Freezer Biscuit Recipe

by Alyona's Cooking
buttermilk-southern-biscuits-recipe-alyonascooking-

There’s no better way to make buttermilk biscuits then making this big batch of freezer biscuits! 

These are the way I prepare my biscuits and there on rotation regularly. Frozen biscuits are so handy and did you know you can freeze Sausage gravy too? Make this with a side of scrambled eggs or into an ultimate morning egg sandwich with bacon but the variations are plenty!

Save those biscuit scraps for This Lazy Chicken Pot Biscuit Casserole and thank me later!

 

 

Ingredients for Southern Buttermilk Biscuit Recipe:

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

Directions how to make Southern Buttermilk Biscuit Recipe:

1. Combine the flour, salt, baking soda & powder in a large bowl.

2. Grate the butter into the flour, often dredging the butter in the flour for a better grip and for a less greasy mess.

3. Using a pastry cutter (or your hands) rub together the flour and butter until a coarse crumbly texture forms.

4. Pour the buttermilk in and stir with a wooden spoon until dough comes together. (If too thick keep adding 2 tbsp of milk until dough becomes a little tackier.) Dough should be thick and flour crumbs are normal (the dough shouldn’t be too wet.)

5. Transfer dough onto a well floured surface and pat down to about a 1/2- inch thick rectangle. Fold dough into a letter 3 times patting down to a  1″thickness.

 

6. Cut out circles (about a 3″ diameter.) Transfer biscuits & scraps into a well floured tray and freeze until solid. Then transfer biscuits into a gallon size zip-loc bag and scraps into a quart size bag.

7. TO MAKE: Place frozen biscuits onto a baking sheet and bake for 20-30 minutes in a preheated 400° oven (or toaster oven.)

Biscuits & Gravy 

biscuits-and-gravy-recipe-alyonascooking-

4.14 from 22 votes

Southern Buttermilk Biscuit (Freezer Recipe)

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 32 biscuits
Calories: 235kcal
Author: Alyona's Cooking
I just keep coming back to this Southern Buttermilk Biscuit Recipe, it has become a favorite!  This recipe makes a batch for freezing and in my opinion, you might as well make enough to have on hand if you're going to get your hands in it. This method is incredibly convenient...
Print Recipe Review

Ingredients

  • 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

Instructions

  • Combine the flour, salt, baking soda & powder in a large bowl.
  • Grate the butter into the flour, often dredging the butter in the flour for a better grip and for a less greasy mess.
  • Rub together the flour and butter until a coarse crumbly texture forms.
  • Stir in the buttermilk until dough comes together. (If using thick buttermilk add 1/2 cup of boiling water.) Dough should be tacky and no more flour crumbs should be visable.
  • Transfer dough onto a well floured surface and pat down to about a 1/2- inch thick rectangle. Fold dough into a letter 2-3 times patting down to a 1" thickness.
  • Cut out circles (about a 3" diameter.) Transfer biscuits and scraps into a well floured tray and freeze until solid. Then transfer biscuits into a gallon size zip-loc bag and scraps into a quart size bag.
  • TO MAKE: Place frozen biscuits onto a baking sheet and bake for 20-30 minutes in a preheated 400° oven (or toaster oven.)

Nutrition

Calories: 235kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 287mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Calcium: 107mg | Iron: 2mg
Nutrition Facts
Southern Buttermilk Biscuit (Freezer Recipe)
Amount Per Serving
Calories 235 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 287mg12%
Potassium 228mg7%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 403IU8%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

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12 comments

Linda Gay Cariveau September 8, 2019 - 3:51 pm

5 stars
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.

Reply
Alyona's Cooking September 8, 2019 - 5:43 pm

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?

Reply
Jess August 1, 2019 - 3:48 pm

How many biscuits does a single batch make?

Reply
Alyona's Cooking August 1, 2019 - 6:46 pm

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.

Reply
Kim Davidson July 9, 2019 - 9:20 am

5 stars
Love this recipe. It’s the closest I’ve found to Pillsbury frozen biscuits! Actually better. Thank u so much!! Def a keeper

Reply
Alyona's Cooking July 10, 2019 - 3:39 pm

Thank you for the feedback, Kim!

Reply
Debra June 18, 2019 - 5:22 pm

Can you make them thinner, my husband doesn’t like thick biscuits

Reply
Alyona's Cooking June 20, 2019 - 9:11 am

Absolutely, just pat the dough thinner and the biscuits will be flatter.

Reply
Debbie Knight June 15, 2018 - 9:02 am

Found this recipe this morning and made them. YUMMY! So easy and good. It made 45 biscuits. Perfect!

Reply
Alyona's Cooking June 15, 2018 - 9:23 am

That is nice to hear Debbie, I made them a couple of days ago too! This is my go to biscuit recipe, it’s nice to have some freezer ready. Thank you for your feedback!

Reply
Al February 23, 2018 - 12:53 pm

5 stars
Great biscuits recipe, the great part is that we make a lot of them and then freeze them. Thank you

Reply
Nadezhda February 16, 2018 - 4:57 pm

5 stars
These are, by far, the best biscuits I’ve ever had!

Reply

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