Cookaholics Bulletin Board

I am bringing a batch of Crystal's famous biscuits for NYE. There will be about 25 people at the party so I guess that means 2 batches. Is it better to double the recipe or make 2 separate batches? And can I make them in the morning and bake just before the party? Or even the day before?

Thanks.

Mary

I thought there was a thread on this but couldn't find it. Sorry if I am re-covering old ground!

I think either way would work, but it might be a bit unwieldy as one batch.

Amy

Never apologize for discussing biscuits

Sounds like something else good to put Bacon Jam on!!

I may be overly superstitious when it comes to quick breads, but I have always thought that any delay between mixing the wet and dry ingredients together and baking should be minimized to reduce the chance of gas from the baking powder dissipating.

I would freeze the shaped biscuits if I wanted a 24 wait between mixing and baking.

OK so I can make them tomorrow, freeze and then bake while my nails dry on Monday?

Mary

PS there is nothing that is bad with bacon jam.

Possibly, but I would have a fallback plan if hockey pucks came out of the oven instead of biscuits.

Jim,
You are stressing me here. Someone else weigh in, quick!

Do you think they would be better if I made them in the afternoon all the way and then just reheated them?

Mary

I made freezer biscuits all the time when I was pregnant and didn't want anything for breakfast but sausage biscuits. The recipe came from CI's Best Make-Ahead Recipe. The recipe did state that they don't turn out well from the fridge. However, that's a cream biscuit while Crystal's/Pam Anderson's recipe has fat cut into it. I'm not sure how much of a difference that makes.

Fwiw, I have frozen the dough for these biscuits (originally from Pam Anderson) after making some from the batch and not needing all (seems nuts, I know!). The frozen dough ones did not turn out as well (e.g., rise as high or turn out quite as light), but I had them in the freezer for more than a day or two. They did taste decent though. One step in the recipe, as I recall, is to freeze the dough briefly. Any way you can get the ingredients all ready (esp the grated frozen butter) so that you can the dough together relatively quickly at the last minute?
Nancy

edit: I wonder if just a day in the freezer would be just fine...