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Freezer Biscuits

These biscuits are quick and easy to make, and designed for making ahead. They are light, fluffy cut biscuits that are great for sliders or enjoyed with butter, jelly, and even plain. These are similar to baking powder biscuits, a recipe from Betty Crocker, in both taste and texture, but with the benefit that they can be made ahead and frozen until needed.
Servings 24 biscuits

Ingredients

  • 6 cups flour
  • 2 Tbsp granulated sugar
  • 2 Tbsp baking powder
  • 1 1/2 tsp salt
  • 4 cups heavy cream
  • 1/2 cup milk

Instructions

  • Mix together dry ingredients
  • Add the heavy cream and the milk, and stir for about 30 seconds until soft dough forms.
  • Turn the dough out onto a floured surface and knead the dough for about 60 seconds until smooth. Add flour as needed if the dough is too sticky.
  • Pat the dough into a 3/4 inch thick circle and cut out the biscuits using a 2 1/2 inch round cookie cutter, or even a drinking glass or clean, empty soup can. Cut as many biscuits as possible. Gather up the scraps of dough and reknead them briefly to combine. Pat the dough again to 3/4 inch thick and cut as many biscuits as possible. Form any remaining dough into hand-formed biscuits.
  • Place cut biscuits in a 1 or 2 gallon freezer bag with 1/2 inch space between biscuits. Close the freezer bag,  and place freezer bags of biscuits in the freezer, keeping it flat.
  • Preheat the oven to 450 degrees Fahrenheit, and bake the biscuits 20-25 minutes. If you have other food in the oven and can’t set the temperature as high as 450, you can adjust the recipe. When I bake these biscuits at 400 degrees Fahrenheit, it takes 35-45 minutes. Biscuits are done when they are golden brown on the top, and they are fluffy with crackling at the edges.

Notes

It is very important that you do not defrost these biscuits. These biscuits bake best when they are frozen. Keep them in the freezer until you are ready to put them on the baking tray and into the oven.