FROZEN BUTTERMILK BISCUITS
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Frozen Buttermilk Biscuits is a time-saving and economical recipe for making and freezing homemade biscuits.
Do you purchase those bags of frozen biscuits at the grocery? Well, I have. I’ve purchased plenty of them! They’re so very convenient on school mornings!
The last time I picked up a bag and looked at the price I asked myself why wasn’t I making my own biscuits and freezing them? Hmmm…………..
Good question!
And that’s when I set out to develop a biscuit recipe that would freeze, yet fluff up when baked. I finally got it right. I know I got it right because my boys couldn’t quit raving about how good they were!! Additionally, they cost a fraction of what the store-bought biscuits costs.
Frozen Buttermilk Biscuits
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Frozen Buttermilk Biscuits
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 5 cups all-purpose flour
- 2 and ½ teaspoon salt
- 2 Tablespoons granulated sugar
- 1 teaspoon soda
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- 2 Tablespoons water
- ¾ cup Crisco shortening
- 2 cups buttermilk
Instructions
- Mix dry ingredients together then cut in shortening with a pastry cutter or fork. When flour and shortening mixture is incorporated add buttermilk and water. Stir with a large, sturdy spoon.
- Turn out on a pastry board and knead a few times, but do not overwork the dough or it will become tough. Flatten the dough into a 1 to 1 and ¼ inch circle and cut biscuits.
- Place on a cookie sheet, then in the freezer. (This is a very important step. If you put them unfrozen in a bag they'll stick together and be a big mess!) After they're frozen solid, remove from cookie sheet into a gallon-size, zip-top bag. Store for up to 2 months in the freezer.
To bake
- Pre-heat oven to 425°F. Remove the biscuits from the freezer and place on a cookie sheet or cast iron pan. No need to thaw. Put directly into hot oven for 15 to 22 minutes depending on the size you made them.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Excellent served with Chocolate Gravy
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This recipe is a keeper! I never think to make biscuits until too far into the meal prep to make them, but now I have a batch already prepped.
Thank you for the clear instructions! I get so worried around baking, but this was easy and came out great!
This looks so delicious! What a brilliant idea!
Such a great idea! Perfect for when you’re entertaining a large group of people and want to cut down prep time for brunch!
I can’t find the recipe for Frozen Buttermilk Biscuits. Help please. They look so good.
It’s in this post where you commented. It’s going to be just up from where you wrote the comment and the top of the recipe card has a large blue box.
Quick Question…how many biscuits do you get with this recipe as is?
about 30 2-inch biscuits. My biscuit cutter is slightly larger than 2-inches
Measurements are incomplete.
Thanks Jackie, I changed some things and still finding recipes that didn’t convert correctly. I have it corrected now.
How smart!!! And, of course, they look delicious. I've gotta try these. Thanks so much for sharing.
I found your post over at Michelle's and Im now following you. Please come visit me at PICKINandPAINTIN.blogspot.com and maybe you'll follow back? THANKS again.
Paula,
These biscuits look delish! I love buttermilk biscuits. I need to go make these now. Thanks so much for linking up to Creative Thursday last week. I can't wait to see what you link up this week. Have a wonderful weekend.
Michelle
What a brilliant idea. I always wonder if I can make it cheaper. I just don't know if there is a special way to freeze so it stays good. Thanks for the great information! I'd love it if you would link up to Fantastic Thursday. Hope to see you there!