I am not promising that this will be a regular feature on my blog ( I don't want to promise something I may not be able to maintain) however I have been thinking about "make ahead" ideas and so when I do have some to post it will be on Mondays.
Today's "Make Ahead" idea is biscuits. I love biscuits for breakfast with jam, as biscuits and gravy or along with a chicken or beef stew. I wouldn't say they are hard to make, but time consuming if you haven't really planned ahead. So this is what I do now: on a day when I have some time I make a full batch or a double batch, cut the biscuits and put them on a lined cookie sheet. Then I put this in the freezer until the biscuits are solid. I bag them up in either certain quantities or in one big bunch and store them in the freezer. Then when I am wanting biscuits I just pull out as many as I need, put them on my cookie sheet and bake. They only take a minute or two longer to cook from frozen and...
you have fresh, golden fluffy biscuits whenever you need.
2 1/4 cups flour
4 tsp baking powder
1 tsp salt
1/2 cup butter (cold)
1 cup milk
In a large bowl mix together the flour, baking powder and salt. Cut the butter in 1 tbsp sized slices and add to the flour. Using a pastry blender or two butter knives cut in the butter until you are left with small chunks. (HINT: don't cut your butter too small. The flakiness of the biscuit depends on the size of the butter chunks so don't get carried away). Pour over the milk and mix with a fork until the dough comes together. It will be sticky. Dump dough out onto a very lightly floured surface and knead only a couple of times to ensure everything has come together. (HINT: over mixing/kneading will result in tougher biscuits). Flatten dough ball into a round disk (not to thin-about 3/4" is perfect). Cut biscuits. (Here is where you would freeze them). Bake at 450F for 8-12 minutes (slightly longer if frozen).