making biscuit dough to freeze.

[Mal Paso]

My impression is biscuits are all about the flour. If you don't have good Soft Flour, you are wasting your time so I have just bought mixes. You just don't see Soft Flour on shelves here. I found a source for White Lilly and will try the recipes. Thanks!

[William Yanda]

I go ahead and bake mine, just not till brown. Then I just brown them as I need them in the toaster oven.

That's what works.

[farmerjim]

My impression is biscuits are all about the flour. If you don't have good Soft Flour, you are wasting your time so I have just bought mixes. You just don't see Soft Flour on shelves here. I found a source for White Lilly and will try the recipes. Thanks!

Yes!
All purpose, and bread flour have too much gluten to make good biscuits.

[T-Bird]

I use White Lily. frozen biscuit dough can be made w/o yeast that rises in the oven well. Pillsbury does it- apparently nobody here knows how they do it either

[Fishman]

Can't help with the freezing question but a good do-it-yourself premix is called "Missouri Mix". The recipe is put out by the University of Missouri Extension and it works for all sorts of biscuit, pancake and other needs. I'm sure I ate quite a bit of it as a youngster and for the past several years we have had it in stock in the pantry. It keeps for a long time and it easy and quick to mix up, without tasting like a commercial pre-mix.

https://extension.missouri.edu/publications/gh1055

[T-Bird]

Thanks fishman. I'm gonna try that baking mix. I can't believe you can add the fat (shortening) to the dry ingredients and it doesn't taste rancid in a short time if not refrigerated. Sure looks easy. Think I'll try it with powdered buttermilk instead of milk.

[Fishman]

Thanks fishman. I'm gonna try that baking mix. I can't believe you can add the fat (shortening) to the dry ingredients and it doesn't taste rancid in a short time if not refrigerated. Sure looks easy. Think I'll try it with powdered buttermilk instead of milk.

It easily lasts 6-8 weeks. I had the same concern and to be honest I really don't know how long it can last since we cycle it out regular. Whole wheat flour on its own goes south quicker than this mix.

[bangerjim]

We've switched to all store-bought frozen rolls for holidays. Not worth the hassle of dragging the bread maker machine out of storage. The key is good SALTED real butter! And lots of it when serving the piping hot rolls.

To my taste, store bought need just a bit more salt. But everything is going low Na these days. Salt is what makes things taste like homemade "Grandma-style"! Love that rich white pan-made country-fried chicken gravy!

[T-Bird]

made biscuits with the Missouri mix this am. They were very decent. Didn't use buttermilk powder because I hadn't found any when I made the mix the first of the week. I tried to make 6 biscuits, used 1 cup mix, spooned in and leveled and 1/4 cup H2O. Only made 3 biscuits but they were good and EASY! Will use this for the small numbers of biscuits my wife and I need and forget trying to freeze them. Thank's Fishman. Bangerjim, I make yeast biscuits for gatherings. You make a regular biscuit dough and add yeast too. Put the dough in the fridge to ferment for 3-5 days, then the big day, take it out roll it out like biscuits and bake. They blow doors off every store bought roll I ever ate. Recipes all over the net, but mine came from a magazine.