Make Ahead Freeze And Cook Biscuits Recipes

Steps:

• Mix dry ingredients. (You may use some whole wheat flour in place of white flour.).
• Cut in the shortening with a pastry blender or knives.
• Dissolve the yeast in the warm water.
• Add buttermilk and yeast mixture to the dry ingredients and stir to blend.
• Bring dough together on a floured surface and kneed lightly. (No more than 12 times - this is the key to keeping the biscuits light.).
• Roll or pat to 1/2 inch thick.
• Cut into 3 dozen biscuits.
• Bake at 450 for 10 - 12 minutes.
• Alternately, place unbaked biscuits on a parchment paper covered baking sheet. Freeze until solid. Store in freezer bags. When you want to use them, remove from freezer and allow to defrost on a baking sheet before baking at 450 for 10 - 12 minutes.

Steps:

• In a large mixing bowl mix the flour, baking powder and salt.
• Add shortening and cut with a fork or pastry cutter. Do not overmix. The shortening should resemble small peas.
• Stir in buttermilk until the dough is soft. Knead dough 10 to 12 times only.
• On a floured surface roll the dough 1" thick. Cut into circles using a biscuit cutter or the rim of a glass. Use a larger circle for big size biscuits.
• To freeze, place the biscuit dough on a large pan lined with waxed or parchment paper and freeze overnight. Once frozen, place in a large freezer bag and store in freezer until ready to cook.
• To cook, take out the desired number of biscuits and place on a lightly greased baking sheet or pan. Bake in preheated 450 degree oven for about 10 minutes until golden brown.

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.

Steps:

• Line a rimmed baking sheet with parchment paper; set aside.
• Whisk the flour, sugar, baking powder and salt together in a large bowl.
• Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball.
• Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
• Pat the dough into a ¾ inch thick circle. Cut out the biscuits using a 2 ½ inch round biscuit cutter. Lay the biscuits on prepared baking sheet, placing each biscuit about ½ inch apart.
• Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a ¾ inch thick round and cut more biscuits; repeat this process for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
• To store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-top bag and freeze for up to one month.
• To serve after frozen: Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Lay the biscuits in parchment lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. If you have to use two baking sheets for a large amount of biscuits only cooking one baking sheet at a time.
• To serve right away: After cutting out the biscuits, spread them out over 2 parchment-lined baking sheets. Bake the biscuits one sheet at a time, at 450, reducing the baking time to 15 to 20 minutes.
• *Can add 6 oz. of cheddar cheese that has been cut into 1/4 inch pieces, into the flour mixture for cheese biscuits.