Sylvia's Restaurant Biscuits
Source of Recipe
Ruth of Sylvia's Restaurant
Recipe Introduction
Makes 24
List of Ingredients
1/2 cup Vegetable shortening (and More for the pan)
5 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
2 teaspoons salt
1 1/4 cups milk
4 large eggsRecipe
Preheat the oven to 400 degrees F. Grease an 11 by 7 inch pan with shortening.
Stir the flour, sugar, baking powder, and salt in a large mixing bowl
until blended. Make a well in the center of this dry mixture and add
the milk, 1/2 cup shortening, and eggs. Mix the wet ingredients with
your hands until the eggs and milk are blended. (There will still be
some lumps of shortening.) Slowly work the dry ingredients into the
wet ingredients with your fingertips. The finished dough should be
soft but not sticky, so you may have to add a little more flour if it
seems too wet, or stop mixing before all the flour is added if it
seems too dry.
Turn the biscuit dough out onto a lightly floured surface. Roll the
dough out to 1/2 inch thick. Cut into 3 1/2-inch rounds and place
side by side on the greased baking pan. (The biscuits should be
touching but not overlapping.) Reroll the dough as many times as
necessary to cut all the biscuits possible. Let the biscuits rest in
a warm place 10 to 15 minutes (on top of the warm oven is a good
place).
Bake until the biscuits are deep golden brown and light to touch when
you pick one up, about 20 minutes. If some of the biscuits are
browning more quickly than others, rotate the pan after about 10
minutes. Break apart and serve.
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