WAC Brand Standard Recipe (Proprietary & Confidential)

Prep Recipe Name: Freshly-Baked Buttermilk Biscuits

Prep Recipe Category:

Effective Date: 1-Dec-19

Work Station: Prep 45 minutes in warmer/1 day on Shelf Life: cook's line. Active Time: 2 minutes

Total Time: 30 minutes

Portions: 20 biscuits

Equipment, Cooking Utensils and Plateware Ingredients

Item Details Item Unit Size Unit Type Instructions/Specifications

1 Convection Temperature set @ 350F degrees 1 Biscuit 20 each Frozen

2 Conventional Oven Temperature set @ 375F degrees 2 Butter 2oz WT Melted and at room temperature

3 Sheet Pan 13" W x 18" L, half sheet pan 3 Pan Spray Coating 3 seconds Spray Aerosol Pan Spray

4 Pastry Brush 2" Pastry Brush

5 Storage Container SS Half Size Pan, 4" Deep

Preparation Instructions

1 Spray sheet pan for 3 seconds with pan spray coating. Place 20 frozen biscuit disks on sheet pan.

2 For even bake-rise consistency, sides of disks need to touch each other when being panned. For convection oven: Bake in preheated 350F degree convection oven for approximately 26 minutes. For conventional oven: Bake in preheated 375F degree 3 oven for 28-30 minutes. 4 Remove from oven when golden brown.

5 Brush biscuits with melted room temperature butter.

6 Place biscuits in SS half size pan, 4" deep. Biscuits are stored no more than 2 layers high.

7 Place biscuits in bread warmer and hold at an internal temperature of 120-130F degrees.

8 Shelf life is 45 minutes in bread warmer on cook's line. RECIPE ACCOMMODATES LESS BISCUITS (7, 11 OR 15 EACH). ENSURE BISCUITS ARE PANNED AT EDGE OF BAKING SHEET PAN. OVEN 9 TEMPERATURE REMAIN SAME, LESS BAKING TIME - MAY VARY 1-2 MINUTES. Critical Sensitivities Storage / Holding Procedures Shelf life is 45 minutes in bread warmer. Internal temperature of 1 1 Keep product frozen @ 41F degrees or below until ready to use. 120-130F degrees. Leftover biscuits on cooks line are accounted for and discarded Biscuits are stored at 120F-130F, rotated "first in first out" during chain baking process, and 2 2 at the end of business day. neatly stacked no higher than 2 layers. 3 Butter is melted and at room temperature prior to use. 3

4 4