Make Ahead Freeze and Cook Biscuits
Discover the ultimate convenience with these Make Ahead Freeze and Cook Biscuits, a flaky, buttery delight that’s always ready when you are! Perfectly prepped for busy mornings or last-minute gatherings, these homemade biscuits can be assembled in just 15 minutes, frozen, and baked straight from the freezer. Layers of cold butter and a simple folding technique create irresistibly tender biscuits with golden, crisp edges. Crafted with pantry staples like all-purpose flour, baking powder, and buttermilk, this recipe is a true time-saver that doesn’t sacrifice flavor. Bake only what you need, and finish with a touch of melted butter for extra indulgence. A must-have for meal preppers, this easy freezer biscuit recipe ensures warm, fresh-from-the-oven comfort food is always within reach!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 0.75 cup cold unsalted butter
- 1 cup cold buttermilk
- 2 tablespoons optional melted butter (for brushing)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Cut the cold unsalted butter into small cubes. Using a pastry cutter or your fingers, work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Slowly pour in the cold buttermilk. Gently mix until the dough just comes together. Do not overmix; the dough should look shaggy.
Turn the dough onto a lightly floured surface and gently knead it 3-4 times to help it come together. Pat the dough into a rectangle roughly 1-inch thick.
Fold the rectangle in half, then pat it out again to 1-inch thickness. Repeat this process two more times to create layers for flaky biscuits.
Using a biscuit cutter or a round cookie cutter (about 2.5 inches in diameter), cut out biscuits and place them on a parchment-lined baking sheet. Gather the scraps, re-roll, and cut out more biscuits until no dough remains.
Transfer the baking sheet with the biscuits to the freezer and freeze for at least 1 hour, or until the biscuits are solid.
Once frozen, transfer the biscuits to a freezer-safe zip-top bag or airtight container. Store in the freezer for up to 3 months.
When ready to bake, preheat the oven to 425°F (220°C). Place the desired number of frozen biscuits on a parchment-lined baking sheet, spaced about 2 inches apart.
Bake for 18-20 minutes, or until the biscuits are tall and golden brown.
Optionally, brush the tops of the biscuits with melted butter immediately after baking for added flavor and shine. Serve warm and enjoy!
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 3997 mg | 174% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 25.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 376 mg | 29% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
