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. 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|
|Calories from Fat: 84 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 358
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