For any of y'all that have had biscuits on a menu, how do you deal with them for service?
I'm worried if I make the dough and cut them out to cook to order, they'll dry out and they won't rise well because as soon as the buttermilk hits the rising agents, it's a race against time.
But, I'm not overly keen on freezing them and cooking them to order from frozen either. As they'll take longer to cook and they still won't rise as well.
I was thinking I could make them up beforehand and just keep them in a bowl covered with a towel and split/smother/serve as required. That kindof feels like cheating though.
Thoughts?
I'm worried if I make the dough and cut them out to cook to order, they'll dry out and they won't rise well because as soon as the buttermilk hits the rising agents, it's a race against time.
But, I'm not overly keen on freezing them and cooking them to order from frozen either. As they'll take longer to cook and they still won't rise as well.
I was thinking I could make them up beforehand and just keep them in a bowl covered with a towel and split/smother/serve as required. That kindof feels like cheating though.
Thoughts?