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Krusteaz Professional Biscuit Mix

GTIN 00041449100029
Alternative Item # 734-0360
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, sugar, buttermilk, Less than 2% of: ascorbic acid, baking soda, salt, sodium acid pyrophosphate, sodium aluminum phosphate.

Nutrition Facts

57 servings per Container
Serving Size
1/3 cup dry mix
Amount per serving

Calories

160

% Daily Value*

Total Fat 6g

8%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 500mg

22%

Total Carbohydrate 26g

9%

Dietary Fiber 1g

2%

Total Sugars 3g

Includes 2g  Added Sugars

4%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

8%

Potassium 50mg

0%

Contains 2 allergens

Milk
Wheat

4 allergens are not intentionally nor inherently included

Eggs
Peanuts
Soy
Tree Nuts
FULL BATCH HALF BATCH 5 lb Mix 2 lb (7 1/2 cups) Mix 40 oz (5 cups) Buttermilk or Milk 20 oz (2 cups) Buttermilk or Milk OR 36 oz (4 cups) Cool Water. OR 18 oz (2 cups) of Cool Water. 1. Place water, oil and eggs in in mixer bowl; add mix. Using a paddle, mix on low speed 1 minute. 2. Turn dough out onto floured surface. Roll out and fold in half. Turn one quarter turn; roll to 1/2 inch thickness. 3. Cut with biscuit cutter. Place side by side with edges touching on ungreased sheet pan. BAKING DIRECTIONS For 2 to 3 inch biscuits: Preheat Oven (375F Convection Oven; 425F Standard Oven). Scoop dough onto ungreased or paper-lined sheet, placing biscuits 2 inches apart. For a convection oven, bake for 10-12 minutes. For a standard oven, bake fore 14-16 minutes.
DROP BISCUIT RECIPE: For full batch, add mix to 44 oz of buttermilk or milk (5 cups) and mix for 1 minute. Scoop dough onto ungreased or paper-lined sheet pan, placing biscuits 2 inches apart. Bake as directed below. Do not eat raw batter. HIGH ALTITUDE: No adjustment necessary.
Store in a cool dry place