The only bad thing about biscuits is when you make too many to reasonably eat in one sitting.
I know – that’s not really a problem…but biscuits are best right out of the oven. They just aren’t as good the next morning or with dinner that night. It’s eat ‘em while they’re hot from the oven around here.
So instead of baking my entire batch of biscuits the last time we had them (and watching a few of them be thrown away a few days later), I plopped them on a baking sheet and froze them for later.
With only two of us in the house, we don’t need 12 biscuits for Saturday morning breakfast. But having perfect biscuits waiting on us in the freezer? I can’t think of anything better.
Confession: I love making biscuits. I really do. But sometimes I dread it only because I don’t have a pastry cutter and mixing that cold butter into the dough makes my hand start to cramp. I’m such a baby.
That’s why I love this idea so much: put in the work to make biscuits one weekend, bake a few, and save the rest for those days when you’re really lazy or when you just want a biscuit and don’t want to make a mess on your kitchen counter. It’s a really good idea.
Homemade Frozen Buttermilk Biscuits
Makes: 12-15 biscuits
- 1 cup self-rising flour
- 1 cup all purpose flour
- 1 Tbsp baking powder
- 1 Tbsp honey
- 1/2 cup cold butter, diced
- 1 egg
- 3/4 cup buttermilk
- Preheat oven to 425 degrees.
- In a large bowl, mix the flours, baking powder, and honey.
- Cut the butter into the flour mixture, being careful to be light and not mash the mixture together. You want the flour and fat mixture to be the texture of cornmeal – a few bigger lumps are fine. Be gentle so you don’t make the mixture too clumpy and heavy. You can use your hands or a pastry blender or a fork.
- In a separate dish. beat the egg with the buttermilk.
- Make a well in the center of the flour mixture, and pour in most of the egg and buttermilk.
- With a fork, slowly start incorporated the flour into the egg and buttermilk, pulling the flour away from the sides. Mix gently with the fork until the dough comes together. It will be sticky – that’s good! If the dough is too dry, add a little more of the egg and buttermilk.
- Dump the dough onto a floured surface and knead the dough 2-3 times until the surface is smooth. Form into a round and roll out to 1-inch thick.
- Using a biscuit cutter, cut out the rounds and place on a baking stone or cookie sheet. With the leftover dough, pat it back out into a round and cut more biscuits until you run out of dough.
- Place the biscuits on a parchment paper-lined baking sheet and put your baking sheet in the freezer. Let the biscuits sit in the freezer overnight, or at least 3-4 hours, until the biscuits are frozen all the way through. Move them to a ziploc bag and keep in the freezer until you’re ready to bake.
- Whenever you want a biscuit, preheat the oven to 425 degrees and bake your biscuits 12-15 minutes.