Welcome to my kitchen! Thank you for stopping by. This recipe has become a staple in my house, and I hope you enjoy it as much as we do. As I impatiently wait for garden tour season to arrive, I'll be sharing some of my family's favorite recipes to pass the time. If you try something I share, I'd love to hear about it!
Great tip not to twist the round when making the rolled biscuits! The way I store biscuits to make later is I freeze raw rolled biscuits in a parchment paper-lined storage container then bake from frozen whenever I want them. They last a few weeks in the freezer, and longer if your container doesn't get freezer burned (though if you know they take awhile to eat up, then a little extra baking powder to the dough beforehand will help the older freezer biscuits to rise in the oven).
Do you thaw them before you bake? I have limited freezer space right now but when the garden is producing I'll have some room to freeze some biscuits and I look forward to trying this!
Yes, definitely great to have at the ready when the garden requires more of my time in the growing season. Usually I pop the frozen solid biscuits in the oven when I start the preheat and they may take a little longer to bake but no more than 10min (suppose a timer is set after the oven is up to temp) without the forethought of defrosting. Typically I make my biscuits using half whole wheat flour and shortening, so take what you may with bake times and temps. I find they can handle a variety of temperatures ranging 380-420°F depending on what else I have cooking. I plan to experiment this summer with using a roaster oven to bake biscuits and rolls so I'm not heating up my house (which doesn't have strong A/C). We shall see what happens!
Welcome to my kitchen! Thank you for stopping by. This recipe has become a staple in my house, and I hope you enjoy it as much as we do. As I impatiently wait for garden tour season to arrive, I'll be sharing some of my family's favorite recipes to pass the time. If you try something I share, I'd love to hear about it!
Great tip not to twist the round when making the rolled biscuits! The way I store biscuits to make later is I freeze raw rolled biscuits in a parchment paper-lined storage container then bake from frozen whenever I want them. They last a few weeks in the freezer, and longer if your container doesn't get freezer burned (though if you know they take awhile to eat up, then a little extra baking powder to the dough beforehand will help the older freezer biscuits to rise in the oven).
Do you thaw them before you bake? I have limited freezer space right now but when the garden is producing I'll have some room to freeze some biscuits and I look forward to trying this!
Yes, definitely great to have at the ready when the garden requires more of my time in the growing season. Usually I pop the frozen solid biscuits in the oven when I start the preheat and they may take a little longer to bake but no more than 10min (suppose a timer is set after the oven is up to temp) without the forethought of defrosting. Typically I make my biscuits using half whole wheat flour and shortening, so take what you may with bake times and temps. I find they can handle a variety of temperatures ranging 380-420°F depending on what else I have cooking. I plan to experiment this summer with using a roaster oven to bake biscuits and rolls so I'm not heating up my house (which doesn't have strong A/C). We shall see what happens!