I'm making a buttermilk biscuit without yeast. Can I have them ready to bake the day before and just keep them in the fridge?
3 Comments
AntoniaJamesNovember 25, 2015
It's much better to cut and freeze them immediately, and keep them frozen until about an hour or two before you bake.
Freeze them open and separated on a baking sheet in the freezer until solid. Wrap in foil or parchment tightly to prevent condensation/moisture, and then put in a plastic bag.
An hour or two before baking, allow them to defrost on the counter. Make sure they don't get too warm, though. Once the outside of them seems thawed, put them in the fridge to stay cold until ready to bake. It's okay if the inside is still not entirely thawed. They may need a minute or two more of baking time.
Hope this helps! ;o)
Freeze them open and separated on a baking sheet in the freezer until solid. Wrap in foil or parchment tightly to prevent condensation/moisture, and then put in a plastic bag.
An hour or two before baking, allow them to defrost on the counter. Make sure they don't get too warm, though. Once the outside of them seems thawed, put them in the fridge to stay cold until ready to bake. It's okay if the inside is still not entirely thawed. They may need a minute or two more of baking time.
Hope this helps! ;o)
Riddley G.November 25, 2015
If the buttermilk biscuits are made with baking powder, you risk the biscuits falling flat if you make the dough overnight. Instead, I'd make the biscuits up to four hours ahead and keep them in an airtight container once cooled to room temperature until serving. You can reheat briefly if you like your biscuits served hot!
Stephanie G.November 25, 2015
Here is what I would do and I do often: make your biscuits and cut them out. Place on a baking sheet and freeze until you're ready to bake them. They can go directly from the freezer to the oven and you'll only need to add a few extra minutes.
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