Recipe: Biscuit recipe and freezing info for Maria

Maria,
Here is a recipe I found...sounds like the one to which you are referring. The notes and tips are from the original source.

Biscuits

2 cups flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup shortening
2/3 cup milk

1. (If baking immediately) Preheat oven to 425 degrees.

2. In a mixing bowl, combine the flour, salt, baking powder and shortening. Use a pastry blender to cut in the shortening until it has the consistency of coarse corn meal. Add the milk and toss gently with a two-pronged fork until all particles are moistened (but no more)

3. Gather the dough in a ball and turn it onto a lightly floured board. Knead the dough gently, about twelve strokes, with the heel of the hand. Gather into a ball once more. Lightly flour the board and roll the dough out with a lightly flourd rolling pin to 1/2 inch thickness. Cut the dough into rounds with a floured biscuit cutter (a note from Martha Stewart's show: Don't twist the cutter when cutting
out the biscuits! It cuts out the air or something, making the biscuits flat)

4. Place the rounds on an ungreased cookie sheet about 1/2 inch apart. Bake for 12 to 16 minutes at 425 degrees.

Note: I would make a huge batch, or a few regular sized ones. After gently kneading the dough in step three, I would then roll it into a log, wrap with plastic and freeze (or use your juice containers and freeze). Be sure to put these logs in a ziploc for extra protection. When you want to make them, thaw a little in fridge, slice into 1/2 inch thick circles and bake for the recommended time.

Yes, you can freeze biscuit dough! I have a wonderful reference book called Will it Freeze? An A to Z Guide to Foods that Freeze by Joan Hood that says any quick bread type dough (cookies, biscuits, etc) that contains over 1 part fat to 4 parts flour will freeze beautifully. Most biscuit recipes call for 1/3 to 1/2 cup shortening to 2 cups of flour so they are in the general ballpark. I don't usually freeze biscuits just because I make up my own "bisquick" type mix and make them up fresh. I would use your favorite recipe and see how it freezes. It may need more fat in it to freeze well. Lowfat biscuits may not turn out as well, but give it a try! I have not had any failures yet while freezing baked and unbaked doughs. Let me know how it goes!