Freezer Biscuits

Ingredients:

• 1 pint Heavy Whipping cream (No, you can not sub whole milk, 2% milk, skim milk, or non-dairy milk. They simply do not have enough fat to create the same texture in the biscuit.)
• 2 1/2 cups all-purpose flour (plus a little extra)
• 1 Tbsp. sugar
• 4 tsp. baking powder
• 1 tsp. salt

In a large bowl, stir together the dry ingredients: flour, salt, sugar, baking powder.

Pour the heavy cream in and stir until a sticky ball of dough forms.

Turn the dough out onto a floured surface and gently knead the dough 2-3 times. Avoid over-working the dough. Knead it just until it feels mixed adding a bit more flour such that it is no longer sticky.

Gently pat the dough into a 6 x 8 inch rectangle, then fold it in half. Repeat this two more times.

After the final folding, pat the dough down into one final 6 x 8 inch rectangle (the dough should be approx. one inch thick). Cut the dough into 12 squares.

Line a baking sheet or other suitable container with parchment. Place the biscuits on the parchment, not touching each other. Cover with plastic wrap and place biscuits into the freezer for 2-3 hours.

The fully frozen biscuits should be transferred to a freezer bag and kept frozen until ready to bake. They should keep in the freezer for 3-4 months.

To bake biscuits: preheat oven to 400^oF. Put any number of biscuits desired onto a baking sheet. Do not thaw the biscuits, other than during the time the oven takes to preheat.

Bake biscuits for approximately 22 minutes. They will puff up tall and be golden brown on top.

These pair well with Braised Short Ribs.