Okay, so the other day I decided to try making pre-cooked biscuits. I’d always just bought the canned kind, you know, the ones that pop open and scare you half to death? But I figured, how hard could it be to make them from scratch and have them ready to go?
First, I grabbed my usual biscuit recipe – flour, baking powder, salt, a little sugar, butter, and buttermilk. Nothing fancy, just the basics.
I mixed all the dry ingredients together in a big bowl. Then, I cut in the cold butter. Now, this is key – you want the butter to be cold, like, straight from the fridge. I used a pastry blender, but you could use two knives or even your fingers, just work fast so the butter doesn’t melt.
Once the butter was all crumbly and mixed in, I poured in the buttermilk. Again, cold buttermilk is best. I stirred it all together until it just came together – don’t overmix it! You want a nice, soft dough.
Then, I turned the dough out onto a lightly floured surface and gently patted it out. I used a biscuit cutter to cut out the biscuits, but you could use a knife or even a glass if you don’t have a cutter.I just cut it and do not put them together.
Here’s where the “pre-cooked” part comes in. Instead of baking them all the way, I only baked them for about half the usual time. My recipe usually calls for 12-15 minutes, so I baked these for about 6-7 minutes,Just became solid, not browned.
- They were cooked through but still pale.
- After that, I put them into the freezer,and store them.
- When I want to eat it,I just need to take them out and bake them.
- Just cost 6-7 minutes again!
The result is:
I let them cool completely on a wire * they were cool, I arranged them on a baking sheet (not touching!) and popped them in the freezer. Once they were frozen solid, I transferred them to a freezer bag.
Now, whenever I want a hot, fresh biscuit, I just grab a few from the freezer and finish baking them. It’s so much better than those canned ones, and almost as easy!
