Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Flaky Freezer Biscuits Recipe
    Lost? Site Map

    Flaky Freezer Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl combine yeast and sugar in water.
    2. 2
      Set aside for 10 minutes.
    3. 3
      In a large bowl mix flour, sugar, baking powder, soda and salt.
    4. 4
      Cut in butter to form a crumbly mixture.
    5. 5
      Stir in yeast mixture and buttermilk.
    6. 6
      Mix just enough to hold dough together.
    7. 7
      Roll dough 3/4 inches thick on floured surface.
    8. 8
      Cut out biscuits with the top of a glass or a cutter.
    9. 9
      Prick tops with fork.
    10. 10
      Freeze separately on cookie sheet.
    11. 11
      After biscuits are frozen, stack and wrap well.
    12. 12
      Before baking let rise until doubled in size.
    13. 13
      Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
    14. 14
      Makes 3-4 dozen.
    15. 15
      Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on September 18, 2003

      55

      Brilliant biscuits...and very forgiving. Making these was a comedy of errors. Started out making 1/2 a batch and then forgot that's what I was doing. Had dry ingredients and yeast for half a batch and butter and liquid for a full batch in the bowl. Had to stop, proof more yeast, double all the dry ingredients and remix. Even after all that these biscuits were light, delicious and attractive. Hint: cut biscuits out half the size they will eventually be because they really will double in size, mostly out not up. I've got some saucer-sized yummy biscuits.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2009

      45

      This was a good biscuit recipe. I did need to add a bit more flour at the end to bring it all together. I would consider the texture more light and fluffy than flaky. I was looking for flaky. Still very good and convienent.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2009

      45

      These are good biscuits, mine had a faint yeast taste which is ok but I am not used to this flavor in biscuits, which is why I gave it 4 stars instead of 5.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Flaky Freezer Biscuits

    Serving Size: 1 (1496 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 106.6
     
    Calories from Fat 42
    40%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 12.3 mg
    4%
    Sodium 166.5 mg
    6%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.1 g
    8%
    Protein 2.0 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites