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SEQUOIA ORANGE BISCUITS
(YIELD: 24)
INGREDIENTS:
ALL PURPOSE FLOUR
5 & 1/3 CUPS
BAKING POWDER
4
TEASPOONS
SALT
1
TEASPOON
SHORTENING
1
CUP
MILK
1/3 CUP
ORANGE RIND
FROM ONE ORANGE
ORANGE JUICE
FROM ONE ORANGE
WATER (cold)
AS REQUIRED
DIRECTIONS:
SIFT DRY INGREDIENTS TOGETHER. ADD ORANGE
RIND. BLEND DRY INGREDIENTS WITH SHORTENING
UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.
ADD ORANGE JUICE, MILK AND WATER GRADUALLY
TO FORM SOFT DOUGH. DO NOT OVERMIX. CHILL
IN REFRIGERATOR FOR 30 MINUTES. PLACE DOUGH
ON LIGHTLY FLOURED BOARD AND ROLL TO 1/2 INCH
THICKNESS AND CUT TO DESIRED SIZE. BAKE IN
450 DEGREE OVEN FOR APPROXIMATELY 15 MINUTES
OR UNTIL LIGHTLY BROWNED.
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"ocrText": "SEQUOIA ORANGE BISCUITS\n(YIELD: 24)\nINGREDIENTS:\nALL PURPOSE FLOUR\n5 & 1/3 CUPS\nBAKING POWDER\n4\nTEASPOONS\nSALT\n1\nTEASPOON\nSHORTENING\n1\nCUP\nMILK\n1/3 CUP\nORANGE RIND\nFROM ONE ORANGE\nORANGE JUICE\nFROM ONE ORANGE\nWATER (cold)\nAS REQUIRED\nDIRECTIONS:\nSIFT DRY INGREDIENTS TOGETHER. ADD ORANGE\nRIND. BLEND DRY INGREDIENTS WITH SHORTENING\nUNTIL MIXTURE RESEMBLES COARSE CORNMEAL.\nADD ORANGE JUICE, MILK AND WATER GRADUALLY\nTO FORM SOFT DOUGH. DO NOT OVERMIX. CHILL\nIN REFRIGERATOR FOR 30 MINUTES. PLACE DOUGH\nON LIGHTLY FLOURED BOARD AND ROLL TO 1/2 INCH\nTHICKNESS AND CUT TO DESIRED SIZE. BAKE IN\n450 DEGREE OVEN FOR APPROXIMATELY 15 MINUTES\nOR UNTIL LIGHTLY BROWNED."
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