Welcome to The Culinary Professional Recipe Collection.
Biscuits
Category: Quick Breads
Equipment: Sifter, bowl, mixer, rolling pin, pastry cutter, sheet pan, parchment paper
No. Servings: 24
Serving Size: 1¾ oz. (50 g) biscuit
Yield: 2.5 lb. (1.1 kg)
Ingredients
1 1/4 lb.
all-purpose or pastry flour
1/2 oz.
salt
1 oz.
sugar
1 oz.
baking powder
7 oz.
solid shortening
12 oz.
* milk
Method
1
Sift the dry ingredients together.
2
Cut the shortening into the dry ingredients until it resembles a coarse meal either using a mixer with a paddle attachment or by hand with a pastry cutter.
3
Add the milk and mix briefly to create dough.
4
On a floured surface, roll the dough into an even sheet 1 in. (2.5 cm) thick.
5
Cut with a round pastry cutter about 2 in. (5 cm) diameter.
6
Leftover dough can be rolled out to cut more biscuits. Take care not to overwork the dough or the biscuits will be tough.
7
Place the biscuits on a sheet pan lined with parchment.
8
Bake 425°F (218°C) for 15–20 minutes.
9
When removed from the oven, biscuits may be brushed with melted butter for a richer, moister product.
Nutrition Information
Calories
175
Fat (g)
9
Protein (g)
3
Carbohydrate (g)
20
Cholesterol (mg)
1
Sodium (mg)
353
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Variations
Buttermilk biscuits—Replace the milk in the above recipe with buttermilk.
Cheese biscuits—Add 6 oz. grated cheese (Cheddar, Parmesan, etc.) to the recipe.
Drop biscuits—Rather than rolling and cutting, form the biscuits with a #20 scoop and drop directly on the baking sheet.