HOME > Chowhound > Home Cooking >

Discussion

Can I refrigerate buttermilk biscuit dough the night before and then bake them the next day?

  • 0

The situation:

Yesterday night, I made some buttermilk biscuit dough, but only wanted to bake 4 biscuits fresh. Not wanting to waste, I rolled out the rest of the dough and refrigerated 4 and froze about 6. The next morning, I baked the refrigerated biscuits but they did not rise the way that they normally would. Huge disappointment as I thought I found a way to save biscuit dough and/or prep biscuits ahead of time for dinner parties.

Questions:

1. Has anyone successfully refrigerated biscuit dough ahead of time and made them with the same level of fluffiness the next day? If so, what did you do?

I looked up online and found differing opinions. Some said yes and some said that the cold and/or the cream (buttermilk) stifles the rising power of the baking power. Cold doesn't make sense to me because I always refrigerate my cookie dough for days and it comes out fine. The cream and/or wet ingredients counteracting the baking power sorta makes sense, but then how does store bought Pillsbury dough work?

2. What about freezing? I have some great frozen biscuits from a local bakery that always come out great. Why is that? Are they par baking them?

Any thoughts would be appreciated! Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete