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
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Save To Your Recipe BoxIngredients
- 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
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
Excellent served with Chocolate Gravy
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Dottie Adams says
I can’t find the recipe for Frozen Buttermilk Biscuits. Help please. They look so good.
Paula says
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.
Melba Casey says
Quick Question…how many biscuits do you get with this recipe as is?
Paula says
about 30 2-inch biscuits. My biscuit cutter is slightly larger than 2-inches
Jackie Long says
Measurements are incomplete.
Paula says
Thanks Jackie, I changed some things and still finding recipes that didn’t convert correctly. I have it corrected now.
Candy says
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.
Michelles Tasty Creations says
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
Five Little Chefs says
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. http://www.fivelittlechefs.com/2012/06/fantastic-thursday-2.html Hope to see you there!