Buttermilk Biscuits | It's Always Freezer Season | EASY

Even though I use frozen biscuits pretty often, it has never occurred to me to freeze ones that I made myself. Most recipes make more than I generally need at one time, but not so many that it feels "worth it" to freeze some. This recipe, however, makes a huge batch, so it was pretty easy to bake some immediately and still have plenty to freeze.

I find no loss in quality from freezing raw biscuits and baking them up from frozen. Many people say they actually bake up better that way, because the butter doesn't melt as quickly in the oven. I haven't tested them side by side myself, but I will say that, for me, biscuits baked from frozen are just as good as any cooked from a freshly mixed batch.

Nutrition (per biscuit):
Calories: 223
Fat: 5g
Protein: 6g
Carbohydrates: 36g (1g fiber, 2g sugar)

Follow me!

[sheriwright]

Measurements??? How much flour, butter, salt??

[Reinolds_Recipes]

Love your channel :) going to try this soon… keep sharing please!! I’m subscribed to your channel!!! 🥰

[barbaradeselle]

Where are the cooked biscuits? You never showed the frozen biscuits ready for freezer packaging or the cooked out-of-oven biscuits. I am disappointed.

[tammyloustorydickerson]

Where do you find the ingredients, measurements?

[howdydo]

Too much talking not related to biscuit making 4 freezering. No measurements.

[dgarnett]

All about selling something ! Another book grrr 😡

[sharondoan]

Grating frozen butter is work. Work I am not going to do.