Frank's Recipes! Butterscotch Pinwheel Biscuits for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Butterscotch Pinwheel Biscuits for 100

Servings: 100 Portions (4 Pans)
Portions: 2 Biscuits each
Pan Size: 425 degrees F. Oven
Temperature: 18 by 26-inch Sheet Pan

3 gallon Flour, wheat, hard, sifted
2 7/8 cups Milk, nonfat, dry
1 1/2 cup Baking powder
6 tablespoon Salt
1 1/2 quart Shortening
1 1/2 quart Water

FILLING:
2 cups butter or margarine, melted
2 3/4 quart brown sugar
1 1/2 quart chopped nuts

Mix and sift dry ingredients together. Blend shortening into dry ingredients until mixture resembles coarse cornmeal. Add water and mix only enough to form a soft dough. Place dough on lightly floured board. Divide dough into 8 pieces. Roll each piece into a rectangular shape 20 inches long and 9 inches wide.

FILLING:
Brush with 1 lb (2 cups) melted butter or margarine. Combine 4 lb (2 3/4 qt) brown sugar and 1 1/2 lb (1 1/2 qt) chopped nuts; sprinkle evenly on top of dough.

Roll dough as for Jelly Roll. Cut into slices 3/4 inch thick. Place cut-side down on lightly greased pan. Bake at 425 DEGREES F. about 15 to 20 minutes.