Make biscuits for now and biscuits for later with this recipe for Large Batch Freezer Biscuits. The buttermilk biscuits you love - on demand!
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Biscuits are that craveable bread that you want all the time, but don't always have the time - or the energy - to make them. This recipe for Large Batch Freezer Biscuits, allows you to make a big batch all at once and freeze them for just those times.
These freezer biscuits bake up perfectly - straight from the freezer! No need to defrost. Just take out however many you want, preheat the oven, and you're 15 minutes away from hot flaky buttermilk biscuits!
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Ingredients
I bet you have everything you need to make a bunch of biscuits, right now! If you don't have buttermilk, that's okay. I have you covered with an easy fix!
See recipe card for quantities.
Substitutions
Here are few easy ingredient substitutions, should you need them.
- Buttermilk - If you don't have access to buttermilk you can make your own, "in a pinch", substitute. For the 1 ½ cups of buttermilk needed in this recipe, place 1 ½ tablespoons of lemon juice or vinegar in a measuring cup. Add enough whole milk to add up to 1 ½ cups. Stir, then let stand for 5 minutes, until it looks thick and curdled.
Alternatively, you can replace the buttermilk with yogurt, either plain or Greek. Because of the thickness of Greek yogurt, you'll need more of it than you would buttermilk, to properly hydrate the flour. Replace 1 ½ cups of buttermilk with 1 ¾ cups of Greek yogurt. - Sugar - The sugar is not here to add sweetness to the biscuits. It contributes to the tenderness on the inside and the browning on the outside of the biscuit. You can omit this if you want and they'll still be delicious.
- Egg - I prefer to brush all of my pastries with an egg wash. I find that the milk solids in butter, buttermilk, milk, and cream have a tendency to burn. If you don't want to use an egg, you can still brush the tops with dairy. Just keep an eye on them and remove before they burn.
I have never tried to make my biscuits vegan or gluten-free and cannot attest to substitutions to make these compliant with those restrictions. However, a quick internet search brings up dozens of recipes you can try.
Variations
As delicious as they are, you are in no way restricted to plain biscuits. Try these make ahead variations!
- Cheddar - Toss 1 cup shredded cheddar cheese with your flour/butter mixture, before adding the buttermilk. Freeze and bake as directed.
- Parmesan and rosemary - Toss ½ cup grated parmesan and 1 tablespoon finely chopped fresh rosemary with your flour/butter mixture, before adding the buttermilk. Freeze and bake as directed.
- Make it a meal - Try my Gruyère Biscuits with Bacon and Chives!
- Sweet biscuits - Double the sugar in the dry ingredients and replace the flaky sea salt on top with coarse sugar. Serve with fruit and whipped cream for an impromptu Strawberry shortcake moment. Freeze and bake as directed.
- Biscuit sandwiches - Top your biscuits with eggs, bacon, and cheese or go all out, like in my Chicken Fried Steak Biscuits with Country Gravy.
- Strawberry - Tender and flaky and studded with red, ripe strawberries - try freezing some of these Strawberry Biscuits for a future sweet tooth!
Instructions
Biscuits are sooo beautiful. With their flaky layers, they look almost unattainable. Like most things, they take practice to make perfect. But using my techniques will give you flaky, fluffy, buttery clouds of biscuity love. That you can freeze and remember how much you love them any time you want ❤️
Mixing the dough
1a. Whisk together the flour, baking powder and baking soda, sugar, and salt.
1b. Add in cold butter cut into cubes. Using your fingers, or a pastry cutter, mash or "cut" the butter into the flour.
1c. You should end up with small and large pieces of butter incorporated into flour with the texture of cornmeal. You can use a food processor for this step, giving it just 5 or 6 pulses.
1d. Pour cold buttermilk all over the butter and flour mixture.
1e. Using a danish dough whisk, or sturdy wooden spoon, mix the buttermilk and flour mixture together.
1f. You will make a shaggy dough, with dry floury bits at the bottom of the bowl. That is fine. It will all combine in the next steps.
1g. Lightly dust your counter with flour and dump the shaggy dough out.
1h. Working quickly, to avoid melting the butter chunks, press the dough into a rough square.
