Baking Powder Biscuits USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Whole-wheat and enriched flour along with reduced-fat sour cream come together nicely in these delightfully light baking-powder biscuits.
NSLP/SBP CREDITING INFORMATION
1 biscuit provides 2 oz equivalent grains.
3.31 from 13 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Final-Baking-Powder-Biscuits.pdf

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Ingredients
 

50 Servings

    Weight

    • 3 lb 14 oz Whole-wheat flour
    • 10 oz Instant nonfat dry milk
    • 1½ oz Baking powder
    • - - Salt
    • 2 lb Sour cream, low-fat
    • - - Water

    Measure

    • 3 qt 2 cups Whole-wheat flour
    • 1¼ cups Instant nonfat dry milk
    • ¼ cup 2 tsp Baking powder
    • 1½ tsp Salt
    • 1 qt Sour cream, low-fat
    • 3½ cups Water

    100 Servings

      Weight

      • 7 lb 12 oz Whole-wheat flour
      • 1 lb 4 oz Instant nonfat dry milk
      • 3 oz Baking powder
      • - - Salt
      • 4 lb Sour cream, low-fat
      • - - Water

      Measure

      • 1 gal 3 qt Whole-wheat flour
      • 2½ cups Instant nonfat dry milk
      • ½ cup 1 Tbsp 1 tsp Baking powder
      • 1 Tbsp Salt
      • 2 qt Sour cream, low-fat
      • 1 qt 3 cups Water

      Quantity
       

      50 Servings

        Weight

        • 3 lb 14 oz Whole-wheat flour
        • 10 oz Instant nonfat dry milk
        • 1½ oz Baking powder
        • - - Salt
        • 2 lb Sour cream, low-fat
        • - - Water

        Measure

        • 3 qt 2 cups Whole-wheat flour
        • 1¼ cups Instant nonfat dry milk
        • ¼ cup 2 tsp Baking powder
        • 1½ tsp Salt
        • 1 qt Sour cream, low-fat
        • 3½ cups Water

        100 Servings

          Weight

          • 7 lb 12 oz Whole-wheat flour
          • 1 lb 4 oz Instant nonfat dry milk
          • 3 oz Baking powder
          • - - Salt
          • 4 lb Sour cream, low-fat
          • - - Water

          Measure

          • 1 gal 3 qt Whole-wheat flour
          • 2½ cups Instant nonfat dry milk
          • ½ cup 1 Tbsp 1 tsp Baking powder
          • 1 Tbsp Salt
          • 2 qt Sour cream, low-fat
          • 1 qt 3 cups Water

          Ingredients
           

          50 Servings

            Weight

            • 3 lb 14 oz Whole-wheat flour
            • 10 oz Instant nonfat dry milk
            • 1½ oz Baking powder
            • - - Salt
            • 2 lb Sour cream, low-fat
            • - - Water

            Measure

            • 3 qt 2 cups Whole-wheat flour
            • 1¼ cups Instant nonfat dry milk
            • ¼ cup 2 tsp Baking powder
            • 1½ tsp Salt
            • 1 qt Sour cream, low-fat
            • 3½ cups Water

            100 Servings

              Weight

              • 7 lb 12 oz Whole-wheat flour
              • 1 lb 4 oz Instant nonfat dry milk
              • 3 oz Baking powder
              • - - Salt
              • 4 lb Sour cream, low-fat
              • - - Water

              Measure

              • 1 gal 3 qt Whole-wheat flour
              • 2½ cups Instant nonfat dry milk
              • ½ cup 1 Tbsp 1 tsp Baking powder
              • 1 Tbsp Salt
              • 2 qt Sour cream, low-fat
              • 1 qt 3 cups Water

              Quantity
               

              50 Servings

                Weight

                • 3 lb 14 oz Whole-wheat flour
                • 10 oz Instant nonfat dry milk
                • 1½ oz Baking powder
                • - - Salt
                • 2 lb Sour cream, low-fat
                • - - Water

                Measure

                • 3 qt 2 cups Whole-wheat flour
                • 1¼ cups Instant nonfat dry milk
                • ¼ cup 2 tsp Baking powder
                • 1½ tsp Salt
                • 1 qt Sour cream, low-fat
                • 3½ cups Water

                100 Servings

                  Weight

                  • 7 lb 12 oz Whole-wheat flour
                  • 1 lb 4 oz Instant nonfat dry milk
                  • 3 oz Baking powder
                  • - - Salt
                  • 4 lb Sour cream, low-fat
                  • - - Water

