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