Frank's Recipes! Cinnamon Pinwheel Biscuits for 100

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Cinnamon Pinwheel Biscuits for 100

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

3 gallons Flour, wheat, hard, sifted
2 7/8 cups Milk, nonfat, dry
1 1/2 cups Baking powder
6 tablespoons Salt
1 1/2 quarts Shortening
1 1/2 quarts Water

FILLING:
2 cups butter or margarine, melted
6 3/4 cups granulated sugar
1 cup ground cinnamon
2 1/4 quarts raisins

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 3 lb (6 3/4 cups) granulated sugar and 4 oz (1 cup) ground cinnamon; sprinkle evenly on top of dough. Soak 3 lb (2 1/4 qt) raisins in hot water 10 minutes; drain; cool. Sprinkle raisins on top of sugar and cinnamon mixture.