2 minute read
CHEF IRENE'S SCHOOL FOOD TRUCK INSPIRED
BY IRENE PAWLISCH, 2022-2023 SNA-WI IMMEDIATE PAST PRESIDENT
Garlic Cheddar Biscuit
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Number of Portions: 50
*Making several batches at once, we found it easier to measure out everything the day ahead and combine the day of baking*
Garlic Cheddar Biscuit Yield 50
1.5 lbs unsalted butter cut into pea size, frozen
Combine in a 8" full hotel pan or Bus Tub (prep ahead)
WW Flour 3 lbs, 12 oz
AP Flour 2lbs, 14oz
Baking Powder 1/4 cup plus 1 TBS
Baking Soda 1/8 cup plus 1 TBS
1. Cut and freeze butter.
2. Combine dry ingredients
Kosher Salt 1.5 tsp
Garlic Powder 3 TBS
Granulated Sugar 1 lbs, 4oz
On a cart in cooler (prep ahead)
Cheddar Cheese Shredded 3 lbs
Buttermilk 8 cups
Water 2 cups
3. When ready to mix, using a paddle attachment, combine frozen butter, Cheese, and dry ingredients on lowest setting until combined.
4. Add buttermilk and water to dry ingredients. Beat on low speed until it is pulling away from the sides. There will be some dry product on the bottom of the bowl.
5. Dump out the bowl on a working surface. Knead in by hand the remaining dry ingredients by flipping, pushing, and folding until the dough is even and smooth. The chunks of butter should still be visible. It is important to not let the butter get too warm.
6. Section off a 4th of the batter and roll it out on a lightly floured surface to about 1.5 inches thick.
7. Using a 3 inch biscuit cutter, cut the biscuit shape. Take care to only go up and down with motion. Twisting the cutter will cause the dough to not flake and rise properly.
8. Lay out cut biscuits on a parchment lined baking sheet about 1 inch apart spacing. Place in the cooler to ensure the dough is cold. This allows the butter to not flow out right away and creates a better biscuit texture.
9. Bake in an oven at 350 degrees. Check at 20 minutes. Temp biscuits at 200 degrees F for doneness. Do not depend on color. Document the cooking time of your oven on recipe as it varies from types of ovens.
