Flaky Freezer Biscuits

These are just as quick as biscuits from a can, but with all the goodness of grass-fed butter and none of the chemicals.

Fresh Flaky Bread, but without all the thinking ahead…

Okay, so I guess you think ahead a little bit. But you think ahead once and double (or triple) this recipe, and you will have fresh biscuits to throw together for an easy salad and chicken drumsticks, or fish fillets, or soup . . . without any flour mess, rise time, or need to get out a recipe book! I used to make these as a quick bread, but now, I get dinner to the table even quicker by only baking them from frozen. You cannot beat the flake on this recipe and the only danger is going back for 5ths. (Don’t ask me how I know.)

Recipe

• 2 cups flour

• 1 Tbsp sugar

• 2 tsp baking powder

• 1 tsp salt

• 1/2 cup butter, chilled

• 3/4 cup buttermilk (I usually sub milk + a dash of apple cider vinegar and allowed to sit for 2-3 minutes.)
  

To Make

Mix dry ingredients, then cut in chilled butter until it is pea-sized. Add buttermilk until dough just barely holds together (the best flaky biscuits won’t use up all the milk. You want it to be dry and kinda falling apart, not soaking and sticky.) Simply roll on the counter and cut with the top of a round glass or cookie cutter, then pop on a greased baking sheet or parchment and cook until golden (about 15 minutes) at 400 degrees F.

To Meal Prep

Make as instructed, then lay flat on a cookie sheet to freeze for 2-3 hours so they won’t stick together. Stack biscuits into family meal size portions (I usually do 8-10 biscuit stacks) and roll in saran wrap before placing in a ziplock bag. When you’re ready for a quick side, pull out of the freezer and cook for 15-20 minutes straight from frozen!