Grandma's Freezer-Friendly Buttermilk Biscuits
These delightful buttermilk biscuits are a cherished recipe passed down from Grandma's kitchen, ensuring you can indulge in fresh, warm biscuits any time of the day. Ideal for hearty breakfasts, paired with sausage gravy, or simply enjoyed with your favorite jam and honey, these biscuits can be made ahead and stored in the freezer for quick and convenient access. With a flaky texture and a subtly sweet flavor, they are perfect for elevating any meal. Preparation time does not include the freezing duration, making this a great go-to recipe for busy families or anyone who loves to have homemade biscuits on hand.
N/A
Servings
150
Calories
7
Ingredients
Ingredients
All-purpose flour
3 cups (Measure and sift.)
Baking powder
1 tablespoon (Ensure it is fresh.)
Sugar
1 tablespoon (Use granulated sugar.)
Baking soda
1 teaspoon (Ensure it is fresh.)
Salt
1/2 teaspoon (Use fine salt.)
Shortening
2/3 cup (Cut into small pieces for easier blending.)
Buttermilk
1 cup (Can substitute with soured milk (1 tablespoon lemon juice and enough milk to make 1 cup).)
Instructions
1
Tip: If you don't have buttermilk on hand, you can easily sour regular milk. To sour milk, simply mix one tablespoon of lemon juice with enough milk to reach one cup in a measuring cup. Stir and let it sit for 5 minutes before using.
2
In a large mixing bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix well to incorporate all the dry ingredients.
3
Using a pastry blender or two knives, cut in 2/3 cup of shortening until the mixture resembles fine crumbs.
4
Pour in 1 cup of buttermilk, stirring gently until the flour mixture forms a soft dough that pulls away from the sides of the bowl.
5
Turn the dough out onto a well-floured surface and knead gently about 10 times to bring it together.
6
Roll the dough into an 8-inch square, then cut into 16 squares (about 2 inches each).
7
Place the squares on a baking sheet lined with plastic wrap, making sure they are not touching. Freeze for approximately 3 hours or until firm.
8
Once frozen, transfer the squares to an airtight freezer container. They can be stored in the freezer for up to one month.
9
When ready to bake, preheat the oven to 400°F (200°C).
10
Arrange the frozen biscuits on an ungreased baking sheet, leaving 1 1/2 inches of space between them.
11
Bake for 20 to 25 minutes or until they are golden brown. Serve warm.
12
Tip: If you prefer to bake the biscuits immediately, preheat your oven to 450°F (230°C) and place the squares 1/2 inch apart on ungreased baking sheets. Bake for 10 to 12 minutes or until golden brown, and serve warm.
Nutrition Information
7.5g
Fat
18.75g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Grandma's Freezer-Friendly Buttermilk Biscuits?
These are flaky, subtly sweet buttermilk biscuits based on a cherished family recipe, designed to be made ahead and stored in the freezer for easy baking.
What can I use if I don't have buttermilk?
You can easily sour regular milk by mixing one tablespoon of lemon juice with enough milk to reach one cup, then let it sit for 5 minutes.
What is the primary leavening agent in these biscuits?
The recipe uses both 1 tablespoon of baking powder and 1 teaspoon of baking soda to ensure a good rise.
How much flour is needed for this recipe?
The recipe requires 3 cups of all-purpose flour, which should be measured and sifted.
Do these biscuits have sugar in them?
Yes, the recipe calls for 1 tablespoon of granulated sugar to give them a subtly sweet flavor.
What type of fat is used for the dough?
The recipe uses 2/3 cup of shortening, cut into small pieces for easier blending.
What is the best way to incorporate the shortening into the flour?
Use a pastry blender or two knives to cut the shortening into the dry ingredients until the mixture resembles fine crumbs.
How should I stir the buttermilk into the dough?
Stir the buttermilk gently until the flour mixture forms a soft dough that pulls away from the sides of the bowl.
How many times should I knead the dough?
Turn the dough onto a well-floured surface and knead it gently about 10 times to bring it together.
What shape and size should the dough be rolled into?
Roll the dough into an 8-inch square before cutting it into individual portions.
How many biscuits does this recipe yield?
This recipe makes 16 square biscuits, each approximately 2 inches in size.
How do I freeze the biscuits for later use?
Place the cut squares on a baking sheet lined with plastic wrap, ensuring they don't touch, and freeze for about 3 hours until firm.
How should the frozen biscuits be stored long-term?
Once the biscuits are firm, transfer them to an airtight freezer container.
How long can these biscuits stay in the freezer?
The biscuits can be stored in the freezer for up to one month.
At what temperature should I bake the frozen biscuits?
When baking from frozen, preheat your oven to 400°F (200°C).
How long do frozen biscuits take to bake?
Bake frozen biscuits for 20 to 25 minutes or until they reach a golden brown color.
How far apart should I place the frozen biscuits on the pan?
Arrange the frozen biscuits on an ungreased baking sheet, leaving about 1 1/2 inches of space between them.
Can I bake these biscuits immediately without freezing them?
Yes, you can bake them immediately by preheating the oven to 450°F (230°C) and baking for 10 to 12 minutes.
What spacing is required when baking fresh biscuits?
When baking immediately, place the squares 1/2 inch apart on ungreased baking sheets.
What are some serving suggestions for these biscuits?
They are perfect for breakfast with sausage gravy, or enjoyed with jam and honey.
What is the calorie count per biscuit?
Each biscuit contains approximately 150 calories.
How much fat is in each biscuit?
There are 7.5g of fat in a single serving.
What is the carbohydrate content per serving?
Each biscuit provides 18.75g of carbohydrates.
How much protein is in one biscuit?
Each biscuit contains 2.5g of protein.
Does this recipe include salt?
Yes, the recipe uses 1/2 teaspoon of fine salt.
Do I need to grease the baking sheet?
No, the instructions specify using an ungreased baking sheet for both frozen and fresh baking.
What texture can I expect from these biscuits?
These biscuits are known for their delightful flaky texture.
Is there fiber or cholesterol information available?
The provided nutritional data shows null values for fiber and cholesterol.
What tags are associated with this recipe?
Tags include buttermilk, freezer-friendly, grandma's recipe, easy baking, southern cooking, bread, and comfort food.
Why is this recipe ideal for busy families?
Because they can be made ahead and stored in the freezer, they offer quick and convenient access to fresh, homemade bread.