I have a question about the recipe "Cheese Biscuits" from merrill.
Suzanne is a trusted source on General Cooking.
I have made these multiple times and they are wonderful. I froze them after baking. Merrill will probably weigh in on freezing before baking but I had wonderful results freezing the baked biscuits.
Merrill is a co-founder of Food52.
I think you could freeze these before baking as well -- once you cut the dough, freeze the rounds on a baking sheet, and then once they're firm, transfer them to an airtight container and put back in the freezer. I'd bake them from frozen when you're ready, rather than defrosting first -- they may take a little longer in the oven.
Please enter a valid email address.
Well played. You deserve a cookie.
Some of our favorite stories from the week
Your Friday Commute Reading List
Please Make These for Us
The Gift of Gift Cards
Sweet (and Savory) Tarts
Shop the Piglet Cookbooks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.