Made with "JIFFY" Buttermilk Biscuit Mix.
This Recipe Uses:
"JIFFY" Buttermilk Biscuit Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Buttermilk Biscuit Mix | 2½ lb | 5 lb |
| Cold Water | 2½ cups (20 oz) | 1¼ qts (2 lb 8 oz) |
| GARLIC BUTTER | ||
| Butter | 1 cup (8 oz) | 2 cups (16 oz) |
| Garlic, minced | 1/4 cup (2 oz) | 1/2 cup (4 oz) |
| Parsley, finely chopped | 1/4 cup (0.25 oz) | 1/2 cup (0.5 oz) |
| Salt | 1/2 tsp | 1 tsp |
| Pepper | 1/2 tsp | 1 tsp |
| Parmesan Cheese, grated | 1/4 cup (1 oz) | 1/2 cup (2 oz) |
| INSTRUCTIONS | |
| BISCUITS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour cold water into mixing bowl. Add Buttermilk Biscuit Mix. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Blend on low speed* for 1 more minute. |
| 6 | Scale into greased or paper-lined pans |
| 7 | Using a greased bench knife or offset spatula, score biscuit dough into desired size. |
| 8 | Bake according to table below. |
| GARLIC BUTTER | |
| 1 | In a small saucepan, melt butter over medium heat. |
| 2 | Add garlic and simmer for 5 minutes. |
| 3 | Add parsley, salt, and pepper. Remove from heat. |
| 4 | Let garlic butter cool for 3 minutes. Add parmesan cheese. |
| 5 | During the last 5 minutes of baking, spoon or brush garlic butter over biscuits. Return to oven. |
| 6 | Once biscuits are finished baking, brush with more garlic butter. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half sheet pan | 3 lb 10 oz | 350°F 20 – 25 minutes | 375°F 27 – 32 minutes | 2 |
| Full sheet pan | 7 lb 4 oz | 350°F 22 – 27 minutes | 375°F 29 – 34 minutes | 1 |
Baking time may vary depending on the oven and oven load.
PRO-TIP
One half sheet pan yields roughly 48 2" x 2" biscuits.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer
