Freezing buttermilk biscuits and baking later?
So I have a pretty good buttermilk biscuit recipe, nice and light, rises nicely, great flavor. I was hoping I'd be able to freeze the biscuits and then pop them in the oven and bake them on demand, but for some reason when I attempt to bake them after I freeze them, they don't rise as when I bake them fresh. I am using the following recipe:
6 cups AP Flour
1.5 tsp baking soda
4 tbsp double acting baking powder
.5 lb butter, frozen
3 cups buttermilk
I mix the dry ingredients, and use a food processor to grate the butter, then gently toss the frozen butterchips into the dry. I create a well and pour the buttermilk in, gently mixing until just combined. Then I pour the sticky, crumbly dough onto a floured surface and press until 3/4 inch thick, fold in half and press again, repeating at least 3 times. Then I cut the biscuits, no twisting, place them so the sides are touching on a sheet pan. As I mentioned when I bake them straight away, they turn out wonderfully. When I freeze them at this point, and then bake them the next morning (straight out of the freezer), they hardly rise at all. :( Should Thoughts? Thanks in advance!