Recipe for Cheese Biscuits 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 qt WATER
2 lb CHEESE CHEDDER
13 oz MILK, DRY NON-FAT L HEAT
12 lb FLOUR GEN PURPOSE 10LB
1/2 lb SHORTENING, 3LB
10 oz BAKING POWDER
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN

1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER AND SALT INTO MIXER BOWL. ADD GRATED CHEDDAR CHEESE TO SIFTED DRY INGREDIENTS.

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. PLACE 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 BRWNER 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.

SERVING SIZE: 2 BISCUITS

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