Freezer Buttermilk Biscuits
Freezer Buttermilk Biscuits Photo
Freezer Buttermilk Biscuits

YIELD Makes 16 servings


3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup shortening
1 cup buttermilk*
*You can substitute soured fresh milk. To sour milk, place 1 tablespoon lemon juice plus enough milk to equal 1 cup in 2-cup measure. Stir; let stand 5 minutes before using.


  1. 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 in buttermilk until mixture forms soft dough that leaves side of bowl.
  2. Turn out dough onto well-floured surface. Knead 10 times; roll into 8-inch square. Cut dough into 16 (2-inch) squares.**

    **At this point, dough can be frozen for later use. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares; place in airtight freezer container. Freeze up to 1 month. Preheat oven to 450°F. Place squares 1-1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.

  3. When ready to prepare, preheat oven to 400°F. Place frozen squares 1-1/2 inches apart on ungreased baking sheets. Bake 20 to 25 minutes or until golden brown. Serve warm.
Serving Suggestion
Fill these scrumptious biscuits with ham or sausage, or serve them with butter and preserves.
This recipe appears in: Southern
Serving Size: 1 biscuit
Sodium 259 mg
Protein 3 g
Fiber 1 g
Carbohydrate 20 g
Cholesterol 1 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 46 %
Calories 168
Starch 1-1/2
Fat 1-1/2
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