Homemade Biscuit
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleached ‎ 6 3/4 oz.
- Wheat flour, whole-grain, soft wheat ‎ 7 3/4 oz.
- Leavening agents, baking powder, low-sodium ‎ 7/8 oz.
- Sugars, granulated ‎ 7/8 oz.
- Salt, table ‎ 1/3 oz.
- Butter, without salt ‎ 5 1/8 oz.
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 9 5/8 fl oz
INSTRUCTIONS
- Preheat oven to 425 degree F. Combine flours, baking powder, sugar, and salt in mixer with paddle attachment.
- Grate butter on a grater, medium size. Use gloves so butter doesn't get too warm. As dry ingredients are mixing, add cold butter on low speed until mixture looks coarse and crumbly. Do not over mix.
- With mixer running, slowly add buttermilk until mixture comes together. You may need to add a little extra buttermilk or not add all of it, it depends on the dough. Only add enough for it to come together. Once again, do not over mix. Turn dough out on a lightly floured work surface. Knead dough gently a few times.
- Scrape surface and flour surface again. Roll dough 3/4 inch thickness and cut biscuits into 2 1/2 inch rounds. Place biscuits on a parchment lined sheet pan. Bake at 425 degrees F for 10-15 minutes until biscuits are golden brown and done in the center.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleached ‎ 14 oz.
- Wheat flour, whole-grain, soft wheat ‎ 1 Ibs.
- Leavening agents, baking powder, low-sodium ‎ 1 7/8 oz.
- Sugars, granulated ‎ 1 7/8 oz.
- Salt, table ‎ 5/8 oz.
- Butter, without salt ‎ 10 1/2 oz.
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 20 fl oz
INSTRUCTIONS
- Preheat oven to 425 degree F. Combine flours, baking powder, sugar, and salt in mixer with paddle attachment.
- Grate butter on a grater, medium size. Use gloves so butter doesn't get too warm. As dry ingredients are mixing, add cold butter on low speed until mixture looks coarse and crumbly. Do not over mix.
- With mixer running, slowly add buttermilk until mixture comes together. You may need to add a little extra buttermilk or not add all of it, it depends on the dough. Only addenough for it to come together. Once again, do not over mix. Turn dough out on a lightly floured work surface. Knead dough gently a few times.
- Scrape surface and flour surface again. Roll dough 3/4 inch thickness and cut biscuits into 2 1/2 inch rounds. Place biscuits on a parchment lined sheet pan. Bake at 425 degrees F for 10-15 minutes until biscuits are golden brown and done in the center.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleached ‎ 1 Ibs., 13 oz. ‎
- Wheat flour, whole-grain, soft wheat ‎ 1 Ibs., 15 oz. ‎
- Leavening agents, baking powder, low-sodium ‎ 3 5/8 oz.
- Sugars, granulated ‎ 3 5/8 oz.
- Salt, table ‎ 1 1/4 oz.
- Butter, without salt ‎ 1 Ibs., 5 oz. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 40 fl oz
INSTRUCTIONS
- Preheat oven to 425 degree F. Combine flours, baking powder, sugar, and salt in mixer with paddle attachment.
- Grate butter on grater, medium size. Use gloves so butter doesn't get too warm. As dry ingredients are mixing, add cold butter on low speed until mixture looks coarse andcrumbly. Do not over mix.
- With mixer running, slowly add buttermilk until mixture just comes together. You mayneed to add a little extra buttermilk or not add all of it, it depends on the dough. Only add enough for it to leave the side of the bowl and come together. Once again do not over mix.Turn dough out on a lightly floured work surface. Knead gently a few times.
- Scrape surface and flour once again. Roll dough 3/4 inch thickness and cut biscuits in to2 1/2 inch rounds. Place biscuits on parchment lined sheet pans. Bake at 425 degrees F for10-15 minutes or until golden brown and done in the center. Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Wheat flour, white, all-purpose, enriched, bleached ‎ 3 Ibs., 10 oz. ‎
- Wheat flour, whole-grain, soft wheat ‎ 3 Ibs., 14 oz. ‎
- Leavening agents, baking powder, low-sodium ‎ 7 1/4 oz.
- Sugars, granulated ‎ 7 1/4 oz.
- Salt, table ‎ 2 1/2 oz.
- Butter, without salt ‎ 2 Ibs., 10 oz. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 80 fl oz
INSTRUCTIONS
- Preheat oven to 425 degree F. Combine flours, baking powder, sugar, and salt in mixer with paddle attachment.
- Grate butter on grater, medium size. Use gloves so butter doesn't get too warm. As dry ingredients are mixing, add cold butter on low speed until mixture looks coarse andcrumbly. Do not over mix.
- With mixer running, slowly add buttermilk until mixture just comes together. You may need to add a little extra buttermilk or not add all of it, it depends on the dough. Only add enough for it to leave the side of the bowl and come together. Once again do not over mix.Turn dough out on a lightly floured work surface. Knead gently a few times.
- Scrape surface and flour once again. Roll dough 3/4 inch thickness and cut biscuits in to2 1/2 inch rounds. Place biscuits on parchment lined sheet pans. Bake at 425 degrees F for10-15 minutes or until golden brown and done in the center.