Gold Medal Biscuit Mix, Buttermilk
5 lb (2.26 kg)
On This Page
Directions
Yield: Cutter Size: 2-3/4 inches, 1/2 inches dough thickness, 1.7 oz approx biscuit weight, 66 full batch, 33 half batch; Cutter Size: 3 inches, 1/2 inches dough thickness, 2 oz approx biscuit weight, 59 full batch, 29 half batch; Cutter Size: No 20 Scoop, drop biscuit dough thickness, 1.8 oz approx biscuit weight, 67 full batch, 33 half batch. Ingredients: Cool water or milk (Approx 50 degrees F). Full batch: 5 cups (2 lb 8 oz); Half batch: 2-1/2 cups (1lb 4 oz) or Cool Buttermilk (Approx 50 degrees F): Full batch: 4-1/4 cups (2 lb 12 oz); Half Batch: 2-3/4 cups (1 lb 6 oz). Mix: Full Batch: Full box (5 lb); Mix: Half Batch: Half Box (2 lb 8 oz). For best results: Use ice cold liquid (Lessthan 50 degrees F) when mixing biscuits. Mixing Directions: Hand Mixing: 1. Pour total amount of liquid into mixing bowl. 2. Add total amount of biscuit 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 floured bench or cloth. Dust dough with flour and fold in half lengthwise. Do not knead. Divide dough in half. Roll out each piece of dough to 1/2 inches thick. Machine Mixing: 1. Pour total amount of liquid into mixing bowl. 2. Add total amount of biscuit mix. Mix using a paddle attachment on low speed until liquid is incorporated, approximately 15 seconds. Scrape bowl and paddle. 3. Mix on low speed for 15 seconds. Do not overmix. 4. Place dough on a floured bench or cloth. Dust dough with flour and fold in half lengthwise. Do not knead. Divide dough in half. Roll out each piece of dough to 1/2 inches thick. Baking: Oven: Convention (Rotate pans baked in a Convection Oven one-half turn (180 degrees) after 4 minutes of baking) 400 degrees F: 7-9 minutes Pan. Oven: Standard 450 degrees F: 11-13 minutes Pan. Do not overbake: Doneness Test: Biscuits are fully baked when light golden brown in color and breaks along the sides of the biscuits are dry in appearance. High altitude (2500 ft. And above): Follow package directions for preparing biscuit mix. Increase oven temperature in both Convection and Standard ovens by 25 degrees F. Biscuit mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw dough; wash hands and surfaces after handling.
Product Details
No artificial flavors. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Consistent. Versatile. Gold medal premium quality. No artificial colors. www.generalmillscf.com. Ask.GeneralMills.com. how2recycle.info. For more recipes, visit www.generalmillscf.com. 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.Nutrition Facts
Serving Size: 0.25 cup mix
Servings per Container: 59
| Calories | 170 kcal |
| Total Fat | 7 grm (9.00% RDA) |
| Saturated Fat | 4 grm (21.00% RDA) |
| Cholesterol | 0 mg (0.00% RDA) |
| Sodium | 390 mg (17.00% RDA) |
| Total Carbohydrate | 23 grm (8.00% RDA) |
| Dietary Fiber | -1 grm (3.00% RDA) |
| Protein | 2 grm |
| Calcium | 60 mg (4.00% RDA) |
| Iron | 1.5 mg (8.00% RDA) |
| Kosher | |
| Trans Fat | 0 grm |
| Added Sugars | 0 grm (0.00% RDA) |
| Milk | 1 |
| Egg | 1 |
| Soy | 1 |
| Wheat | 1 |
| MetricServingSize | 38 grm |
| Total Sugars | -1 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, Dextrose, Soy Flour, Egg.Warnings
Contains wheat, milk, soy and egg ingredientsManufacturer
General Mills Sales, Inc.
Minneapolis, MN 55440 USA
UPC
00016000117655