Re: [frozen-assets] Freezing biscuits made with cream ???

 

I've frozen biscuit dough made with milk and with half-and-half.  I can't think
of any reason it wouldn't work with cream.

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From: Rhonda stwoliver3@yahoo.com

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?

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