Baking Powder Biscuits USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Whole-wheat and enriched flour along with reduced-fat sour cream come together nicely in these delightfully light baking-powder biscuits.
1 biscuit provides 2 oz equivalent grains.
3.34 from 3 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

click here to create an account.


  • Set aside 2 cups (about 9 oz) flour for step 5.
  • Pour 1 qt 1 cup (about 1 lb 6 oz) flour, dry milk, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute.
  • Add sour cream to flour mixture. Mix for 2 minutes at low speed. Mixture will be crumbly.
  • Add water and mix for approximately 1 minute on low speed to form soft dough. Scrape bowl as necessary during mixing.
  • Sprinkle remaining 2 cups (about 9 oz) flour onto countertop. Place dough onto lightly floured surface. Knead ball of dough gently for 1 minute.
  • Recommendation: Prepare in batches of 25.
  • Roll out about 3 lb 8 oz dough to ½" thickness. Cut with floured 2½" biscuit cutter.
  • Transfer to a sheet pan (18" x 26" x 1") lightly coated with pan-release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake in a preheated oven until lightly browned:
    Conventional oven: 400 °F for 12–14 minutes.
    Convection oven: 375 °F for 8–10 minutes.
  • Serve 1 biscuit.


Nutrition Facts
Baking Powder Biscuits USDA Recipe for Child Care Centers
Amount Per Serving 1 biscuit
Calories 153 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 201mg9%
Potassium 196mg6%
Total Carbohydrate 27g9%
Dietary Fiber 4g17%
Total Sugars 2g2%
Protein 6g12%
Vitamin D 8IU53%
Calcium 71mg7%
Iron 0mg0%
Added Sugar 0g
*Marketing Guide


Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 4 lb
About 2 qt/25 biscuit
50 Servings:
About 8 lb
About 1 gal/50 biscuits