Biscuit Topping for Fruit Cobbler

Chef

Administrator
Staff member
22 ounces all-purpose flour
1 ounce baking powder
1 teaspoon salt
3 ounces granulated sugar
2 teaspoons nonfat dry milk
8 ounces shortening
4 ounces eggs (about 2 total)
1 1/4 cups water
1/4 cup milk
2 ounces granulated sugar
Yield: 2 1/8 x20-inch
1. Blend dry ingredients in mixer bowl.

2. Cut shortening into dry ingredients on low speed until it appears as coarse as cornmeal.

3. Beat eggs. Add water and blend. Add to flour-shortening mixture. Blend on low speed until a soft dough is formed.

4. Scale 1 lb 8 oz dough per pan. Roll to fit 12x20-inch pan. Roll onto rolling pin. Place over filling in pan, allowing dough to extend up edge of pan, about 1 inch all around (to allow for shrinkage). Cut several slits in dough.

5. Brush top of each pan with 2 Tbsp milk and 2 Tbsp sugar.

pans
 
Last edited by a moderator:
Top