Bread Recipes
New Orleans Luncheon Biscuits
These are the perfect accompaniment to soups and salads.
Yield: about 36 (1 1/2 inch) biscuits
Ingredients
- About 3 cups soft, Southern wheat flour or all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups + 1 tablespoon solid vegetable shortening
- 1 to 1 1/4 cups milk
- 3/4 teaspoon fresh lemon juice
Instructions
- Heat oven to 400 degrees F. Lightly grease 2 baking sheets.
- In medium bowl, combine 3 cups flour, baking powder and salt with a fork. Cut shortening into 1 inch cubes; add shortening cubes to flour mixture. Using your fingertips, work shortening into flour mixture until it resembles coarse cornmeal. Add 1 cup milk and lemon juice. Using a wooden spoon, gently stir mixture just until all flour is moist and dough is slightly sticky. If additional milk is necessary, stir in 1 tablespoon at a time. Turn out dough onto a heavily floured surface.
- Pat out dough into a flat circle about 8 inches in diameter. Flour surface of circle; roll out to a 1/2 inch thick rectangle. Fold pastry in half; line up corners. Re-flour surface as necessary. With open edge at your right, roll out pastry and fold as before for a total of 4 times. When 4 folds have been completed, roll out pastry to 1/2 inch thick. Using a 1 1/2 inch biscuit cutter, cut out biscuits. Place biscuits on greased baking sheets.
- Bake in the middle of the oven until biscuits have risen and are light golden brown, 10 to 12 minutes.
- Serve hot.