Krusteaz Professional Buttermilk Biscuit Mix, 6 x 5 lb Case

DOT serving size: 40 GRM

DOT servings per container: 342

Sugar Added: 2 GRM | 4% DV

Carbohydrates: 26 GRM | 9% DV

Sodium: 500 MGM | 22% DV

Saturated Fat: 2.5 GRM | 13% DV

Calcium: 20 MGM

Total Dietary Fiber: 1 GRM | 2% DV

Cholesterol: 0 MGM

Iron: 1.4 MGM | 8% DV

Potassium: 50 MGM

Vitamin D: 0 MC

Protein: 3 GRM

Calorie: 160 E14

Total Sugar: 3 GRM

Transfatty Acids: 0 GRM

Total Fat: 6 GRM | 8% DV

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.

DOT item: 452711

Rebel category: Bakery & Desserts

Case GTIN: 10041449100002

DOT product name: Professional Buttermilk Biscuit Mix

Brand: Krusteaz

DOT category: Baking Kits & Mixes

Case pack: 6 - 5 LB

Shipped temperature: Dry Goods

Shelf life: 365 days total; 30 days guaranteed when available from DOT.

Storage: Store in a cool, dry place.

Usage: 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.

Preparation: BAKE: 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.

Dietary claims from DOT data: KOSHER.

Allergen note from DOT data: contains Milk and its derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.