Post by Loupy on Mar 20, 2013 13:49:39 GMT -7
Cheddar Chive Freezer Biscuits
Recipe from AnderaG @ eatathomecooks.com/
Cheesy biscuits in the freezer, ready to bake for dinner? Now, that’s a great short cut for cheaters!
These Cheddar Chive Freezer Biscuits are simple to make and freeze really well. I serve them with so many dishes: chili, soups, chicken pot pie, pork and ham. My family loves it when I bake up enough that I have leftovers the next day. I cut the leftover biscuits in half and use them for bread in ham sandwiches. Quite delicious!
To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set. Using this method, I tend to get 18 biscuits out of the recipe. I usually bake 9 right away, then freeze the other 9. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!
To freeze these biscuits, line a baking sheet with waxed paper. Then drop the biscuits onto the waxed paper. Freeze for one hour. Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.
The biscuits can go directly from the freezer into the oven. No need to defrost!
Yield: 18 biscuits
Ingredients
2 1/2 cups all-purpose flour
1 cup shredded sharp Cheddar
2 tablespoons minced fresh chives
2 teaspoons kosher salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/4 cup butter, cold and cut into pieces
1 cup buttermilk
2 eggs, beaten
Instructions
Preheat oven to 425.
Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl. Using a pastry blender or two knives, cut in the butter.
In a small bowl, stir together the buttermilk and eggs.
Stir until flour mixture just until all ingredients are wet.
Drop dough by heaping tablespoonfuls onto a greased cookie sheet.
Bake until golden, between 15 and 18 minutes.
Copyright © 2013
Recipe from AnderaG @ eatathomecooks.com/
Cheesy biscuits in the freezer, ready to bake for dinner? Now, that’s a great short cut for cheaters!
These Cheddar Chive Freezer Biscuits are simple to make and freeze really well. I serve them with so many dishes: chili, soups, chicken pot pie, pork and ham. My family loves it when I bake up enough that I have leftovers the next day. I cut the leftover biscuits in half and use them for bread in ham sandwiches. Quite delicious!
To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set. Using this method, I tend to get 18 biscuits out of the recipe. I usually bake 9 right away, then freeze the other 9. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!
To freeze these biscuits, line a baking sheet with waxed paper. Then drop the biscuits onto the waxed paper. Freeze for one hour. Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.
The biscuits can go directly from the freezer into the oven. No need to defrost!
Yield: 18 biscuits
Ingredients
2 1/2 cups all-purpose flour
1 cup shredded sharp Cheddar
2 tablespoons minced fresh chives
2 teaspoons kosher salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/4 cup butter, cold and cut into pieces
1 cup buttermilk
2 eggs, beaten
Instructions
Preheat oven to 425.
Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl. Using a pastry blender or two knives, cut in the butter.
In a small bowl, stir together the buttermilk and eggs.
Stir until flour mixture just until all ingredients are wet.
Drop dough by heaping tablespoonfuls onto a greased cookie sheet.
Bake until golden, between 15 and 18 minutes.
Copyright © 2013
