My hubby kept asking me why I couldn't buy those biscuits in a roll and freeze them to have them on hand (remembering that he was also the one who asked me to try freezing radishes—not a good idea!). I tried it. Had that roll of Pillsbury Grands cinnamon rolls in the freezer for several months when I remembered it was there. I thawed them out and they worked perfectly. I think you could freeze the cream biscuits individually on the baking sheet, and when frozen, bag them up to be used as needed. Place on the baking sheets, let them thaw a bit and bake. The recipe sounds good and as soon as I get to a store I'm buying cream to make some.
Pat Up North awaiting a big snowstorm—Yuk!
From: Rhonda
Sent: Sunday, February 20, 2011 7:17 AM
To: frozen-assets@yahoogroups.com
Subject: [frozen-assets] Freezing biscuits made with cream ???
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
[Non-text portions of this message have been removed]
Tupperware(R) Online Catalog
Same great products - online convenience!
http://my2.tupperware.com/tup-html/D/debihough-product.html
-------------------------------------------
Official "Frozen Assets" Home Page
http://frozenassets.wordpress.com/
-------------------------------------------
**** snip (remove) Yahoo footers below when replying*****
-------------------------------------------
No comments:
Post a Comment