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Biscuits, Baking Powder

Author
JWU College of Culinary Arts

Yield
5 lbs., 10.25 oz. (2,576 g)

Recipe ID
P00244

Ingredients
US standard
Metric
Final Dough %
Flour, all-purpose
2 lbs., 10 oz.
1,200 g
100
Baking powder
2.5 oz.
72 g
6
Sugar, granulated
2.1 oz.
60 g
5
Salt
.85 oz.
24 g
2
Butter
14.8 oz.
420 g
35
Milk
1 lb., 12 oz.
800 g
67
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Sift together flour, baking powder, sugar, and salt and place in a large stainless bowl or in the bowl of a stationary mixer fitted with a paddle.
  4. Cut or flake the butter into ta dry mixture using the biscuit or rubbing method. Most of the butter should be in large, flat shards.
  5. Add the milk all at once and mix by hand or on first speed until just incorporated. Some dry flour will remain unincorporated at the bottom of the bowl.
  6. Turn onto a floured work surface and gently knead until dough just comes together. Do not overmix.
  7. Pat or roll out dough to a thickness of 1 in. (2.5 cm).
  8. Fold one side in towards the center and pat down.
  9. Repeat step 8 for the three remaining sides, rotating the dough 90 degrees after each fold.
  10. Roll the dough to an even thickness of about 1 in. (2.5 cm)
  11. Cut into desired shapes. A 3-in. (7.6 cm) biscuit cutter makes a good single serving.
  12. Place biscuits on a parchment-lined sheet pans. Space 1 in. (2.5 cm) apart for flaky, crusty biscuits. Space .5 in. (1.3 cm) apart for softer biscuits.
  13. Allow biscuits to rest for 20 to 30 minutes.
  14. Brush with egg wash if desired.
  15. Bake in a convection oven at 375°F (191°C) for 12 to 15 minutes.