Cinnamon Raisin Biscuit

Cook Time: 15-20 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 425°F

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Nutritional Content

Allergens: milk, wheat, sulphites, soy

Calories: 170 Kcal

Carbohydrates: 28 g

Protein: 4 g

Total Fat: 5 g

Calcium: 75 mg

Sodium: 290 mg

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Ingredients

10 Servings

• Flour, All purpose 8 oz

• Baking Powder 0.5 oz

• Salt, Iodized 1/2 Tsp

• Margarine, Solids 1/4 Cup

• Milk, 2%, 3/4 Cup

• Sugar, Granulated 1.5 oz

• Cinnamon, ground 0.5 oz

• Raisins, 1.5 oz

25 Servings

• Flour, All purpose 1lb 4 oz

• Baking Powder 1.5 oz

• Salt, Iodized 1 1/2 Tsp

• Margarine, Solids 2/3 Cup

• Milk, 2%, 1 3/4 Cup

• Sugar, Granulated 4 oz

• Cinnamon, ground 0.5 oz

• Raisins, 4 oz

50 Servings

• Flour, All purpose 2lb 8 oz

• Baking Powder 2.5 oz

• Salt, Iodized 1 Tbsp

• Margarine, Solids 1 1/4 Cup

• Milk, 2%, 3 1/2 Cup

• Sugar, Granulated 8 oz

• Cinnamon, ground 1 oz

• Raisins, 8 oz

100 Servings

• Flour, All purpose 5 lb

• Baking Powder 5 oz

• Salt, Iodized 2 Tbsp

• Margarine, Solids 2 1/2 Cup

• Milk, 2%, 1 3/4 QT

• Sugar, Granulated 8 oz

• Cinnamon, ground 2 oz

• Raisins, 1 lb

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Combine Dry Ingredients in mixer bowl. Blend on low speed, using flat beater for 10 sec.

3. Add Margarine to Flour Mixture. Mix on low speed for 1 min. Stop and scrape sides and bottom of bowl. Mix 1 min longer. The mixture will be crumbly.

4. Add Milk. Mix on low speed to form a soft dough, about 30 sec. Do not overmix. Dough should be as soft but able to be handled.

5. Place one half of dough on lightly floured board or table. Knead lightly 15-20 times.

6. Roll to 3/4" thickness. Cut with a 2 or 2 1/2" cutter; or cut into 2" squares with a knife.

7. Place on baking sheets 1/2" apart for crusty Biscuits, just touching for softer Biscuits. Repeat, using remaining dough.

8. Bake at 425F for 15 min, or until golden brown.

9. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

10. Discard unused product.
    
    Print Recipe Here