Buttermilk Biscuit Mix

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.
[object Object]

Primary Image (Web), Front, Left, In packaging

[object Object]

Primary Image (Web), Front, Left, Case

[object Object]

Product Image with Supporting Elements (web), Front, Left, Open Case

[object Object]

Primary Image (Web), Front, Center, Out of packaging

[object Object]

Primary Image (Web), Front, Center, Styled

[object Object] [object Object] [object Object] [object Object] [object Object]

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

57 servings per Container
Serving Size
1/3 cup dry mix
Amount per serving

Calories

160

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0

0%

Sodium 500mg

22%

Total Carbohydrate 26g

9%

Dietary Fiber 1g

2%

Total Sugars 3g

Includes 2g  Added Sugars

4%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

8%

Potassium 50mg

0%

Contains 2 allergens

Milk
Wheat

May Contain 2 allergens

Eggs
Soy

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 lb (7 1/2 cups) Mix 40 oz (5 cups) Buttermilk 20 oz (2 cups) Buttermilk or or Milk OR 36 oz (4 cups) Milk OR 18 oz (2 cups) or Cool Water. 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.

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.
Subscribe to our monthly FlipNotes Newsletter