Frank's Recipes! Fruit Shortcake for 100

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Fruit Shortcake for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 450 degrees F. Oven

7 3/4 quart (7 lb) flour, wheat, pastry, sifted
1 cup (7 oz) baking powder
2 tablespoon (1 oz) salt
1 cup (8 oz) sugar, granulated
1 1/2 cups (7 oz) milk, nonfat, dry
1 quart (1 lb 12 oz) shortening
2 quart (4 lb) water
1 cup (8 oz) butter or margarine, melted
20 lb fruit, frozen or fresh

Mix and sift together flour, baking powder, salt, sugar and nonfat dry milk. Add
shorteing to dry ingredients; blend until mixture resembles coarse crumbs. Add water and
mix only enough to combine liquid and dry ingredients. Place dough on lightly-floured
board; fold over 2 or 3 times and press down. Roll dough in rectangular sheet, 3/8-inch
thick. Brush one half of the dough with butter or margarine; cover with other half. Cut
with 2 1/2-inch biscuit cutter. Place biscuits on baking sheet. Brush top of biscuits
with remaining butter or margarine. Bake 15 minutes. Split baked biscuits while still
hot. Place fruit between halves and on top of biscuits.

NOTE:
Top each portion with Whipped Cream or Whipped Topping.