No problem making biscuits ahead of time - right?

D

deb-in-mi

Well-known member
I'm serving strawberry shortcakes tomorrow night. It's okay to bake the biscuits today - right? I've only made them a few times and we always ate them right away:)

Thanks!

 
I'm not sure if it's the same thing, but I've always eaten biscuits (dinner-style)...

....right away.

I don't think they keep well.

Michael

 
Deb, Michael is right. They don't keep well at all.

You can have all your dry ingredients ready with the fat cut in if that is the method so all you have to do is add the liquid, pat them out and pop them in the oven.

My grandmother made strawberry shortcake in a bowl with large pieces of broken baked pie pastry and whipped cream layered like a trifle, It was terrific. You could make pastry ahead of time and do it that way if you wanted.

 
For shortcake biscuits, I've made them in the morning and serve that evening.

I might not serve them to certain company as "day old", but I've never refused one myself. smileys/wink.gif

If you put a sugar topping on them, it might get a bit soggy overnight, or if it is humid where you are.

I'm not sure what recipe others use, but the one I like is actually more like a scone, as it has egg in it.


Strawberry Shortcake Biscuits

Serves 6
From Rockview Farms Buttermilk Carton

2 cups AP flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ C Rockview Farms Butter
½ C Rockview Farms Buttermilk
1 teaspoon vanilla extract
2 eggs, divided


Preheat oven to 450º. IN a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles course crumbs. In a small bowl, blend buttermilk, vanilla and 1 whole egg plus 1 egg yolk. Stir into flour mixture until a soft dough forms. Divide and form dough into 6 shortcakes. Place on greased baking sheet. Brush with remaining beaten egg white and sprinkle with additional sugar. Bake 10-12 minutes. Remove from pan and cool on a wire rack.

Serve with berries and freshly whipped cream.


http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=126022

 
Hmm - do think they would hold up if I froze right after they cooled?

I don't time tomorrow to make them...to many other things to make/work.

 
Deb, you can prep the wet & dry ingredients and the pan...so then it's just mix and bake.

Or...if the recipe is similar to a scone type, you can make now, form and freeze...then bake right before using.

Either will save you some bit of time.

 
Can anyone direct me to Luisa_Calif's shortcake biscuit recipe that had lemon zest in it? I found a

place at post 15553 above where it was referred, but no recipe is listed there. TIA!

 
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