Freezer Cream Biscuits Food

2-INGREDIENT CREAM BISCUITS (+VIDEO)

Steps:

• Preheat oven to 500F degrees (yes, that is the correct temperature)
• Spray a baking sheet with a little nonstick spray.
• Measure out flour into a large bowl.
• Gradually stir in cream, adding enough to moisten flour to a sticky dough.
• Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
• Fold the dough ta couple of times to form a ball.
• Pat or roll dough gently to a 1/2-inch thickness.
• Take a biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts).
• Then begin to cut out biscuits as close together as possible. Do not twist your biscuit cutter when cutting them out.
• Place biscuits on prepared cookie sheet.
• Brush the tops of the biscuits with a bit of melted butter.
• Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.

FREEZER BISCUITS

Steps:

• 1. Mix together flour, baking powder, cream of tartar, sugar, & salt.
• 2. Cut in shortening.
• 3. Beat milk & egg together & add to mixture.
• 4. Knead for a short time, just until dough form a good ball. Probably about 8 or 9 times. Not much!
• 5. Roll out dough and cut biscuits.
• 6. Freeze on a cookie sheet then remove and store in a freezer bag. Keep frozen until needed.
• 7. DO NOT THAW BEFORE BAKING.
• 8. Remove required number of biscuits from freezer & bake in oven at 425° for about 20 minutes or until done.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

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.

SOUR CREAM AND 7-UP BISCUITS

Steps:

• Mix the sour cream into the biscuit mix, using a pastry blender or two table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly with a large fork.
• Turn out onto lightly floured board and quickly knead 6-8 times. Don't overmix or biscuits will be tough. Pat into a square and cut into about 18 equal pieces using a knife dipped in flour. Can also use a 2 to 3-inch biscuit cutter.
• Preheat oven to 400° and cook biscuits for about 7 minutes or until golden.

QUICK AND EASY CREAM BISCUITS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450°F Line baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until 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 30 seconds.
• Shape the dough into a 3/4 inch thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges or parchment-lined baking sheet. (the baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours). Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
• FYI Unlike traditonal biscuits, cream biscuits benefit from relatively rough treatment. A biscuit that was kneaded for 30 seconds before baking rose higher than a biscuit that was gently handled.

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.

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.

FREEZER CREAM BISCUITS

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.