Perfect Freezer Biscuits
There is a time in life when making small-batch, homemade biscuits from scratch feels doable on any given weekend. Young children often make this an impossibility. In 2014, when I shared this recipe for biscuits, I had the time to manually mix the dough and individually score every biscuit for the sake of a single brunch. Today, that is far less feasible, so of course we found a way around it because we need homemade biscuits in our lives.
Months ago a friend sent me BA’s biscuit recipe and I absolutely fell in love. This recipe is based on their technique. It is simple and straightforward, but still results in a flaky and buttery biscuit.
It is doable in a short time. We sneak in half an hour of cooking between the kids’ bedtime and the adults’ bedtime to make an insane amount of biscuits and freeze them. On any given morning, they bake up in 25 minutes straight from the freezer.
We make a double batch so that they last into the foreseeable future. We also use a food processor to cut the butter and the flour together. The resulting biscuits are super flaky and buttery, with minimal prep and cleanup.
This recipe makes 9-12 biscuits, depending on how you cut them. By doubling the recipe each time, we create a reasonable freezer stash.
Perfect Freezer Biscuits
Ingredients
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons salt
- 2 teaspoons sugar
- 3 1/2 cups AP flour
- 1 cup salted butter, cold
- 1 cup buttermilk
Instructions
Prepare the dough.
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Prepare a small baking sheet by covering it in parchment paper. Be sure you also have freezer space for it to rest flat.
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Chop the butter into 1″cubes and leave it in a bowl in the refrigerator.
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Combine the baking powder, baking soda, salt, sugar, and flour in the bowl of a large food processor. Pulse several times to mix completely.
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Add the butter in a few cubes at a time with the processor on low until the butter is pea-sized.
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Pour the butter-flour mixture out into a large bowl and add the buttermilk. Mix until just combined.
Roll out the biscuits.
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Turn dough out onto floured surface and flatten into a 1″ thick square with your hands.
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Cut the square into four equal pieces and stack them, placing any loose flour or dough pieces in between the layers. Flatten out again into a 1″ square.
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Cut into equally sized squares (9-12 squares, depending on how large you like your biscuits).
Chill and freeze.
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Place the cut biscuits onto the prepared baking sheet and chill in the freezer for ten minutes.
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Biscuits can be placed in a bag and frozen for up to 6 months.
OR Bake Immediately
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While the biscuits are chilling, preheat the oven to 425F.
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Cut small slivers of butter (two per biscuit). Remove the baking sheet from the freezer and place one sliver of butter under each biscuit and one on top of each biscuit.
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Bake biscuits for 20-25 minutes, or until golden brown on top.
