Q: I would like to make biscuits before Thanksgiving. Should I partially bake them and then freeze them, or freeze them unbaked? Or is this impossible?
A: It’s not impossible at all. It’s easy to freeze unbaked biscuits.
It works best with baking-powder biscuit recipes. Make the dough and cut out the biscuits, then freeze them on a baking sheet. When they’re hard, remove them to a freezer bag with the air pressed out.
Don’t thaw them before baking. Brush them with a little melted butter and bake at 425 degrees for about 8 minutes, until brown and warmed through.
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To help you along, here’s a make-ahead biscuit from Ina Garten’s new book, “Make It Ahead” (Clarkson Potter, $35).