Our Favorite Basic Biscuit Formulation and 3 Savory Variations
Bakers are you trying to think of ways to maximize your profits while minimally effecting the food cost in production? Consider using one formula with several flavor variations! Home bakers can use this too. We include their recipe at the end of the post.
Lovin’ and a biscuit…that’s what makes the world go ‘round! We’re coming into Spring and Summer and it’s time to start thinking of ways to maximize your profits while minimally affecting the food cost in production. Let’s be honest, we’re always thinking about that in the food industry, right? The warming up of the seasons usually means that customers want to get out of the house and go out to eat instead of holing up with a good book by a warm fire. This is good news, but also brings with it the ever-amazing challenge of coming up with flavorful combinations on your menu that will make them want to hit your location instead of someone else’s. Biscuits are amazing for that.
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 talk about it for weeks! So, we asked our culinary staff to come up with some exceptional formulas and ideas to make your life a little easier. We know we have customers that vary from the very 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 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 coarse 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. 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 desired shape. With a round cutter, be sure to cut straight down and 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, make sure to arrange them where they almost touch each other on the pan.
Brush the tops of biscuits with melted butter, milk, or egg wash to aid in browning if desired. For best volume, bake as soon as possible.
Baking: 425°F (218°C) about 12-15 minutes.
Variations:
Asiago Cheese and Roasted Garlic
*You may substitute 6 oz of roasted garlic for the granulated garlic if you prefer (pictured above).
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 coarse 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. 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 desired shape. With a round cutter, be sure to cut straight down and 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, make sure to arrange them where they almost touch each other on the pan.
Brush the tops of biscuits with melted butter, milk, or egg wash to aid in browning if desired.
For best volume, bake as soon as possible.
Baking: 425°F (218°C) about 12-15 minutes
Green Chile and Lime Biscuits
*You may add 3 oz chopped green onion in place of the granulated onion (pictured above).
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 coarse 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. 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 desired shape. With a round cutter, be sure to cut straight down and 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, make sure to arrange them where they almost touch each other on the pan.
Brush the tops of biscuits with melted butter, milk, or egg wash to aid in browning if desired.
For best volume, bake as soon as possible. Baking: 425°F (218°C) about 12-15 minutes
Rosemary Cracked Pepper Biscuit
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 coarse 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. 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 desired shape. With a round cutter, be sure to cut straight down and 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, make sure to arrange them where they almost touch each other on the pan.
Brush the tops of biscuits with melted butter, milk, or egg wash to aid in browning if desired.
For best volume, bake as soon as possible.
Baking: 425°F (218°C) about 12-15 minutes
Want to make them at home?
Homemade Biscuits
Yield: 8 large or 16 small
2 cups Panhandle Milling Organic All Purpose Flour
1/2 cup butter or organic vegetable shortening
1/2 tsp salt
2 Tbsp sugar
5 tsp baking powder
1 cup milk or buttermilk
Directions:
Wash and sanitize hands, work surfaces, and tools. Preheat your oven to 425 degrees.
In a half-gallon sized bowl, combine the shortening or butter with the dry ingredients. 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 counter top 1 inch thick.
Cut into biscuits.
Place on ungreased baking sheet and bake 15-20 minutes.
Homemade Asiago Roasted Garlic Biscuits
Yield: 8 large or 16 small
2 cups Panhandle Milling Organic All Purpose Flour
1/2 cup butter or organic vegetable shortening
1/2 tsp salt
2 Tbsp sugar
5 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.
In a half-gallon sized bowl, combine the shortening or butter with the dry ingredients. 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 counter top 1 inch thick.
Cut into biscuits.
Place on ungreased baking sheet and bake 15-20 minutes.
Homemade Green Chile Lime Biscuits
Yield: 8 large or 16 small
2 cups Panhandle Milling Organic All Purpose Flour
1/2 cup butter or organic vegetable shortening
1/2 tsp. salt
2 Tbsp. sugar
5 tsp. baking powder
1 Tbsp. fresh garlic, minced
1 tsp cumin, ground
1/2 cup green onion, chopped
1 Tbsp lime zest, fine minced
1 cup milk or buttermilk
1/2 cup green chiles, roasted and chopped
Directions:
Preheat your oven to 425 degrees.
In a half-gallon sized bowl, combine the shortening or butter with the dry ingredients. Mix until the shortening has been cut into tiny pieces, the size of a pea.
Add milk or buttermilk them 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 counter top 1 inch thick.
Cut into biscuits.
Place on ungreased baking sheet and bake 15-20 minutes.
Homemade Rosemary Cracked Pepper Biscuits
Yield: 8 large or 16 small
2 cups Panhandle Milling Organic All Purpose Flour
1/2 cup butter or organic vegetable shortening
1/2 tsp. salt
2 Tbsp. sugar
5 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.
In a half-gallon sized bowl, combine the shortening or butter with the dry ingredients. Mix until the shortening has been cut into tiny pieces, the size of a pea.
Add milk or buttermilk them 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 counter top 1 inch thick.
Cut into biscuits.
Place on ungreased baking sheet and bake 15-20 minutes.
