Hello all and welcome to the day before Thanksgiving! Although this year finds a lot of us without the normal comforts of big gatherings, friends, family, and traditions, I do hope everyone is finding little ways to find joy and spread joy to to others this holiday season.
As I round out my Thanksgiving bake this year, I find myself very grateful for a lot of simple small but life-giving things this year. Grateful to so many sweet, beautiful, giving customers who literally give me a reason to keep doing the job I love and who bake cookies for me, and leave notes for me, and also help donate to good causes with me. Grateful that my family is healthy, mostly sane, and employed. Grateful to my beautiful friends who are nice to look at on zoom and at a 6 foot distance. Grateful to my dog Fergus for being beautiful to look at up close, literally so close, and for snuggling constantly, and for all of our walks. Grateful for coffee, books, sobriety, really good weather, dancing, my new yellow sweatshirt, my vacuum cleaner, sourdough, AND BISCUITS! Warm, fluffy, tender, comforting, nostalgic, simple, approachable BUTTERMILK BISCUITS!
So I made batches upon batches of biscuits, froze them, and delivered them to you all frozen, so that you can pop ‘em in the oven and bake yourself allowing you and yours to enjoy them nice and warm and slathered with butter and honey or jam or eggs or bacon or turkey or sweet potatoes or WHATEVER YOU WANT! What’s great about biscuits and a lot of buttery flaky type pastry is that they love, no NEED, time in the freezer to maintain that butter structure. And these babies do wonderfully pulled straight from the freezer and put into the hot oven! As I love to say: “good pastry loves nothing more than taking a little nap in the freezer… for however long you want.”
But I’ve noticed that no matter how many places or times I write out the instructions, people are always looking for them, so here they are again for those in the back ;)
INSTRUCTIONS FOR BAKING:
preheat oven to 400
pull straight from freezer, do not thaw!
SOOOO!!! You can certainly bake in the tray that the biscuits are delivered in BUTTTTTTT they will take longer to bake and will probably have some underbaked bits around the side as the hot hair cannot get to what is not exposed. So, I highly recommend baking biscuits on a lined sheet tray. But if you hate washing dishes, ok, just use the tin!
brush tops of biscuits with melted butter (or jazz it up with salted honey melted butter like BOJANGLES!)
turn oven down to 375 and bake biscuits at 375 for 18-22 minutes until golden brown. ROTATE sheet tray 10 minutes in!
CONVECTION FAN IS PREFERRED PARTICULARLY FOR FIRST 10 MINUTES! AVOID OPENING THE DOOR FOR FIRST 10 MINUTES
*If biscuits are browning quickly, turn your oven down 10-15 degrees- your oven runs hot! biscuit/pastry baking is a great time to invest in an oven thermometer!!!
*Electric ovens might take a little longer
