Cheese Biscuits on Demand
Make-ahead freezer cheese biscuits are a convenient and delicious solution for busy cooks. Prepare the dough, freeze it, and cut it into biscuits baked fresh on demand in a jiffy.
Yield
4 servingsPrep
10 minCook
10 minReady
30 minBy preparing a "log" of cheddar cheese biscuit dough and freezing it, you create a stash of ready-to-bake biscuits.
This means you can enjoy fresh, warm, and delicious cheddar cheese biscuits whenever the mood strikes without having to go through the entire mixing and shaping process each time.
Plus, it's a great way to save time and effort for any busy household.
When you prepare and freeze a cheddar cheese biscuit log, you're preserving the ingredients at their peak freshness. When you're ready to bake, you'll be rewarded with a warm, flaky, and cheesy biscuit that tastes like it was made from scratch just moments ago.
The cheese will be perfectly melted, and the biscuit will have that delightful buttery texture that we all crave.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
cheddar cheese, very old, sharp
grated |
|
| 1 | stick |
butter
or margarine or lard |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 12 |
pecan halves
whole, for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
cheddar cheese, very old, sharp
grated |
|
| 113 | g |
butter
or margarine or lard |
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 1 | package |
pecan halves
whole, for garnish, optional |
*
|
Directions
Soften and blend cheese and butter; add flour, pepper, and Worcestershire sauce.
Knead together incorporated but try not to over-knead.
Roll into a long roll the size of a silver dollar.
Freeze and wrap tightly with plastic wrap and aluminum foil.
When ready to use, let soften for 5 minutes. Slice ¼ inch thick and place on cookie sheet.
Add a pecan on top.
Bake at 350℉ (180℃) for 10 minutes.
The remainder of the roll can be re-frozen.
