Tuesday, October 7, 2014

Homemade Freezer Biscuits

I decided that I wanted to have some yummy biscuits because I bought my favorite raspberry jelly and although I liked my last recipe, I decided to try another one.  It is always good to try a new recipe just in case! You can check out the new recipe here.

I mixed the dry ingredients in the mixing bowl. I used the Kitchen Aid mixing bowl (so that I could do the easy way in the mixer) but you can certainly do it by hand if you wanted.

I cut up the butter in small pieces.  I normally skip this step because I am lazy and I know that if I use a pastry blender it is just a little more work to get the butter mixed up but not too much more.  I just like to follow the recipe the first time trying it and it worked like a charm.

I added the butter to the dry ingredients and mixed them with the electric mixer which incorporated them nicely but you could do it with a pastry blender or forks if you wanted to.  It was so easy and quick with the blender that it made me wonder on a few of my other recipes that I still do by hand!!

I added the milk and got a sticky dough.  It got really sticky and very quickly.  For this recipe, I used coconut milk because I have a cupboard full but anything works.  I feel like the coconut milk might have made this stickier or else I am a bad "measurer."

I put a little flour on the counter top and put the dough on top.  Make sure you flour your hands because you are going to need it or loose half of the dough stuck to your fingers.

I topped the dough with flour and pressed it down until it was the desired thickness.  If you want, you can roll it out but I am all about not having to wash more things then necessary so I don't usually use it for biscuits.

I floured the cookie cutter and cut out the large biscuits but feel free to use whatever size you want.  If you don't have round cutters, use a mason jar or glass which work perfectly.

When they come out, they have risen nice and high and have a perfect crack in the middle so that you slice them right down the middle to have a yummy snack or breakfast.

I put my fluffy biscuit on my plate and was so excited to get to eat it.  Even though it was right before dinner, I wasn't going to wait for them to cool down and reheat one later.

I cut in and buttered the biscuit and topped with my favorite jelly which is the Smucker's Natural Raspberry Jelly.  I splurged at the grocery store and got this on sale for $1.  I can't wait to have lots of biscuits with it.  When I made the biscuits, my husband said..."Oh yeah right, you got your jelly." Like that was the reason that I was making biscuits...okay maybe it totally was but it was worth it.

The even better part is since I am the only one in the family that eats them, I got to make 5 and freeze 6 of them to make later.  It is supposed to be really easy to defrost and cook but I haven't done it yet.  I look forward to trying and I was excited to be able to make a "double" purpose batch to eat and freeze which I look forward to doing again in the future.  I didn't get to the last biscuit before it molded so I was a little bummed that they didn't last any longer.  That is the great news for freezing them because you can make only as many as you need.

The only downfall in this recipe for me is that it uses a lot of butter and baking powder so there are a lot of other recipes out there that might fit a lower budget because they aren't using as much butter.  I actually just used margarine and they were good and at a lower price.  It is a perfect option for those who don't want to use shortening because many biscuits use shortening.  I don't have a problem with using either and like to try out the recipe as is first to see how the original tastes before I make any changes.  I hope that you try these out and see if you like them because I thought that they were light and fluffy.  Make sure you check out the original post and some of the other great recipes that are on the blog at Ten At the Table.

Homemade Freezer Biscuits

  • 4 cups all purpose flour
  • 2 Tbsp baking powder
  • 1 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 3/4 cup milk or cream
  • Mix dry ingredients together. Add in the butter and mix until crumbly. (If you have one, you can use a KitchenAid or food processor to save time and effort). Add in the milk and mix until a ball forms.
  • Roll out onto a floured surface and cut into biscuits.
  • Freeze on a cookie sheet for 1-2 hours. Then remove and place in a airtight freezer bag.
  • To cook it, pull the desired number of biscuits out and let thaw for 30 minutes to an hour (or move them to the fridge the night before). Bake at 450 degrees for 8-12 minutes.

No comments:

Post a Comment

Thank you for visiting my blog today! I really appreciate any input or ideas so add your comment below.