Biscuits are usually thought of as a breakfast menu attraction. Though they say that breakfast is the most important meal of the day, biscuits can be served not just at the crack of dawn but throughout all the waking hours of the restaurant. Serve a good biscuit with a meal, and people will discuss it for weeks! So, we asked our culinary staff to develop exceptional formulas and ideas to make your life easier. We know our customers vary from the basic home-style establishments to more gourmet. These ideas should make everyone happy. Since we also realize some are starting biscuit production with new staff or beginners, we’re including everything you need to know to make this a simple process.

Procedure: Biscuit Method

• Scale and measure all ingredients.
• Sift the dry ingredients together in a large mixing bowl.
• Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. If the batch is smaller, you can cut the fat into the dry mixture by hand using your fingers or a pastry blender. Mix until the combination looks like a course of cornmeal.
• Add the liquid to the dry ingredients, mixing only until combined. DO NOT overmix.
• Bring the dough to the bench and knead lightly on a floured surface. Rotate the dough 90 degrees between folds.
• Knead 10-15 times for about 30 seconds. The dough should be slightly elastic and soft.

Note: Using slightly more shortening and cutting it in less produces a flakier biscuit. Omitting the kneading step produces very tender biscuits with less volume.

The Makeup of Biscuits

Scaling: Approx 1 lb. (450g) per dozen 2-inch (5 cm) biscuits.

• Roll out the dough on a lightly floured bench or work surface in a rectangle about ½ inch thick. Make sure to roll to a uniform thickness.
• Cut into the desired shape. With a round cutter, cut straight down and do not twist the cutter. Keep the cuts as close together as possible to eliminate waste and scraps, as reworked scrap dough produces tougher biscuits over time. Some bakers prefer cutting into squares, as this will reduce, if not eliminate, scraps.
• Place biscuits ½ inch (1cm) apart on parchment lined or greased baking sheet. For soft biscuits without crusting sides, arrange them on the pan where they almost touch each other.
• Brush the tops of the biscuits with melted butter, milk, or egg wash to aid in browning if desired.
• For the best volume, bake as soon as possible.

Baking: 425°F (218°C) about 12-15 minutes

Variations

Procedure: Biscuit Method

• Scale and measure all ingredients.
• Sift the dry ingredients together in a large mixing bowl.
• Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. If the batch is smaller, you can cut the fat into the dry mixture by hand using your fingers or a pastry blender. Mix until the combination looks like a course of cornmeal.
• Add the liquid to the dry ingredients, mixing only until combined. DO NOT overmix.
• Bring the dough to the bench and knead lightly on a floured surface. Rotate the dough 90 degrees between folds.
  Knead 10-15 times for about 30 seconds. The dough should be slightly elastic and soft.

Note: Using slightly more shortening and cutting it in less produces a flakier biscuit. Omitting the kneading step produces very tender biscuits with less volume. *You may substitute 6 oz of roasted garlic for the granulated garlic (pictured above).

The Makeup of Biscuits

Scaling: Approx 1 lb. (450g) per dozen 2-inch (5 cm) biscuits.

• Roll out the dough on a lightly floured bench or work surface in a rectangle about ½ inch thick. Make sure to roll to a uniform thickness.
• Cut into the desired shape. With a round cutter, cut straight down and do not twist the cutter. Keep the cuts as close together as possible to eliminate waste and scraps, as reworked scrap dough produces tougher biscuits over time. Some bakers prefer cutting into squares, as this will reduce, if not eliminate, scraps.
• Place biscuits ½ inch (1cm) apart on parchment lined or greased baking sheet. For soft biscuits without crusting sides, arrange them on the pan where they almost touch each other.
• Brush the tops of the biscuits with melted butter, milk, or egg wash to aid in browning if desired.
• For the best volume, bake as soon as possible.

Baking: 425°F (218°C) about 12-15 minutes

Procedure: Biscuit Method

• Scale and measure all ingredients.
• Sift the dry ingredients together into a large mixing bowl.
• Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. If the batch is smaller, you can cut the fat into the dry mixture by hand using your fingers or a pastry blender. Mix until the combination looks like a course of cornmeal.
• Add the liquid to the dry ingredients, mixing only until combined. DO NOT overmix.
• Bring the dough to the bench and knead lightly on a floured surface. Rotate the dough 90 degrees between folds.
• Knead 10-15 times for about 30 seconds. The dough should be slightly elastic and soft.

Note: Using slightly more shortening and cutting it in less produces a flakier biscuit. Omitting the kneading step produces very tender biscuits with less volume.

*Add 3 oz chopped green onion instead of the granulated onion.

The Makeup of Biscuits

Scaling: Approx 1 lb. (450g) per dozen 2-inch (5 cm) biscuits.

• Roll out the dough on a lightly floured bench or work surface in a rectangle about ½ inch thick. Make sure to roll to a uniform thickness.
• Cut into the desired shape. With a round cutter, cut straight down and do not twist the cutter. Keep the cuts as close together as possible to eliminate waste and scraps, as reworked scrap dough produces tougher biscuits over time. Some bakers prefer cutting into squares, as this will reduce, if not eliminate, scraps.
• Place biscuits ½ inch (1cm) apart on parchment lined or greased baking sheet. For soft biscuits without crusting sides, arrange them on the pan where they almost touch each other.
• Brush the tops of the biscuits with melted butter, milk, or egg wash to aid in browning if desired.
  For the best volume, bake as soon as possible.

