My Waffling Spot
My pie maker
These biscuits freeze well when cooked keeping in a click clack container. The dough freezes well.
My preference is to double the batch ingredients, I then divide the dough into 3. I cook 1/3 (freeze 1/2). I then freeze the rest dough of the into 2 bags for a later date. (defrost, roll and bake).
When I freeze the dough I wrap in cling film first getting out all the air bubbles. I then date and label in a zip loc bag pulling each dough out as needed.
The cooked frozen biscuits take 5 mins to defrost on the bench top so are great if you get unexpected visitors.
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