In a small bowl, combine the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg and milk; stir into dry ingredients just until moistened.
Turn dougn onto a lightly floured surface; divide in half. For Asiago garlic biscuits, add 1/3 cup cheese, garlic powder and onion to one portion of dough. Knead 20 times. Roll to 3/4 inch thickness; cut with a floured 3-inch biscuit cutter. Sprinkle with remaining cheese.
For sesame her biscuits, add marjoram, thyme and basil to remaining dough. Repeat kneading, rolling and cutting steps. Sprinkle with sesame seeds.
Arrange biscuits in a single layer in an ungreased 13x9x2 in pan. Cover and freeze overnight or until frozen. Transfer to a freezer bag and freeze for up to 2 months.
TO USE FROZEN BISCUITS;
Place on a baking sheet coated with nonstick cooking spray. Bake at 400 for 14-20 minutes or until golden brown. Serve warm.
Yield- 8 biscuits.
Nutrition facts-
1 biscuit equals,
249 calories, 13 g fat (3 g saturated fat), 28 mg cholesterol, 266 sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.
Originally Submitted
8/10/2010
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