I recently had to empty the majority of my freezer. I sold my bagels at a farmer’s market here in Calgary. This meant freezing a lot of dough. Fifteen dozen bagels to be exact. While I was extremely thankful that I was able to freeze the raw dough without compromising on quality (I definitely wouldn’t have been able to make 18 dozen bagels completely by hand, on my own, in my teeny tiny kitchen the morning of the market), it also meant that I had to give up my freezer for about a week. Now that it is empty again, and I have a window before the next market (January 21, 2015!), I have already started to fill it up.
I’m always on the lookout for fresh carbs that come together quickly. You obviously can’t bake a loaf of bread on a whim, so I was on the lookout for some good tea or soup-dunking fare (sweet or savoury is always a dilemma, am I right?). While I’ve never had them before, biscuits seemed like a pretty good idea. They are very appealing with their crunchy looking golden brown exterior and soft-pillowy insides. I could only imagine the number of varieties of biscuits one could make once you have a solid base recipe in your repertoire, so I was off on a mission to find one.