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

javaandjazz Jan 25, 2014 06:13 AM

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

  1. javaandjazz Jan 26, 2014 05:38 AM

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

    1. javaandjazz Jan 25, 2014 11:12 AM

      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
        chefj Jan 25, 2014 11:45 AM

        Better to Make Freeze, Bake.

        1. re: chefj
          t
          thimes Jan 25, 2014 11:46 AM

          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
            chefj Jan 26, 2014 09:30 AM

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

      2. r
        rjbh20 Jan 25, 2014 08:43 AM

        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
          hotoynoodle Jan 25, 2014 10:39 AM

          why would you add freezer cold ingredients?

          1. re: hotoynoodle
            r
            rjbh20 Jan 26, 2014 01:01 PM

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

            1. re: rjbh20
              hotoynoodle Jan 27, 2014 09:25 AM

              i know that about the fats and any other liquids.

        2. caganer Jan 25, 2014 08:38 AM

          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. hotoynoodle Jan 25, 2014 06:55 AM

            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...

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