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Biscuits (using Master Mix)

From Commodity fact sheets (1986).

Source and licence

From Commodity fact sheets (1986), printed page 4, digitised by the Internet Archive: https://archive.org/details/CAT10570482

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Master mix 1 gal 2 qt 1* Combine tnix and water (or milk) to font dough.
  2. Let Cold water or stand for 5 minutes.
  3. reconstituted nonfat 2.
  4. Place the dough on a floured board and knead lightly for 1 dry milk 1-1/2 qt minute.
  5. 3.
  6. Roll out to 1/2" thickness.
  7. Cut with a floured 2" biscuit cutter.
  8. Place on an ungreased sheet pan ( 18"x26'"xl" ) .
  9. 4, Bake In a convection oven at AOO* F for 8 to 10 minutes or in a conventional oven at 425* F for 12 to 14 minutes or until golden brown.
  10. SERVING: One biscuit, approximately 1-1/2 ounces provides 1-1/2 servings of bread.