Freezer Biscuits with Fresh Herbs.
Nb persons: 24
Yield:
Preparation time: 1 hour
Total time: 1 hour 25 minutes
Source: Cook's Illustrated
| Try to cut out as many biscuits as possible each time the dough is patted out. Each additional batch of cut biscuits will look more rustic. Oviously these biscuits do not need to be baked at the same time but rather can be baked as desired. The biscuit dough cannot be held in the refrigerator or it won't bake well. You can either use just one herb or a combination of them. | |
| 6 cups | flour, unbleached |
| 2 tablespoons | sugar |
| 2 tablespoons | baking powder |
| 1 1/2 teaspoons | salt |
| 6 tablespoons | herbs, such as tarragon, cilantro, chives, parsley, dill |
| or | |
| 3 tablespoons | fresh herbs, such as thyme, sage, or rosemary |
You can mix or combine the herbs to your preference.
Line a baking sheet with parchment paper; set aside. Combine flour sugar, baking powder, salt and herbs in a large bowl. Sitrin in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn out dough on a lighly floured counter and form into a ball. Kneed dough briefly until smooth, about 1 minute., adding extra flour if dough is too sticky. Pat the dough into a 3/4 inch thick circle. Cut out biscuits using a round biscuit cutter. Lay on prepared biscuit sheet 1/2 inch apart. Gather up scraps of dough and form a ball, pat out and recut more biscuits. until all dough is used . Wrap the biscuit sheet tightly with plastic wrap and freeze solid about 6 hours. Transfer biscuits to a large ziplock bag. Use within 1 month.
To serve: Adjust oven rack to middle position. Lay biscuits on baking heet 2 inches apart. Bake as needed for 20-25 minutes. Serve hot.
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