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Manufactured on equipment that processes tree nuts, coconut, wheat, eggs, soy and milk.

Flutty Biscuits: Reduce milk to 3/4 cup and add 2 eggs. Drop Biscuits: Reduce butter to 8 TBSP and increase milk to 1-1/4 cup. Scones: 1 bag Pamela's Biscuit & Scone Mix. 8 TBSP butter, cut in pieces, well chilled. 1/2 cup sugar. 1 cup milk. 1/2 cup dried fruit such as cranberries or raisins. Optimal: 1/4 cup chopped nuts. Instructions: Place rack in top third of oven and preheat oven to 375 degrees F directed above, cut butter into flour, then mix in sugar, milk,fruit and nuts to incorporate. On parchment covered sheet pan, using wet fingers, pat out dough into a circle 1 inch to 1-1/2 inch high and cut into wedges. Optional: brush with milk and sprinkle with sugar. Bake for 20 to 24 minutes until just starting to brown. Biscuit Recipe: 1 bag Pamela's Biscuit & Scone Mix. 12 TBSP butter, cut in pieces, well chilled. 1 cup milk. Yield: 9 large or 12 medium biscuits. allergen options: Use equivalent butter and milk alternatives. Instructions: Place rack in top third of oven and preheat to 40 degrees. Using a stand mixer with paddle attachment or pastry blender, cut butter into dry mix until pea-sized crumbs are formed. Add liquids to incorporate. On parchment covered sheet pan, using wet fingers, pat out dough 1 inch to 1-1/2 inch high. Dough will be soft. Use dental floss, sharp knife dipped in hot water, or biscuit cutter dipped into rice flour to cut biscuits. For drop biscuits, scoop out large dollops. Place biscuits 1 inch apart. Bake for 20 to 25 minutes until edges brown. Biscuits are fragile when hot. Serve with butter and/or honey.

Pamela's