Freezer Biscuits Recipes

HOMEMADE FREEZER BISCUITS

Steps:

• Place dry ingredients and the shortening or butter in food processor and pulse until crumbly. You can also do this with a fork in a bowl.
• Add the milk gradually while pulsing until a ball forms.
• Roll out onto a floured surface and cut into biscuits. Round, square, triangle, totally up to you.
• Freeze on a cookie sheet for 1-2 hours. Then remove and place in a airtight freezer bag. Label.

FREEZER BISCUITS

Steps:

• 1. Mix together flour, baking powder, cream of tartar, sugar, & salt.
• 2. Cut in shortening.
• 3. Beat milk & egg together & add to mixture.
• 4. Knead for a short time, just until dough form a good ball. Probably about 8 or 9 times. Not much!
• 5. Roll out dough and cut biscuits.
• 6. Freeze on a cookie sheet then remove and store in a freezer bag. Keep frozen until needed.
• 7. DO NOT THAW BEFORE BAKING.
• 8. Remove required number of biscuits from freezer & bake in oven at 425° for about 20 minutes or until done.

FLAKY FREEZER BISCUITS

Steps:

• In a small bowl combine yeast and sugar in water.
• Set aside for 10 minutes.
• In a large bowl mix flour, sugar, baking powder, soda and salt.
• Cut in butter to form a crumbly mixture.
• Stir in yeast mixture and buttermilk.
• Mix just enough to hold dough together.
• Roll dough 3/4 inches thick on floured surface.
• Cut out biscuits with the top of a glass or a cutter.
• Prick tops with fork.
• Freeze separately on cookie sheet.
• After biscuits are frozen, stack and wrap well.
• Before baking let rise until doubled in size.
• Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
• Makes 3-4 dozen.
• Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.

FREEZER BUTTERMILK BISCUITS

Steps:

• Tip: You can substitute soured fresh milk. To sour milk, place one tablespoon lemon juice plus enough milk to equal one cup into a 2 cup measure. Stir, let stand 5 minutes before using.
• Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.
• Turn out dough onto well-floured surface. Knead 10 times, roll into 8-inch square. cut dough into 16 (2 inch) squares. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares and place in airtight freezer container. Freeze up to 1 month.
• When ready to prepare, preheat oven to 400°F.
• Place frozen squares 1 1/2 inches apart on ungreased baking sheet. Bake 20 to 25 minutes or until golden brown, Serve warm.
• Tip: To bake immediately, preheat oven to 450°F Place squares 1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.