
Cheddar-Bacon Breakfast Biscuits

Cheddar-Bacon Breakfast Biscuits
Servings: 48
Servings: 48
Sift together in a mixer bowl: flour, baking powder, salt, pepper blend seasoning and sugar.
Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes.
Blend eggs and milk into mixture.
Add cheese and bacon and mix just until blended.
Scale into 8 (1 lb., 8 oz. each) portions. Knead 4-5 times. Fold each into 6-inch round loaf.
Use 3-inch cutter for biscuits or cut each into 6 pieces for scones. Place on prepared baking sheets (greased or lined).
Bake at 375° F for 20 minutes.
Total approximate uncooked weight: 11 lb., 13 oz. Yields 48 biscuits or scones.
all-purpose flour |
5 lbs.
|
baking powder |
2 oz.
|
salt |
0.75 oz.
|
pepper blend seasoning |
0.2 oz.
|
sugar |
2 oz.
|
butter |
1 lb., 8 oz.
|
frozen (thawed) or refrigerated liquid whole egg |
1 lb., 8 oz.
|
milk |
12 oz.
|
shredded sharp cheddar cheese |
2 lb.
|
real cooked bacon bits |
12 oz.
|
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.