Buttermilk Biscuits | It's Always Freezer Season | EASY
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- Опубликовано: 18 окт 2024
- Even though I use frozen biscuits pretty often, it has never occurred to me to freeze ones that I made myself. Most recipes make more than I generally need at one time, but not so many that it feels "worth it" to freeze some. This recipe, however, makes a huge batch, so it was pretty easy to bake some immediately and still have plenty to freeze.
I find no loss in quality from freezing raw biscuits and baking them up from frozen. Many people say they actually bake up better that way, because the butter doesn't melt as quickly in the oven. I haven't tested them side by side myself, but I will say that, for me, biscuits baked from frozen are just as good as any cooked from a freshly mixed batch.
You may be able to find this recipe on the google books preview of the book (here: www.google.com..., but if you have a favorite biscuit recipe, you can very likely freeze that one the same way!
Nutrition (per biscuit):
Calories: 223
Fat: 5g
Protein: 6g
Carbohydrates: 36g (1g fiber, 2g sugar)
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Measurements??? How much flour, butter, salt??
I don't provide measurements because it's not a recipe I developed. I do provide a link to a full recipe when I can find one online, but I couldn't find one for this. However, the measurements are very similar to this one: leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737
There's a little less buttermilk and a bit of added salt in the recipe I made. Self-rising flour already has some salt in it, so my guess is that the salt is not entirely necessary. I'd hold back a little on the buttermilk and only add as much as you need to make a dough anyway.
Love your channel :) going to try this soon… keep sharing please!! I’m subscribed to your channel!!! 🥰
Where do you find the ingredients, measurements?
I have replied to the pinned comment here with a recipe that I found online that most closely resembles the one in the book. The amount in the video is at least double this one, though! leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737
Where are the cooked biscuits? You never showed the frozen biscuits ready for freezer packaging or the cooked out-of-oven biscuits. I am soooooooooo disappointed.
My editor (husband, ha!) puts pictures in usually between the recipe part and when I talk about the recipe at the end. In this video, you can see them around 13:37; I checked and there's a pic of them on the sheet pan ready to go in the freezer, in the freezer bag once they were frozen, and then a cooked one on my plate. I looked back and I don't think I took a picture of the whole sheet of them after they were baked. :(
How much flour and salt
I have pinned a comment that links to a recipe very similar to this one!
All about selling something ! Another book grrr 😡
It's not a recipe I developed and the author hasn't published it online. (I do include links to a full recipe in the description when it's available.) That said, I have pinned a comment thread that includes a very similar recipe; you can find that one here: leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737
I'm not selling anything myself and don't even make any money on these videos.
Too much talking not related to biscuit making 4 freezering. No measurements.
Grating frozen butter is work. Work I am not going to do.
I have used the grating blade on my food processor every time I have made this since. It works out fine that way!
@@CookwithHeather AWESOME! Why didn’t I think of that?
How much buttermilk??
No recipe site sucks
Show the ones you baked