Biscuit Crust


IngredientsBaker’s/Flour Percentage

2.5 lb. all-purpose or bread flour 100

6 oz. nonfat dry milk powder 15

2 oz. granulated sugar 5

¼ oz. baking powder 0.63

¼ oz. salt 0.63

1/16 oz. baking soda0.15

10 oz. vegetable shortening 25

12 oz. water* 30

*Beef or chicken stock, or tomato juice, can be substituted for water for a more savory dough.


In a mixing bowl, blend together flour, milk powder, sugar, baking powder, salt and baking soda. Using a pastry knife, blend in shortening just until pea-size lumps are visible. Combine the biscuit mix with the water, and mix until it forms a firm dough (about 1 to 2 minutes). Allow the dough to rest for 10 minutes. Divide the dough into 2 equal pieces (about 2.2 lb. each). On the back of a lightly floured sheet pan, roll out or press dough pieces into 12” rounds. Lay an inverted pizza pan or screen (upside-down) on top of the dough piece. While holding the sheet pan and the pizza pan together with the biscuit dough in between (like a sandwich), carefully invert the set (turn it upside-down) so that you now have the biscuit dough on the pizza pan. Top as desired. Bake at 425°F, until golden and bubbly.

Additional Information

Recipe Source: Chef Submissions
Submitted By: Jeff Zeak