After I made my first homemade Sweet Cream Biscuits last year; I couldn’t get over how delicious they were. But in all reality; it is hard to find time to make them whenever I feel the craving for them. When I saw this biscuit recipe that specifically requires the dough to be frozen 6-8 hours prior to baking; I was excited to try them. I’m all about preparation ahead of time so that I can prepare them the night before; and have them ready to be baked in the morning as I get ready. This one is actually better yet; they can be prepared days in advance and you will only bake what you need. Fresh homemade biscuits are then only minutes away in the oven. These are great for mornings when you have company and want something special but quick to serve as breakfast. The only thing that I would do differently would be to use a LARGER biscuit cutter. The recipe calls for a 2-inch cutter; and I feel like I ended up with “mini” biscuits. I normally love miniature size of cakes, cookies, or what not; but somehow; I wanted a larger biscuit :). I was really glad to have found this recipe; now I feel like I can spoil my overnight guests with these delicious homemade biscuits. Happy Baking!
Adapted from The Best of American Test Kitchen 2008
27 ounces (about 6 cups) unbleached all-purpose flour, plus extra for dusting
4 tablespoons sugar
2 tablespoon baking powder
1-1/2 teaspoon salt
4-1/2 cups cold heavy cream
Lightly butter a rimmed baking sheet, or line with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the cream with a nonstick spatula until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured work surface and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, dusting with extra flour as needed to prevent sticking.
Pat or roll the dough into a flat circle, about 3/4 inch thick. Cut out the biscuits using a 2 inch round cutter. Transfer the biscuits to the prepared baking sheet, leaving about 1/2 inch space in between.
Gather up the scraps of dough, shaking off any excess flour, and re-knead briefly to combine. Pat or roll the dough again into a 3/4 inch thick round, and cut as many biscuits as possible. Repeat the gathering, rolling, and cutting for a third time. Any remaining scraps of dough should be either discarded or gently patted into rustic hand-formed biscuits.
Wrap the baking sheet tightly with lightly oiled plastic wrap. Freeze the biscuits until frozen solid, 6 to 8 hours. Transfer the frozen biscuits to a plastic zip-top freezer bag, and freeze for up to 1 month. Do not thaw before baking.
To bake the biscuits, preheat the oven to 450º F, and place a rack in the upper-middle position. Lay the frozen biscuits on a lightly buttered or parchment-lined baking sheet, spacing about 2 inches apart. Bake at 450º F until puffed and golden brown, 15 to 20 minutes. Serve immediately.
Note: If baking a large amount of biscuits, bake only as many as will fit on one baking sheet at a time; do not bake more than one pan at the same time.
Yield: ~ 5 dozens