| T O P I C R E V I E W |
| Horseyrider |
Posted - Aug 30 2005 : 04:14:57 AM
For many years, I've baked my own biscuits. We prefer a baking powder type, made with whole wheat flour. We don't care for the store bought ones that come in the little rolls; too gluey and soft, they taste like fake butter and stick to the roofs of our mouths.
But now there are just two of us, and making a whole batch of a dozen biscuits doesn't work; we can't possibly eat them all before they get stale and gross. And I hate waste. So, what I'd like to do is freeze some rolled and cut but unbaked ones, to take out just a couple whenever I want them with dinner.
Has anybody done this? Can you take them straight from the freezer to a cookie sheet and bake? What oven temp do you use, and how long do you bake? I'd love to be able to do this with my own dough.
I'd love to hear your ideas and experiences! |
| 16 L A T E S T R E P L I E S (Newest First) |
| lonestargal |
Posted - Sep 07 2005 : 1:15:37 PM
Hey thanks I'll try that next batch. |
| AnnieT |
Posted - Sep 07 2005 : 10:30:43 AM
I would bake the whole batch until almost done (starting to turn gold) then let them cool completely and freeze them. Then thaw and finish baking the rolls when you need them. |
| lonestargal |
Posted - Sep 07 2005 : 09:33:15 AM
Do you guys think this same idea would work for homemade dinner rolls? I have a really good recipe that I use for rolls but sometimes I don't have the time to make them that day so if I could make a big batch and maybe freeze them before the rising? But then they have to thaw all the way and warm up again to begin the rising so that would still take a long time huh? |
| lonestargal |
Posted - Sep 01 2005 : 7:19:06 PM
Thanks for the tips ladies...I will try this soon. Hopefully it will work!! |
| Eileen |
Posted - Aug 31 2005 : 10:38:48 AM
Haven't done it for a while but I used to keep a large bulk quantity of home made biscuit mix in a gallon jar in my freezer. To make a half a recipe I would take out a cup of the mix and in a glass cup beat an egg with a quarter cup of milk. Stir into the flour mixture and bake as usual for just my husband and myself. It makes 6 biscuits which is 2 or three each. Just right as far as we are concerned. Yummy! I LOVE hot biscuits with butter and jam.
Eileen
songbird; singing joy to the earth |
| Horseyrider |
Posted - Aug 31 2005 : 09:23:26 AM
quote:
IMPORTANT REMINDER: You have to put the muffins back in the muffin pan to bake. Don't ask me how my husband learned that.
LOL! Now, there's a visual! Thanks for the heads up!
While I was at the grocery today, I peeked at a package of frozen biscuits. They said to place frozen on a cookie sheet and bake at 375 for fifteen to twenty minutes. Makes sense.
I hope to try it out with my recipe soon. |
| AnnieT |
Posted - Aug 31 2005 : 07:52:44 AM
Horseyrider,
My husband was the primary reason I started freezing muffins, too. He sometimes has to be at work at 5 am, so this is my way to give him a homemade breakfast without having to wake up. I'm really not lazy, I'm just pregnant and have a toddler and I need all the sleep I can get. He bakes the muffins while he brews his coffee and showers. IMPORTANT REMINDER: You have to put the muffins back in the muffin pan to bake. Don't ask me how my husband learned that. LOL! |
| prairiemaid |
Posted - Aug 31 2005 : 06:25:49 AM
quote:
We don't care for the store bought ones that come in the little rolls; too gluey and soft, they taste like fake butter and stick to the roofs of our mouths.
I didn't know you could get store bought biscuits!
LOL |
| Horseyrider |
Posted - Aug 31 2005 : 04:12:27 AM
Annie, thanks so much for the muffin tip! And my husband thanks you even more than me! |
| Horseyrider |
Posted - Aug 31 2005 : 04:11:26 AM
You want my recipe, Ellen? It's a pretty standard one; let me see if I can remember it.
2 c. ww flour
4 tsp. baking powder
1/2 tsp. salt
1/4 c. (or 4 Tbsp.) butter, cold and cut up into little knobs
1 egg
a scant 3/4 c. cold milk
butter for the tops
I mix all the dry ingredients in a bowl first. Then I crack the egg into a two cup measuring cup, beat it in there, and then pour in milk to the 3/4 c. mark. The chunks of butter go into the the flour, and are cut into the mixture until it looks like meal. I do this with my KitchenAid mixer, but I can do it with my hands. When I get that 'ready' look, I quickly put the milk/egg mixture in, and get it all together as fast as possible. You don't want to mix too long, or the biscuits will be tough. Just get it in there until it's begun to look uniform. I flop this little rough wad out onto a counter that's been dusted with flour, and knead very lightly a few times. I roll it out and cut the dough with a biscuit cutter, place the little guys on a baking sheet, and butter the tops with soft butter. Then I bake at 425 about 10 minutes until they're light gold on top, and standing up like little top hats. 
These are soooo good with a pork roast, with breakfast sausage, with butter and jam squirting out the sides! My personal preference is blackberry jam. It just doesn't get any better than this. |
| AnnieT |
Posted - Aug 30 2005 : 8:21:11 PM
I haven't tried with biscuits before, but I freeze muffin batter in the paper bake liners all the time, then just add about 5 minutes to the bake time. I imagine that would work for any quick bread recipe.
Annie |
| ByHzGrace |
Posted - Aug 30 2005 : 6:09:27 PM
25-30 minutes from our freezer to table. yes on the sheet pan,baking at 350.
what is your recipe? |
| Horseyrider |
Posted - Aug 30 2005 : 5:51:05 PM
Ooh, well cough up the instructions! Do you put the frozen biscuits on a cookie sheet and bake like usual?
How do you do it??? |
| ByHzGrace |
Posted - Aug 30 2005 : 5:28:26 PM
It works! I do it so I can have them ready for breakfasts! I gotta have a pusher to get that yolk on my fork! |
| Horseyrider |
Posted - Aug 30 2005 : 3:11:45 PM
Well, if somebody doesn't cough up some information pretty soon, I'm going to experiment and see what I get.
If I do, I'll report back for you, lonestargal. |
| lonestargal |
Posted - Aug 30 2005 : 2:07:46 PM
Great question!!! I've wondered this too but have been afraid to try it because I don't want to waste a whole batch. I'm anxious to see what others have to say. |
