Biscuits & Cornbread

KRUSTEAZ PROFESSIONAL BUTTERMILK BISCUIT MIX

This buttermilk biscuit has a balanced flavor with a touch of sweetness. It has a golden brown color with a smooth top and uniform break. This biscuit has good tolerance to preparation variables.
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GTIN 10041449100002
Alternative Item # 734-0320
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

0 servings per Container
Serving Size
Amount per serving

Calories

170

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 530mg

23%

Total Carbohydrate 27g

10%

Dietary Fiber 1g

2%

Total Sugars 4g

Includes 2g  Added Sugars

4%

Protein 4g

Vitamin D 0mcg

0%

Calcium 40mg

4%

Iron 1mg

8%

Potassium 80mg

0%

Contains 2 allergens

Milk
Wheat

May Contain 2 allergens

Eggs
Soy

2 allergens are not intentionally nor inherently included

Peanuts
Tree Nuts

FULL BATCH: 5 lb (full box) Mix, 40 oz (5 cups) Buttermilk or Milk OR 36 oz (4 cups) Cool Water. HALF BATCH: 2 lb (7 1/2 cups) Mix, 20 oz (2 cups) Buttermilk or Milk OR 18 oz (2 cups) or Cool Water. 1. Place liquid in mixer bowl; add mix. Using a paddle, mix on low speed 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 INSTRUCTIONS Preheat oven (375F for a convection oven; 425F for a standard oven). Place biscuits onto an ungreased 24x16x1-inch sheet pan. For a convection oven, bake for 10-12 minutes. For a standard oven, bake for 14-16 minutes.

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.

STORE IN A COOL, DRY PLACE.
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