In my misspent youth as an F&B Director/Restaurant owner, I learned the trick for making biscuits in a 20 qt Hobart…I’ll have to ressurect the exact recipe, but my preference was White Lily Flour (actually it is/was their recipe on their 5# bag…the trick is to cut in frozen butter till a crumb mixture forms, then toss in the salt, baking powder & milk and mix for ten seconds or so…ya, its that fast…knead/fold just a few times…we lost our biscuit cutter & ended up using a pastry knife & made square biscuits…450 in a convection will return some tasty treats…ya, after some practice…
