Make-ahead freezer biscuits (just 5 ingredients)

These make-ahead freezer biscuits are perfect for busy mornings. With just five ingredients, the biscuits are easy to whip up.

Every year, our church hosts a weekend long gathering, including all the meals. We serve a hearty breakfast with biscuits, sausage, gravy and more. I’m bringing dozens of these freezer biscuits, and we can just pop them in the oven and they’ll be ready in 12-15 minutes.

Now, we could use those canned or frozen biscuits they sell at the grocery store. But have you ever looked at the list of ingredients? They are full of nasty seed oils, and I’ve never see an organic option. I prefer to control the ingredients myself. Plus, I can make a batch of these in less time than it takes to go to the store for groceries.

Supplies for make-ahead freezer biscuits

The biscuits mix up easily in a bowl with a fork and then your hands, and need to be rolled out and cut on either on a pastry mat or a clean countertop. Before storing long-term, they will need to be flash frozen on a stainless baking sheet.

• Mixing bowl and measuring cups & spoons
• Fork
• Biscuit cutter (or a glass works too)
• Pastry mat (optional)
• Stainless baking sheet
• Freezer bags

5 basic ingredients for freezer biscuits

• 2 cups all purpose flour
• 1 cup heavy cream
• 1/2 stick (4 tbsp) butter, melted
• 3 tsp baking powder
• 1/2 tsp salt

Step 1 – mix the dry ingredients

In your mixing bowl, combine the flour, baking powder and salt. The baking powder will help the biscuits rise and the salt adds flavor, so you’ll want them to be evenly distributed throughout the flour. I use my fork and stir them together.

Step 2 – add wet ingredients

Pour in the heavy cream and then the butter. Using your fork, mix until the dough just starts to form. Then switch to using your clean hands and squeeze the dough together. Don’t knead or over mix – we just want to get one large ball of dough.

Step 3 – roll out the dough and cut the freezer biscuits

Move your dough to the pastry mat or clean counter and press it flat into a circle, around 10 inches in diameter. The dough should be about a 1/2 thick. The trick to layered biscuits is to fold the dough in half next and then press it flat again. Repeat the fold and press 2-3 times.

Next use your biscuit cutter or a glass to cut circles in the dough. I inherited my grandmother’s biscuit cutter, pictured below – it has had a long life!

After you’ve cut the biscuits, take the remaining dough and form a ball. Press that dough flat, fold it on itself like we did before, 2-3 times, and then cut out more biscuits. Repeat this until there is no more dough. This recipe makes about a dozen biscuits. I often double it.

Preparing the biscuits for the freezer

In order for the biscuits to not stick together when you freeze them, we need to flash freeze them first. All this means is that we will freeze them on a baking sheet first, before more compactly storing them in a freezer bag. Place the cut biscuits on the stainless baking sheet. I haven’t found it necessary to use freezer paper for biscuits.

Now, just put the pan in your freezer until the biscuits are frozen, 2-3 hours minimum. Since I make my freezer biscuits in the evening, I just pull the pan out in the morning (or sometimes even the next evening). Once frozen, move the biscuits to airtight storage. I’d like to find a good solution other than plastic bags, but at this point, freezer bags are the most convenient way I’ve found to store them.

Baking the freezer biscuits

To bake, simply place the frozen biscuits on a stainless baking sheet and place in the oven at 425 degrees. Bake 12-15 minutes, or until they turn a light brown. I like to rub with butter right after I take them out of the oven.

More recipes from My Inspired Home

• The healthy popcorn recipe my family begs for
• Simple mango peach fruit leather
• Authentic homemade taco seasoning

Make sure to follow me on Pinterest. If you try this recipe and love it, I would be grateful if you would give it five stars!

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Yield: 12 biscuits

Freezer Biscuits

Print

Easy freezer-friendly layered & flaky biscuits made with just five ingredients.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2 cups all purpose flour
• 1 cup heavy cream
• 1/2 stick butter (4 tbsp)
• 3 tsp baking powder
• 1/2 tsp salt

Instructions

1. Mix the flour, baking powder and salt in your mixing bowl, combining well.
2. Add the heavy cream and the butter to the dry ingredients. Using your fork, mix until the dough just starts to form. Then switch to using your clean hands and squeeze the dough together.
3. Move your dough to the pastry mat and press it flat into a circle, around 10 inches in diameter. The dough should be about a 1/2 thick. Fold the dough in half next and then press it flat again. Repeat the fold and press 2-3 times.
4. use your biscuit cutter to cut circles in the dough.
5. Take the remaining dough and form a ball. Press that dough flat, fold it on itself 2-3 times, and then cut out more biscuits. Repeat this until there is no more dough.
6. Flash freeze the biscuits by placing them on a stainless pan in the freezer for at least 2-3 hours.
7. Transfer the biscuits to a freezer bag and place back in the freezer.
8. To bake, place your desired number of biscuits on a stainless pan and bake at 425 degrees for 12-15 minutes, or until light brown.
   

Notes

• Folding the dough creates layers, so this is an important step.
• Flash freezing the biscuits will reduce them sticking together in the freezer bag.
• Self-rising flour may be used in place of the all purpose flour, if you omit the baking powder and salt.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Horizon Organic Heavy Whipping Cream, 1 Pint
• 
  Redmond Salt Real Fine Pouch, 16 oz
• 
  Bob's Red Mill Organic Unbleached White All-Purpose Flour

Nutrition Information:

Yield:

12

Serving Size:

1 Biscuit
Amount Per Serving: Calories: 114Total Fat: 4.2gCholesterol: 11.7mgSodium: 219.6mgCarbohydrates: 16.2g