Friday, January 21, 2011

Perfect Freezer Biscuits

I was excited to find this recipe since I buy lots of Pillsbury frozen biscuits to use when I make biscuits and gravy. I was able to put 12 biscuits in the freezer to have on hand. These were very good.

Perfect Freezer Biscuits

4 cups flour
2 Tbsp baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp soda
1/2 cup cold butter, cut into small pieces
1 (16 oz) container or 2 cups reduced fat sour cream 3-5 tsp water, if needed
4 Tbsp melted butter (need when baking the entire batch of biscuits)

In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together. Add butter to the food processor and pulse until butter is cut into pea sized pieces. This will take a few minutes.

Next, add the sour cream and and pulse until a soft dough is formed. If the dough is too dry you can add some water. Remove dough from the food processor and knead a couple of times on a lightly floured surface. ***Beth's food processor couldn't handle this, so I ended up mixing and kneading by hand.

Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.

If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.

To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter. Makes 16-20 biscuits.

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