Biscuit Baking with Biscuit Mixer

Product	Receiving	Storage	Cook Temp	Cook Time	Reheat Time	Hold Time	Quality Serving
Biscuits	Dry Storage	Dry Storage	375°F	10 minutes	4 minutes	30 minutes - Display Cabinet, Biscuit warmer & Working Pans End of Day-Biscuit Rack	120°F
Flour	Dry Storage	Dry Storage
Margarine	Cooler	Cooler
Buttermilk	Cooler	Cooler

Weight	2 ¼ to 2 ½ ounces
Size	3 ½ inches diameter
	1 ½ inches height
Q.A. Standard: Round in diameter, free of cracks or splits, golden brown in color.

Tools Needed

Electric mixer with bowl & hook
Rolling pin with ½ inch height gauge
64-ounce measuring cup
13 ½” rubber spatula
6-inch-wide table scraper
3 ½ inch round biscuit cutter
½ size biscuit pans
¼ size biscuit pans
Biscuit pan liners
Pan holder
3” pastry brush
Sifter
(2) 1/6 size 4” deep pans for liquid
Margarine and self-rising flour
Hanging oven thermometer
24” plastic wrap

Work Safe

Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
Wash and sanitize biscuit table surface and all tools before and after using
Always wear single use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
Use caution when moving hot biscuit pans. Always use a pan holder.
Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Mixer Setup

Turn mixer on
Ensure speed is to set to 1 - if not, adjust to 1
Ensure timer is set to 1:30 - If not adjust to 1:30

Mixing (Double Batch)

Remove a carton of buttermilk from the cooler and shake well
Measure 64 ounces of buttermilk into a measuring cup. Pour into mixing bowl.
Empty 2- 3-pound bags of biscuit mix into the mixer bowl
Place dough hook into bowl
Lock dough hook into position by sliding the hook into position and twisting
Pull down on dough hook to ensure it is engaged
Lock guard in place by turning and locking with magnet
Use the handle arm on side to lift bowl into mixing position
Press the start button on side
After the mixer has completed the first 1:30 cycle, use a rubber spatula to scrape the sides and bottom of bowl
After scraping, start the mixing process for another 1:30
Once the mixing process is complete, Remove dough from bowl

Rolling

Using the sifter, lightly dust an area on the biscuit table with self-rising flour. The area should be slightly larger than the biscuit bowl.
Place all the dough from the mixing bowl onto the center of the floured area. (If making a double batch, place half of the dough onto the center of the floured area.)
Scrape the sides and edges of the mixing bowl using a rubber spatula or scraper which will reduce build up in the bowl
ON THE FIRST BATCH OF THE DAY, SIFT A THIN LAYER OF SELF-RISING FLOUR ON TOP OF THE DOUGH
Gently press the dough down with your palms using overlapping hands until it is about 1 inch high
Fold the left side into the middle
Fold the right side into the middle
Fold the top down to the middle
Roll the top down to the bottom
Gently pick up and hold the dough with one hand while smoothing out the floured area on the biscuit table with your fingertips
It may be necessary to lightly re-flour the work area to prevent the dough from sticking to the table until a base is built up
Place folded ball of dough back onto the center of the floured area
ANYTIME THERE IS NO REWORK IN THE DOUGH, REPEAT THE FOLDING STEPS
Gently press the dough down with your palms using overlapping hands until it is about 1 inch high
Before rolling, dust the rolling pin with flour away from dough
Hold the rolling pin with your palms up. This will prevent you from pressing down too hard on the dough.
Begin rolling the dough starting in the middle. Roll to the top and then to the bottom. Always roll to the end of the dough before changing directions.
Continue to roll in a forward and backward motion until the dough is level and ½ inch thick. (This should take 6 - 8 complete passes.)
If dough begins to build up in front of the pin, you are applying too much pressure. STOP! Lift the rolling pin, go to the end of the dough, and begin rolling in the opposite direction.

Cutting

Flour the 3 ½ inch cutter by dipping it into the 1/6 size pan filled ½ full with self–rising flour
Begin cutting out the biscuits in a honeycomb pattern starting at the top left corner of the dough sheet, moving left to right
Press cutter through the dough in a straight up and down motion. Be careful not to twist the cutter. This will seal the biscuits and makes them difficult to open.
Do not bend your wrist when cutting out biscuits. This will cause biscuits to rise higher on one side.
Continue to cut biscuits in a honeycomb pattern, as close together as possible. This reduces the amount of re-work
Re-flour the cutter every two biscuits to keep cutter from sticking to the biscuits
Begin removing “ONLY” the outer portions of dough. Place it away from the work area. This will be your re-work dough.

