Go Back
Print Recipe

Freezer biscuits

A cream biscuit recipe to stock your freezer with ... quick cook biscuits
Servings: 24 biscuits

Ingredients

  • 6 cups AP flour
  • 2 Tbsp Sugar
  • 2 Tbsp Baking powder
  • 1 ½ tsp Salt
  • 4 1/2 cups Heavy cream

Instructions

  • Line a rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder and salt toether.
  • Stir in cream with wooden spoon until dough forms, about 30 seconds. Turn dough out onto a lightly floured counter and gather into a ball. Knead dough until smooth, about 60 seconds, adding extra flour if dough is too sticky.
  • Roll to ¾ inch thickness and cut 2 ½ inch round biscuits. Lay out on parchment papered baking sheet with about ½ inch spacing.

To Store

  • Freeze for about 6 hours, then store in zip lock bags for up to a month or more.

to serve

  • Adjust an oven rack to the upper middle position and heat oven to 450°. Lay desired number of biscuits on a parchment lined baking sheet, about 2 inches apart. Bake until puffed and golden brown, 18 to 20 minutes.