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Makes:
44 biscuitsFreezes:
excellentPreparation Time:
15 minutes, plus 1 hour resting timeCooking Time:
13 minutes
Ingredients :
1 can354mLCarnation® Fat Free Evaporated Milk
½ cup125mLlemon juice or vinegar
1 pkgabout 2 ¼ tsp/11mLdry yeast
½ cup125mLwarm water (105ºF-115ºF/50ºC-56ºC)
5 cups1.2LRobin Hood® Original All Purpose Flour
¼ cup50mLgranulated sugar
1 tbsp15mLbaking powder
1 tsp5mLbaking soda
1 tsp5mLsalt
½ cup125mLCrisco® All-Vegetable Shortening
Directions :
1 : Combine evaporated milk and lemon juice. Reserve.
2 : Dissolve yeast in ½ cup (125mL) warm water and let stand 5 minutes.
3 : Combine flour, sugar, baking power, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour.
4 : Preheat oven to 425ºF (218ºC). Line a baking sheet with parchment paper.
5 : Knead dough on a floured surface about 5 times. Roll out dough to ½” (1.2cm) thickness and biscuits with a 2” (5cm) cutter. Place on prepared baking sheet.
6 : Bake in preheated oven for 12-13 minutes or until golden brown.
Tip(s)
When cutting out biscuits always cut straight down and do not twist cutter, as this will seal the edges and biscuits will not rise properly.
Add chopped chives and grated cheese for a different taste.
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