                  Measure

                  • 1 gal 3 qt Whole-wheat flour
                  • 2½ cups Instant nonfat dry milk
                  • ½ cup 1 Tbsp 1 tsp Baking powder
                  • 1 Tbsp Salt
                  • 2 qt Sour cream, low-fat
                  • 1 qt 3 cups Water
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 3 lb 14 oz Whole-wheat flour
                    • 10 oz Instant nonfat dry milk
                    • 1½ oz Baking powder
                    • - - Salt
                    • 2 lb Sour cream, low-fat
                    • - - Water

                    Measure

                    • 3 qt 2 cups Whole-wheat flour
                    • 1¼ cups Instant nonfat dry milk
                    • ¼ cup 2 tsp Baking powder
                    • 1½ tsp Salt
                    • 1 qt Sour cream, low-fat
                    • 3½ cups Water

                    100 Servings

                      Weight

                      • 7 lb 12 oz Whole-wheat flour
                      • 1 lb 4 oz Instant nonfat dry milk
                      • 3 oz Baking powder
                      • - - Salt
                      • 4 lb Sour cream, low-fat
                      • - - Water

                      Measure

                      • 1 gal 3 qt Whole-wheat flour
                      • 2½ cups Instant nonfat dry milk
                      • ½ cup 1 Tbsp 1 tsp Baking powder
                      • 1 Tbsp Salt
                      • 2 qt Sour cream, low-fat
                      • 1 qt 3 cups Water

                      Quantity
                       

                      50 Servings

                        Weight

                        • 3 lb 14 oz Whole-wheat flour
                        • 10 oz Instant nonfat dry milk
                        • 1½ oz Baking powder
                        • - - Salt
                        • 2 lb Sour cream, low-fat
                        • - - Water

                        Measure

                        • 3 qt 2 cups Whole-wheat flour
                        • 1¼ cups Instant nonfat dry milk
                        • ¼ cup 2 tsp Baking powder
                        • 1½ tsp Salt
                        • 1 qt Sour cream, low-fat
                        • 3½ cups Water

                        100 Servings

                          Weight

                          • 7 lb 12 oz Whole-wheat flour
                          • 1 lb 4 oz Instant nonfat dry milk
                          • 3 oz Baking powder
                          • - - Salt
                          • 4 lb Sour cream, low-fat
                          • - - Water

                          Measure

                          • 1 gal 3 qt Whole-wheat flour
                          • 2½ cups Instant nonfat dry milk
                          • ½ cup 1 Tbsp 1 tsp Baking powder
                          • 1 Tbsp Salt
                          • 2 qt Sour cream, low-fat
                          • 1 qt 3 cups Water
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 3 lb 14 oz Whole-wheat flour
                            • 10 oz Instant nonfat dry milk
                            • 1½ oz Baking powder
                            • - - Salt
                            • 2 lb Sour cream, low-fat
                            • - - Water

                            Measure

                            • 3 qt 2 cups Whole-wheat flour
                            • 1¼ cups Instant nonfat dry milk
                            • ¼ cup 2 tsp Baking powder
                            • 1½ tsp Salt
                            • 1 qt Sour cream, low-fat
                            • 3½ cups Water

                            100 Servings

                              Weight

                              • 7 lb 12 oz Whole-wheat flour
                              • 1 lb 4 oz Instant nonfat dry milk
                              • 3 oz Baking powder
                              • - - Salt
                              • 4 lb Sour cream, low-fat
                              • - - Water

                              Measure

                              • 1 gal 3 qt Whole-wheat flour
                              • 2½ cups Instant nonfat dry milk
                              • ½ cup 1 Tbsp 1 tsp Baking powder
                              • 1 Tbsp Salt
                              • 2 qt Sour cream, low-fat
                              • 1 qt 3 cups Water

                              Quantity
                               

                              50 Servings

                                Weight

                                • 3 lb 14 oz Whole-wheat flour
                                • 10 oz Instant nonfat dry milk
                                • 1½ oz Baking powder
                                • - - Salt
                                • 2 lb Sour cream, low-fat
                                • - - Water

                                Measure

                                • 3 qt 2 cups Whole-wheat flour
                                • 1¼ cups Instant nonfat dry milk
                                • ¼ cup 2 tsp Baking powder
                                • 1½ tsp Salt
                                • 1 qt Sour cream, low-fat
                                • 3½ cups Water

