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Bread: Butterscotch Pinwheel Biscuits - 100

Source of Recipe

www.diningrecipes.com
Servings: Yield: 100 Portions (4 Pans)
Portions: 2 Biscuits each
Pan Size: 425 degrees F. Oven
Temperature: 18 by 26-inch Sheet Pan


INGREDIENTS

3 gal Flour, wheat, hard, sifted
2 7/8 cups Milk, nonfat, dry
1 1/2 cup Baking powder
6 tbsp Salt
1 1/2 qt Shortening
1 1/2 qt Water
FILLING:
2 cups butter or margarine, melted
2 3/4 qt brown sugar
1 1/2 qt chopped nuts



INSTRUCTIONS

1. Mix and sift dry ingredients together.
2. Blend shortening into dry ingredients until mixture resembles coarse cornmeal.
3. Add water and mix only enough to form a soft dough.
4. Place dough on lightly floured board.
5. Divide dough into 8 pieces.
6. Roll each piece into a rectangular shape 20 inches long and 9 inches wide.

FILLING:
7. Brush with 1 lb (2 cups) melted butter or margarine.
8. Combine 4 lb (2 3/4 qt) brown sugar and 1 1/2 lb (1 1/2 qt) chopped nuts; sprinkle evenly on top of dough.
9. Roll dough as for Jelly Roll. Cut into slices 3/4 inch thick.
10. Place cut-side down on lightly greased pan.
11. Bake at 425 DEGREES F. about 15 to 20 minutes.