Freezer Biscuits Recipes

FREEZER BISCUITS

Steps:

• When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add - any or all of the flavours are delicious - and stir through.
• Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You'll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
• To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.

HOMEMADE FREEZER BISCUITS

Steps:

• Place dry ingredients and the shortening or butter in food processor and pulse until crumbly. You can also do this with a fork in a bowl.
• Add the milk gradually while pulsing until a ball forms.
• Roll out onto a floured surface and cut into biscuits. Round, square, triangle, totally up to you.
• Freeze on a cookie sheet for 1-2 hours. Then remove and place in a airtight freezer bag. Label.

FREEZER BUTTERMILK BISCUITS

Steps:

• Tip: You can substitute soured fresh milk. To sour milk, place one tablespoon lemon juice plus enough milk to equal one cup into a 2 cup measure. Stir, let stand 5 minutes before using.
• Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.
• Turn out dough onto well-floured surface. Knead 10 times, roll into 8-inch square. cut dough into 16 (2 inch) squares. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares and place in airtight freezer container. Freeze up to 1 month.
• When ready to prepare, preheat oven to 400°F.
• Place frozen squares 1 1/2 inches apart on ungreased baking sheet. Bake 20 to 25 minutes or until golden brown, Serve warm.
• Tip: To bake immediately, preheat oven to 450°F Place squares 1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.

FREEZER BISCUITS. STRAIGHT FROM FREEZER TO OVEN!

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.

FLAKY FREEZER BISCUITS

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.