Savoury Baking Powder Biscuits

Brian Hinton
April 23, 2010
Written by Brian Hinton
fotolia_5306555_xsApril 23, 2010 – When looking for a recipe to make a savoury tea biscuit, my focus returned to my roots. An old English bakers’ recipe book provided the answer. Sugar was never used back then, but knowing today’s demands for long shelf life, I added a small amount.

Inclusions are now more than ever what sell a product; consumers expect excitement when eating, with a combination of new flavours and additions.


5 kg                    Bakers patent flour

5 kg                    Pastry flour

1.2 kg                 Vegetable shortening

.800 kg               Milk powder

.300 kg               Sugar

.600 kg               Baking powder

.500 kg               Salt


Mixing Time:

Five minutes on slow



.600 kg                 Frozen whole egg

6.3 kg                   Ice-cold water


Continue mixing three minutes on slow. Inclusions should be added at 10 to 20 per cent of dough weight.

Mix three minutes on slow in a four-speed, 140-quart Hobart (or equivalent). Cut to size required.

Bake 20-25 minutes at 425 F (218 C).



Combination of cheeses and herbs

Chopped fresh vegetables (onions, jalapenos, peppers)


Best-selling varieties:

1. Cheese. Any combination – I use a blend of aged cheddar, Parmesan and jalapeno jack.

2. Onion and peppers. The colour sells the biscuit.

3. Pizza style with tomato paste and feta with spinach. Cut and chop the ingredients in, and scoop and bake.

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