Freezer Biscuits

1x this recipe makes about 6-8 biscuits. I usually do 6x to use 2c butter and have a stock pile and last time got appx 40 biscuits.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the first four ingredients together.

Step 2

Add 1/3 cup of grated butter to the mixture. And mix until the dough starts to form little pebbles.

Step 3

Once the mixture has made little pebbles, mix in one cup of milk until the dough pulls away at the sides of the bowl.

Step 4

Roll the dough out on a floured surface. I like to roll them out to the thickness similar to a jumbo canned biscuit size.

Step 5

You can cut these into any shape. The MOST IMPORTANT thing is that you DO NOT TWIST or SAW 🪚 at the dough. You must push down with the cutter and come straight back up. And then you can manually tear away. This makes sure that your biscuits will rise well.

Step 6

Line of baking sheet with parchment paper and freeze the dough cutouts immediately. Par freeze them for a couple hours, and once frozen, put them in a freezer bag.

Step 7

To use: preheat oven to 425° I place my biscuits on cast iron Spread softened butter over the tops of the biscuits before baking. Bake for 18 minutes, then check on them, it might take up to 25 minutes. 21 to 23 minutes is the sweet spot for my oven. But I ALWAYS check them around 18 to 20 minutes!