So I am doing this biscuit experiment - freezing already baked biscuits to be reheated and freezing biscuits that have not yet been baked. Yesterday I heated and baked to see which method I liked best.
I heated two previously baked biscuits in the microwave. I set it on 'defrost' for a couple of minutes and then on 'high' for 30 seconds. They came out tasting like they had been microwaved and were a bit tough. It was my least favorite method.
The next two biscuits I popped into a 350 degree toaster oven for about three minutes. They were heated through and tasted like a biscuit should.
I cranked up the toaster oven to 400 degrees and pre-heated the regular oven to the same temp. Two of the raw biscuits, still frozen, went into each. They baked for about 15 minutes. Times will vary with different ovens. All four biscuits didn't raise as much as biscuits baked fresh, but they all tasted good.
I like the idea of having ready to bake biscuits in the freezer, but I think I will go with freezing baked biscuits. For me, living alone, one batch of biscuits is good for about three meals. If I just freeze the leftovers whenever I make biscuits, it won't take too long until I have I nice stash of them frozen, ready to heat in my toaster oven or regular oven whenever I want biscuits but don't want to mess around stirring them up from scratch.
And thus endeth the great biscuit caper. :)
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That's what I'd do - freeze already baked ones. Thanks for sharing too.
ReplyDeleteKristina...Going that route just makes sense to me. But the experiment was worth a try. You never know unless you give it a go. :)
DeleteThey sell unbaked bread and such in the stores, so obviously it can work, but I suspect the recipe needs tweaked a lot. You've figured out what works the best for you and THAT is what matters.
ReplyDeleteGorges...I tried freezing loaves of bread dough some time back, but found that the dough started to rise before it froze completely. I'm thinking the companies that sell unbaked bread likely add chemicals or have flash freeze capabilities. Most times the old way of doing things turns out to be the best way.
DeleteGreat news.
ReplyDeleteMy latest experiment was to make refrigerator pickles. I tweaked your recipe for bread and butter slices for one. Another, I used a dill mix. And it was a super small batch - much less then one quart for the dills and about 500ml for the bread and butters.
Cheers, SJ
SJ...Years ago I used to make refrigerator pickles and they were really good. I probably would do it again if cukes were easy to come by. The store cukes aren't nearly fresh enough. Let me know how yours turned out.
DeleteYes, mine were really fresh and just picked. Would you have better luck getting fresher produce from the farmer's market?
DeleteI used cucumbers for the bread and butter recipe. For the dill, I used a mix of small zucchini and cucumbers.
SJ
What about letting the frozen raw biscuits thaw and raise, before you bake. Take out night before. Thats what we do with the Roades brand of rolls
ReplyDeleteGood idea Rob...I will give it a try.
DeleteI think you let the biscuits that were baked stay in defrost too long. Next time, take them out the might before or before you want to thaw them. Then, the 45 seconds in the microwave will be fine. Let them sit for a bit after the 45 sec microwave heating. Leave them in a plastic bag with a bit opened, about an inch. Or put them between two plates. Either way, let them sit a bit after their trip to microwave. Now, I want fresh biscuits.
ReplyDeleteLinda...Thanks for the tips. I rarely use my microwave other than heating leftover coffee or heating water for a up of tea, so I am usually just guessing about how to heat other food. I like biscuits best fresh, but a whole recipe is just too much for one person. Hence trying to figure out the best way to do it so there is no waste. Can't abide waste. :)
Delete