Biscuits are all about homey, comfort-food, warmth, and delicious, buttery texture. Biscuits make you feel good. Recipes abound and the varieties are quite diverse. Everyone seems to have their favorite AND their favorite way to eat them. If I say biscuits to my husband, that faraway longing look comes into his eyes and I know he is dreaming of sausage gravy clinging thickly to the tender, flaky bread. Others would never eat a biscuit with out honey and lots of melting butter, or jelly or…you name it. Biscuits are a very personal experience for those making them and consuming them. Far be it from me to question your relationship with your biscuits. – lol
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Biscuits
Yield 30-36 biscuits
Ingredients:
- 6 3/4 c. flour
- 3/4 t. salt
- 3 T baking powder
- 3 T sugar
- 1 1/2 c butter
- 3 eggs
- 2 c. milk
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Sift or mix all dry ingredients together.
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Make sure butter is very cold. Cut the butter into small pieces and add to dry ingredients.
Cut butter into dry ingredients until mixture resembles coarse crumbs. You can do this by hand with a pastry blender, or as you can see, I temporarily exchanged the dough hook for the whisk attachment on my Bosch and cut it in that way.
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Lightly whisk milk and eggs together. Add to dry ingredients.
Mix liquid into dry ingredients just until a dough is formed. Do not over-mix, as overworking the dough can cause biscuits to be tough.
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Move dough to lightly floured board or counter. Knead lightly (don’t overwork it) until it forms a ball. Pat flat and roll to about 3/8 to 1/2 inch thickness.
Cut biscuits from the rolled dough, saving scraps to re-roll and cut more.
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At this point, cover a baking sheet with waxed paper and place the cut biscuits you want to freeze onto the sheet. They can be close together, but should not be touching. Flash-freeze on the sheet for several hours.
Transfer frozen biscuits to a zip-top freezer bag, removing as much air as possible as you close the bag.
To use your frozen biscuits, remove the desired number from the ziptop bag and place on an ungreased baking sheet. Bake frozen biscuits at 450° for 18-22 minutes. (The biscuits I made from the frozen state, were still high risers, but not as high as when the dough was thawed. The texture was unchanged and they were absolutely delicious.)
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For the biscuits you intend to eat right away…and you must eat some right away…place unfrozen biscuits on an ungreased baking sheet and bake at 450° for 10-12 minutes. Serve warm and delicious with your favorite condiments or toppings.
This post is linked to Grocery Swap Challenge.
Why do you think there are eggs in this recipe? Most biscuit recipes don’t call for them.
I found several that had eggs and since I don’t usually add them, I thought I would try this recipe. I really like it. Eggs help to distribute fats evenly in doughs and batters and promote tenderness. They also help the texture of baked products to be less coarse and promote leavening. Eggs also help with browning and color and generally add a somewhat richer taste to recipes. My guess is that in biscuits the eggs help them to be lighter and more tender.
we had some of these for lunch/snack. Yum!
Yum! Me, too.
Hi Busy-at-Home!
I was just here from Follow Friday, followed, commented, then went to another blog and when I got back and looked at the Blog Hop list, both you and I were gone! I re-linked and now I’m at #54 (I was at #27 before, I think, and you were at #26) but I don’t see you anywhere on the list and I thought you should know! I wanted you to know also that I commented at One2Try and told them about the situation. I don’t know what happened! Very strange.
Wendy @ Faith’s Firm Foundation
Thanks, Wendy. I’ll repost.
I made these and my guys enjoyed them. I frozen the ones that I didn’t bake. Well this mg I fixed them and they seemed a little dry inside. I am not sure why.
I am going to make some more , maybe with practice they will be better. Thanks for posting this recipe and I hope you will be posting more soon.
Nancy, while we didn’t have the experience with them being dry, I did learn that baking them straight from frozen they didn’t rise quite as high as the first time.
I pulled some out of the freezer to have with beef stew on Thursday and I let them sit on the baking sheet for about 20 minutes to begin to thaw before I baked them and the results were great – much more like baking them from the fresh dough.
I’m so glad you enjoyed them and hope you keep me posted as you continue your freezer-cooking journey.
wow… that is making my stomach grumble just looking at the photo.
I really have to try freezing some!
[...] the marinades complete, I pre-heated the oven and pulled some of my freezer biscuits out of the freezer, arranging them on a cookie sheet to thaw a [...]