Cooking and Baking

Freezing Cut, Unbaked Biscuits

Shortly before Thanksgiving, another SE'er asked about freezing yeasted dinner rolls (or dough) for several days before baking. Most replies were Go For It! I like to have ordinary biscuits often, but a making a tiny batch is more trouble than it is worth. And, A day-old biscuit just won't cut it. My idea is to cut all the biscuits, freeze (until sold) on an open baking sheet and then bag for short term storage. I would expect them to take a little longer to bake and I'd drop the temperature a few degrees. I cannot imagine storing them for more than a couple of weeks. Anyone have any thoughts or alternate ideas? Thank you.

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: