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Dec 30, 2008 06:37 AM

Biscuit Help - PLEASE!

My husband and I were invited to a New Years Eve party where there will be a tremendous spread of delicious food, including a ham. I offered to make the biscuits for said event.

We all know biscuits are best fresh baked right out of the oven, so the hosts said I could bring the uncooked biscuits over and bake them in their oven, which seems like a good idea. But the question is when to make the dough? I saw on Cooks Illustrated they have a frozen biscuit recipe - does anyone know if it's good? Any other advice on prepping biscuit dough in advance? It will take about 45 minutes for us to travel from our place to theirs, if that matters....

Thanks so much for the help. I REALLY want them to be delicious.

While we're at it, any ideas on what I might bring for dessert? :)


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  1. There are two ways to go. Tthe biscuit dough prepped at home should be fine for an hour or so (travel time) or you could bake on site.

    Take the dry and wet ingredients to the party, mix onsite and make drop biscuits. Make sure that your hosts have baking sheets and a working oven, counter space and clean up. Make sure that the hosts know your plan to assemble on site and bring an apron!

    I suggest that you make drop biscuit so that you don't have to fuss with the dough. If you really want shaped biscuits, you could pat the dough out (without a rolling pin) and either cut with a knife or use a round.

    Unbaked rolled biscuit dough should be fine to travel. Make sure that the dough stays cool.

    Whatever method you choose, don't over mix. You could also complement the dinner by adding something to the biscuits - like minced bacon or ham or herbs.

    2 Replies
    1. re: rtms

      This is very helpful! Thank you so much! I looked up a CI recipe for buttermilk biscuits that are like drop biscuits (no rolling / cutting), so I think I'll bring the wet and dry ingredients seperately. Thanks for the reminder about the apron, too - VERY HELPFUL!

      1. re: jenhen2

        I recently made the Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt from Epicurious that were delicious and popular with my guests when I served them. It is a roll/cut kind, so you probably won't want the technique but might be worth taking a look at the recipe id you want some additional flavoring ideas. Good luck! :)

    2. The White Lily recipe always makes far too much for me and my husband to eat. I always freeze the leftovers to bake another time. I roll out the biscuits, place the extras on a floured cookie sheet and freeze over night. The next morning, I pop the frozen biscuits into a zip bag and keep them in the freezer for up to a month. They bake as per usual without thawing.