I have a question about the recipe "Cheese Biscuits" from merrill.Can you make the biscuits ahead, refrig and bake latter or cook and reheat?
June is a trusted source on General Cooking.
I'm not Merrill, and I haven't made her Cheese Biscuits, but I have been baking biscuits for centuries. They respond very well to being made up earlier in the day, refrigerated then baked just before you want to serve them.
Suzanne is a trusted source on General Cooking.
I have made this recipe several times and another option, one that I have done is bake and freeze. ChefJune is an expert and its good to know that the unbaked dough could probably be made ahead and refrigerated, I only say probably because as ChefJune pointed out Merrill is the author. I bake, let cool and freeze what I don't use and that works well also.
Please enter a valid email address.
Well played. You deserve a cookie.
Let your head swirl with thoughts of a PB&J loaf
Peanut Butter (or Tahini!) Brioche
48 of Ina Garten's Best Tips
Brass & Copper Bowls (With Grey!)
Banana Bread, Two Ways
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.