The Best Large Batch Biscuits

with Freezer Instructions

Makes up to 24 biscuits

Why You'll Love  This Biscuit Recipe

Have biscuits on demand!

Bake in less than  20 minutes!

Can freeze for up to  3 months


all-purpose flour baking powder baking soda sugar salt butter buttermilk

Start making your Large Batch Biscuits  by whisking together all of the dry ingredients in a large bowl.

Add in cold cubed butter. No need to freeze it or grate it first.

Use your hands, using a finger snapping motion, to rub the butter and flour together into small, larger, and flat pieces.

You can also use a pastry cutter or food processor to cut in the butter

Add buttermilk and mix until you have a shaggy dough

Use your hands to bring the dough together into a large square on your counter

Cut the dough into quarters and stack on top of each other

Press the dough back down and repeat the cutting and stacking two more times.

Roll your dough out to a ½ to ¾ inch thick rectangle and cut out biscuit rounds. Don't twist the cutter or you could seal the edges, preventing a full rise.

How many biscuits you get depends on the thickness of your dough and the size of your cutter. I usually get about twenty  3 inch biscuits or twenty-four 2½ inch biscuits.

Bake as many biscuits as you want until  they are golden brown.

Place extra biscuits in the freezer until hard, then transfer to a zip top bag for up to 3 months.

When you want biscuits, there's no need to thaw them! Bake as directed, adding 2 to 3 minutes to the bake time.