new orleans luncheon biscuits
 
 
these are the perfect accompaniment to soups and salads. 
 
  about 3 cups soft, southern wheat flour
  or all-purpose flour
2 tsp  baking powder
1-1/2 tsp  salt
1-1/2 cup  plus 1 tablespoon solid vegetable shortening
1 to 1-1/4 cup  milk
3/4 tsp  fresh lemon juice
 
preheat oven to 400 degrees f. lightly grease 2 baking sheets. 
in medium bowl, combine 3 cups flour, baking powder and salt with a 
fork. cut shortening into 1-inch cubes; add shortening cubes to flour 
mixture. using your fingertips, work shortening into flour mixture 
until it resembles coarse cornmeal. add 1 cup milk and lemon juice. 
using a wooden spoon, gently stir mixture just until all flour is 
moist and dough is slightly sticky. if additional milk is necessary, 
stir in 1 tablespoon at a time. turn out dough onto a heavily floured 
surface. 
 
pat out dough into a flat circle about 8 inches in diameter. flour 
surface of circle; roll out to a 1/2-inch thick rectangle. fold pastry 
in half; line up corners. re-flour surface as necessary. with open 
edge at your right, roll out pastry and fold as before for a total of 
4 times. when 4 folds have been completed, roll out pastry to 1/2-inch 
thick. using a 1 1/2-inch biscuit cutter, cut out biscuits. place 
biscuits on greased baking sheets. bake in middle of preheated oven 
until biscuits have risen and are light golden brown, 10 to 12 minutes. 
 
serve hot. 
 
makes about 36 (1 1/2-inch) biscuits. 
 
 
 
 
 
 
(ID: 74015) Mirror: rec.food.recipes: Thu, Jun 16, 2005


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