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Strawberry Shortcake (Biscuit Mix)
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 DESSERTS (CAKES AND FROSTINGS) No.G 016 00
STRAWBERRY SHORTCAKE (BISCUIT MIX)
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
293 cal
47 g
4g
10 g
5 mg
550 mg
106 mg
Ingredient
Weight
Measure
Issue
BISCUIT MIX
9 lbs
2 gal 1/2 qts
SUGAR,GRANULATED
1 lbs
2-1/4 cup
WATER
4-2/3 lbs
2 qts 1 cup
BUTTER,SOFTENED
6 oz
1/2 cup
WHIPPED TOPPING (DEHYDRATED)
1 gal 2-1/4 qts
STRAWBERRIES,FROZEN,THAWED
31-1/2 lbs
3 gal 2 qts
Method
1 Place mix, sugar and contents of pouches in mixer bowl.
2 Blend with paddle at low speed 30 seconds.
3 Divide dough into four pieces, about 3-1/2 pounds each. Place dough on lightly floured surface; fold over 2 or 3 times; press
down. Roll each piece into squares, about 16 by 16 inches and 3/8 inches thick.
4 Brush 2 pieces of dough with butter or margarine. Cut with 2-1/2 inch floured biscuit cutter.
5 Place biscuits on pans in rows 6 by 9. Brush top with remaining butter or margarine.
6 Using a convection oven, bake at 350 F. 15 minutes or until golden brown, on low fan, open vent.
7 Prepare 1-1/4 recipes Whipped Topping, Recipe No. K 002 00.
8 Place 1/4 cup strawberries on bottom half of each biscuit; top with other half. Top with 1/4 cup whipped topping.
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| Yield: 100 | Portion: 1 Piece |
| Calories: | 293 cal |
| Carbohydrates: | 47 g |
| Protein: | 4g |
| Fat: | 10 g |
| Cholesterol: | 5 mg |
| Sodium: | 550 mg |
| Calcium: | 106 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BISCUIT MIX | 9 lbs | 2 gal 1/2 qts | |
| SUGAR,GRANULATED | 1 lbs | 2-1/4 cup | |
| WATER | 4-2/3 lbs | 2 qts 1 cup | |
| BUTTER,SOFTENED | 6 oz | 1/2 cup | |
| WHIPPED TOPPING (DEHYDRATED) | 1 gal 2-1/4 qts | ||
| STRAWBERRIES,FROZEN,THAWED | 31-1/2 lbs | 3 gal 2 qts |
| Method: | |
|
1 Place mix, sugar and contents of pouches in mixer bowl. 2 Blend with paddle at low speed 30 seconds. 3 Divide dough into four pieces, about 3-1/2 pounds each. Place dough on lightly floured surface; fold over 2 or 3 times; press down. Roll each piece into squares, about 16 by 16 inches and 3/8 inches thick. 4 Brush 2 pieces of dough with butter or margarine. Cut with 2-1/2 inch floured biscuit cutter. 5 Place biscuits on pans in rows 6 by 9. Brush top with remaining butter or margarine. 6 Using a convection oven, bake at 350 F. 15 minutes or until golden brown, on low fan, open vent. 7 Prepare 1-1/4 recipes Whipped Topping, Recipe No. K 002 00. 8 Place 1/4 cup strawberries on bottom half of each biscuit; top with other half. Top with 1/4 cup whipped topping. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence