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…………..
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.
Hope you enjoy my version of Frozen Buttermilk Biscuits.
- 5 cup all-purpose flour
- 2 1/2 teaspoon salt
- 2 Tablespoon sugar
- 1 teaspoon soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 2 Tablespoon water
- 3/4 cup shortening
- 2 cup buttermilk
- Mix dry ingredients then cut in shortening. When flour and shortening mixture is incorporated add buttermilk and water. Stir with large, sturdy spoon. Turn out on a pastry board and knead a few times, but do not over work dough or it will become tough. Flatten dough into a 1 - 1 1/4 inch circle and cut biscuits. Place on a cookie sheet, then in freezer. (This is very important step. If you put them unfrozen in a bag they'll stick together and be a big mess!) After frozen solid, remove from cookie sheet into a gallon size, zip top bag. Store for up to 2 months in freezer.
- To bake, pre-heat oven to 425 degrees. remove biscuits from 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.
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Excellent served with Chocolate Gravy