Freezer Biscuits
A great recipe to make, throw in the freezer, and then make only as many as you need when you need them!
Cook's Illustrated points out that these cream biscuits benefit from stronger handling, which helps build gluten and make the biscuits fluffier, so no need to be super gentle with these yummies.
Cook's Illustrated points out that these cream biscuits benefit from stronger handling, which helps build gluten and make the biscuits fluffier, so no need to be super gentle with these yummies.
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30 oz (6 c) all-purpose flour
2 tbsp sugar 2 tbsp baking powder 1.5 tsp salt 4.5 c heavy cream |
Whisk together the flour, sugar, baking powder and salt in a bowl. Stir in the cream with a wooden spoon until a shaggy dough forms, about half a minute.
Lightly flour the countertop. Turn the dough out onto the countertop and knead briefly until smooth, about a minute. Add flour only as needed. Pat the dough into a disk roughly 0.75" thick. Punch out as many rounds as possible using a 2.5" biscuit cutter. Gather the scraps and pat back into a circle, and punch more biscuits. Repeat one last time to get as many biscuits as possible. Lay the biscuits in a single layer on a rimmed baking sheet lined with parchment paper. Wrap in greased plastic wrap and freeze until biscuits are solid, about 6 hours. Transfer to a ziploc bag for storage up to 1 month. To bake, preheat the oven to 450°F. Bake the biscuits straight from the freezer until puffed and golden, 20 to 25 minutes. |
Notes:
- If using a convection oven, reduce heat to 425° to prevent burning the biscuits.
- If baking immediately, reduce baking time to 15 to 20 minutes.
- Each biscuit contains approximately 0.5 g sugar.