                                100 Servings

                                  Weight

                                  • 7 lb 12 oz Whole-wheat flour
                                  • 1 lb 4 oz Instant nonfat dry milk
                                  • 3 oz Baking powder
                                  • - - Salt
                                  • 4 lb Sour cream, low-fat
                                  • - - Water

                                  Measure

                                  • 1 gal 3 qt Whole-wheat flour
                                  • 2½ cups Instant nonfat dry milk
                                  • ½ cup 1 Tbsp 1 tsp Baking powder
                                  • 1 Tbsp Salt
                                  • 2 qt Sour cream, low-fat
                                  • 1 qt 3 cups Water
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 3 lb 14 oz Whole-wheat flour
                                    • 10 oz Instant nonfat dry milk
                                    • 1½ oz Baking powder
                                    • - - Salt
                                    • 2 lb Sour cream, low-fat
                                    • - - Water

                                    Measure

                                    • 3 qt 2 cups Whole-wheat flour
                                    • 1¼ cups Instant nonfat dry milk
                                    • ¼ cup 2 tsp Baking powder
                                    • 1½ tsp Salt
                                    • 1 qt Sour cream, low-fat
                                    • 3½ cups Water

                                    100 Servings

                                      Weight

                                      • 7 lb 12 oz Whole-wheat flour
                                      • 1 lb 4 oz Instant nonfat dry milk
                                      • 3 oz Baking powder
                                      • - - Salt
                                      • 4 lb Sour cream, low-fat
                                      • - - Water

                                      Measure

                                      • 1 gal 3 qt Whole-wheat flour
                                      • 2½ cups Instant nonfat dry milk
                                      • ½ cup 1 Tbsp 1 tsp Baking powder
                                      • 1 Tbsp Salt
                                      • 2 qt Sour cream, low-fat
                                      • 1 qt 3 cups Water

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 3 lb 14 oz Whole-wheat flour
                                        • 10 oz Instant nonfat dry milk
                                        • 1½ oz Baking powder
                                        • - - Salt
                                        • 2 lb Sour cream, low-fat
                                        • - - Water

                                        Measure

                                        • 3 qt 2 cups Whole-wheat flour
                                        • 1¼ cups Instant nonfat dry milk
                                        • ¼ cup 2 tsp Baking powder
                                        • 1½ tsp Salt
                                        • 1 qt Sour cream, low-fat
                                        • 3½ cups Water

                                        100 Servings

                                          Weight

                                          • 7 lb 12 oz Whole-wheat flour
                                          • 1 lb 4 oz Instant nonfat dry milk
                                          • 3 oz Baking powder
                                          • - - Salt
                                          • 4 lb Sour cream, low-fat
                                          • - - Water

                                          Measure

                                          • 1 gal 3 qt Whole-wheat flour
                                          • 2½ cups Instant nonfat dry milk
                                          • ½ cup 1 Tbsp 1 tsp Baking powder
                                          • 1 Tbsp Salt
                                          • 2 qt Sour cream, low-fat
                                          • 1 qt 3 cups Water
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Set aside 2 cups (about 9 oz) flour for step 5. DO NOT PACK FLOUR.
                                          • 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 50 servings, use 2 pans.
                                            For 100 servings, use 4 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 INFORMATION

                                          Baking Powder Biscuits USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 biscuit
                                          Calories
                                          153
                                          Total Fat
                                           
                                          3
                                          g
                                          5
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          9
                                          mg
                                          3
                                          %
                                          Sodium
                                           
                                          201
                                          mg
                                          9
                                          %
                                          Total Carbohydrate
                                           
                                          27
                                          g
                                          9
                                          %
                                          Dietary Fiber
                                           
                                          4
                                          g
                                          17
                                          %
                                          Total Sugars
                                           
                                          2
                                          g
                                          2
                                          %
                                          Protein
                                           
                                          6
                                          g
                                          12
                                          %
                                          Vitamin D
                                           
                                          8
                                          IU
                                          53
                                          %
                                          Calcium
                                           
                                          71
                                          mg
                                          7
                                          %
                                          Iron
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Potassium
                                           
                                          196
                                          mg
                                          6
                                          %
                                          N/A=data not available
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:
                                          About 8 lb
                                          About 1 gal/50 biscuits
                                          100 Servings:
                                          About 16 lb
                                          About 2 gal/100 biscuits