Cut & Stack
2a. Using a bench scraper, or sharp knife, cut the dough into four pieces.
2b. Stack the dough quarters on top of each other and press down, forming another square. Repeat 2 more times, for a total of 3 cut and stacks.
2c. Press or roll out to ½ inch thickness. Using a 2 ½ inch biscuit cutter or cookie cutter, cut out biscuits. You should get 20 to 24 biscuits.
2d. Place biscuits on a parchment paper lined cookie sheet and place in freezer until hard. Transfer to a zip top bag labelled with baking instructions. Freeze for up to 3 months.
Baking time
3a. When it's biscuit time, remove desired number of biscuits from freezer and place on lined baking sheet. Brush tops with egg wash and sprinkle with flaky salt, if desired.
2b. Bake from frozen in an oven preheated to 425°F for 15 to 20 minutes, or until tall, flaky, and golden brown.
Expert tips
- If baking directly after cutting out, bake at 450°F for 12 to 15 minutes.
- Don't twist the cutter when cutting out biscuits. Doing so will press the layers shut, and your biscuits won't reach their tall and flaky potential! Press straight down and pull straight back up!
- If you don't have a biscuit or cookie cutter, resist the urge to use a drinking glass, or any old round thing, to cut out your biscuits. You need a crisp, sharp edge to cut them or you will seal the layers and they won't fully rise. If you don't have a biscuit cutter, remove both the top and the bottom from a clean food can (like a tomato can) and use that, or make square biscuits by cutting with a bench scraper or knife.
- Unless you are making big biscuits (3 inches or larger), don't make your biscuits thicker than ½ inch. If you do, they will have a tendency to fall over due to their flaky layers. Still delicious, in a Leaning Tower of Pisa kind of way.
Recipe FAQ's
You can, although your biscuits won't have the same fluffiness as they would with buttermilk. If you use milk, use the highest fat content you can, which contributes to the tenderness. Or read the substitutions section above for making your own buttermilk substitute with milk.
Your biscuits are best eaten the day they are baked. If you have leftovers, store in an airtight container for up to 3 days.
Because butter is a solid at room temperature, they will feel and taste "dry" if eaten cold. Wrap your biscuits in aluminum foil and reheat in a 350°F oven for 10 minutes, or until warmed through, or heat in microwave for 15 seconds.
More ways to love biscuits
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Large Batch Freezer Biscuits
Ingredients
- 4 cups (480 g) all-purpose flour
- 2 tablespoons (24 g) baking powder
- ½ teaspoon baking soda
- 4 teaspoons (16 g) sugar
- 2 teaspoons salt
- 16 tablespoons (224 g) unsalted butter very cold and cut into small cubes
- 1 ½ cups (360 g) buttermilk very cold
Instructions
- Whisk together the flour, baking powder and baking soda, sugar, and salt.
- Add in cold cubed butter. Using your fingers, or a pastry cutter, mash or "cut" the butter into the flour. You should end up with small and large pieces of butter incorporated into flour with the texture of cornmeal.
- ALTERNATIVE FOOD PROCESSOR INSTRUCTIONS: Measure all of your dry ingredients into the bowl of your food processor. Pulse a few times to mix. Add chilled butter to the dry ingredients and pulse 5-6 times, or until most of the butter is in pea sized, or smaller, pieces. Pour into a mixing bowl and proceed with the rest of the instructions.
- Pour cold buttermilk all over the butter and flour mixture. Using a danish dough whisk, or sturdy wooden spoon, mix the buttermilk and flour mixture together. You will make a shaggy dough, with dry floury bits at the bottom of the bowl. That is fine. It will all combine in the next steps.
- Lightly dust your counter with flour and dump the shaggy dough out. Working quickly, to avoid melting the butter chunks, press the dough into a rough square.
- Using a bench scraper, or sharp knife, cut the dough into four pieces. Stack the dough quarters on top of each other and press down, forming another square. Repeat 2 more times, for a total of 3 cut and stacks.
- Press or roll out to ½ inch thickness. Using a 2 inch biscuit cutter or cookie cutter, cut out biscuits. You should get 20 to 24 biscuits, depnding on the thickness of your dough.
