Cream Biscuits for your Freezer!

[Lily&Me]

I found this recipe while looking for one that allowed the dough to be cut and frozen ahead of time, thinking of Christmas dinner where I always bring biscuits and the annual, messy baking of them that morning.

Made with heavy cream, instead of butter or shortening plus buttermilk or milk.

The butter is already in the cream. Easy, peasy.

https://www.budgetbytes.com/5-ingred...ezer-biscuits/


I made a double batch this morning, cutting out rounds because that is what I prefer, freezing most for next week but baking up a few from the re-rolling and second cutting.

It is true that re-rolling yields a bit tougher product, but the ones I baked are fine. A purist would cut in squares as this recipe shows, so no re-rolling would be necessary, but I wanted circles.

They baked up just like the picture, and are delicious...as light and tender as any I have ever eaten, and so much easier and less mess than cutting in butter or shortening.

This same dough could easily become scones...just pat the dough into a circle and cut into eighths.

Be sure not to overwork your dough, and make very clean, sharp cuts, straight down with your knife or cutter.

Enjoy!

Maggie

[batman]

Thanks for the recipe. I love biscuits. I usually make the Buttermilk Betty Crocker recipe, I add bacon and sharp cheddar. OMG!
I used to roll them out and use my round cookie/buscuit cutter. However I do "drop" buscuits now. Just easier and less of a mess.
Rolling them out and cutting them will make it easier to freeze and store. Great idea.

-Dennis

[Lily&Me]

I sent this recipe to a baking-challenged friend of mine, and she’s asking about add-ins.

I would think shredded cheese, a handful of nuts and/or dried fruit, a tablespoon of lemon or orange rind could be added to a single batch without any problem in rising.

I have done drop biscuits, and actually discovered the packet biscuit mix just this past year, which is wonderful for traveling.

I have even put it all in a skillet to bake for biscuit bread.

But, for holidays I like cut biscuits, and love the idea of making them this week to bake next week.

I’m going to try these as scones at some point, and will report back.

Maggie

[Caffeinated]

Thanks for posting this Maggie. I’ve never made biscuits but I’m going to give this a try.

Mike

[drbrick]

Just had breakfast and now I'm hungry again - be right over!!!

[Lily&Me]

This was a really nice dough to work with, very different than traditional biscuit dough.

It came together quickly into a nice mass, minus the crumblies and easy to knead a few times, then pat out.

Maggie

[sallye]

The first dough I was taught to make was flour, heavy cream, and salt. I still make it, roll it out thin, and use it as the base for hot baked appetizers. Start baking it and about half way through, push something into the middle to make a divot and add your favorite filling, sweet or savory.



Surprisingly, they get flaky from just the cream, without the baking power, but I suspect it's needed for tall biscuits. We used to make deep fried meat pies with this dough. It was farm food for those who do hard labor and don't need to worry about calories!

[ejami5]

Thanks for posting Maggie. I love biscuits and will try the recipe.

[Kittycatcat]

Thank you! Can't wait to try these!

[Lily&Me]

I baked two of these directly from my freezer in my toaster oven for breakfast, and they came out great.

Light and delicious.

[Lily&Me]

I made this dough into breakfast scones this morning, adding a second tablespoon of sugar and the grated zest of one orange.

Baking one in the toaster oven, the rest went into the freezer.

[Lily&Me]

This was delicious!

Cutting into sixths made for a very large scone, tho.

Maggie

[Gearheart]

Thanks Maggie. Gonna add this to my bag of tricks.

[Lily&Me]

Hey, Gerard!

This makes the simplest, most delicious biscuits you have ever eaten, and not having to cut in butter feels like you’re cheating somehow.

Made great scones, too. I baked them from frozen and they were perfect.

Enjoy.

Maggie

[Lily&Me]

I had about a cup of liqueur soaked chopped cranberries in my frig, left from some I made before Christmas, and added them this morning...along with two more tablespoons of sugar and the grated rind of two large oranges...into a double batch of scone-like biscuits.

I laid most out on a cookie sheet to freeze unbaked, and baked up these from the second rolling.

Minus 4 degrees here this morning, with a -14 wind chill...a good morning to have the oven on.

Not too sweet, with little bits of liqueur soaked cranberries...they are delicious!