How about some recipes that can be frozen?????
My mom just found a recipe for Buttermilk Biscuits (seems pretty simple to make) It makes 2 dozen
1/2 cup cold butter
2 1/4 cups self rising soft wheat flour
1 1/4 cups buttermilk
Self-rising soft wheat flour
2 Tbsp. melted butter
1. Cut butter with a sharp knife or pastry blender into 1/4 inch thick slices. Sprinkle butter slices over flour in large bowl. Toss butter with flour. Cut butter into flour with a pastry cutter or blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4 inch thick rectangle (about 9 x 5 inches) Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter size piece of paper) Repeat entire process 2 more times, beginning with pressing into a 3/4 inch thick dough rectangle (about 9 x 5 inches)
3. Press or pat dough to 1/2 inch thickness on a lightly floured surface; cut into a 2 inch round cutter, and place, side by side, on a parchement paper lined or lightly greased jelly-roll pan. Dough rounds should touch.
4. Bake at 450 degrees for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp of melted butter.
You can add this to this recipe for Cinnamon-Raisin Biscuits:
Omit melted butter and combine 1/2 cup golden rainsins, 1/2 tsp ground cinnamon, and 1/3 cup chopped pecans with flour in large bowl. Proceed with recipe as directed. Stir together half cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
You can also add cheddar cheese to the biscuit recipe. Lots of things you could add to this recipe.
My mom just found a recipe for Buttermilk Biscuits (seems pretty simple to make) It makes 2 dozen
1/2 cup cold butter
2 1/4 cups self rising soft wheat flour
1 1/4 cups buttermilk
Self-rising soft wheat flour
2 Tbsp. melted butter
1. Cut butter with a sharp knife or pastry blender into 1/4 inch thick slices. Sprinkle butter slices over flour in large bowl. Toss butter with flour. Cut butter into flour with a pastry cutter or blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4 inch thick rectangle (about 9 x 5 inches) Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter size piece of paper) Repeat entire process 2 more times, beginning with pressing into a 3/4 inch thick dough rectangle (about 9 x 5 inches)
3. Press or pat dough to 1/2 inch thickness on a lightly floured surface; cut into a 2 inch round cutter, and place, side by side, on a parchement paper lined or lightly greased jelly-roll pan. Dough rounds should touch.
4. Bake at 450 degrees for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp of melted butter.
You can add this to this recipe for Cinnamon-Raisin Biscuits:
Omit melted butter and combine 1/2 cup golden rainsins, 1/2 tsp ground cinnamon, and 1/3 cup chopped pecans with flour in large bowl. Proceed with recipe as directed. Stir together half cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
You can also add cheddar cheese to the biscuit recipe. Lots of things you could add to this recipe.
