New Orleans Luncheon Biscuits Recipe

New Orleans Luncheon Biscuits Recipe

Ingredients:

1 & 1/2 tsp of salt
3 c of flour (all-purpose)
1 & 1/4 c of milk
2 tsps of baking powder
3/4 tsp of fresh juice (lemon)
1 & 1/2 c plus a Tablespoon of solid shortening (vegetable)

Instructions:

Prepare oven. Heat to four hundred degrees Fahrenheit. Grease lightly two bake sheets.

Mix together 3 c of flour, salt and baking powder in a bowl. Slice shortening to one inch-sized cubes, then add to mixture of flour. With your clean fingertips, press shortening to the mixture of flour ’til it turns to a coarse-looking cornmeal.

Pour in juice and a cup of milk. With the use of your wooden baking spoon, stir the mixture gently ’til flour moistens & dough becomes a bit sticky. Milk may be added when necessary. Turn dough out to a floured working surface.

Flatten dough to a thin circle w/ about 8″ diameter size. Roll and from into half-inch thick rectangles. Fold into half. Dust surface w/ flour once needed, lining up the corners.

With one edge opened, roll pastry out then fold for four times. Once four folds is completed, you may roll pastry out to half-inch thick. Cut biscuits with your 1 & 1/2-inch cutter.

Arrange them on oiled baked sheets. Place in mid-oven layer and bake ’til golden-browned (10-12 mins).

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