Wednesday, March 16, 2011
Before you get all excited, these are not the perfect biscuits, either. My biscuit quest continues. However, these have become my go-to recipe in the meantime, because they're make-ahead biscuits -- you make them up, you freeze them, and then, when you want biscuits, pop 'em in the oven and you have fresh-baked biscuits, right then, no mixing or measuring required.
They're cream biscuits, granted, so the flavor's a bit different than a buttermilk biscuit. But they're still pretty tasty, and also, they're all cream, no butter, which means no cutting in butter, which makes them even easier.
From "The Best Make-Ahead Recipe"
6 c flour, plus a little extra for the counter
2 tbsp sugar
2 tbsp baking powder
1 1/2 tsp salt
4 1/2 c heavy cream
1. Whisk all of the dry ingredients together in the biggest bowl you've got.
2. Stir in the cream with a wooden spoon until it comes together into a dough.
3. Turn the dough out onto your floured counter and knead a little, just until smooth.
4. Pat out so it's 3/4 inch thick, then cut out biscuits with a 2 1/2-inch cutter. Form the scraps into a ball and cut up to two more times.
5. Place biscuits on a clean cookie sheet (lined with parchment is nice but not absolutely necessary), wrap well with plastic wrap (foil also works alright) and freeze until hard. Transfer to freezer bags and store.
6. To bake, place on a cookie sheet and bake at 450 degrees for 20 minutes or so, until golden and puffed.
Posted by KB at 1:55 PM