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Frozen Buttermilk Biscuits is a time-saving and economical recipe for making and freezing homemade biscuits.

Frozen Buttermilk 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…………..

Frozen Buttermilk Biscuits


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

Frozen Buttermilk Biscuits

frozen buttermilk biscuits #biscuits

Frozen Buttermilk Biscuits
Mix dough and cut biscuits.
Frozen Buttermilk Biscuits
Place on cookie sheet or cake pan and freeze.
Frozen Buttermilk Biscuits
After completely frozen, place biscuits in a zip-top freezer bag.
Frozen Buttermilk Biscuits
Freeze up to 2 months!
Take out just the number of biscuits that you need
Bake on a cookie sheet or casts iron pan until golden brown
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Frozen Buttermilk Biscuits

Frozen Buttermilk Biscuits

They have a rich buttermilk flavor and flaky texture.
Author: Paula
5 from 9 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 30 biscuits
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  • 5 cups all-purpose flour
  • 2 and ½ teaspoon salt
  • 2 Tablespoons sugar
  • 1 teaspoon soda
  • ½ teaspoon baking powder
  • ½ teaspoon cream of tartar
  • 2 Tablespoons water
  • ¾ cup shortening
  • 2 cups buttermilk


  • 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.


Calories: 134kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 211mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Calcium: 24mg | Iron: 1mg
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Excellent served with Chocolate Gravy


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  1. 5 stars
    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.

  2. 5 stars
    Thank you for the clear instructions! I get so worried around baking, but this was easy and came out great!

  3. 5 stars
    Such a great idea! Perfect for when you’re entertaining a large group of people and want to cut down prep time for brunch!

  4. I can’t find the recipe for Frozen Buttermilk Biscuits. Help please. They look so good.

    1. 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.

    1. Thanks Jackie, I changed some things and still finding recipes that didn’t convert correctly. I have it corrected now.

  5. 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 and maybe you'll follow back? THANKS again.

  6. 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.


  7. 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!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!