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Freezer Food Friday – Flaky Freezer Biscuits

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Flaky Freezer Biscuits

 

 

These wonderful biscuits can be baked immediately or frozen and baked as needed.

 

1 pkg. yeast (I Tbsp.)

2 Tbsp. sugar

1/4 cup warm water

5 cups flour

3 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup butter

2 cups buttermilk

2 cups grated cheddar cheese (optional)

 

In a small bowl combine yeast and sugar in water. Set aside for 10 minutes. In a large bowl mix flour, sugar, baking powder, baking soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. If you are adding grated cheddar cheese – now is the time! Mix just enough to hold dough together. Roll dough 3/4″ thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking, let rise until doubled in size. Bake at 425 F. for 15 minutes on a lightly greased cookie sheet. Makes 3-4 dozen.

 

 

 

Pancake/Biscuit Mix

Pancake/Biscuit Mix

6 cups sifted all purpose flour (can use whole wheat)
2 Tablespoons plus 1-1/2 teaspoons baking powder
1 cup instant nonfat dry milk powder
2-1/2 teaspoons salt

In a large mixing bowl, thoroughly combine flour, baking soda, dry milk and salt.

Spoon the mixture into a 2-quart container.

Cover tightly and store in refrigerator. It will keep up to 1 month.

To make pancakes: beat 1 egg slightly then add 1 cup of above mix, 3/4 cup water, and 2 tablespoons melted butter or oil–mix until lumpy.

To make drop biscuits: preheat oven to 450. Stir 2 cups of above mix, 1-1/4 cups heavy cream with a fork until moistened. The tough will be slightly sticky. Drop the dough by tablespoons on a lightly greased baking sheet spacing 1″ apart. Bake for 8-10 minutes.

OATMEAL-RAISIN SPOON "SCONES"

OATMEAL-RAISIN SPOON “SCONES”

(Start to finish: 22 minutes)

2 cups old-fashioned oats
1 cup skim milk, whole milk or half-and-half
1 egg 2 cups biscuit mix (such as Bisquick)
1/4 cup sugar
1/4 cup raisins
Butter and jam, optional for serving

Cook’s note: Parchment paper is available at most large grocery stores and cooking-supply stores. We like the parchment-paper sheets that measure 12 by 16 inches and fit a standard baking sheet perfectly.

Preheat the oven to 450 degrees.

Line a baking sheet with parchment paper, and spread the oats evenly over the sheet. While the oven is preheating, place the oats on a center rack (or away from the heating element or flame) and toast 5 minutes or until lightly toasted and fragrant. (Watch carefully so the oats don’t burn.) Remove from the oven and set aside.

In a large mixing bowl, combine the milk and egg. Whisk well. Measure 3 tablespoons of the milk mixture and set aside in another bowl. Add the biscuit mix, sugar, toasted oats and raisins to the remaining milk mixture in the large bowl. Stir together until the dry ingredients are moistened.

Lightly flour the parchment-paper-lined baking sheet and spoon the dough by 1/4 cupfuls onto the baking sheet. Gently brush the tops of each scone with the reserved milk and egg mixture. (Discard any remaining mixture.) Bake for 12 minutes, or until golden brown.

Remove from the oven and serve warm with butter and jam, if desired. Makes 12 scones.

Approximate values per scone (with skim milk): 101 calories (16 percent from fat), 2 grams fat (0.4 gram saturated), 17 mg. cholesterol, 3 grams protein, 19 grams carbohydrates, 1.4 grams dietary fiber, 57 mg. sodium.

Sweet Potato Biscuits

Sweet Potato Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons (packed) light brown sugar
3/4 stick (6 tablespoons) cold unsalted butter, cut into 12 pieces
2 (15-ounce) cans sweet potatoes in syrup, drained and mashed

Preheat oven to 425 degrees with a rack in the center position. Get out a sharp 2 or 2 and a half diameter biscuit cutter and line a baking sheet with parchment or a silicone mat. Whisk flour, baking powder and salt together in a bowl. Add brown sugar and stir to incorporate it, making sure there are no lumps. Drop in butter and, using your fingers, toss to coat it with flour. Quickly, working with your fingertips or a pastry blender, cut and rub butter into dry ingredients until mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between — and that’s just right. Add sweet potatoes to the bowl, grab a fork, and toss and gently turn the ingredients until you’ve got a soft, nice dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading — 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the flour very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about one-half inch high. Don’t worry if the dough isn’t completely even — a quick, light touch is more important than accuracy. Use a biscuit cutter to cut out as many biscuits as you can. Try to cut biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer biscuits to prepared baking sheet. Gather together scraps, working them as little as possible, pat out to one-half-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. Bake biscuits for 1418 minutes, or until they are puffed and golden brown. Transfer them to a cooling rack — cooled a bit, they’re more sweet potatoey. Give them 1015 minutes before popping them into a basket and serving. Makes about 18 biscuits.

Basic Biscuit Variation: Follow above method and ingredients with the following changes: Reduce salt to one-half teaspoon, replace brown sugar with 2 teaspoons white granulated sugar, and replace mashed sweet potatoes with three-quarters cup milk, preferably whole. Makes about 12 biscuits.

These are best served straight from the oven.– Adapted from “Baking: From
My Home to Yours” by Dorie Greenspan, Houghton Mifflin, 2006.

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