Bisquick Baking Mix, All-Purpose, Original
5 lb (2.26 kg)
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Directions
Yield: Cutter Size: 2-3/4"; Dough Thickness: 1/2"; Approx Biscuit Weight: 1.75 oz; Full Batch: 68; Half Batch: 34. Cutter Size: 2-3/4"; Dough Thickness: 3/4"; Approx Biscuit Weight: 2.5 oz; Full Batch: 50; Half Batch: 25. Cutter Size: 3"; Dough Thickness: 1/2"; Approx Biscuit Weight: 2 oz; Full Batch: 58; Half Batch: 29. Cutter Size: 3"; Dough Thickness: 3/4"; Approx Biscuit Weight: 3 oz; Full Batch: 39; Half Batch: 19. Cutter Size: #20 scoop; Dough Thickness: Drop biscuit; Approx Biscuit Weight: 1.8 oz; Full Batch: 65; Half Batch: 32. Ingredients: Cool Water (Approx 50 degrees F): Full batch 5 cups (2 lb 8 oz); Half batch 2-1/2 cups (1 lb 4 oz) or Cool Milk or Buttermilk (Approx 50 degrees F): Full batch 6 caups (3 lb); Half batch 3 cups (1 lb 8 oz). Mix: Full batch full box (5 lb); Half batch 8-3/4 cups (2 lb 8 oz). For best results: Use ice cold liquid (less than 50 degrees F) when mixing biscuits. Mixing Directions: Hand Mixing: 1. Pour total amount of liquid into mixer bowl. 2. Add total amount of Bisquick mix. 3. Mix using a rubber spatula approximately 30 strokes or until a soft dough is formed. Do not overmix. 4. Place dough on a generously floured bench or cloth. Do not knead. Divide dough in half. Roll out each piece of dough to desired thickness. Machine Mixing: 1. Pour total amount of liquid into mixer bowl. 2. Add total amount of Bisquick mix. Mix using a paddle attachment on low speed until liquid is incorporated, approximately 15 seconds. 3. Mix on low speed for 15 seconds. Do not overmix. 4. Place dough on a generously floured bench or cloth. Dust dough generously with flour and fold in half lengthwise. Do not knead. Divide dough in half. Roll out to desired thickness. Scaling: Cut dough using desired size cutter. Pan biscuit close together on a lightly greased or paper-lined sheet pan (16x24 inches). Baking: Oven: Convention* (400 degrees F): Pan (9-11 minutes); Standard 450 degrees F: Pan (11-13 minutes). Doneness Test: Biscuits are fully baked when light golden brown in color and breaks along the sides of the biscuits are dry in appearance. * Rotate pans baked in the convection oven one-half turn (180 degrees F) after 4 minutes of baking. Baking mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in what flour, do not eat raw batter, wash hands and surfaces after handling. Do not overbake.
Product Details
No artificial flavors. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. No artificial colors. General Mills strives to provide consistently high quality products. If you have questions or are not satisfied with the product. please contact your General Mills representative, or call toll free at 1-800-767-5404. or visit us on www.generalmillscf.com. Product name, production date code, and UPC will help us serve you better. www.bettycrocker.com. www.generalmillscf.com. how2recycle.info. For more recipes, visit www.generalmillscf.com.Nutrition Facts
Serving Size: 0.33 cup mix
Servings per Container: About 58
| Calories | 160.00 kcal |
| Total Fat | 6.00 grm (7.00% RDA) |
| Saturated Fat | 3.00 grm (15.00% RDA) |
| Cholesterol | 0.00 mg (0.00% RDA) |
| Sodium | 480.00 mg (21.00% RDA) |
| Total Carbohydrate | 25.00 grm (9.00% RDA) |
| Dietary Fiber | -1.00 grm (3.00% RDA) |
| Protein | 3.00 grm |
| Calcium | 60.00 mg (4.00% RDA) |
| Iron | 1.60 mg (8.00% RDA) |
| Kosher | |
| Trans Fat | 0.00 grm |
| Added Sugars | 0.00 grm (0.00% RDA) |
| Milk | 1.00 |
| Egg | 1.00 |
| Soy | 1.00 |
| Wheat | 1.00 |
| MetricServingSize | 39.00 grm |
| Total Sugars | 0.00 grm |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Buttermilk, Soy Flour, Egg.Warnings
Contains wheat, milk, soy and egg ingredients.Manufacturer
General Mills Sales, Inc.
Minneapolis, MN 55440 United States
UPC
00016000114395