Make Ahead Biscuits Recipes

MAKE-AHEAD BISCUITS & GRAVY BAKE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; discard drippings, reserving 1/4 cup in pan. Stir in flour until blended; cook and stir until golden brown (do not burn), 1-2 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13x9-in. baking dish. Cool completely., Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight., Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until gravy is heated through and biscuits are golden brown, 22-25 minutes., Freeze option: Cover and freeze unbaked biscuits and gravy. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake as directed, increasing time as needed until gravy is heated through and biscuits are golden brown.

TEENA'S OVERNIGHT SOUTHERN BUTTERMILK BISCUITS

Steps:

• Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
• Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
• Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

MAKE AHEAD, FREEZE AND COOK BISCUITS

Steps:

• In a large mixing bowl mix the flour, baking powder and salt.
• Add shortening and cut with a fork or pastry cutter. Do not overmix. The shortening should resemble small peas.
• Stir in buttermilk until the dough is soft. Knead dough 10 to 12 times only.
• On a floured surface roll the dough 1" thick. Cut into circles using a biscuit cutter or the rim of a glass. Use a larger circle for big size biscuits.
• To freeze, place the biscuit dough on a large pan lined with waxed or parchment paper and freeze overnight. Once frozen, place in a large freezer bag and store in freezer until ready to cook.
• To cook, take out the desired number of biscuits and place on a lightly greased baking sheet or pan. Bake in preheated 450 degree oven for about 10 minutes until golden brown.

MAKE AHEAD BISCUITS

Steps:

• Mix dry ingredients. (You may use some whole wheat flour in place of white flour.).
• Cut in the shortening with a pastry blender or knives.
• Dissolve the yeast in the warm water.
• Add buttermilk and yeast mixture to the dry ingredients and stir to blend.
• Bring dough together on a floured surface and kneed lightly. (No more than 12 times - this is the key to keeping the biscuits light.).
• Roll or pat to 1/2 inch thick.
• Cut into 3 dozen biscuits.
• Bake at 450 for 10 - 12 minutes.
• Alternately, place unbaked biscuits on a parchment paper covered baking sheet. Freeze until solid. Store in freezer bags. When you want to use them, remove from freezer and allow to defrost on a baking sheet before baking at 450 for 10 - 12 minutes.