These make-ahead freezer biscuits from scratch are incredibly easy to make, store well in the freezer and come to the rescue when you’re throwing together a last minute dinner!
Things can get crazy in the household, between the gardens, animals, work schedules and kids’ activities, so anything that makes dinner (or breakfast) easier is a win!
This recipe makes a big batch of easy biscuits from scratch that you can freeze and store for later.
These biscuits have only four ingredients (five if you count salt) so you know they’re a lot more wholesome than store bought freezer biscuits – and cheaper too!
Use Einkorn flour for a more nutritious, weaker gluten bread. Einkorn is an ancient grain that hasn’t been genetically modified to withstand pesticides or bleached and stripped of all of it’s nutritional value.
That’s all we use in our household and I feel so much better for it. It doesn’t leave you feeling heavy or gross after you eat bread.
Then, check out my posts for ideas of what to serve on your biscuits!
How to Make Biscuits From Scratch
This recipe really couldn’t be easier. Simply combine the flour, baking powder, melted butter and milk in a bowl or standing mixer.
Roll the dough out so that it’s about 1/2 inch thick on a floured surface.
Place them on a cookie sheet and put the cookie sheet in the freezer for at least an hour. When they’re hard and no longer sticky, you can store them in a freezer bag in the freezer!
To cook with them, simply pull a few out before you start the rest of the meal so they can defrost a little and bake at 450 degrees for 8-12 minutes.
Brush some melted butter over the top to dress them up a bit, or serve with my amazing three-ingredient strawberry jelly.
- 4 cups flour
- 2 Tbsp baking powder
- pinch of salt
- 1 cup butter
- 1 3/4 cup milk
- In a kitchaid (or by hand if you're looking for an awesome arm workout), mix together all of the dry ingredients and butter until crumbly. Slowly add the milk until a smooth dough forms.
- Roll out dough until roughly 1/2 thick and cut into rounds. (I use a small glass to get the right shape/size.
- Place on a cookie sheet and freeze for at least an hour. Once frozen, they're easier to store. I keep a couple gallon-sized bags of biscuits in my deep freezer.
- To Bake: pull biscuits out and let thaw at room temperature while you cook the rest of the meal. Bake at 450 for 8-12 minutes.