Buttermilk biscuits are a comfort food that often makes people feel warm and happy. They are flaky, melt-in-your-mouth biscuits. Biscuits go well with salads for lunch or soups and stews for dinner, even though they are delicious with eggs or used in breakfast sandwiches.
The best way to cook frozen biscuits is in a conventional oven as opposed to a microwave, which can cause the biscuits to become doughy rather than browned and flaky.
Thaw the frozen biscuits before baking if desired. The night before, place the frozen biscuits in an airtight container in the refrigerator. Place the biscuits on a baking sheet once they have thawed, and bake for about 20 minutes at 350 degrees Fahrenheit.
Always be looking for time savers.
Additionally, I frequently freeze logs of cookie dough for later thawing and baking, so baked goods are not an exception. Although we also make classic chocolate chip cookies, we do bake-off-style cookies like our pistachio white chocolate cranberry cookies.
Making the most of your cooking or baking time while you can is the goal here. This past weekend, as I once again prepared biscuits for Saturday brunch, I was thinking a lot about that.
It occurred to me as I was using my biscuit cutter to cut them out to try freezing them right away and baking them the following day. I therefore took twelve of the cut-out biscuits and stored them in the freezer for the following morning.
My plan was to conduct an experiment to determine whether it was necessary to defrost them before baking and how well they would turn out. Would they rise? Would they be as flaky as normal?.
It would be wonderful to have biscuits on hand to serve with that frozen soup or stew that is already in the freezer.
When I awoke the following morning, I immediately removed the cookies from the freezer. I quickly coated them with a little egg wash to help them brown nicely, and I placed them in a COLD oven after that.
My hypothesis—or, better yet, my expectation—was that the slow heating of the oven as it reached its operating temperature would thaw the biscuits. Hopefully they would thaw enough to rise properly when the oven’s 400°F temperature was reached.
In other words, it worked flawlessly, and the excellent biscuits from the morning before could not be distinguished from the previously unbaked and frozen ones.
I’m sure that from now on, doing this will become habit for me. We do make a lot of biscuits for weekend brunches, so freezing enough for later is a no-brainer.
Perhaps they won’t even make it to the next weekend. They might be put to use before then at a weekday brunch or even our family’s favorite “breakfast for dinner.” I’m perfectly fine with that!.
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Buttermilk biscuits are a comfort food that often makes people feel warm and happy. They are flaky, melt-in-your-mouth biscuits. Biscuits go well with salads for lunch or soups and stews for dinner, even though they are delicious with eggs or used in breakfast sandwiches.
Thaw the frozen biscuits before baking if desired. The night before, place the frozen biscuits in an airtight container in the refrigerator. Place the biscuits on a baking sheet once they have thawed, and bake for about 20 minutes at 350 degrees Fahrenheit.
The best way to cook frozen biscuits is in a conventional oven as opposed to a microwave, which can cause the biscuits to become doughy rather than browned and flaky.
Freezer Biscuits. Perfectly flaky, buttery biscuits from previously formed and frozen dough. You’ll want to make extra biscuits every time now, to freeze some for later.
Why cook twice when you can cook once, I’m known to say, and baking is no exception as this recipe exemplifies perfectly.
These days, everyone is pressed for time, so making the most of that time when cooking or baking will be extremely beneficial to everyone. It just makes good sense.
That happens all the time at our house. Things like our inexpensive Drumstick Stew or my spouse’s favorite soup will always be prepared in large quantities so that some can be frozen for later meals.
We have single serving plastic containers for soups in particular that can be heated in the microwave or frozen for a quick lunch at any time.
Similar to how spaghetti sauce is stored, delicious comfort food chili and our favorite baked beans are also kept in this manner. Then, those beans frequently appear alongside eggs and toutons at our weekend brunches!