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What is the best way to freeze homemade biscuits?
By Joann from Pawpaw, WV
Make your usual biscuit recipe, but be sure your ingredients, especially the baking powder, are fresh if you do this! Then put the ones you want to freeze on a cookie sheet and set them in the freezer until they are frozen hard.
Then take the frozen biscuits and seal them in a zip-top bag and put them back in the freezer. Bake them as usual from the frozen state. It may take a little longer to bake them, and you will probably need to spray the baking pan with cooking spray so they won't stick.
Put them in a freezer bag and freeze them.
Since I started working third shift, my husband has been left on his own for Breakfast prep. Now, this is a man, who is a big "Breakfast Eater", I think he may even go to sleep thinking about breakfast. He loves all things "Breakfast" and he loves him some good hot, fresh from the oven biscuits. We tried the ones from the freezer section, but OMG they are pricey.
So, I began to experiment with biscuit recipes & trialing multiple methods of baking & thawing.
After many dismal failures & some not-quite-right attempts while using all the recipes I had used for the past thirty-plus years, I think you could say I was feeling a bit frustrated.
The biggest problem I found was, all were great fresh from the oven, but not all do so good straight from the freezer.
But thank the Lord for our world-wide web; because I am here to tell you I have found the perfect. Yes, I said the "P" word, recipe for this freeze / thaw / bake dilemma.
This is a great, brillant and delish biscuit recipe that is wonderful straight from the oven & is even just as spectacular reheated from the freezer.
Even though the recipe is, you know, the "P" word, I still had to fiddle with it. Somebody Stop Me.
At first, I thought could get by without the Buttermilk and used reconstituted non-fat dry milk with vinegar added and my results weren't awful but these biscuits just blossom with the use of buttermilk and the smell is divine. So now I only use buttermilk, you will see, the difference is astounding.
I have also swapped out the butter with different fats & found that as long as I use a high quality fat, my results are all equal. I settled on a half / half combination of butter/Crisco. I know Crisco is supposed to be bad. Soon I hope to experiment with coconut oil & home-rendered Lard.
Please, everyone remember, "margarine is not butter", I only throw that in because my daughter. OOPS, I mean certain people, forgot.
The dough is a little raggedy at first, but comes together nicely with kneading and for sure do all the folding & beating the recipe calls for. That, my friend, is the key to this recipe's great results. Also, I always brush the tops with melted butter before popping into the oven and DO NOT overbake.
Oh yes, they do better if you don't brown the tops under the broiler. They might be a bit pale but over-browning creates less-than-great results when they are thawed & reheated.
I have to say this recipe blows out of the water all of my previously held "biscuit making" rules & preconceived notions. Like, there's no baking powder & I had always been taught not to over-handle biscuit dough.
See there, sometimes an old dog can learn new tricks, in spite of what my daughter says.
Bake as directed, cool completely, then place the biscuits into the freezer on a cookie sheet, after the biscuits are frozen put them in a bag or any freezer-type container and return to the freezer.
To thaw, heat & serve, take the frozen biscuits, wrap loosely with foil and reheat in the oven @ 325, takes about 12 min. give or take a min.
OMG, you are gonna be smiling.
I promise you, on my "Biscuit-Making" honor, you will not be sorry for all the effort. You may even make "Biscuit Queen" status.