Freezer Biscuits

Freezer Biscuits
Source: Money Saving Mom

4 cups flour (I used all purpose)
2 tbsp. baking powder
1 tsp. salt
1 cup shortening, butter, coconut oil, or FF plain yogurt (I used butter)
1 to 1-3/4 cup milk (I used 1 cup)

Mix dry ingredients together. Add in the shortening or butter and mix until crumbly. (You can use a KitchenAid or food processor to save time and effort). Add in the milk and mix until a ball forms. (Not a wet sticky dough.)

Roll out onto a floured surface and cut into biscuits. (I rolled mine out and cut it with a pizza slicer. You can also roll the dough out and cut into biscuit shapes. Reroll the dough and cut again.)

To Freeze: Freeze on a cookie sheet for 1-2 hours. Then remove and place in a airtight freezer bag.

To Bake: Pull the desired number of biscuits out and let thaw for 30 minutes to an hour. Bake at 450 degrees for 8-12 minutes. You can bake them straight from the freezer but they won’t rise much. (Bake right away at 450 degrees for 8-12 minutes if baking from fresh.)

Makes 24 biscuits.

*****

Okay, I actually made these biscuits twice. The first batch I messed up somehow, but my husband and son stilled loved them and gobbled up the half batch that I baked.

The second batch I made with room temperature butter, and 1 cup of milk that was treated with vinegar to be used as a buttermilk substitute. The second batch turned out to be exactly what I was looking for.

I might try using shortening the next time I make them to see how they turn out. That's if I can convince myself to buy some shortening since it's soy based and I avoid soy products as much as possible.

Beef & Black Bean Tostizzas

Beef & Black Bean Tostizzas
Source: Semi Homemade Mom

1.5 lb ground beef
1 packet taco seasoning
15oz can black beans
1 cup salsa
2 cans Pillsbury Grands rolls (Southern Style)
Shredded monterey jack or cheddar cheese

Brown the ground beef and drain off fat. Return to pan and add taco seasoning and 2/3 cup water. Cook over medium heat until liquid is absorbed. Cool slightly. Add salsa and drained black beans, mix well.

On ungreased cookie sheets (I used parchment paper for easier clean up) press out each Grands roll to an approx. 4.5 inch circle. I fit four on each cookie sheet, and cooked them in two batches (two cookie sheets at a time).

Top each flattened roll with two heaping tablespoonfuls of the beef filling leaving 1/4 in. edge around. Top with shredded cheese. Bake at 350 for 18-20 minutes or until rolls are brown on the edges and cheese is melted.

Place on wire racks to cool completely while you assemble 2nd batch of tostizzas and bake. Once cool, wrap each individually in foil and place 4 at a time in a freezer bag.

My thoughts:
My family really liked this recipe. I loved the ease of making it, and it tasted great. My daughter, who is the "Don't mess with my tacos!" type, loved it and requested it to be added to her recipe book. The toddler didn't eat his, but he wasn't hungry at all. Even the husband, who is sick with a cold, really enjoyed it. We all ate ours differently. I topped mine with chopped tomatoes, diced jalapenos and a small amount of sour cream. The husband topped his with guacamole, and the daughter ate hers as-is.

The recipe made eight (oops, I can't count) sixteen tostizzas and three large burritos. Yum, yum, yum!