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RediMix Biscuit Mix
RediMix Biscuit Mix
25 lb
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About
Craving freshly baked biscuits that are easy to make at home? Look no further than Redi Mix Formula L Biscuit Mix! This baking mix is a perfect pantry staple for those seeking a quick and effortless way to make scrumptious biscuits. With simple preparation instructions and quality ingredients, you can whip up fluffy biscuits within minutes. This biscuit mix is versatile and can be customized by adding your choice of herbs, cheeses, or other flavors. Plus, it's affordable for any budget-conscious shopper. Instacart offers same-day delivery or pickup from your favorite store, making it convenient to satisfy your biscuit cravings anytime!
Ingredients
Enriched Bleached Wheat Flour (Contains Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, and Folic Acid), Palm Oil, Leavening (Sodium Aluminum Phosphate, and Sodium Bicarbonate), Buttermilk, Salt, Sugar, Corn Starch, Soy Lecithin, Potassium and Sodium Caseniate (a Milk Derivative), Dipotassium Phosphate, Mono and Diglycerides, Artificial Butter Flavor, Beta Carotene (Color).
Directions
Directions Hand Mixed: Utensils Needed: Mixing container, plastic scraper, biscuit cutter, rolling pin, cutting board, dusting flour, hand sifter and greased biscuit pans. 1. Select batch size and amount of buttermilk needed. 2. Place biscuit mix in mixing container, add buttermilk. 3. Mix thoroughly with hands and make sure there are no pockets of dry mix left in the dough. 4. Place 1/3 of dough from a single batch on a well-floured surface and knead dough (fold dough over gently and apply pressure with the palm of hand). 5. Select desired thickness (see chart) or use cutting frame. Sprinkle rolling pin with flour. Place rolling pin on the dough in the middle. Roll from the middle outward using light pressure to desired thickness. 6. Cut biscuits and place on pre-greased biscuit pans. 7. Bake in preheated oven (400 degrees F) for 8-10 minutes. 8. Remove from oven and brush top with melted butter. 9. Biscuits may be kept in holding cabinet at 150 degrees F up to 2-1/2 hours. Machine Mixing: Utensils Needed: Hobartt or similar bench mixer (12-16 quart size bowl) 1. Add selected amount of complete biscuit mix, add proper amount of cold buttermilk and mix on first speed 45 seconds. 2. Follow steps 4 through 9. Recommended Batch Size: Dry Biscuit Mix: Weight: 1 lb.; 4-1/8 cups. Buttermilk: 10-3/4 ozs.; 1-1/4 cups, 1 pound 10-3/4 ozs dough weight. Dry Biscuit Mix: Weight: 3 lb.; 12-1/6 cups. Buttermilk: 32-1/4 ounces; 3-3/4 cups, 5 lbs. 1/4 ozs dough weight. Dry Biscuit Mix: Weight: 6 lbs.; 20-3/4 cups. Buttermilk: 32-1/4 ozs. weight; 6-1/4 cups. 8 lbs. 5-3/4 ozs dough weight. Dry Biscuit Mix: Weight: 10 lbs.; 41-1/2 cups. Buttermilk: 107-1/42ozs. weight; 12-/14 cups. 16 lbs. 11-3/4 ozs dough weight. Biscuit Yield: Cutter Size: 2 inch; 3/8 inch 1/2 inch dough thickness; 5/8 oz. 7/8 oz. dough piece wight; 120 90 approximate yield; 5 lb. 6-/12 oz. wet batch weight. Biscuit Yield: Cutter Size: 2-3/8 inch; 3/8 inch 1/2 inch dough thickness; 1-1/8 oz. 1-1/2 oz. dough piece wight; 70 50 approximate yield; 5 lb. 6-/12 oz. wet batch weight. Biscuit Yield: Cutter Size: 3 inch; 3/8 inch 1/2 inch dough thickness; 1-1/2 oz. 2 oz. dough piece wight; 50 40 approximate yield; 5 lb. 1/4 ozs. wet batch weight. Above chart based on 3 lbs. of complete dry buscuit mix. Recipes Cheese Biscuits: 1. Add 1 pound of shredded cheddar cheese to 3 lbs. of complete biscuit mix to mixing container. 2. Add 1 to 2 ozs. parmesan to enhance desired cheese flavor. 3. Add buttermilk. 4. Mix thoroughly with hands and make sure there are no pockets of dry mix left in the dough. 5. Place 1/3 of dough from a single batch on a well-floured surface and knead dough (fold dough over gently and apply pressure with the palm of hand). 6. Select desired thickness (see chart) or use cutting frame Sprinkle rolling pin with flour. Place rolling pin on the dough in the middle. Roll from the middle outward using light pressure to desired thickness. 7. Cut biscuits and place on pre-greased biscuit pans. 8. Bake in preheated oven (400 degrees F) for 8-10 minutes. 9. Remove from oven and brush top with melted butter. 10. Biscuits may be kept in holding cabinet at 150 degrees F up to 2-1/2 hours.
Store in a cool dry place.
