Refrigerator biscuits

Refrigerator biscuits

By
From
The Margaret Fulton Cookbook
Makes
6 dozen.
Photographer
Geoff Lung

This biscuit dough will keep, if wrapped in foil or plastic, in the refrigerator for up to 2 weeks, and in the freezer for months. Slice off the dough as you require it and you will have freshly baked biscuits at a moment’s notice.

Ingredients

Quantity Ingredient
185g butter
1 cup brown sugar
1 egg
1 teaspoon vanilla essence
2 1/2 cups plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Method

  1. Cream the butter, gradually add the brown sugar and cream well. Add the egg and vanilla, and beat well. Sift the flour with the salt and baking powder. Stir into the creamed mixture. Use the dough as it is or in any of the variations below. Shape into long rolls, about 4 cm in diameter. Wrap in cling wrap then foil and chill until firm. Preheat the oven to 180°C. As needed, slice the dough thinly and put on a baking tray. Bake for 7–10 minutes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again