Don’t over mix the dough to prevent the biscuits from becoming dense.Replace the dairy milk for nut or rice milk of your choice.Replace the sour cream for greek yogurt (1:1).Add different mix-ins based on preference! Some of our favorites are: chopped bacon, dill, rosemary, roasted garlic, shredded cheese.Alternatively, wrap biscuit in a paper towel and heat for about 2 minute, in the microwave, until thawed and heated through. When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Remove from oven, brush with butter and continue to bake biscuits for an additional 8 to 10 minutes. When you’re ready to bake them, place them onto a parchment lined baking sheet and place in a 400˚F oven and bake for 20 minutes. Freezing Raw Doughĭrop the biscuit dough onto a baking sheet as per the recipe and instead of putting them into the oven, freeze them until completely frozen then transfer to an airtight freezer bag or container and store in the freezer for up to three months. Alternatively, wrap biscuit in a paper towel and heat for 30 seconds to 1 minute until heated through. When ready to use, place in an oven (set to 350˚F) for 5 to 7 minutes, just to warm through. Store in an airtight container in the refrigerator for up to 3 days. Make Ahead and Freezing Drop Biscuits Make AheadĪfter biscuits have baked, cool completely. Allow biscuits to slightly cool before serving.
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