Well, I haven't done much in the craft department today because my Gammy baby was here with me but I have to share with you these freezer biscuits I made today. Oh my gosh.. they are soooo good. I love a good biscuit in the morning with a little jam.. or the afternoon with a little ham.. or the evening with a little .....Spam? ick.. no, maybe not the Spam (definitely NOT the Spam) but I couldn't think of anything else that rhymes. Ok.. so I'm not a poet.. lol. Anyway.. I found this recipe on the blog Real Mom Kitchen to make biscuits that you freeze so anytime you want one you just pop them in the oven. I froze 18 and baked up the remaining 6.. I ate 2 before they had even cooled.. YUM! Here they are as I put them in the freezer, after an hour I took them out of the dish and put 2 in snack size baggies and then put all the baggies in a gallon size freezer bag so I can cook as many as I want at any time.
The scaps I rerolled and cooked for my own pleasure.. not very pretty but that doesn't matter...
Here is the recipe...
- 4 cups flour
- 2 Tbsp baking powder
- 1 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp soda
- 1/2 cup cold butter, cut into small pieces
- 1 (16 oz) container or 2 cups reduced fat sour cream
- 3-5 tsp water, if needed
- melted butter
1. In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together.
2. Add butter to the food processor and pulse until butter is cut into pea sized pieces. This will take a few minutes but don't overdo the dough.
3. Next, add the sour cream and and pulse until a soft dough is formed. If the dough is too dry you can add some water. (I didn’t need any water)
4. Remove dough from the food processor and knead a couple of times on a lightly floured surface.
5. Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.
6. If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.
7. To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter. Makes 16-20 biscuits.
Now I need to find a good Buttermilk biscuit recipe to freeze. Don't you just love a well stocked freezer? I'm working on mine. I use to be a random shopper.. a little of this.. a lot of that.. then throw it in the freezer and slowly it would sink to the bottom. Not anymore, I am going through my freezer and making a list of what is in there so I can use it while I still know what it is.. lol. I found one bag that I called a mystery dinner because I couldn't figure out what it was.. I set it on the counter and let it thaw (then I forgot about it until it was too late) but it was Chicken Cacciatore.. wasted! Ok.. before I start rambling more I'm gonna get off here and go take a hot bath in my Sweet Pea bath salts.. a little bit of heaven!
Have a great night all!
Hugs,