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!  

Ingredients

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

Instructions

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.

Notes

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

Q&A

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.

Tips

  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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Recipe Rating




30 comments

    • Leah

    Hi, Alyona.
    I’ve made the freezer biacuits but am having trouble finding the cooking instructions once frozen. Can you point me to where those are or tell me at what temp and for how long do you bake the. To make nice, high biscuits?
    Thanks. Looking forward to your response to cook!

      • Alyona’s Cooking

      Hi Leah, sorry for the delayed response, moving has got us very busy 🙂 Bake frozen biscuits at 400°F for 20-25 min or until golden.

    • Leah

    Hi, Alyona. I can’t seem to find the finishing instructions – bake frozen or thawed? For how long? And at what temp?

      • Alyona’s Cooking

      Hi Leah, this recipe is to bake from frozen biscuits, so there is no need to thaw before placing them into the oven. Bake for 20-25 minutes at 400°F or until golden brown.

    • Mary

    The recipe does not show up with number of cups of flour for the freezer biscuits

      • Alyona’s Cooking

      Hi Mary, the 8 cups of flour for freezer biscuits shows up on my end, are you referring to scaling down the recipe?

    • Diane Vollmer

    Have you ever used seltzer water in your biscuit recipe to make them fluffier?

      • Alyona’s Cooking

      Hi Diane, No I haven’t does it work?

    • 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!

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