FULL BATCH: 5 lb (full box) Mix 40 oz (5 cups) Buttermilk or Milk OR 36 oz (4 1/2 cups) Cool Water. HALF BATCH: 2 lb (7 1/2 cups) Mix 20 oz (2 1/2 cups) Buttermilk or Milk OR 18 oz (2 1/4 cups) Cool Water. 1. Place liquid 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 1.1 oz dough: Preheat oven (375F for a convection oven, 425F for a standard oven). For a convection oven, bake for 10 to 12 minutes. For a standard oven, bake for 14 to 16 minutes. Full batch yields 114, 2-inch (1 oz) biscuits. 1.9 oz dough: Preheat oven (375F for a convection oven, 425F for a standard oven). For a convection oven, bake for 10 to 12 minutes. For a standard oven, bake for 14 to 16 minutes. Full batch yields 62, 2 1/2-inch (1 3/4oz) biscuits. 2.7 oz dough: Preheat oven (375F for a convection oven, 425F for a standard oven). For a convection oven, bake for 10 to 12 minutes. For a standard oven, bake for 14 to 16 minutes. Full batch yields 44, 3-inch (2 1/2 oz) biscuits. DROP BISCUIT RECIPE: For full batch, add mix to 44 oz of buttermilk or milk (5 1/2 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. HANDLING TIPS Use minimum amount of dusting flour and avoid overworking dough. Use a vertical motion. Do not rotate cutter when cutting through dough. Store cooled biscuits in airtight wrap or container.