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    You are in: Home / Recipes / Freezer Cream Biscuits Recipe
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    Freezer Cream Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Ridgely's Note:

    Whats great about a cream biscuit is that there is none of that cutting in of butter or shortening, just pour in the cream and stir. Easy! From Cooks Illustrated Make-Ahead Recipe Cookbook. The only thing that bugged me with the recipe is that it calls for 4 1/2 cups of cream, most large cream containers at the store are 32 oz. or 4 cups, I wasn't about to buy another thing of cream, so I just used 1/2 cup of the milk out of my frig to make up the difference. It was just fine to me.

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    Ingredients:

    Yield:

    biscuits

    Units: US | Metric

    Directions:

    1. 1
      Line a rimmed baking sheet with parchment paper; set aside.
    2. 2
      Whisk the flour, sugar, baking powder and salt together in a large bowl.
    3. 3
      Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball.
    4. 4
      Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
    5. 5
      Pat the dough into a ¾ inch thick circle. Cut out the biscuits using a 2 ½ inch round biscuit cutter. Lay the biscuits on prepared baking sheet, placing each biscuit about ½ inch apart.
    6. 6
      Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a ¾ inch thick round and cut more biscuits; repeat this process for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
    7. 7
      To store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-top bag and freeze for up to one month.
    8. 8
      To serve after frozen: Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Lay the biscuits in parchment lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. If you have to use two baking sheets for a large amount of biscuits only cooking one baking sheet at a time.
    9. 9
      To serve right away: After cutting out the biscuits, spread them out over 2 parchment-lined baking sheets. Bake the biscuits one sheet at a time, at 450, reducing the baking time to 15 to 20 minutes.
    10. 10
      *Can add 6 oz. of cheddar cheese that has been cut into 1/4 inch pieces, into the flour mixture for cheese biscuits.

    Ratings & Reviews:

    • on December 02, 2010

      55

      I love this recipe. The cream measurement can be a little inconvenient but then I just buy 2 - 32oz or a half-pint and find other ways to use the cream (ie. scones, or frozen whip cream mounds for hot cocoa/special coffees). With a 2 1/2 inch cutter, I can come away with about 40 biscuits. They are so lovely for breakfast! It is a quick and easy way to stock the freezer. With a spare 35 minutes, it can be mixed, cut and in the freezer for a few hours - then just bag them for later.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2013

      55

      5 more stars! This was easy and delicious. I mixed the dough in the KitchenAid, didn't have enough baking powder so they didn't rise much, also before cooking spread the top with butter. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2010

      55

      I can't believe I am the first to review this gem of a recipe. The dough is so nice to work with. This recipe makes a light biscuit they went great with biscuits and gravy. I got 27 biscuits from the dough. I love that I don't have to let them thaw before baking, I can have homemade biscuits anytime. I will be making these often, Thanks so much for posting such a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Freezer Cream Biscuits

    Serving Size: 1 (1883 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 272.3
     
    Calories from Fat 151
    55%
    Total Fat 16.8 g
    25%
    Saturated Fat 10.3 g
    51%
    Cholesterol 61.1 mg
    20%
    Sodium 253.7 mg
    10%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.1 g
    4%
    Protein 4.1 g
    8%

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