENTS. 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 15 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT. Recipe Number: D00100 SERVING SIZE: 2 BISCUITS From the
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 358 | ||
Calories from Fat: 84 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 326.6mg | 11 % | |
Potassium 464.1mg | 12 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 52.6g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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