I’m prepping ahead biscuits for the upcoming wool retreat, and also got an email recently asking about making ahead biscuits, so here’s how I do it. Yesterday, I made three dozen biscuits. I’ll be making more biscuits today, but this is about the size of batch I can get in a big bowl and deal with freezing on a cookie sheet.
Biscuit dough mountain:
To make ahead biscuits, I make the dough as usual, roll it, and cut out the biscuits.
I take a large cookie sheet, slightly greased just to make sure nothing sticks, and line up the biscuits–not touching.
I slide the sheet into the freezer and turn them into little biscuit rocks.
Once they’re frozen, they can be piled into a freezer bag. To use, I take them out the night before and place them back on a greased cookie sheet, leaving them to thaw overnight. By morning, they’re thawed and ready to bake! It’s best to freeze biscuits unbaked because then you still get that fresh-baked hot-from-the-oven biscuit. Use them all at once, or take out one or two at a time. And the biscuits don’t have to be plain to freeze, either. You can freeze almost any kind of biscuit.
This isn’t just for serving a crowd, by the way. I freeze ahead biscuits for myself sometimes, too. What if it’s just breakfast for me? What if I just want one biscuit?
One should never be without a biscuit if one wants one!
Life is better with biscuits!
You can find all about my biscuits here, by the way.
Now go make some biscuits!