Food recipes
Freezer Cream Biscuits
Freezer Cream Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table cream, fluid, heavy whipping Direc...
Freezer Cream Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
Directions:
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 3/4 inch thick circle.
Cut out the biscuits using a 2 1/2 inch round biscuit cutter.
Lay the biscuits on prepared baking sheet, placing each biscuit about 1/2 inch apart.
Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4 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.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
Directions:
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 3/4 inch thick circle.
Cut out the biscuits using a 2 1/2 inch round biscuit cutter.
Lay the biscuits on prepared baking sheet, placing each biscuit about 1/2 inch apart.
Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4 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.