Recipe Details

Summary

Name: New Orleans Luncheon Biscuits

Category: Biscuits

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

Preheat 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 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.