Imagine pulling fresh, golden, flaky biscuits straight from the oven without the morning hassle - sounds like a breakfast dream, right? Our Make Ahead Freezer Biscuits are the ultimate kitchen hack for busy mornings, lazy weekends, and impromptu bread cravings! These homemade biscuits aren't just delicious; they're a game-changing meal prep solution that will transform your breakfast routine and impress everyone at your table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Prepare your workspace by gathering all ingredients and equipment. Line a baking sheet with parchment paper and ensure your butter is very cold.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and no lumps remain.
- Using a pastry cutter or your fingertips, cut the cold cubed butter into the dry ingredients. Work quickly to keep the butter cold, creating a texture similar to coarse breadcrumbs.
- Gradually pour in the cold milk, stirring gently with a fork until the dough just comes together. Avoid overmixing to ensure tender biscuits.
- Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold the dough over itself 3-4 times to create layers, which will help create flaky biscuits.
- Using a round biscuit cutter or a drinking glass, cut out biscuit rounds. Place them on the prepared baking sheet, ensuring they are not touching.
- For freezing: Place the baking sheet with unbaked biscuits in the freezer for 1 hour until completely frozen. Transfer frozen biscuits to a freezer-safe bag or container.
- To bake fresh biscuits, preheat oven to 425°F (218°C). Place frozen biscuits on a baking sheet and bake for 20-25 minutes or until golden brown.
- Allow biscuits to cool on a wire rack for 5 minutes before serving. Frozen biscuits can be stored for up to 3 months.
Tips
- Keep your butter ice-cold: Cold butter is the secret to achieving those signature flaky layers. Consider freezing your butter for 10-15 minutes before cubing.
- Don't overwork the dough: Mix ingredients just until combined. Overmixing can lead to tough, dense biscuits instead of tender, light ones.
- Use a light touch when cutting biscuits: Press straight down with your cutter and avoid twisting, which can seal the edges and prevent rising.
- Freeze immediately: Flash-freezing biscuits prevents them from sticking together and maintains their individual shape.
- Label your freezer bag with the date: Frozen biscuits are best used within 3 months for optimal taste and texture.
- No biscuit cutter? Use a drinking glass or clean, sharp-edged cup as an alternative.
- For extra richness, brush the tops with melted butter before baking for a golden, glossy finish.
Nutrition Facts
Calories: 116kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
