Freezer biscuits, you know you have seen them in the supermarket. Perhaps once or twice that bag has slipped into your basket. It has mine. I am single so I don’t need to make a dozen biscuits at once. Or rather, I really don’t need to eat a whole dozen at once.
So now you can make a batch of biscuits and freeze them before baking. Then you can bake however many you want at any time.
One of my largest objectives at CopyKat is to replace restaurant meals and convenience foods with homemade alternatives. Cooking from scratch is a great way to save money.
My recipes have ingredients that you can pronounce and ones that you should have in your pantry or are easily available. These biscuits are very easy to make.
This recipe makes about 1 dozen 2 1/2 inch biscuits that can be cooked anytime you are ready for them. For this recipe, we are going to make the dough ahead of time. Then freeze the biscuits while they are still uncooked. When you get ready to serve them, you will simply bake them in the oven.
Love biscuits? Try these recipes:
- KFC Buttermilk Biscuits
- Sour Cream Biscuits
- Cracker Barrel Old Country Store Biscuits
- Red Lobster Cheddar Bay Biscuits
Make Ahead Freezer Biscuits
- 4 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 ounces butter 1/2 cup
- 1 1/2 cup milk
- In a large bowl combine flour, baking powder, salt, and stir through to mix with a fork. Take butter and place into a plastic bag and pound out thin. Place butter into the bowl with the flour.
- The flattened butter will make the butter easy to work through the flour. Work the butter through the flour until it is pea-sized. Start to add the milk start with 1 1/4 cups of milk. Sometimes depending upon the humidity the dough may take a little more or a little less liquid.
- Combine until the dough is slightly tacky and pour onto a floured board. Press dough into a large round, about 1/2 to 3/4 inch thick. Use a biscuit cutter to cut biscuits into about 12 rounds.
- Place the 12 rounds onto a baking sheet that has been lined with either parchment paper or foil. Cover the biscuits with plastic wrap and freeze until very firm. This should take 2 to 3 hours. Once the biscuits are firm transfer to an airtight container or a zip-top bag.
- Biscuits will remain fresh for 2 months in the freezer. If cooking the biscuits from the frozen state, there is no need to thaw them before cooking. To bake the biscuits place on a baking sheet and either brush melted butter on top or brush on a little milk, this will make the tops golden brown. Bake at 475 degrees for about 8 minutes, and turn the oven off. Leave biscuits in the oven for an additional 5 to 6 minutes.