These Freezer Biscuits make a large batch of perfectly fluffy Homemade biscuits from scratch using Real butter! Breakfast can be served in a whim when you have a stash of these freezer biscuits!  

Freezer Biscuits

This is the ONLY way I make Homemade biscuits from scratch! I’ve tried many recipes but no matter which ones I’ve tried, I return to this one. It’s super basic and the taste fits our profile. You can expect delicious, fluffy, and granular crusted biscuits that hold up way better than store-bought biscuits! Not only does this make a big batch of biscuits that I can pop in the oven for a handy breakfast but those scraps are worth this dish alone! You need to try our Chicken Pot Pie Casserole with Biscuits! Biscuits made for the freezer will be a time-saver for breakfasts to come like our biscuits and gravy recipe. And did you know gravy freezes so well too? That’s become a staple too!


How to make Freezer Biscuits:

Freezer Biscuits Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 32 biscuits
Author: Alyona's Cooking
These Freezer Biscuits make a large batch of perfectly fluffy Homemade biscuits with butter chunks! Breakfast can be served in a whim when you have a stash of these freezer biscuits!  


Freezer Biscuits:

  • 8 cups all-purpose flour
  • 1 tsp baking soda
  • 4 TBSP baking powder
  • 3 tsp salt
  • 4 sticks unsalted butter cold
  • 1 quart buttermilk 4 cups


How to Make Freezer Biscuits:

  • Combine the dry ingredients into a large bowl. Grate in cold butter.
  • Stir in the buttermilk adding more milk if too dry. (Dough should be moistened and tacky.)
  • Transfer dough onto a well-floured surface and pat dough down to a 16-inch rectangle. Fold the dough into a letter twice, patting down to a 1" thickness.
  • freezer biscuits on tray
    Cut out 3" circles and place biscuits and scraps onto a well-floured tray. Freeze solid. Store biscuits in a gallon-sized zip-loc bag and scraps in a quart size bag. To use: bake frozen biscuits 25-30 minutes at 400°F or until golden.


Note: Add an additional 1/2 cup - 3/4 cup of milk or water to make a tacky biscuit dough in step 1. 
  • Grating Tip: Dredge butter into the flour every so often to prevent the butter from sticking to your hands when grating. 
  • Omit 2 teaspoons of salt if using salted butter.
  • Freeze biscuit scraps separately. 
  • Freezer Biscuits are best when baked within 3 months. 

Nutrition per serving

Serving: 1ServingCalories: 235kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 34mgSodium: 287mgPotassium: 228mgFiber: 1gSugar: 2gVitamin A: 402IUCalcium: 107mgIron: 2mg


Can you freeze biscuit dough?

Yes! Biscuits freeze very well and that’s actually the only way to supply them in busy breakfast places. They are sold in bulk in the freezer section at Restaurant supply stores for businesses to maintain.

What is the secret to Southern Biscuits?

White Lily Flour has raved among many different bakers! The low gluten flour is similar to pastry flour and creates fluffiness.

What flour is best to use for biscuits?

White Lily flour is one of the best flours for biscuit making. However, other flours are workable such as all-purpose flour, self-rising flour, pastry flour, and cake flour.

Should I grease my pan before baking?

Since the biscuit dough has butter pieces throughout, it is good enough to sustain itself without the addition of fat.

Can I use self-rising flour?

Yes, self-rising flour can be used for biscuits. However, self-rising flour contains leavening and salt so omit those ingredients accordingly in recipes already calling for baking powder or salt.

How to bake frozen biscuits?

Frozen biscuits do not have to be thawed in order to bake. They bake frozen anywhere from 25-30 minutes depending on the size of batch and your oven.

Can I use a substitute for buttermilk?

Yes! Substitutes like heavy cream, milk, or even whey can be used for the buttermilk. However, when recipes call for baking soda it is good to use some kind of culture or acid to dilute the bitterness coming from the baking soda, so add some freshly squeezed lemon or vinegar, when not using buttermilk.

Why can’t you over mix the biscuit dough?

When you knead or mix something well enough, you can start to develop gluten which is actually contrary to what you want in achieving biscuits! They should be light and fluffy!

Can I use lard or shortening?

Yes, some kitchen experts use butter-flavored Crisco or mix half butter and half lard into the biscuits. But I find all shortening doesn’t cut the job for me! Butter gives flavor so it’s best to incorporate it even if that’s part or flavored shortening.


  1. Grate the butter into the flour instead of using a pastry cutter! Much easier!
  2. Flash Freeze biscuits on a tray first then pop into a freezer bag so they don’t glue together.
  3. Drop biscuits onto a sheet pan and skip the folding and cutting out!
  4. Use a toaster oven to bake a small batch!

Our Chicken Pot Pie Casserole from these Freezer Biscuits!

chicken pot pie casserole with biscuits in a glass pyrex baking dish

Other Freezer recipes to try:

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Leave a comment


    • Lacy

    I only have salted butter. Do I just omit the salt?

      • Alyona’s Cooking

      Hi Lacy, you can omit the salt but I’m not sure how much salt a block of butter consists of so perhaps adding up to a teaspoon might be necessary if lacking in taste.

    • Becky Hering

    Awesome Batch Recipe Thanks, just what I was looking for:)

      • Alyona’s Cooking

      So good to know, Becky!

    • Lila

    If I don’t have buttermilk can I use soured milk and get the same results? I rarely have buttermilk on hand. Thank you, Lila

      • Alyona’s Cooking

      Absolutely, Lila! For every 2 cups of milk add 1/4 cup vinegar to make sour milk. Whey, also works as a good substitute if you ever have any from homemade cheese:)

    • Linda Cariveau

    I love this recipe. It makes more than enough to freeze ,even for a large family. I love taking them on camping trips thank god my trailer has a great freezer ! I’ve never baked them off the day I make them I just make and cut the dough and freeze for later. Make em ! Trust me They are great ! And easy peasy.

      • Alyona’s Cooking

      That’s what I usually do too, Linda (don’t bake same day I make) and it makes plenty for our family of 7 people!

    • Jordan

    About how long do these last in the freezer? I am making small 1.5-2 inch biscuits ahead for my wedding reception and need to know when I can start. How long is too long in the freezer for these biscuits? I don’t want to serve freezer burnt biscuits of course.

      • Alyona’s Cooking

      I think a month in advance should work without freezer burn issues unless you frequently open your freezer or poorly package the biscuits. They’re best used within 3 months although I’ve gone much longer with good results!

    • Linda Gay Cariveau

    Absolute best biscuits. I will make them smaller next time, so I can have two ! I cut them one inch thick because I like them thicker and think they hold together better than a thin bisquit. I used my salad shooter large grater to shred the butter in and dredged the butter in flour first to make easier clean up. It worked great ! Also I dumped the dough into the floured board and gently without shaping and patting it down folded it over 6 times , then I patted it down and folded 6 more times, then patted it down and cut out the bisquits. Next time I will skip the first folding session to see if it results in any changes. They were excellent. Thank you for your recipe.

      • Alyona’s Cooking

      Hi Linda, I like thick biscuits too! How does the folding 6 times hold up? Does it make the biscuits tougher or does it actually add more layers to the biscuits?

    • Jess

    How many biscuits does a single batch make?

      • Alyona’s Cooking

      Hi Jess, I usually have a gallon sized zip loc bag full with the cut out biscuits and 1 quart sized bag full of the left over scraps. So that would be approx 24 whole biscuits plus scraps.

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