How To Make Frozen Biscuits
Save more time and pennies with this make-ahead frozen biscuits recipe that serves flaky and thick snacks. They’re made with buttermilk, butter, and flour.
Serves:
Ingredients
- 3cupsall-purpose flour,plus more for dusting
- 1tbspbaking powder
- 1tspbaking soda
- 1tspsalt
- 12tbspunsalted butter,(¾ cup) cold
- 1½cupsbuttermilk
Instructions
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Place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Grate the butter on the large holes of a box grater and add them immediately to the flour mixture.
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Use the fingertips to gently work the butter into the flour mixture until the mixture resembles oats. Add the buttermilk and stir until the dough forms a sticky ball.
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Turn the dough out onto a flour-dusted work surface and pat into a rough 8-inch square. Knead the dough about 10 times by folding it in half and then patting it back down; rotate the dough 90 degrees after each fold.
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Pat the dough into a 6×8-inch rectangle. Cut the dough into 12 2-inch squares. Cut straight down with a chef’s knife, do not saw back and forth.
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Transfer the biscuits to a parchment paper-lined baking sheet and freeze for at least 4 hours until solid. Transfer the frozen biscuits to a gallon-sized zip-top bag for long-term freezer storage.
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When ready to bake, arrange a rack in the center of the oven and heat to 400 degrees F. Place the frozen biscuits 1-inch apart directly on a baking sheet.
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Bake for 18 to 20 minutes until golden-brown and doubled in height.
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Serve and enjoy.
Nutrition
- Calories: 228.40kcal
- Fat: 12.09g
- Saturated Fat: 7.51g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.09g
- Polyunsaturated Fat: 0.57g
- Carbohydrates: 25.60g
- Fiber: 0.85g
- Sugar: 1.56g
- Protein: 4.36g
- Cholesterol: 31.75mg
- Sodium: 256.02mg
- Calcium: 128.31mg
- Potassium: 83.15mg
- Iron: 1.60mg
- Vitamin A: 101.42µg
- Vitamin C: 0.31mg
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