Do a big food freeze this week to save you time in the kitchen!
The week leading up to Christmas gets busy! You’re often working overtime in the kitchen – baking sweets, making dinners, filling up treat plates. Do a little prep in the next few days to save you time in the kitchen next week.
Teresa Hunsaker shares 10 things you can make now and freeze to use next week. Go double duty on your cooking. If you’re making mashed potatoes for dinner this week, make a little extra to freeze for a meal next week. And all the baked goods you’ll be snacking on and gifting? Bake them now and freeze them to enjoy in the days to come.
Find more helpful advice at extension.usu.edu.
Freezer Baking Powder Biscuits
- 2 cups all purpose flour
- 1 tsp salt
- 1 TBS sugar
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup room temperature butter
- 1 cup sour cream
- water or milk as needed
In medium size mixing bowl combine dry ingredients and stir to blend. Cut in the butter until small pebbly texture is achieved. Add the sour cream until well mixed…adding additional water/milk if mixture is too dry. Form a large ball and place on well-floured surface, gently patting out the dough to approx. 3/4-1 inch thick. Use a biscuit cutter to cut the biscuits. Place on a cookie sheet and freeze biscuits until hard. Then place in good airtight freezer storage container, or double wrap for the freezer.
Bake frozen biscuits: Place frozen biscuits on a cookie sheet, bake at 400F for approx. 15-17 minutes or until the top is a light golden brown.
Yield: 12 biscuits
Can also bake fresh. Bake at 375F for approx. 12-15 minutes, or until top is golden brown.
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