Make-ahead Freezer Biscuits (Homemade)

These classic homemade biscuits can easily be stored in the freezer. So simple to pop in the oven for breakfast, brunch or dinner.
Prep ahead and make these simple, homemade freezer biscuits. The best part is that you can bake them straight from the freezer. So easy, and you can bake as many as you need!! I love having fresh biscuits on hand for breakfast or dinner. We love them with butter and homemade jam, but they're also perfect for biscuits and sausage gravy, biscuits & southern chocolate gravy or strawberry biscuit shortcake. 

Say goodbye to frozen store-bought or canned biscuits and make these simply delicious homemade biscuits instead. Filling your freezer with homemade biscuits not only saves you time, but you can control what ingredients go into them, unlike store-bought biscuits. 

Some folks will say that it hardly takes any time to make homemade biscuits, so why make them ahead?  This is true, but with freezer biscuits you can have them prepped ahead of time and ready to go. You can also bake as many or as few biscuits as you want, whenever you want and that's a win-win for my family. Would you like to fill your freezer with some good ole buttermilk biscuits? 

I bet you already have everything you need to make them. The ingredients in this recipe are simple and pantry friendly. Self -Rising flour, butter or shortening, milk, buttermilk or even whey. I like to use whey because it makes the most delicious tangy biscuits. I get my whey from straining my homemade yogurt, so whenever I make yogurt I save the whey and then make biscuits. 
Us southerners love our White Lily flour, but any self-rising flour will work. Add the flour to a bowl and cut in the butter or shortening until it resembles coarse crumbs. Add the liquid (milk or buttermilk) and lightly mix until the dough starts to come together. Turn it out onto a floured surface and lightly knead until the biscuit dough is no longer sticky. 

I like to fold my biscuit dough over into layers and then pat the biscuit dough out instead of using a rolling pin. I also cut my biscuits pretty thick for mile-high biscuits. I would say about 3/4 inch is perfect. The most important thing to remember is when cutting the biscuits, cut the biscuits by gently pushing down the biscuit cutter or glass and NEVER twist, because this will end up sealing the sides of the biscuit and will prevent them from rising. 

After you cut all the biscuits lay them out on a baking sheet lined with parchment paper. Make sure the biscuits are not touching each other. Place the baking sheet into the freezer and freeze the biscuits for about 2-4 hours until solid. 

Remove the biscuits from the freezer and place them to a large Zip lock bag. Remove as much air as possible. Label, date and freeze. 

To bake.... Place any amount of biscuits on a baking sheet or place in a cast iron skillet. The biscuits will be a little fluffier if you allow them to thaw a few minutes before baking. 

 Bake at 450 degrees for 8-12 minutes. Watch closely so the bottoms don't burn.  

These freezer biscuits are so easy to make and have quickly become a staple in our house. I hope you'll give this recipe a try! 

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