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You are here: Home / Food / Freezer Biscuits

by Stacy  30 Comments

Freezer Biscuits

Imagine that you live in a wonderful world where there are always fresh biscuits to be had. Wouldn’t that ROCK?! Well guess what? We have fresh biscuits at the Myers’ house all the time. Hop on over to Kitchen Stewardship where I’m sharing the method for making my Mom’s Freezer Biscuits. Now you don’t have to wake up early to make biscuits and gravy. Yep – I love you too. See you there!

Mama’s Frozen Biscuits

  • 4 cups whole wheat pastry flour
  • 8 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, cut into slices
  • 1 ¾ cup kefir or buttermilk
  1. Into large bowl, stir together flour, baking soda, baking powder, and salt.
  2. Cut in butter with a pastry blender until mixture looks like coarse meal.
  3. Stir in kefir.
  4. Form into a soft ball and turn out onto a well floured surface.
  5. Roll out to desired thickness and cut with biscuit cutter or cookie cutter.
  6. Place biscuits in a box, separated by layers of wax paper. Freeze.
  7. When ready to bake, heat oven to 450 degrees.
  8. Bake frozen biscuits until golden brown, about 14-18 minutes.

This post is linked at Sunday School at Butter Believer.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. 512 Refrigeration Services says

    May 14, 2019 at 10:12 am

    It’s really tasty! Thanks for the recipe 😉

    Reply
  2. Tina says

    March 29, 2015 at 5:57 pm

    What if I don’t have a pastry blender or many other fancy kitchen gadgets?
    Is there another way you would suggest that I could blend the butter in?

    Reply
    • Stacy says

      March 30, 2015 at 10:40 am

      Sure! Some people use a fork or even their hands. 🙂

      Reply
    • Amanda says

      January 15, 2017 at 8:34 am

      It’s been ages but I’m chiming in on a trick that’s helped me. I slice the butter lengthwise into 2 long logs then slice the logs into little pats of butter like 1/4 to 1/8th inch. Then adding them to the flour. Then I can use my hands/ pampered chef ground beef tool/ or fork to blend better. I have also had great luck with almost frozen butter and a large cheese grater

      Reply
      • Stacy says

        January 16, 2017 at 9:51 am

        Great tip, Amanda! Thank you so much for adding it here!!!

        Reply
  3. Beth says

    January 10, 2014 at 12:18 am

    How many biscuits does this recipe make?

    Reply
    • Stacy says

      January 10, 2014 at 4:28 pm

      It will depend on the size you cut them and how many times you roll it out – and also if you just cut into squares versus round.

      Reply
      • Beth says

        January 10, 2014 at 6:59 pm

        can you give me ballpark? are we talking 10-12 or 20+ 3″ diameter biscuits. I’d like to make it with my OAM freezer group but no one needs more than 12 biscuits and we could divide it out. We just need numbers so we know how much to add to our ingredient list. thanks 🙂

        Reply
        • Stacy says

          January 12, 2014 at 11:00 pm

          I would hate to give you a wrong number – and honestly I haven’t made them since we moved almost two years ago….I’ve just been making bread. 🙂 I am so sorry I can’t help with a number.

          Reply
  4. Amy says

    September 8, 2013 at 5:12 pm

    How would I go about cooking these right after I form the biscuits (without freezing)? Thanks, Amy

    Reply
    • Stacy says

      September 9, 2013 at 2:06 pm

      I would bake them the same but start checking around 8 minutes.

      Reply
  5. Jennifer says

    March 12, 2013 at 3:25 pm

    Hi Stacy! I have been following your blog for a while. I run a home daycare and try to do meals with few processed ingredients. The kids love these for breakfast or snacks. Sometimes I add blueberries and we call them scones! Thanks for the recipe!

    Reply
    • Stacy says

      March 12, 2013 at 5:26 pm

      Well, that’s just genius! 🙂

      Reply
  6. Candis says

    February 26, 2013 at 10:38 pm

    Also, I don’t keep buttermilk or kefir, so I stirred a couple of spoonfuls of apple cider vinegar into whole milk to make “buttermilk”. I also used my food processor to cut in the butter to the dry ingredients.

    Reply
    • Stacy says

      February 27, 2013 at 6:56 am

      I love that quick substitution for buttermilk!

      Reply
  7. Candis says

    February 26, 2013 at 10:36 pm

    I made these for the second time tonight. They are so easy and good. This is the first whole wheat recipe I’ve used that didn’t turn out like hard, flat, hockey pucks. I used white whole wheat flour and baked the whole batch. I froze about half, already loaded with sausage, for easy grab n go breakfasts. Thank you!

