Recipe For Cooking New Orleans Luncheon Biscuits

Toaster Oven Biscuits :: Savory Biscuits

Cookies

New Orleans Luncheon Biscuits

These are the perfect accompaniment to soups and salads.

About 3 C. soft, southern wheat flour
    or flour
2 tea. baking powder
1 1/2 tea. salt
1 1/2 C. plus 1 Tbsp. solid vegetable shortening
1 to 1 1/4 C. milk
3/4 tea. fresh lemon juice

Preheat oven to 400 degrees F. Lightly grease 2 cookie sheets.

In med. bowl, combine 3 C. flour, baking powder and salt with a fork. Cut vegetable shortening into 1-in. cubes; add vegetable shortening cubes to flour mixture. Using your fingertips, work vegetable shortening into flour mixture until it resembles coarse cornmeal. Add 1 C. 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 Tbsp. at a time. Turn out dough onto a heavily floured surface.

Pat out dough into a flat circle about 8 in. in diameter. Flour surface of circle; roll out to a 1/2-in. 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-in. thick. Using a 1 1/2-in. biscuit cutter, cut out biscuits. Place biscuits on prepared cookie sheets. Bake in middle of preheated oven until biscuits have risen and are light golden brown, 10 to 12 min.

Serve hot.

Makes approximately 36 (1 1/2-in.) biscuits.