*  Exported from  MasterCook Mac  *
 Recipe By     : Ruth of Sylvia’s Restuarant
 Serving Size  : 24   Preparation Time :0:50
 Categories    : Breads                           Breakfast
                 Soul Food
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           shortening -- Vegetable
                         - More for the pan
    5      cups          all-purpose flour
      1/2  cup           sugar
    4      teaspoons     baking powder
    2      teaspoons     salt
    1 1/4  cups          milk
    4                    eggs -- large
 1) Preheat the oven to 400 degrees F.  Grease an 11 by 7 inch pan with
 2) Stir the flour, sugar, baking powder, and salt in a large mixing bowl until
 blended.  Make a well in the center of this dry mixture and add the milk, 1/2
 cup shortening, and eggs.  Mix the wet ingredients with your hands until the
 eggs and milk are blended.  (There will still be some lumps of shortening.)
 Slowly work the dry ingredients into the wet ingredients with your fingertips.
 The finished dough should be soft but not sticky, so you may have to add a
 little more flour if it seems too wet, or stop mixing before all the flour is
 added if it seems too dry.
 3) Turn the biscuit dough out onto a lightly floured surface.  Roll the dough
 out to 1/2 inch thick.  Cut into 3 1/2-inch rounds and place side by side on
 the greased baking pan.  (The biscuits should be touching but not
 overlapping.)  Reroll the dough as many times as necessary to cut all the
 biscuits possible.  Let the biscuits rest in a warm place 10 to 15 minutes (on
 top of the warm oven is a good place).
 4) Bake until the biscuits are deep golden brown and light to touch when you
 pick one up, about 20 minutes.  If some of the biscuits are browning more
 quickly than others, rotate the pan after about 10 minutes.  Break apart and
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 Per serving: 167 Calories; 6g Fat (31% calories from fat); 4g Protein; 25g
 Carbohydrate; 32mg Cholesterol; 254mg Sodium