freezing buttermilk biscuits

[judyf]

Has anybody made the buttermilk biscuits from the complete cl cookbook? Are these any good and do they freeze for a few days?
Thanks,
Judy

[JennieL]

Judy - I made the green onion biscuits from the Complete CL. Very quick and easy. They were delicious right out of the oven, but not as good the next day. I halved the recipie, so there weren't any left to try freezing.

[clairea]

I made the buttermilk biscuits yesterday, and we liked them a lot. They were nice and light and fluffy. I didn't freeze any, but I don't think there would be any problem. Sometimes I freeze biscuits before baking (then bake from frozen for about 20 minutes) so they are more like "fresh" when you eat them.

[Jen]

I am resurrecting this very old thread, because I'd like to find out more about clairea's method of freezing unbaked biscuits. I was looking for this exact thing - I usually bake then freeze, but they're not nearly as good! I'd love to be able to make "fresh baked" biscuits out of the freezer.

clairea, I'm assuming I could just prepare my biscuits as usual, put them on a cookie sheet, and flash freeze for 30 minutes or less (just until firm), then toss into a Ziploc? Is this how you do it? Do you then bake at the regular temperature? Have you tried this with many different biscuit recipes? (I have a buttermilk-pepper recipe I want to make tonight, but I'm hoping I can bake them tomorrow to go with my soup!).

I'd appreciate any info that clairea or anyone else can provide...

TIA!

[clairea]

Originally posted by Jen
clairea, I'm assuming I could just prepare my biscuits as usual, put them on a cookie sheet, and flash freeze for 30 minutes or less (just until firm), then toss into a Ziploc? Is this how you do it? Do you then bake at the regular temperature? Have you tried this with many different biscuit recipes? (I have a buttermilk-pepper recipe I want to make tonight, but I'm hoping I can bake them tomorrow to go with my soup!).
TIA!

Jen,
I pretty much do exactly what you described. I usually bake at a slightly lower temperature (25-50 degrees less than the recipe calls for) so the biscuits don't get too brown before they are cooked through. I have only tried this with a couple of different recipes, but had good results with all of them. I learned the trick from my MIL, who does it with the biscuits she makes with lots of crisco:o and it works well with those too, so I imagine it will work with most recipes. Let me know if you have any more questions.

Claire

[Jen]

Thanks Claire! I didn't get around to making them last night, but I'm going to try them later this week. I'll let you know how they turn out! That's a great idea to lower the temperature a bit..I'll have to remember that.