FREEZER BISCUITS
Everyone needs a treat now and again! These oat-packed biscuits are designed to be stored in the freezer - simply bake when the mood strikes
Provided by Emma Lewis
Categories Afternoon tea, Dinner, Lunch, Snack, Treat
Time 30m
Yield Makes 30 biscuits
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium
FREEZER BUTTERMILK BISCUITS
Another one of my favorites from Grandma's Best-Loved Recipes. Biscuits that you make ahead and freeze so that you have biscuits any time you want them. I used these for dinners, sausage gravy and biscuits or whenever I am in the mood for biscuits with jam or honey. Preparation time does not include freezing time.
Provided by Crafty Lady 13
Categories Breads
Time 40m
Yield 16 biscuits
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170.4, Fat 8.9, SaturatedFat 2.2, Cholesterol 0.6, Sodium 236, Carbohydrate 19.6, Fiber 0.6, Sugar 1.6, Protein 2.9
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
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.
FREEZER CREAM BISCUITS
Whats great about a cream biscuit is that there is none of that cutting in of butter or shortening, just pour in the cream and stir. Easy! From Cooks Illustrated Make-Ahead Recipe Cookbook. The only thing that bugged me with the recipe is that it calls for 4 1/2 cups of cream, most large cream containers at the store are 32 oz. or 4 cups, I wasn't about to buy another thing of cream, so I just used 1/2 cup of the milk out of my frig to make up the difference. It was just fine to me.
Provided by lisar
Categories Breads
Time 40m
Yield 24 biscuits
Number Of Ingredients 5
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.
Nutrition Facts : Calories 272.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 253.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.1
FREEZER BISCUITS/COOKIES
These are great to have in the freezer for when you have unexpected guests. Just take them out of the freezer and cook from frozen. This is just a basic dough that you can add anything to. You add what you like before freezing. I like to make a dent in the middle of the dough so that when I am ready to bake I just have to add a jam of choice.
Provided by Kiwipom
Categories Dessert
Time 40m
Yield 50 biscuits
Number Of Ingredients 5
Steps:
- Beat butter and sugar until light and fluffy, add eggs and vanilla, beat until well combined.
- Fold in sifted flour, mix to a firm dough.
- Divide dough evenly into three.
- Add desired fillings:.
- 1/4 cup coconut and 60g chopped glace cherries. Roll into balls and roll in extra coconut and place half a glace cherry into each biscuit.
- 1/4 cup chocolate bits. Roll into balls.
- 1/4 cup chopped nuts and 1/4 cup sultanas. Roll into balls.
- Jam. Do not add jam until ready to cook. Roll dough into balls and slightly flatten making a dent in the dough.
- Place biscuits on greased oven tray and place in freezer.
- When frozen place in ziplock bag and return to freezer until needed.
- When required, remove biscuits from freezer, put, still frozen, on greased oven tray, add 1 tsp jam to each biscuit if making jam biscuits; allow room for spreading.
- Bake in moderate 180 C oven 15 to 20 minutes or until golden brown.
- Remove from oven, cool on wire rack.
Nutrition Facts : Calories 76.4, Fat 4.3, SaturatedFat 2.6, Cholesterol 19.1, Sodium 110.8, Carbohydrate 8.7, Fiber 0.2, Sugar 4, Protein 0.9
MAKE AHEAD, FREEZE AND COOK BISCUITS
Make a batch of these biscuits and freeze them until you are ready to bake. Cost less and taste better than the canned. I found this at HillbillyHousewife.com.
Provided by CarolT
Categories Breads
Time 30m
Yield 20 large, 30-35 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 158.6, Fat 7.2, SaturatedFat 2.1, Cholesterol 0.7, Sodium 359.1, Carbohydrate 20.2, Fiber 0.7, Sugar 0.8, Protein 3.1
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