Warnings
Contains wheat, milk and soy., Do not eat raw dough or mix.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 6g8%
- Saturated Fat 3g15%
- Cholesterol 0mg0%
- Sodium 390mg17%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 2g
Craving freshly baked biscuits that are easy to make at home? Look no further than Redi Mix Formula L Biscuit Mix! This baking mix is a perfect pantry staple for those seeking a quick and effortless way to make scrumptious biscuits. With simple preparation instructions and quality ingredients, you can whip up fluffy biscuits within minutes. This biscuit mix is versatile and can be customized by adding your choice of herbs, cheeses, or other flavors. Plus, it's affordable for any budget-conscious shopper. Instacart offers same-day delivery or pickup from your favorite store, making it convenient to satisfy your biscuit cravings anytime!
Ingredients
Enriched Bleached Wheat Flour (Contains Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, and Folic Acid), Palm Oil, Leavening (Sodium Aluminum Phosphate, and Sodium Bicarbonate), Buttermilk, Salt, Sugar, Corn Starch, Soy Lecithin, Potassium and Sodium Caseniate (a Milk Derivative), Dipotassium Phosphate, Mono and Diglycerides, Artificial Butter Flavor, Beta Carotene (Color).
Directions
Directions Hand Mixed: Utensils Needed: Mixing container, plastic scraper, biscuit cutter, rolling pin, cutting board, dusting flour, hand sifter and greased biscuit pans. 1. Select batch size and amount of buttermilk needed. 2. Place biscuit mix in mixing container, add buttermilk. 3. Mix thoroughly with hands and make sure there are no pockets of dry mix left in the dough. 4. Place 1/3 of dough from a single batch on a well-floured surface and knead dough (fold dough over gently and apply pressure with the palm of hand). 5. Select desired thickness (see chart) or use cutting frame. Sprinkle rolling pin with flour. Place rolling pin on the dough in the middle. Roll from the middle outward using light pressure to desired thickness. 6. Cut biscuits and place on pre-greased biscuit pans. 7. Bake in preheated oven (400 degrees F) for 8-10 minutes. 8. Remove from oven and brush top with melted butter. 9. Biscuits may be kept in holding cabinet at 150 degrees F up to 2-1/2 hours. Machine Mixing: Utensils Needed: Hobartt or similar bench mixer (12-16 quart size bowl) 1. Add selected amount of complete biscuit mix, add proper amount of cold buttermilk and mix on first speed 45 seconds. 2. Follow steps 4 through 9. Recommended Batch Size: Dry Biscuit Mix: Weight: 1 lb.; 4-1/8 cups. Buttermilk: 10-3/4 ozs.; 1-1/4 cups, 1 pound 10-3/4 ozs dough weight. Dry Biscuit Mix: Weight: 3 lb.; 12-1/6 cups. Buttermilk: 32-1/4 ounces; 3-3/4 cups, 5 lbs. 1/4 ozs dough weight. Dry Biscuit Mix: Weight: 6 lbs.; 20-3/4 cups. Buttermilk: 32-1/4 ozs. weight; 6-1/4 cups. 8 lbs. 5-3/4 ozs dough weight. Dry Biscuit Mix: Weight: 10 lbs.; 41-1/2 cups. Buttermilk: 107-1/42ozs. weight; 12-/14 cups. 16 lbs. 11-3/4 ozs dough weight. Biscuit Yield: Cutter Size: 2 inch; 3/8 inch 1/2 inch dough thickness; 5/8 oz. 7/8 oz. dough piece wight; 120 90 approximate yield; 5 lb. 6-/12 oz. wet batch weight. Biscuit Yield: Cutter Size: 2-3/8 inch; 3/8 inch 1/2 inch dough thickness; 1-1/8 oz. 1-1/2 oz. dough piece wight; 70 50 approximate yield; 5 lb. 6-/12 oz. wet batch weight. Biscuit Yield: Cutter Size: 3 inch; 3/8 inch 1/2 inch dough thickness; 1-1/2 oz. 2 oz. dough piece wight; 50 40 approximate yield; 5 lb. 1/4 ozs. wet batch weight. Above chart based on 3 lbs. of complete dry buscuit mix. Recipes Cheese Biscuits: 1. Add 1 pound of shredded cheddar cheese to 3 lbs. of complete biscuit mix to mixing container. 2. Add 1 to 2 ozs. parmesan to enhance desired cheese flavor. 3. Add buttermilk. 4. Mix thoroughly with hands and make sure there are no pockets of dry mix left in the dough. 5. Place 1/3 of dough from a single batch on a well-floured surface and knead dough (fold dough over gently and apply pressure with the palm of hand). 6. Select desired thickness (see chart) or use cutting frame Sprinkle rolling pin with flour. Place rolling pin on the dough in the middle. Roll from the middle outward using light pressure to desired thickness. 7. Cut biscuits and place on pre-greased biscuit pans. 8. Bake in preheated oven (400 degrees F) for 8-10 minutes. 9. Remove from oven and brush top with melted butter. 10. Biscuits may be kept in holding cabinet at 150 degrees F up to 2-1/2 hours.
Store in a cool dry place.
Warnings
Contains wheat, milk and soy., Do not eat raw dough or mix.
Common questions
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