RediMix Formula L Biscuit Mix
25 lbs (11.34 kg)
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Directions
Directions Hand Mixed: Utensils Needed: Mixing container, plastic scraper, biscuit cutter, rolling pin, cutting board, dusting flour, hand sifter and greased biscuit pans. 1. Select batch size and amount of buttermilk needed. 2. Place biscuit mix in mixing container, add buttermilk. 3. Mix thoroughly with hands and make sure there are no pockets of dry mix left in the dough. 4. Place 1/3 of dough from a single batch on a well-floured surface and knead dough (fold dough over gently and apply pressure with the palm of hand). 5. Select desired thickness (see chart) or use cutting frame. Sprinkle rolling pin with flour. Place rolling pin on the dough in the middle. Roll from the middle outward using light pressure to desired thickness. 6. Cut biscuits and place on pre-greased biscuit pans. 7. Bake in preheated oven (400 degrees F) for 8-10 minutes. 8. Remove from oven and brush top with melted butter. 9. Biscuits may be kept in holding cabinet at 150 degrees F up to 2-1/2 hours. Machine Mixing: Utensils Needed: Hobartt or similar bench mixer (12-16 quart size bowl) 1. Add selected amount of complete biscuit mix, add proper amount of cold buttermilk and mix on first speed 45 seconds. 2. Follow steps 4 through 9. Recommended Batch Size: Dry Biscuit Mix: Weight: 1 lb.; 4-1/8 cups. Buttermilk: 10-3/4 ozs.; 1-1/4 cups, 1 pound 10-3/4 ozs dough weight. Dry Biscuit Mix: Weight: 3 lb.; 12-1/6 cups. Buttermilk: 32-1/4 ounces; 3-3/4 cups, 5 lbs. 1/4 ozs dough weight. Dry Biscuit Mix: Weight: 6 lbs.; 20-3/4 cups. Buttermilk: 32-1/4 ozs. weight; 6-1/4 cups. 8 lbs. 5-3/4 ozs dough weight. Dry Biscuit Mix: Weight: 10 lbs.; 41-1/2 cups. Buttermilk: 107-1/42ozs. weight; 12-/14 cups. 16 lbs. 11-3/4 ozs dough weight. Biscuit Yield: Cutter Size: 2 inch; 3/8 inch 1/2 inch dough thickness; 5/8 oz. 7/8 oz. dough piece wight; 120 90 approximate yield; 5 lb. 6-/12 oz. wet batch weight. Biscuit Yield: Cutter Size: 2-3/8 inch; 3/8 inch 1/2 inch dough thickness; 1-1/8 oz. 1-1/2 oz. dough piece wight; 70 50 approximate yield; 5 lb. 6-/12 oz. wet batch weight. Biscuit Yield: Cutter Size: 3 inch; 3/8 inch 1/2 inch dough thickness; 1-1/2 oz. 2 oz. dough piece wight; 50 40 approximate yield; 5 lb. 1/4 ozs. wet batch weight. Above chart based on 3 lbs. of complete dry buscuit mix. Recipes Cheese Biscuits: 1. Add 1 pound of shredded cheddar cheese to 3 lbs. of complete biscuit mix to mixing container. 2. Add 1 to 2 ozs. parmesan to enhance desired cheese flavor. 3. Add buttermilk. 4. Mix thoroughly with hands and make sure there are no pockets of dry mix left in the dough. 5. Place 1/3 of dough from a single batch on a well-floured surface and knead dough (fold dough over gently and apply pressure with the palm of hand). 6. Select desired thickness (see chart) or use cutting frame Sprinkle rolling pin with flour. Place rolling pin on the dough in the middle. Roll from the middle outward using light pressure to desired thickness. 7. Cut biscuits and place on pre-greased biscuit pans. 8. Bake in preheated oven (400 degrees F) for 8-10 minutes. 9. Remove from oven and brush top with melted butter. 10. Biscuits may be kept in holding cabinet at 150 degrees F up to 2-1/2 hours. Store in a cool dry place.
Product Details
A complete buttermilk biscuit mix blended from southern biscuit brand flour. Contains a bioengineered food ingredient. For food service use exclusively. www.renwoodmills.com.Nutrition Facts
Serving Size: 0.25 Cup
Servings per Container: About 378
| Calories | 130.00 kcal |
| Total Fat | 6.00 grm (8.00% RDA) |
| Saturated Fat | 3.50 grm (18.00% RDA) |
| Cholesterol | 0.00 mg (0.00% RDA) |
| Sodium | 390.00 mg (17.00% RDA) |
| Potassium | 50.00 mg (2.00% RDA) |
| Total Carbohydrate | 17.00 grm (6.00% RDA) |
| Dietary Fiber | -1.00 grm (4.00% RDA) |
| Protein | 2.00 grm |
| Calcium | 20.00 mg (2.00% RDA) |
| Iron | 1.10 mg (6.00% RDA) |
| Kosher | |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Niacin | 1.00 mg (6.00% RDA) |
| Riboflavin | 0.10 mg (8.00% RDA) |
| Thiamin | 0.10 mg (8.00% RDA) |
| Folic Acid | 35.00 mcg |
| Trans Fat | 0.00 grm |
| Added Sugars | -1.00 grm (0.00% RDA) |
| Milk | 1.00 |
| Soy | 1.00 |
| Wheat | 1.00 |
| MetricServingSize | 30.00 grm |
| Total Sugars | -1.00 grm |
| Folate DFE | 60.00 mcg (15.00% RDA) |
| Corn | 1.00 |
Ingredients
Enriched Bleached Wheat Flour (Contains Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, and Folic Acid), Palm Oil, Leavening (Sodium Aluminum Phosphate, and Sodium Bicarbonate), Buttermilk, Salt, Sugar, Corn Starch, Soy Lecithin, Potassium and Sodium Caseniate (a Milk Derivative), Dipotassium Phosphate, Mono and Diglycerides, Artificial Butter Flavor, Beta Carotene (Color).Warnings
Contains wheat, milk and soy.,Do not eat raw dough or mix.Manufacturer
Renwood Mills
Post Office Box 350 Newton, NC 28658
UPC
00071740335349