I don't see why not. If I were to do it, I would bake them at 400 rather than 425 because they'll be frozen completely instead of just partially. At 425 I would think the outsides would be burned before the insides were fully thawed and baked. Other than that, I see no problem with it.
Also - you can freeze heavy cream as is, if you like. Shake to combine once it's thawed because it will separate a bit. You can cook with it as you would if it were fresh, it just won't whip into whipped cream after freezing.
--- On Sun, 2/20/11, Rhonda <stwoliver3@yahoo.com> wrote:
From: Rhonda <stwoliver3@yahoo.com>
Subject: [frozen-assets] Freezing biscuits made with cream ???
To: frozen-assets@yahoogroups.com
Date: Sunday, February 20, 2011, 7:17 AM
I have a quart of heavy cream that needs used soon.
I found this biscuit recipe that uses cream, it says to freeze the biscuits for 30 minutes and then bake. I would like to make them and freeze longer and then bake as needed.
What do you freezer-cookers think? will this be a good way to use my extra cream?
Cream biscuits from King Arthur
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup cornstarch
3/4 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter
1) Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.
2) Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. If you're uncertain about your ability to make a nice freeform 8" round, pat the dough into a lightly floured 8" round cake pan, then turn it out onto a lightly floured surface.
3) Use a sharp 2 ¼" biscuit cutter to cut rounds. Place them on a lightly greased (or parchment-lined) baking sheet.
4) Brush the biscuits with butter, if desired, for extra flavor.
5) Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise.
6) Preheat the oven to 425°F while the biscuits are in the freezer.
7) Bake the biscuits for 20 minutes, till they're golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.
thank you
Rhonda
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