* Exported from MasterCook *
Biscuits, Freezer
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups unbleached all-purpose flour -- (30 ozs),
plus extra for the counter
2 tablespoons sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 1/2 cups heavy cream
With the goal of developing a biscuit recipe in which the dough could
be made ahead of time and kept at the ready in the refrigerator, we
found that the freezer was a better place than the refrigerator to
store our simple make-ahead dough. When the dough was refrigerated
overnight, the biscuit recipe baked up squat and dense, but when
frozen, our biscuit dough baked up as brown, crisp, flaky, and high
as if freshly prepared.
Try to cut out as many biscuits as possible each time the dough is
patted out in step 2; each additional batch of cut biscuits will look
more rustic. Obviously, these biscuits do not need to be baked at the
same time, but rather can be baked as desired. The biscuit dough
cannot be held in the refrigerator, or it won't bake well.
Tip: Shaping Cream Biscuits: Pat the dough on a lightly floured work
surface into a 3/4" thick circle.
Punch out the dough rounds with a 2 1/2" round biscuit cutter.
Line a rimmed baking sheet with parchment paper (if your baking
sheets are small, you may need to use 2); 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" thick circle. Cut out the biscuits using a
2 1/2" round biscuit cutter. Lay the biscuits on the prepared baking
sheet, spaced about 1/2" apart. Gather up the scraps of dough and
reknead them briefly to combine, then pat the dough again into a 3/4"
thick round and cut more biscuits; repeat this process again 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-lock bag and freeze for up to 1
month. (Do not thaw before baking.)
Adjust an oven rack to the upper-middle position and heat the oven to
450F. Lay the biscuits on a parchment-lined baking sheet, about 2"
apart, and bake until puffed and golden brown, 20 to 25 minutes. (If
baking a large amount of biscuits, spread them out over 2 baking
sheets and bake the sheets separately; do not bake both sheets at the
same time.) Serve hot.
Cal 288, Fat 16g, Carb 29g, Sod 191mg, Pro 4g
S(Internet address):
"https://www.cooksillustrated.com/recipes/4168-freezer-biscuits";
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Per Serving (excluding unknown items): 272 Calories; 17g Fat (55.3%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
61mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0119