Panning

Make sure pans are cool before placing biscuits on them
Placing biscuits on warm pans will cause them to start rising before you are ready
Place a pan liner on the biscuit pan
Flour the tips of your fingers on both hands
Using floured fingertips, walk your fingers under the biscuit
Pick biscuits up from the table two at a time using both hands
Be careful not to indent top or misshape biscuit
If a biscuit sticks to the table, use biscuit scraper to lift it only if it can be removed without misshaping it. This is caused by dough being too wet or not spreading out flour thoroughly over work area.
Begin placing biscuits on a lined pan filling the middle row first top to bottom. This will ensure correct spacing so biscuits will only have to be handled once.
Fill in outside rows last
When pan is full you should have 15 biscuits on the pan
ANY BISCUIT THAT IS MISSHAPEN, INDENTED, OR THE TOP IS NOT SMOOTH SHOULD BE CULLED AND PLACED INTO THE RE-WORK PILE

Using Re-Work Dough

Take the re-work dough from the previous batch and place it into the center of the next batch of fresh dough. Do not make re-work into a ball, this will cause re-work to become tough, and biscuits will be heavy.
Gently press the re-work dough into the fresh. Press with your palms using overlapping hands as before until the dough is 1 inch high.
Follow the procedures for rolling, cutting, and panning
You should never have more re-work dough than fresh Cooking and Reheating
Biscuits should be cooked as soon as the pan / pans are full. This will prevent dough from rising too soon.
Biscuit ovens should have three racks
If only one pan is loaded, place it on the center rack
If loading two pans, place one on the top rack and one on the bottom
Check oven temperature
Each oven should have an oven thermometer hanging from the top rack. This will allow the thermometer to be visible regardless of where pans are loaded.
When the red light goes out on the oven, check the thermometer. The temperature should be 375°.
Do not load biscuits in the oven unless the red light is out, and oven is up to the correct temperature
Rotate cooking of biscuits from oven to oven so that recovery time is minimized
When the oven is at the correct temperature, open door and load pans
Place pans toward the rear of the oven
Close the door and set timer for 10 minutes for cooking or 4 minutes for reheating
Do not open oven doors while biscuits are cooking
When timer sounds, look through the glass door and make sure biscuits are golden brown in color (See Biscuit Chart)
If biscuits are not the proper color, set timer for one minute until correct color is reached
When timer sounds, open door and bring one pan out onto table. Close door. Check the tallest biscuit for doneness by lifting the top off and making sure it is fully cooked inside.
If not done, place back in oven for one minute
If biscuits are done, remove from oven using pan holder. Close oven door immediately so oven will recover to proper temperature quickly.
Place biscuits on table and brush heavily with liquid margarine
For consistency, always butter one row of 3 with each brush full of butter
BISCUITS SHOULD BE BUTTERED ONCE WHEN COOKED, AND ONCE WHEN REHEATED. BISCUITS SHOULD BE BUTTERED TWICE IF THEY WILL BE PUT ON THE LINE WITHOUT BEING REHEATED.

Close of Breakfast

Discard all leftover biscuit sandwiches
Wash all biscuit pans
Wash, Rinse, Sanitize and air-dry bowl and hook
Use a sanitized towel to wipe down the exterior of mixer
Set up biscuit table with utensils and biscuit mix for the next morning

Troubleshooting


Problem	Possible Cause
Biscuits are flat	Incorrect oven temperature Dough too wet when rolled out Biscuits removed from oven before done Placing biscuits on a warm pan Dough rolled too thin Dough sits too long at room temperature before putting into oven Patting biscuit on pan
Biscuits burst open	Dough too wet when rolled out or have holes in tops Knead dough again if excess moisture is present on the dough during rolling
Biscuits are higher on one side	Dough not rolled out level Cutter twisted sealing one side Biscuit pressed when placing on pan Biscuit came into contact with pan side Dough left in warm area causing biscuits to rise before cooking Bending wrist when cutting
Biscuits tough or variations in height	Overworking the dough Temperature too high
Doughy center	Dough overworked Improper cooking time Improper cooking temperature Undercooked
Heavy biscuits	Using too much rework dough More than 2 1/2 ounces Using too much dusting flour Over working the dough