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
MAKE AHEAD BISCUITS
Make some tonight and freeze the rest unbaked ready to bake fresh for a quick meal. Wonderful with your favorite soup!
Provided by pastawendy
Categories Breads
Time 32m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 402.1, Fat 18.1, SaturatedFat 4.6, Cholesterol 1.6, Sodium 442.1, Carbohydrate 51.4, Fiber 1.9, Sugar 3.2, Protein 8.1
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
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