FREEZER CREAM BISCUITS

Freezer Cream Biscuits image

Whats great about a cream biscuit is that there is none of that cutting in of butter or shortening, just pour in the cream and stir. Easy! From Cooks Illustrated Make-Ahead Recipe Cookbook. The only thing that bugged me with the recipe is that it calls for 4 1/2 cups of cream, most large cream containers at the store are 32 oz. or 4 cups, I wasn't about to buy another thing of cream, so I just used 1/2 cup of the milk out of my frig to make up the difference. It was just fine to me.

Provided by lisar

Categories Breads

Time 40m

Yield 24 biscuits

Number Of Ingredients 5

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Ingredients

6 cups unbleached all-purpose flour, plus extra for counter
2 tablespoons sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 1/2 cups heavy cream

Steps:

Line a rimmed baking sheet with parchment paper; set aside.
Whisk the flour, sugar, baking powder and salt together in a large bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball.
Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
Pat the dough into a ¾ inch thick circle. Cut out the biscuits using a 2 ½ inch round biscuit cutter. Lay the biscuits on prepared baking sheet, placing each biscuit about ½ inch apart.
Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a ¾ inch thick round and cut more biscuits; repeat this process for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
To store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-top bag and freeze for up to one month.
To serve after frozen: Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Lay the biscuits in parchment lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. If you have to use two baking sheets for a large amount of biscuits only cooking one baking sheet at a time.
To serve right away: After cutting out the biscuits, spread them out over 2 parchment-lined baking sheets. Bake the biscuits one sheet at a time, at 450, reducing the baking time to 15 to 20 minutes.
*Can add 6 oz. of cheddar cheese that has been cut into 1/4 inch pieces, into the flour mixture for cheese biscuits.