Freezer Buttermilk Biscuits

"Another one of my favorites from Grandma's Best-Loved Recipes. Biscuits that you make ahead and freeze so that you have biscuits any time you want them. I used these for dinners, sausage gravy and biscuits or whenever I am in the mood for biscuits with jam or honey. Preparation time does not include freezing time."
Freezer Buttermilk Biscuits created by NoraMarie
Ready In:
16 biscuits




  • Tip: You can substitute soured fresh milk. To sour milk, place one tablespoon lemon juice plus enough milk to equal one cup into a 2 cup measure. Stir, let stand 5 minutes before using.
  • Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.
  • Turn out dough onto well-floured surface. Knead 10 times, roll into 8-inch square. cut dough into 16 (2 inch) squares. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares and place in airtight freezer container. Freeze up to 1 month.
  • When ready to prepare, preheat oven to 400°F.
  • Place frozen squares 1 1/2 inches apart on ungreased baking sheet. Bake 20 to 25 minutes or until golden brown, Serve warm.
  • Tip: To bake immediately, preheat oven to 450°F Place squares 1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.

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  1. MagnoliaSouth
    Why freeze only for one month?
  2. Just J
    These were fantastic! Really easy and the whole family gobbled them up. Thank you for a great biscuit recipe, I will make this again and again.
  3. jessi0824
    These are easy to make and good. I like to keep them in my freezer so I always have biscuits on hand for dinner. In my oven they don't take 20 minutes to cook though. I start checking them after 15 min.
  4. Abby Girl
    After following the directions, I found that the dough was very wet. Was it to be a drop biscuit or add more flour (1/2) before it would have become a stiffer dough. I decided to make it a drop biscuit, so I sprayed a 1/4 measuring cup with cooking spray and made up 18 buns. I cooked up 8 for lunch to eat with soup and froze the rest. I felt that the biscuit was a tad on the flat side and could have used a full tsp of salt. I would do this recipe again (in a pinch), but with the changes
  5. Jamie J.
    I liked this recipe and will make it again. The biscuits are good but are not quite as fluffy after they are frozen as they are when you just make them and bake them. But they are easy to make and just fine to take out of the freezer and bake and smother with some gravy for breakfast.



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