New Orleans Luncheon Biscuits
These are the perfect accompaniment to soups and salads.
- About 3 cups soft, southern wheat flour or all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups plus 1 tablespoon solid vegetable shortening
- 1 to 1 1/4 cups milk
- 3/4 teaspoon fresh lemon juice
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- 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
- 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 middle of preheated oven until biscuits have risen and are light
golden brown, 10 to 12 minutes.
- Serve hot.
Makes about 36 (1 1/2-inch) biscuits.
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