    Reply
    • Stacy says

      February 27, 2013 at 6:56 am

      🙂 I’m glad you like them! We love them!

      Reply
  8. Christine S-P says

    October 23, 2012 at 10:17 am

    If you are looking to make this even quicker, instead of rolling them out and cutting them, just use an ice cream scoop (the kind with the little bit that pushes out the ice cream when you squeeze) and scoop them onto the cookie sheet.

    Yup, I really am THAT lazy.

    Reply
    • Stacy says

      October 24, 2012 at 6:40 am

      HA! I will admit, I like the neatness of cut biscuits. But I’m ocd like that.

      Reply
    • Amanda says

      January 15, 2017 at 8:29 am

      Me too! Drop biscuits are always on our menu. I love them

      Reply
  9. Kim says

    December 7, 2011 at 5:56 pm

    Thanks for posting this recipe Stacy, will definitely try it out

    Reply
    • Stacy says

      December 8, 2011 at 11:05 am

      Enjoy! We LOVE them!

      Reply
  10. Tammy says

    November 14, 2011 at 12:28 pm

    Thanks so much! I don’t have the soft white wheat berries, but I’ll have to order that next time. In the mean time, I’ll just purchase some pastry flour at the store! Thanks! I also enjoy meeting fellow wheat grinders! 🙂

    Reply
    • Stacy says

      November 14, 2011 at 2:25 pm

      You’re welcome! 🙂

      Reply
  11. Tammy says

    November 14, 2011 at 11:40 am

    What is the difference between “pastry flour” and regular flour? (I grind wheat berries to make our flour.)

    Thanks!
    Tammy

    Reply
    • Stacy says

      November 14, 2011 at 12:13 pm

      Great question Tammy! 🙂 I also grind all of our wheat. When I refer to “pastry flour” it can be purchased at the store under the label Whole Wheat Pastry Flour. If you want to grind it at home (like I do), then you’ll just use soft white wheat berries for the equivalent.
      I use hard white wheat for those breads that require yeast. For cakes, muffins, biscuits, etc. that do not use yeast, I always use soft white wheat berries. Does that answer your question? 🙂
      I’m always tickled to meet another mama who grinds wheat. 🙂

      Reply
      • Dani says

        April 10, 2012 at 4:58 pm

        Love to grind it AHEM flour, that is! I’ll second on the soft white wheat for “pastry flour,” and the reason why is the protein content. Soft white is the grain to use for quick breads, including cookies, biscuits, anything with baking soda/powder as the leavening agent (low protein). I have made biscuits with sprouted soft white wheat, and they turn out great.
        Of course, with this recipe, you could do the overnight “soak” with the kefir (or buttermilk), and still have the benefit of reduced phytates and improved digestion (just add the baking powder, baking soda, and salt AFTER soaking).
        And agreed with an earlier comment on the coconut oil–I usually refrigerate mine, then “shave” it off into the flour as it cuts in much easier that way.
        I’ve never tried freezing them, tho! Definitely going to have to do this, since most times we make them, I have way too many biscuits left over, and of course, they’re much better “fresh” baked than three days old!

        Reply
        • Stacy says

          April 11, 2012 at 9:56 am

          We just had some last night for dinner with ham. 🙂 And you’re right….they are SO much better fresh!

          Reply
  12. Erin@TheHumbledHomemaker says

    November 12, 2011 at 1:33 pm

    Testing, Testing…is my CommentLuv working? And the answer is YES–thanks to the wonderful Stacy and Barry! 😉 And about these freezer biscuits–I commented on KS yesterday, but these looks DELICIOUS! And Will will thank you when I ever get around to making them! Question: Do you have any idea if I can sub the butter w/ coconut oil? And I’m thinking there isn’t a sub for the kefir/buttermilk, BUT from what I read in your kefir post, the kefir may NOT bother my girls like milk? I must try this soon. I may be asking you for some grains eventually. 🙂 Maybe we will just come get them ourselves at BlogOn in March! 🙂

    Oh–and THANK YOU for adding HH in your bloggy links. I just noticed that!

    Reply
    • Stacy says

      November 12, 2011 at 2:48 pm

      🙂 I just did that this morning. You’re very observant! 🙂
      Some people who cannot tolerate milk can drink kefir since it’s been fermented and the lactose is broken down. Try it! I’ll send you grains whenever you’re ready. 🙂
      If you use coconut oil instead of the butter, then you need to make sure it’s hard so that it will work in……palm shortening might work better.

      Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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