Ingredients
May Contain: Egg, Soy
About This Product
• For 12 - 14 biscuits, mix 1 1/4 cups of our Biscuit Mix with 2/3 cup buttermilk.
• Use the whole package - two pounds - and mix in 2 2/3 cups of buttermilk to feed a hungry crowd (about 50 biscuits).
• We use a 2" sharp biscuit cutter in the cafe. A soup can will also work.
TIPS for makin' biscuits!
• Be sure to use COLD, whole buttermilk.
• Weighing the biscuit mix is more accurate. If you do not weigh, spoon the mix into a dry measuring cup as opposed to packing the cup.
• Put down waxed paper first for easy clean up.
• Your biscuit dough should be wet and sticky (wetter than you might think it should be).
• Treat your dough gently. Do not over mix or over fold or biscuits will be tough.
• With a sharp 2" biscuit cutter dipped in flour, use an up and down motion to cut. Do not twist.
• Biscuits should touch one another and the side of the pan. This helps them rise evenly as they bake. We recommend using a cast iron skillet.
• Bake your biscuits on the middle oven rack.
• Don't worry that they don't all look alike. You just baked homemade biscuits!
Shipping Info
Our flat-rate standard ground shipping is $12.00 per address within the contiguous 48 states – no matter how much you ship!
Please allow 72 business hours for processing. Orders generally arrive within 3 to 7 business days once shipped.
Holidays and peak periods may require additional processing time.
We cannot accommodate requests to hold orders for future ship dates.
Nutrition
May Contain: Egg, Soy
• For 12 - 14 biscuits, mix 1 1/4 cups of our Biscuit Mix with 2/3 cup buttermilk.
• Use the whole package - two pounds - and mix in 2 2/3 cups of buttermilk to feed a hungry crowd (about 50 biscuits).
• We use a 2" sharp biscuit cutter in the cafe. A soup can will also work.
TIPS for makin' biscuits!
• Be sure to use COLD, whole buttermilk.
• Weighing the biscuit mix is more accurate. If you do not weigh, spoon the mix into a dry measuring cup as opposed to packing the cup.
• Put down waxed paper first for easy clean up.
• Your biscuit dough should be wet and sticky (wetter than you might think it should be).
• Treat your dough gently. Do not over mix or over fold or biscuits will be tough.
• With a sharp 2" biscuit cutter dipped in flour, use an up and down motion to cut. Do not twist.
• Biscuits should touch one another and the side of the pan. This helps them rise evenly as they bake. We recommend using a cast iron skillet.
• Bake your biscuits on the middle oven rack.
• Don't worry that they don't all look alike. You just baked homemade biscuits!
Our flat-rate standard ground shipping is $12.00 per address within the contiguous 48 states – no matter how much you ship!
Please allow 72 business hours for processing. Orders generally arrive within 3 to 7 business days once shipped.
Holidays and peak periods may require additional processing time.
We cannot accommodate requests to hold orders for future ship dates.