RediMix Biscuit Mix, Complete, Old Fashioned
6.5 lbs (2.95 kg)
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Directions
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 eased biscuit pans. 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 pre-heated oven (400 degrees ) 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: Hobart or similar bench mixer, (12-16-quart bowl size) 1. Add selected amount of complete biscuit mix, add proper amount of cold buttermilk and mix on first speed 45 seconds. 2. Let dough set in bowl for 5 minutes and follow steps 4 through 9. Recommended Batch Size: Biscuit Mix: Weight: 1 pound; 4-1/8 cups. Buttermilk: 10-3/4 ounces; 1-1/4 cups, 1 pound 10-3/4 ounces dough weight. Biscuit Mix: Weight: 3-1/4 pound; 13-1/2 cups. Buttermilk: 34-1/4 ounces; 4 cups, 5 pounds 6-1/2 ounces dough weight. Biscuit Mix: Weight: 6-1/2 pound; 27 cups. Buttermilk: 69 ounces; 8 cups. 10 pounds 13 ounces 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. 6-/12 oz. wet batch weight. (The chart above is based upon 3-1/4 lbs. of dry buscuit mix.) Place contents of batch pac in a mixing bowl and add 1/2 gallon of buttermilk. Follow mixing directions on back panel. Store in a cool dry place.
Product Details
A complete buttermilk biscuit mix blended from southern biscuit brand flour. Contains a bioengineered food ingredient. Milk batch pac. For food service use exclusively. www.renwoodmills.com.Nutrition Facts
Serving Size: 0.25 Cup
Servings per Container: about 98
| 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 |
| 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, Cornstarch, Potassium and Sodium Caseniate (a Milk Derivative), Dipotassium Phosphate, Mono and Diglycerides.Warnings
Contains: wheat, milk.,Do not eat raw mix or batter.Manufacturer
Renwood Mills
PO Box 350 Newton, NC 28658
UPC
00071740335523