BREADS AND SWEET DOUGHS No. D 001 00
BAKING POWDER BISCUITS
| Yield: 100 | Portion: 1 Biscuit |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 148 cal | 24 g | 4g | 4g | 0 mg | 345 mg | 115 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 6-5/8 lbs | 1 gal 2 qts | |
| MILK,NONFAT,DRY | 3-5/8 oz | 1-1/2 cup | |
| BAKING POWDER | 5-7/8 oz | 3/4 cup | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| SHORTENING | 12 oz | 1-5/8 cup | |
| WATER | 3-7/8 lbs | 1 qts 3-1/2 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
Method
- Sift together flour, milk, baking powder, and salt into mixer bowl.
- Blend shortening at low speed into dry ingredients until mixture resembles coarse cornmeal.
- Add water; mix at low speed only enough to form soft dough.
- Place dough on lightly floured board. Knead lightly 1 minute or until dough is smooth.
- Roll or pat out to a uniform thickness of 1/2-inch.
- Lightly spray each pan with non-stick cooking spray. Cut with 2-1/2 inch floured biscuit cutter. Place 50 biscuits on each pan.
- Using a convection oven, bake at 350 F. for 15 minutes or until lightly browned on low fan, open vent.
Notes
- For browner tops: In Step 1, add 1/2 cup granulated sugar per 100 portions to dry ingredients.
