Urgent Baking Powder Biscuits Help!

[razzberryjr]

I know baking powder biscuits are best fresh out of the oven, and I want to make them as a surprise for mother's day, but my mom always gets up early, which means I would have to get up even earlier, and then I might wake her up because the kitchen is beside her bedroom. So what I was wondering was, is it possible to make the dough one day ahead of time and keep it in the fridge, then cut out and bake the biscuits Sunday morning? Or would they taste bad? Or would it be better to just make and bake them a day early, then reheat them Sunday morning?

Even if you're not an expert, please give me your opinion. Thanks so much!

[razzberryjr]

Please help, I have to do something now, while she's out!

[momoreg]

You can cut them out a day ahead, and keep them covered in the fridge until you're ready to bake them. If you want to brush egg on them, do it right before baking.

[kuan]

Remember to keep all your ingredients cold. You do not want to activate any of the leavening while it sits out.

Keep the butter cold until you have to cut it in.

Keep your buttermilk in the fridge until you're ready to use it.

Refrigerate as soon as possible.

[OzarkRose]

Too late for mother's day but I would recommend NEVER refridgerating your biscuits, (I think the other comments must come from cooks who do not work in "biscuit country"!) but you can freeze them when in a pinch. Of course your best bet is to mix together all ingredients but your wet the day before, then just stir in the cold buttermilk. Make sure to work the batter until beginning to smoothe, and use the sharpest cutter you have.

[momoreg]

Rose, you don't relax your dough after mixing and cutting it? Do your biscuits shrink down a lot? No, I'm not in biscuit country, but it's quite common to chill dough after mixing it to relax the gluten.

[OzarkRose]

I can see if you using a higher gluten flour you might have to rest it.But if you are, you should not be doing a buttermilk variety. Sorry I take some things for granted but use the softest flour you can. In fact, I've even used cake flour in a pinch. I only have shrinkage with "over-worked" dough, which isn't often as I always work in liquids by hand.