Refrigerator Biscuit Dough Recipes
REFRIGERATOR BISCUIT DOUGH
Categories Egg
Number Of Ingredients 9
Steps:
- Cover a baking slide with baking paper.
- Place the flour, baking powder, salt and pepper or sugar in the bowl of a food processor; pulse till all ingredients are mixed.
- Gradually add the butter cubes one at a time, while the processor motor is running, till the mixture resembles coarse meal.
- Add the variation ingredients.
- In a separate bowl, whisk together the eggs, milk, and olive oil and gradually pour into the meal mixture until it combines and soft dough is formed.
- Place the dough on a sheet of freezer-go-between and mould it into a log about 15cm long and 3cm wide.
- If you're planning to make the biscuits straight away, refrigerate the dough for a couple of hours till it firms up enough to be able to slice without collapsing.
- If you're making the dough in advance of baking later, freeze the log until required.
- When ready to make your biscuits, bring the dough to room temperature for 15 minutes before cutting off the number of slices required.
- The rest can be returned to the freezer and refrozen.
- Preheat the oven at this time.You can also roll this mixture out and cut with cookie cutters and bake immediately.
REFRIGERATOR BISCUITS
Attention empty nesters and single folk! Tired of making a ton of biscuits only to have them go to waste? Here's a recipe that is so delicious and easy, you'll want to always keep some dough on-hand.
Provided by Redneck Epicurean
Categories Breads
Time 22m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Beat the cream cheese and butter until creamy. Gradually, add the flour, beating at low speed just until blended.
- Cover and refrigerate up to three days.
- TO BAKE: Preheat the oven to 400 degrees. Lightly spray a muffin tin and fill with 2/3 full. Bake 17 minutes or until golden.
Nutrition Facts : Calories 2047.8, Fat 172.4, SaturatedFat 108.3, Cholesterol 493.5, Sodium 2912.6, Carbohydrate 98.9, Fiber 3.4, Sugar 0.8, Protein 30.4
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- In a large bowl sift and then combine all dry ingredients. Cut in butter/margarine until it resembles small peas. Add the buttermilk and stir until completely incorporated. Refrigerate until ready to use.
- To Bake: On a floured board roll out dough to about 1/2 inch thickness and cut biscuits, place on a baking sheet and let rest for 20 – 30 minutes. Bake in a preheated 450 degree oven for 10 minutes.
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