Garlic Butter Sheet Pan Biscuits

Made with "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.