Large Batch Freezer Biscuits

Make biscuits for now and biscuits for later with this recipe for Large Batch Freezer Biscuits. The buttermilk biscuits you love - on demand!

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!

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 ¾ cup of buttermilk needed in this recipe, place 2 ½ teaspoons of lemon juice or vinegar in a measuring cup. Add enough whole milk to add up to ¾ cup. 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 yogurt, you'll need more of it than you would buttermilk, to properly hydrate the flour. Replace ¾ cup of buttermilk with 1 cup of 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 in an oven preheated to 450°F for 15 to 20 minutes, or until tall, flaky, and golden brown.

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