Rich and delicious, and most importantly a cinch to make, these biscuits complete a home-cooked meal. These biscuits do not need to be baked at the same time, but rather bake as desired. Please note that the biscuit dough cannot be held in the refrigerator — it won’t bake well. Either cook immediately or place formed biscuit dough in the freezer for later use. You can also freeze the dry ingredients once mixed with butter (everything except rice milk and heavy cream) and then make biscuits by mixing 2 parts biscuit mix to 1 part rice milk/heavy cream.
Make-ahead Biscuits
Rich and delicious, and most importantly a cinch to make, these biscuits complete a home-cooked meal. These biscuits do not need to be baked at the same time, but rather bake as desired. Please note that the biscuit dough cannot be held in the refrigerator — it won’t bake well. Either cook immediately or place formed biscuit dough in the freezer for later use. You can also freeze the dry ingredients once mixed with butter (everything except rice milk and heavy cream) and then make biscuits by mixing 2 parts biscuit mix to 1 part rice milk/heavy cream.
Nutrition
Ingredients
Method
- If making any biscuits for immediate use, adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
- Whisk the baking mix to redistribute ingredients evenly. Place the baking mix, sugar, baking powder and salt in a medium bowl or the workbowl of a food processor fitted with a metal blade. Whisk together or process with six 1-second pulses.
- If making by hand, use two knives, a pastry blender, or your finger tips and quickly cut in the butter until the mixture resembles a coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Transfer to a medium sized bowl.
- Combine the rice milk and heavy cream into a measuring cup. Stir the liquid mixture with a wooden spoon or rubber spatula into the “flour” mix until dough forms, about 30 seconds. Turn the dough out onto the counter that has been lightly dusted with the baking mix (or plain wheat starch) and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
- Shape the dough into a 3/4-inch-thick circle. Using a biscuit cutter, cut biscuits into rounds. Lay the biscuits on the prepared baking sheet, spaced about ½ inch apart. Gather up the scraps of dough and re-knead briefly to combine, and pat down again to ¾ inch round, repeat process again if necessary for the third time. Gently pat remaining dough into a rustic hand-formed biscuit.
- To store: Wrap the baking sheet in plastic wrap and freeze until frozen solid, about 6 hours. Transfer the frozen biscuits to a Ziploc freezer bag and freeze up to a month. (Do not thaw before baking.)
- To serve: Place desired number of biscuits on the parchment-lined baking sheet. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. If using frozen biscuits, bake 20 minutes (again do NOT thaw before baking).
Notes
Roll these a little flatter and freeze and they are a great topper to the vegetable pot pie recipe.
Reader Q&A:
Q: Maybe this is a silly question. Do you freeze them in dough form or cooked? A: I freeze formed (not cooked) but you can do either.
Q: Can u use mixquick for the baking mix? A: No. All of the recipes that are part of my collection either use wheat starch or the homemade CFL baking mix. This mix is a pure flour substitute whereas mix quick contains fats, sugars, rising agents, etc.
Q: If you bake them right away do they store in the fridge for leftovers or have to be eaten right away. I understand the freezing for quick side. A: They will likely store in the fridge for a day, but not much more than that as there are no preservatives.
Q: Is there a substitute for the rice dream? I csnt find it anywhere A: Hey Amanda,
Any non-dairy milk will work — just adjust the phe/protein.
Brenda
Q: Is there anything I can use to substitute heavy cream? A: You can add all rice milk but they will not be quite as rich.
Q: Hello! We just made these today and we used arrow root instead of wheat flour but followed the recipe all the way otherwise. They came out kind of gummy, like chewing gum. Should I have baked them longer or did I do too much xantham gum (5g) in the cook for love flour mix? Could it be the arrowroot? A: Unfortunately arrowroot is not interchangeable for wheat starch or flour.
Q: Maybe this is a silly question. Do you freeze them in dough form or cooked? A: I freeze formed (not cooked) but you can do either.
Q: Can u use mixquick for the baking mix? A: No. All of the recipes that are part of my collection either use wheat starch or the homemade CFL baking mix. This mix is a pure flour substitute whereas mix quick contains fats, sugars, rising agents, etc.
Q: If you bake them right away do they store in the fridge for leftovers or have to be eaten right away. I understand the freezing for quick side. A: They will likely store in the fridge for a day, but not much more than that as there are no preservatives.
Q: Is there a substitute for the rice dream? I csnt find it anywhere A: Hey Amanda,
Any non-dairy milk will work — just adjust the phe/protein.
Brenda
Q: Is there anything I can use to substitute heavy cream? A: You can add all rice milk but they will not be quite as rich.
Q: Hello! We just made these today and we used arrow root instead of wheat flour but followed the recipe all the way otherwise. They came out kind of gummy, like chewing gum. Should I have baked them longer or did I do too much xantham gum (5g) in the cook for love flour mix? Could it be the arrowroot? A: Unfortunately arrowroot is not interchangeable for wheat starch or flour.
