Thursday, March 5, 2009

Freezer Biscuits & Bread

These great biscuits are made ahead of time and are to be kept in the freezer. NOTE: they must be kept frozen, or they will not cook correctly.  I actually made these today, making half the dough into biscuits and the other half into bread.

6 c flour
2 tbsp sugar
2 tbsp baking powder
1 1/2 tsp salt
4 1/2 c cream (I used half & half)

Line baking sheets with parchment or wax paper and set aside.
Combine all ingredients in a medium bowl.  Mix with a wooden spoon about 1-2 minutes. (dough will be like a thick waffle batter)  Turn dough out onto a floured work surface (you'll need LOTS of flour to keep dough from sticking to you and your surface) and knead until smooth. Pat dough out to be about 3/4 in thick.  Use a 2 in. biscuit cutter to cut as many as you can from the first knead.  Re-knead remaining dough and cut again.  Place biscuits on baking sheets, 1 in. apart.  Freeze until solid; about 4 hours.  Once frozen, put into freezer safe container to keep.
You can also use this dough to make a thick, heavy, rustic-looking bread.  After kneading, simply form into a loaf shape and place into loaf pan.  
Bake 450 for 20-25 minutes (35-40 for bread)

No comments: