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Freezing biscuits?

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Freezing biscuits?

Karen_Schaffer | Sep 2, 2009 06:09 PM

The "Southern Month" COTM books have me thinking about biscuits, which I love but seldom make. Biscuits are really only good fresh, but most recipes make far more than two of us would want to eat. What would be perfect is if I could freeze them unbaked and then just bake as many as we wanted at a time. Is that possible? Does anyone have a recipe that works?

In Screen Doors and Sweet Tea, one of the Sept 2009 COTM, Foose has a recipe for Apron String Biscuits where she calls for chilling the dough at least 20 minutes or even overnight. It sounded like a short step to freezing, and I got very excited. But she has a note (cunningly hidden on the following page!) saying, "Owing to the buttermilk, these biscuits should be baked first if any are going to be frozen." Dang, so close! I'm tempted to try anyhow, just to see what happens. They'll probably not rise as much, but they might still be tasty.

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