- Place biscuits on a parchment paper lined cookie sheet and place in freezer until hard. Transfer to a zip top bag labelled with baking instructions. Freeze for up to 3 months.
- To bake: remove desired number of biscuits from freezer and place on lined baking sheet. Brush tops with egg wash and sprinkle with flaky salt, if desired.
- Bake from frozen in an oven preheated to 425°F for 15 to 20 minutes, or until tall, flaky, and golden brown.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Rose says
Do you have a biscuit recipe using self rising flour?
Cynthia Christensen says
I have a number of biscuits that use self-rising flour like my 2 ingredient biscuits and my biscuits made with milk. You can also substitute all purpose flour with self rising flour and leave out the baking powder and added salt.
ryvir says
The technique of cutting into fourths, then stacking to press and repeat is so clever. I am always worried about overworking it to roll out and fold.
Cynthia Christensen says
Minimal working the dough leads to tender biscuits. I started doing the cut and stacks for just that reason!
Lisa Martin says
Hello Cynthia! I was looking for a freezable biscuit and came upon your site, which I will definitely be exploring further!
Do you have any directions/suggestions for baking these frozen biscuits in an air fryer? I live alone and would hate to turn the whole oven on for just one or two biscuits.
Cynthia Christensen says
I’m sorry but I don’t own an air fryer, but a quick Google search shows me other sites that have suggestions on how to cook them in the air fryer. I hope one of them works for you!
nicole says
weve made these a bunch of times now! the first time i made them i was worried about it coming together, but i trusted the process and they worked out perfectly. usually we make one of the savory cheesey versions, but im going to try out some of the sweeter ones next time we make them. they come together very easily, i like using the food processor for the butter bit and we cut ours in the square style. our freezer is never without some variation of these, theyre so nice to have on hand!
Cynthia Christensen says
I fully approve of always having an emergency stash of freezer biscuits 🙌
Amanda says
Family loved these! I was in a hurry and baked all then froze. To reheat from freezer, what would you recommend? Also, mine were a little dense any recommendations on making them fluffier? I may have handled them too much?? Thank u!!
Cynthia Christensen says
I’m glad you like them so much! If you’ve already frozen your precooked biscuits, just preheat your oven to 400°, wrap your frozen biscuits in aluminum foil, and heat them for about 20 minutes. At the end of the 20 minutes open the foil to let them get a little crispy on top. If you thaw them first, just heat them for about 10 to 15 minutes at 400° in aluminum foil and open them at the end.
Also, you may have overworked the dough but you get better at it every time you make biscuits! Pretty soon you’re gonna be an expert!
Lu-Anne COX says
Hi. I need to bake 50 doz. Every day for 5 days. Can I at least double this recipe? Tnx
Cynthia Christensen says
There is a button in the recipe card where you can double the recipe.
Gini Thomas says
Excelente recibe!!
The explanación very easy!!
Thank for Your excelent page!!
I’am from México 🇲🇽
Cynthia says
I’m so glad you like them!
Laura H says
Hello Cynthia! Could you tell me please if I can bake the biscuits finishing the cutting procedure, I mean without freeze them? If I can, how many time and o en temperature? Or freezing is obligatory? Thank you very much
Cynthia says
Yes you can bake these right away! All the details are in my flaky buttermilk biscuit recipe https://butfirstwebrunch.com/flaky-buttermilk-biscuits/.
Leslie says
I love biscuits so much, and these just jumped to the top of my list. So so good! I love having them in the freezer for future dinners. Thanks for a wonderful recipe!
Cynthia says
You’re so welcome! I hope you, and future you, enjoy the biscuits!
Lynne TinTun says
Hi Cynthia!
I have never made a better biscuit nor scone than with your recipe! The taste, height and texture cannot be improved. Your recipe and technique is the bestest best. Thank you so much for sharing it with us!!
Cynthia says
Wow! I’m so glad you feel so strongly about them ❤️ Creating my biscuit recipes has truly been a labor of love!
Carmen says
Quantity of each ingredients please
Cynthia says
The ingredients are in the recipe card.