Refrigerator biscuits are convenient, but sometimes tricky to pry from the pop-open packaging. This recipe offers even more convenience because you don’t have to yank the doughy rounds apart. These baked high, light, and fluffy - something you don’t often see in homemade biscuits.
Do you find yourself craving baked biscuits when you’re eating alone? Making even a small batch can leave you with a dozen extra biscuits that you don’t know what to do with.
This recipe (from sisterscafe) is a keeper. I didn’t expect frozen biscuits to bake up so tall and light. I’ve never enjoyed slamming a tube of refrigerated biscuits on the counter and waiting for the explosion. And then if you think about what ‘ingredients’ had to be added to keep them from spoiling - it takes all the fun out of biscuits with dinner.
I doubled this recipe and utilized my food processor because I don’t enjoy cutting in butter by hand. It was really fast to prepare and yielded about 40 biscuits.
Once you add the liquid ingredients, you may wonder if you’ve made a mistake. The dough doesn’t seem like it will come together until you tip it out onto your counter and knead it a bit. I let it rest a few minutes after kneading and then it was relaxed enough to roll out easily.
When I checked the progress during baking, I couldn’t believe how high a 1” biscuit could rise - it was more than 3” tall. The flavor was wonderful, and the texture was great.
And yes - I baked them right from the freezer and they turned out perfect.
Now I plan to try them in recipes that call for refrigerated biscuit dough. Stay tuned, and I’ll let you know how they fare.
For the recipe with instructions & photos, go to: