Conestoga Biscuit Mix

Biscuit Mix

Preparation instruction: PREHEAT STANDARD OVEN TO 450°F (400°F CONVECTION OVEN). POUR 7 cups buttermilk or 6 2/3 cups cold milk or 6 cups cold water into 10-qt. or 12-qt. mixing bowl. ADD Biscuit Mix. MIX with paddle on low speed (#1) for 25 to 30 seconds or until dry mix is moistened. (Note: Dough should be sticky to touch.) TURN dough out onto floured surface or biscuit cloth. PAT dough lightly forming into a ball. (Note: For a higher rise biscuit, fold the dough in half and pat dough lightly, again forming into a ball.) FLOUR rolling pin and roll from the middle outward, using light pressure to ½ inch thickness. For uniformthickness ½ -inch sticks or rolling pin guides may be used. CUT with a floured biscuit cutter. (Do not twist cutter.) Biscuits should be cut close together to minimize rework. PLACE on paper lined or lightly oiled sheet pan. (Note: For best results, place close together (touching) on pan.) BAKE in standard oven for 12 to 14 minutes (8 to 10 minutes in a convection oven). BRUSH biscuits with butter or butter substitute upon removal from oven.

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