Make a batch of these biscuits and freeze them until you are ready to bake. Cost less and taste better than the canned. I found this at HillbillyHousewife.com.
My Private Note
Units: US | Metric
- 1In a large mixing bowl mix the flour, baking powder and salt.
- 2Add shortening and cut with a fork or pastry cutter. Do not overmix. The shortening should resemble small peas.
- 3Stir in buttermilk until the dough is soft. Knead dough 10 to 12 times only.
- 4On a floured surface roll the dough 1" thick. Cut into circles using a biscuit cutter or the rim of a glass. Use a larger circle for big size biscuits.
- 5To freeze, place the biscuit dough on a large pan lined with waxed or parchment paper and freeze overnight. Once frozen, place in a large freezer bag and store in freezer until ready to cook.
- 6To cook, take out the desired number of biscuits and place on a lightly greased baking sheet or pan. Bake in preheated 450 degree oven for about 10 minutes until golden brown.
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Nutritional Facts for Make Ahead, Freeze and Cook Biscuits
Serving Size: 1 (42 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 158.6
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 2.1 g
- Cholesterol 0.6 mg
- Sodium 359.1 mg
- Total Carbohydrate 20.1 g
- Dietary Fiber 0.6 g
- Sugars 0.8 g
- Protein 3.1 g