Freezer Cream Biscuits - cooking recipe

Ingredients

6 cups unbleached all-purpose flour, plus extra for counter
2 tablespoons sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 1/2 cups heavy cream

Preparation

Line a rimmed baking sheet with parchment paper; set aside.
Whisk the flour, sugar, baking powder and salt together in a large bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball.
Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
Pat the dough into a 3/4 inch thick circle. Cut out the biscuits using a 2 1/2 inch round biscuit cutter. Lay the biscuits on prepared baking sheet, placing each biscuit about 1/2 inch apart.
Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4 inch thick round and cut more biscuits; repeat this process for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
To store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-top bag and freeze for up to one month.
To serve after frozen: Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Lay the biscuits in parchment lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. If you have to use two baking sheets for a large amount of biscuits only cooking one baking sheet at a time.
To serve right away: After cutting out the biscuits, spread them out over 2 parchment-lined baking sheets. Bake the biscuits one sheet at a time, at 450, reducing the baking time to 15 to 20 minutes.
*Can add 6 oz. of cheddar cheese that has been cut into 1/4 inch pieces, into the flour mixture for cheese biscuits.