Make Ahead Freezer Biscuits
User Reviews
5
Make Ahead Freezer Biscuits
Description
Make Ahead Freezer Biscuits begin by combining all-purpose flour, baking powder, and salt, mixing thoroughly. Butter is flattened and incorporated into the flour until pea-sized pieces remain, giving the biscuits a flaky texture when baked. Milk is added gradually to create a slightly tacky dough, which is then rolled out on a floured board to a thickness of 1/2 to 3/4 inch. Using a biscuit cutter, the dough is cut into rounds and placed on a lined baking sheet.
These biscuit rounds are covered with plastic wrap and frozen until firm, typically 2 to 3 hours, then transferred to airtight containers for storage. This allows preparation in advance and baking fresh as needed, preserving texture and rise. When baked, the biscuits develop a tender crumb and flaky layers typical of traditional biscuits.
The recipe advises adjusting the milk amount based on humidity and dough texture, ensuring the right consistency for rolling and cutting. The biscuits freeze well and remain fresh for up to two months, helping home cooks have a convenient bread option available without daily mixing.
Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 ounces butter 1/2 cup
- 1 1/2 cup milk
Instructions
- In a large bowl combine flour, baking powder, salt, and stir through to mix with a fork. Take butter and place into a plastic bag and pound out thin. Place butter into the bowl with the flour.
- The flattened butter will make the butter easy to work through the flour. Work the butter through the flour until it is pea-sized. Start to add the milk start with 1 1/4 cups of milk. Sometimes depending upon the humidity the dough may take a little more or a little less liquid.
- Combine until the dough is slightly tacky and pour onto a floured board. Press dough into a large round, about 1/2 to 3/4 inch thick. Use a biscuit cutter to cut biscuits into about 12 rounds.
- Place the 12 rounds onto a baking sheet that has been lined with either parchment paper or foil. Cover the biscuits with plastic wrap and freeze until very firm. This should take 2 to 3 hours. Once the biscuits are firm transfer to an airtight container or a zip-top bag.
- Biscuits will remain fresh for 2 months in the freezer. If cooking the biscuits from the frozen state, there is no need to thaw them before cooking. To bake the biscuits place on a baking sheet and either brush melted butter on top or brush on a little milk, this will make the tops golden brown. Bake at 475 degrees for about 8 minutes, and turn the oven off. Leave biscuits in the oven for an additional 5 to 6 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 276mg | 12% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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