🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Cream Biscuits

5219390147_7b44bc4467_z

Re "Cream Biscuits" from merrill. I would like to make a batch and then freeze some. I believe that with the ingredients given, they will freeze well, but how do you suggest reheating them. thank you!

asked by sissyll over 3 years ago
3 answers 1191 views
Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

I'd suggest freezing them unbaked. Thaw overnight in the fridge, bake fresh in the morning.

Mrs._larkin_370
mrslarkin

Mrs. Larkin is a trusted source on Baking.

added over 3 years ago

I agree, there's nothing better than a fresh-baked biscuit!

Also, you could probably bake them frozen. I do it with scones all the time. Might take an extra couple minutes in the oven.

Merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

I agree with both mrslarkin and boulangere -- better to freeze them unbaked.