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Can I make buttermilk biscuit batter now.......

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form them and put them in the fridge until dinner time and then bake them? Thanks!

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  1. once you add liquid and leavener together the leavener starts working. while refrigeration will slow this down, you're better off popping them in the freezer as soon as you cut them and baking them off that way.

    this might help:

    http://www.kingarthurflour.com/blog/2...

    1. Yes, you can. I do it all the time. You can also freeze them.

      Baking soda will react with the buttermilk but it serves as much to encourage browning as it does to leaven the biscuits.
      I my recipe I use 2 3/4 teaspoons baking powder and 1/2 teaspoon of baking soda for every 2 cups/240 grams flour. Most of the work is being done by the baking powder. Baking powder is activated by heat in the prescience of water, not by water alone so it won't do anything until you bake.

      1. Mix up the dry ingredients & shortening, freeze & add the liquid when you're ready to bake. Otherwise the leavened starts working.

        3 Replies
        1. re: rjbh20

          why would you add freezer cold ingredients?

          1. re: hotoynoodle

            Anything involving incorporating fat and flour (pie crust, biscuit, shortbread) works best with cold ingredients.

            1. re: rjbh20

              i know that about the fats and any other liquids.

        2. They are in the fridge for just a few hours only. I just don't want a mess when my friends come over. Thanks everyone.

          3 Replies
          1. re: javaandjazz

            Better to Make Freeze, Bake.

            1. re: chefj

              I think you'll be fine in the fridge for a few hours - post back and let us know what you did and your results!

              1. re: thimes

                I am not making Biscuits.
                Freezing as soon as they are cut will yield the best product with the best rise.

          2. The biscuits came out fine. They sat in the fridge for about 4 hours before I baked them.