|Eggs, large, whole||2 oz||1 each|
|Water, cool (approximately 72oF)||-||1 tbsp.|
|Water, cold (approximately 50°F)||2 lb 8 oz||5 cups|
|Gold Medal™ ZT Buttermilk Biscuit Mix 5 lb||5 lb||1 box|
|Green onions, fresh, sliced thin||6 oz||1 3/4 cup|
|Bacon, cooked and chopped||8 oz||2 cups|
|Cheddar cheese, shredded||12 oz||3 cups|
|Black pepper, course ground||-||2 tbsp|
|Flour, for dusting||2 oz||1/2 cup|
Whisk egg and water in a small mixing bowl until blended. Set aside.
Add water to mixing bowl. Add remaining ingredients to mixing bowl and mix using a rubber spatula approximately 30 strokes or until a soft dough forms. Do not over mix.
Place dough onto a lightly floured bench. Roll dough into 3/4 inch thick rectangle approximately 15 x 21 inches. You can use biscuit rails to assist in rolling out to correct size. Brush tops of dough with egg wash.
Divide dough into (8) 3 inch wide strips. Divide each strip into 8 individual triangles approximately 2.25 oz each.
Place on greased or parchment lined full sheet pans in a 4 x 6 pattern.
|Convection Oven*||350°F||9-11 minutes|
|Standard Oven||400°F||11-13 minutes|
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
Formulation courtesy of General Mills Convenience and Foodservice