|
 |
Cheddar-Bacon Breakfast Biscuits
Yield: 48 biscuits or scones
|
| Ingredients |
Lb. |
Oz. |
Method |
| All-purpose flour |
5 |
- |
Sift together into mixer bowl. |
| Baking powder |
- |
2 |
- |
| Salt |
- |
.75 |
- |
| Pepper blend seasoning |
- |
.2 |
- |
| Sugar |
- |
2 |
|
| Butter |
1 |
8 |
Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes. |
| Frozen (thawed) or refrigerated liquid whole egg |
1 |
8 |
Blend into mixture. |
| Milk |
- |
12 |
- |
| Shredded sharp Cheddar cheese |
2 |
- |
Add. Mix just until blended. |
| Real cooked bacon bits |
- |
12 |
- |
| Total approximate weight |
11 lb. |
13 oz. |
|
Instructions
Scale into 8 (1 lb. 8 oz. each) portions. Knead 4-5 times. Fold each into 6-inch round loaf. Use 3-inch cutter for biscuits or cut each into 6 pieces for scones. Place on prepared baking sheets (greased or lined). Bake at 375°F for 20 minutes.
|
|
