Time 40m Number Of Ingredients 16 Steps:
In a food processor, blend together the flour, salt and baking powder. Pulse in the cold butter pieces. (or use a pastry cutter if you want) Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches. Using a sharp 3 inch biscuit cutter cut the biscuits out and place them on a parchment paper lined baking sheet. Place the sheet of unbaked biscuits into the freezer for several hours or overnight to freeze them solid. When frozen, store in an airtight container in the freezer until needed. Place as many biscuits as you would like on a parchment lined baking sheet. Whisk together the egg and water and brush on the tops of the biscuits. (This step is optional, it is just to help the tops get a deeper golden brown colour. You will also not need to use all of the egg wash, only enough to very lightly brush on the tops.) Place the baking sheet with the frozen biscuits in a cold oven, then turn to oven on 400 degrees F. Bake for 20-25 minutes until evenly golden brown. Let them cool down for 10 minutes or so. before serving.
Time 25m Yield 14 Number Of Ingredients 8 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Whisk milk and egg together. Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine. Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits. Bake in the preheated oven until golden brown, about 12 minutes.
Time 15m Yield 41 Number Of Ingredients 10 Steps:
In a small bowl combine yeast and sugar in water. Set aside for 10 minutes. In a large bowl mix flour, sugar, baking powder, soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. Mix just enough to hold dough together. Roll dough 3/4 inches thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking let rise until doubled in size. Bake at 425°F for 15 minutes on a lightly greased cookie sheet. Makes 3-4 dozen. Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.
Time 30m Yield 30 Number Of Ingredients 20 Steps:
In a small bowl combine yeast and sugar in water. Set aside for 10 min. In a large bowl mix flour, sugar, baking powder, soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. Mix just enough to hold dough together. Roll dough ¾ in. thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking let rise until doubled in size. Bake at 425F for 15 minutes on a lightly greased cookie sheet.
More about “flaky freezer biscuits recipes”
Time 25m Yield 10 Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
