New Orleans Luncheon Biscuits Recipe

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Type: New Orleans Luncheon Biscuits Free Cooking Recipe – Bread


Ingredients / Directions
About 3 cup(s)s soft
southern wheat flour
or all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cup(s)s plus 1 tablespoon solid vegetable shortening
1 to 1 1/4 cup(s)s milk
3/4 teaspoon fresh lemon juice Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.

In medium bowl
combine 3 cup(s)s 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(s) 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.

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