Cheese Biscuits
Servings : 25 Portions
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spoon or Fork
- Scoop yellow - #20 / 2⅛ diameter
- Spatula
- Scale
- Measuring Cup
- Cling Film
- Aluminum Foil
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 481 gm All Purpose Flour
- 1 ½ tsp Baking Powder
- 1 ½ tsp Sugar
- ¾ tsp Salt
- 87 gm Margarine room temperature
- 168 gm Butter cold
- 356 gm Nacho Cheese Blend shredded
- 346 ml Whole Milk
- 2 tsp Garlic minced
- 2 tsp Parsley chopped
Instructions
- Measure and separate all ingredients. Cut the garlic and the parsley according to the description above and put them aside.
- In a ½ size 2-inch-deep production pan, mix the flour, baking powder, sugar and salt in a food processor or with a pastry cutter. Add the margarine and pulse until combined, or mix using your hands. Then, separate around 30% of the butter to use later. Add the remaining butter and pulse 4 or 5 times or until the butter is in pea-size pieces.
- Combine the cheese and pulse 2 or 3 times, or mix well with your hands. Pour the milk gradually and pulse until the mixture is moistened, forming a shaggy dough. If the dough is too wet, pour some flour (approximately 2 tbsp).
- Gently knead until the dough comes together.
- Make balls using the yellow scoop (size #20, 2 1/8 inches) and place them 2 inches apart in a pan with a baking sheet.
- Make garlic butter by melting the butter separately and mixing it with garlic and parsley. Brush the biscuits with the garlic butter.
- Cover with cling film and aluminum foil. Place in Multigen for 55 minutes at 130˚C.
- Bulk: remove from Multigen and serve as one biscuit for portion.Cold Plating: Allow it to cool and plate. Place on the hot side of the tray to retherm for 55 minutes prior to service.
- Food Accompany: Fruit, cereal or yogurt on the breakfast side or with a drink as a snack option.
Notes
