Freezer Biscuits

This is my favorite recipe for biscuits! First of all it is so easy to make second, the recipe makes two dozen biscuits and third you can make them ahead of time and freeze the uncooked biscuits and pull out what you need. You can also freeze them after you bake them as well. But the best part is that they taste great- so light and tender. It is the only biscuit recipe that I make now. I need to find one that is more food storage friendly but for now this is it!

To even take this recipe to higher levels substitute half the flour with pastry flour, but no more than half.  The biscuits will just melt in your mouth.

Freezer Biscuits

6 cups all-purpose flour, plus extra for counter

2 T. sugar

2 T. baking powder

1 1/2 t. salt

4 1/2 cups heavy cream (I use 1% milk for the last half cup)

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: 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 (12 minutes if cooking before freezing).