Flaky Freezer Biscuits

READY IN: 15mins
Top Review by sugarpea

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.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a