Texas Pam de Campo (Camp Bread)

 

 

4 cups all-purpose flour + more as needed
4 tbsp. sugar
2 tsp. baking powder
1 tbsp. salt
1/4 cup each vegetable shortening, vegetable oil
2 cups (about) milk, see below

       Heat oven to 450ºF (235ºC).  Sift dry ingredients into a large mixing bowl.  Stir in shortening and oil, and work dough with your hands until it resembles coarse meal.  Add 1-1/2 cups milk, and stir.  Dough should be sticky, but workable.  If dough is too stiff, add more milk; if dough is too thin, add more flour.  Turn dough out onto a counter (dusted with flour) and knead it hard about 1 minute, but don't overwork it.  Pat it out or gently roll it into a 9" circle that is 1/4 - 1/2" thick.  Using a fork, prick dough all over.  Place it on an ungreased baking sheet and bake 20 minutes.  When done, pan de campo should be golden brown on outside and have a biscuit texture inside.  Makes 4-6 servings.