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Biscuits & Scones

Catherine Thomas-Webster

11 years ago

I am going to a hunting camp this evening with the family that we are hosting in a second mostly unused house. I would like to mix biscuits and scones at home and refrigerate for baking tonight and tomorrow morning. Does anyone have any idea if this will work or will keeping them refrigerated for some hours to overnight ruin them?

Thanks for all help.

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Comments (5)

triciae
11 years ago
I transport biscuit fixings frequently. Here's what I do...

Mix all the dry ingredients together. (I use buttermilk powder so it's easy to add to the other dry stuff.) Cut in your fat as usual. (I use butter.) Then, put the mix into a ZipLock bag (gallon size). Toss the bag into your ice chest to keep chilled. Tonight, all you'll have to do is add water, roll (or drop) and bake. For tomorrow - you'll have "leftover" biscuits.

It's like making homemade Bisquick mix. Tastes like homemade, bakes like homemade because it IS homemade. If you refrigerate a made up mixture overnight the baking powder won't be as productive.

/tricia
plllog
11 years ago
Yes, do that, what tricia said. Or at least add the baking powder just before baking. If it's double acting, the heat activated part of the BP would still work, but the chemical part would be exhausted.

For your kits, if you have the proper containers, you can also measure out your liquids. It sounds like you'll have something of a kitchen, though, so just mixing your dry and doing the wet when you get there is better. I wouldn't even do the butter ahead, though I believe Tricia when she says it works. I'd just grate it and keep the butter container in the bottom of the chest under the ice. The colder it is, the less it'll clump back up.

Or bake ahead and put your goods in air tight containers.
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Thank you! Thank you!! ssomerville...I roll one long rectangle, use my bench scraper to cut in half lengthwise, then bang out the triangles. Super fast and easy and consistent! teresa_mn and mustangs...I think the secret is to underbake, which is probably not very scone-like, but I only bake them about 10 minutes...12 max. They are waaaaay too dry if baked the length of time the recipe states. ann_t...they still don't rise like yours! But I'm getting there!! :) maxmom...yes, I use the RLB recipe. I don't use a food processor, just my hands! I use heavy whipping cream. The one thing I started doing after mixing in the cream and chips, dried fruit, whatever...is use my hands to form all the dough and dry bits into a ball (somewhat kneading it and continuing to push it all together) before I put it on the mat to roll. The 4 times roll, fold, repeat builds the layers in the dough. I'm not all that gentle with it, as opposed to biscuits...that I only roll once (no folding, etc) and use TLC! Lastly, I do not brush the tops of the scones (or biscuits). Thank you again all!! :)
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Lars
11 years ago
Be sure to use a bit of baking soda if you are using buttermilk (I also use powdered buttermilk), and that will transport better than just baking powder.

I eat leftover scones all the time, and so I am okay with those as being a day or two old - less so with biscuits.

Lars
Bumblebeez SC Zone 7
11 years ago
Probably too late, but I would just bring the baking powder and soda with me and add to the mix before baking. That way, you can make fresh evening and morning. However, leftover biscuits warmed in foil are ok but not as good as fresh.
lascatx
11 years ago
Scones are fine made ahead and refrigerated. SOme bakers even recommend it for scones. If you do an angel biscuit or one with yeast, preparing ahead might be fine. I haven't done it though -- just a thought.

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