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Krusteaz Professional Southern Style Biscuit Mix

GTIN 10041449478064
Alternative Item # 734-5808
Shelf Life 365 days
Storage Temp Minimum 45°F
Storage Temp Maximum 90°F

Enriched Unbleached Flour (Wheat Flour*, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Buttermilk, Soybean Oil, Less than 2% of: Baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Sugar, Whey. * Food Alliance Certified.

Nutrition Facts

0 servings per Container
Serving Size
1/3 cup mix (43g)
Amount per serving

Calories

210

% Daily Value*

Total Fat 0

0%

Saturated Fat 6g

30%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 420mg

18%

Total Carbohydrate 25g

9%

Dietary Fiber 1g

3%

Total Sugars 3g

Includes 0g  Added Sugars

0%

Protein 4g

Vitamin D 0mcg

0%

Calcium 200mg

15%

Iron 2mg

10%

Potassium 90mg

0%

Contains 2 allergens

Milk
Wheat

May Contain 2 allergens

Eggs
Soy

2 allergens not Provided

Peanuts
Tree Nuts
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 1/2 lb (9 cups) Mix 20 oz (2 1/2 cups) Buttermilk or Milk OR 18 oz (2 1/4 cups) Cool Water DROP BISCUITS STEP 1: Place liquid in mixer bowl: add mix. Using a paddle, mix on low speed 1 minute. STEP 2: Scoop dough onto ungreased or paper-lined sheet pan, placing biscuits 2 inches apart. CUT BISCUIT RECIPE: For full batch, Place liquid in mixer bowl, add mix. Using a paddle, mix on low speed 1 minute. Turn dough out onto floured surface. Roll out and fold in half. Turn one quarter turn: roll to 1/2-inch thickness. Cut with biscuit cutter. Place side by side with edges touching on ungreased sheet pan. Do not eat raw batter. High Altitude: No adjustment necessary. BAKE TIMES SCALE: 1.1 oz dough CONVECTION OVEN: 375F 10-12 minutes STANDARD OVEN: 425F 14-16 minutes FULL BATCH YIELD: 106 2-inch (1 oz) biscuits SCALE: 1.9 oz dough CONVECTION OVEN: 375F 10-12 minutes STANDARD OVEN: 425F 14-16 minutes FULL BATCH YIELD: 62, 2 1/2-inch (1 3/4 oz) biscuits SCALE: 2.7 oz dough CONVECTION OVEN: 375F 10-12 minutes STANDARD OVEN: 425F 14-16 minutes FULL BATCH YIELD: 44. 3-inch (2 1/2 oz) biscuits 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. Store cooled biscuits in airtight wrap or container.
Store in a cool, dry place.