Baking: 425°F (218°C) about 12-15 minutes

Procedure: Biscuit Method

• Scale and measure all ingredients.
• Sift the dry ingredients together into a large mixing bowl.
• Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. If the batch is smaller, you can cut the fat into the dry mixture by hand using your fingers or a pastry blender. Mix until the combination looks like a course of cornmeal.
• Add the liquid to the dry ingredients, mixing only until combined. DO NOT overmix.
  Bring the dough to the bench and knead lightly on a floured surface. Rotate the dough 90 degrees between folds.
• Knead 10-15 times for about 30 seconds. The dough should be slightly elastic and soft.

Note: Using slightly more shortening and cutting it in less produces a flakier biscuit. Omitting the kneading step produces very tender biscuits with less volume.

The Makeup of Biscuits

Scaling: Approx 1 lb. (450g) per dozen 2-inch (5 cm) biscuits.

• Roll out the dough on a lightly floured bench or work surface in a rectangle about ½ inch thick. Make sure to roll to a uniform thickness.
• Cut into the desired shape. With a round cutter, cut straight down and do not twist the cutter. Keep the cuts as close together as possible to eliminate waste and scraps, as reworked scrap dough produces tougher biscuits over time. Some bakers prefer cutting into squares, as this will reduce, if not eliminate, scraps.
• Place biscuits ½ inch (1cm) apart on parchment lined or greased baking sheet. For soft biscuits without crusting sides, arrange them where they almost touch each other on the pan.
• Brush the tops of the biscuits with melted butter, milk, or egg wash to aid in browning if desired.
  For the best volume, bake as soon as possible.

Baking: 425°F (218°C), about 12-15 minutes

Want to make them at home?

Homemade Biscuits

2 cups Panhandle Milling Organic All-Purpose Flour

1/2 cup butter or organic vegetable shortening

1/2 tsp. salt

2 Tbsp. sugar

1 Tbsp. Plus 1 tsp. baking powder

1 cup milk or buttermilk

Directions:

• Preheat your oven to 425 degrees.
• Combine the shortening or butter with the dry ingredients in a half-gallon-sized bowl. Mix until the shortening has been cut into tiny pieces the size of a pea.
• Add milk or buttermilk to the flour/shortening mixture. Mix very gingerly until a light dough is formed.
• Knead the dough 4-5 times, then roll out on a floured countertop 1 inch thick.
• Cut into biscuits.
• Place on an ungreased baking sheet and bake for 15-20 minutes. Yield: 8 large or 16 small.

Homemade Asiago Roasted Garlic Biscuits

2 cups Panhandle Milling Organic All-Purpose Flour

1/2 cup butter or organic vegetable shortening

1/2 tsp. salt

2 Tbsp. sugar

1 Tbsp. Plus 1 tsp. baking powder

6 oz Asiago Cheese, grated

1/3 cup Roasted Garlic, chopped

1 cup milk or buttermilk

Directions:

• Preheat your oven to 425 degrees.
• Combine the shortening or butter with the dry ingredients in a half-gallon-sized bowl. Mix until the shortening has been cut into tiny pieces the size of a pea.
• Add milk or buttermilk, roasted garlic, and cheese to the flour/shortening mixture. Mix very gingerly until a light dough is formed.
• Knead the dough 4-5 times, then roll out on a floured countertop 1 inch thick.
• Cut into biscuits.
• Place on an ungreased baking sheet and bake for 15-20 minutes. Yield: 8 large or 16 small.

 Homemade Green Chile Lime Biscuits

2 cups Panhandle Milling Organic All-Purpose Flour

1/2 cup butter or organic vegetable shortening

1/2 tsp. salt

2 Tbsp. sugar

1 Tbsp. Plus 1 tsp.  baking powder

1 Tbsp. fresh garlic, minced

1 tsp. cumin, ground

1/2 cup green onion, chopped

1 Tbsp lime zest, finely minced

1 cup milk or buttermilk

1/2 cup green chiles, roasted and chopped

Directions:

• Preheat your oven to 425 degrees.
• Combine the shortening or butter with the dry ingredients in a half-gallon-sized bowl. Mix until the shortening has been cut into tiny pieces the size of a pea.
• Add milk or buttermilk and green chiles to the flour/shortening mixture. Mix very gingerly until a light dough is formed.
• Knead the dough 4-5 times, then roll out on a floured countertop 1 inch thick.
• Cut into biscuits. Place on an ungreased baking sheet and bake for 15-20 minutes. Yield: 8 large or 16 small

Homemade Rosemary Cracked Pepper Biscuits

2 cups Panhandle Milling Organic All-Purpose Flour

1/2 cup butter or organic vegetable shortening

1/2 tsp. salt

2 Tbsp. sugar

1 Tbsp. Plus 1 tsp. baking powder

1/4 cup fresh rosemary, minced

2 Tbsp. fresh parsley, minced

1 Tbsp. tri-colored pepper cracked

1 cup milk or buttermilk

Directions:

• Preheat your oven to 425 degrees.
• Combine the shortening or butter with the dry ingredients in a half-gallon-sized bowl. Mix until the shortening has been cut into tiny pieces the size of a pea.
• Add milk or buttermilk to the flour/shortening mixture. Mix very gingerly until a light dough is formed.
• Knead the dough 4-5 times, then roll out on a floured countertop 1 inch thick.
• Cut into biscuits.
• Place on an ungreased baking sheet and bake for 15-20 minutes. Yield: 8 large or 16 small