Yesterday night, I made some buttermilk biscuit dough, but only wanted to bake 4 biscuits fresh. Not wanting to waste, I rolled out the rest of the dough and refrigerated 4 and froze about 6. The next morning, I baked the refrigerated biscuits but they did not rise the way that they normally would. Huge disappointment as I thought I found a way to save biscuit dough and/or prep biscuits ahead of time for dinner parties.
1. Has anyone successfully refrigerated biscuit dough ahead of time and made them with the same level of fluffiness the next day? If so, what did you do?
I looked up online and found differing opinions. Some said yes and some said that the cold and/or the cream (buttermilk) stifles the rising power of the baking power. Cold doesn't make sense to me because I always refrigerate my cookie dough for days and it comes out fine. The cream and/or wet ingredients counteracting the baking power sorta makes sense, but then how does store bought Pillsbury dough work?
2. What about freezing? I have some great frozen biscuits from a local bakery that always come out great. Why is that? Are they par baking them?
Any thoughts would be appreciated! Thanks!