Freezer Yeast Biscuits #1
2 pkg. dry yeast
1/4 c. warm water
2 c. buttermilk
5 c. flour
1/3 c. sugar
1 Tbsp. baking powder
1 tsp. salt
1 c. shortening
Combine yeast and warm water. Let stand 5 minutes. Add
buttermilk and set aside. Combine dry ingredients. Cut in
shortening. Add buttermilk mixture gradually. Turn out onto
floured surface and knead 4 or 5 times. Roll dough to
1/2-inch. Cut and place on greased baking sheet. Cover and
let rise for 1 hour. Bake at 450 degrees for 10 to 12 minutes.
To freeze, bake only 6 minutes. Cool, freeze and wrap. To finish
baking when ready for use, bake 6 more minutes at 450 degrees. Yield:
2 dozen.
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Freezer Yeast Biscuits #2
2 pkg. dry yeast
1/4 c. warm water (105~ to
115 degrees)
2 c. buttermilk
5 c. all-purpose flour
1/3 c. sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1 c. shortening
Combine yeast and warm water, let stand 5 minutes or until bubbly. Add
buttermilk to yeast mixture and set aside.Combine dry ingredients in large
bowl, cut in shortening until
mixture resembles coarse meal. Add buttermilk mixture, mixing with
fork until dry ingredients are moistened. Turn dough out on floured surface,
and knead lightly 3 to 4 times. Roll dough to 1/2-inch thickness, cut with
2 3/4-inch biscuit cutter and
place on lightly greased baking sheets. Cover and let rise 1 hour.
Bake at 450 degrees for 10 to 12 minutes.
Yields 2 dozen 2 3/4-inch biscuits rolled 1/2-inch thick or
approximately 100 (1 1/2-inch) mini biscuits rolled 1/4-inch thick.
To Freeze: Bake 5 minutes, cool, wrap in foil and freeze.
To serve, place biscuits on lightly greased baking
sheet, thaw and bake at 450 degrees for 7 minutes.
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