FREEZER BISCUITS. STRAIGHT FROM FREEZER TO OVEN!
Freezer Biscuits. Perfectly flaky, buttery biscuits from previously formed and frozen dough. You'll want to make extra biscuits every time now, to freeze some for later.
Provided by Copyright Barry C. Parsons 2019
Categories Side Dishes
Time 40m
Number Of Ingredients 16
Steps:
- In a food processor, blend together the flour, salt and baking powder.
- Pulse in the cold butter pieces. (or use a pastry cutter if you want)
- Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
- Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.
- Pour in the buttermilk.Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
- Drop the sticky dough onto a well floured counter top or bread board.
- Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
- I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.
- Using a sharp 3 inch biscuit cutter cut the biscuits out and place them on a parchment paper lined baking sheet.
- Place the sheet of unbaked biscuits into the freezer for several hours or overnight to freeze them solid.
- When frozen, store in an airtight container in the freezer until needed.
- Place as many biscuits as you would like on a parchment lined baking sheet.
- Whisk together the egg and water and brush on the tops of the biscuits. (This step is optional, it is just to help the tops get a deeper golden brown colour. You will also not need to use all of the egg wash, only enough to very lightly brush on the tops.)
- Place the baking sheet with the frozen biscuits in a cold oven, then turn to oven on 400 degrees F.
- Bake for 20-25 minutes until evenly golden brown. Let them cool down for 10 minutes or so. before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 217 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FLAKY FREEZER BISCUITS
Flaky Freezer Biscuits recipe
Categories Cheese Baked Goods Biscuits Yeast bread
Time 30m
Yield 30
Number Of Ingredients 20
Steps:
- In a small bowl combine yeast and sugar in water. Set aside for 10 min. In a large bowl mix flour, sugar, baking powder, soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. Mix just enough to hold dough together. Roll dough ¾ in. thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking let rise until doubled in size. Bake at 425F for 15 minutes on a lightly greased cookie sheet.
Nutrition Facts :
FLAKY FREEZER BISCUITS
Make and share this Flaky Freezer Biscuits recipe from Food.com.
Provided by Laura Bruce
Categories Breads
Time 15m
Yield 41
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and sugar in water.
- Set aside for 10 minutes.
- In a large bowl mix flour, sugar, baking powder, soda and salt.
- Cut in butter to form a crumbly mixture.
- Stir in yeast mixture and buttermilk.
- Mix just enough to hold dough together.
- Roll dough 3/4 inches thick on floured surface.
- Cut out biscuits with the top of a glass or a cutter.
- Prick tops with fork.
- Freeze separately on cookie sheet.
- After biscuits are frozen, stack and wrap well.
- Before baking let rise until doubled in size.
- Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
- Makes 3-4 dozen.
- Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.
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