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


    • Kim Davidson

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

      • Alyona’s Cooking

      Thank you for the feedback, Kim!

    • Debra

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

      • Alyona’s Cooking

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

    • Debbie Knight

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

      • Alyona’s Cooking

      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!

    • Al

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

    • Nadezhda

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

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