Best Make Ahead Freezer Biscuits Recipes

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FREEZER BISCUITS



Freezer biscuits image

Everyone needs a treat now and again! These oat-packed biscuits are designed to be stored in the freezer - simply bake when the mood strikes

Provided by Emma Lewis

Categories     Afternoon tea, Dinner, Lunch, Snack, Treat

Time 30m

Yield Makes 30 biscuits

Number Of Ingredients 9

200g pack butter , softened
200g soft brown sugar
2 eggs
1 tsp vanilla extract
200g self-raising flour
140g oats
50g chopped nuts such as pecan , hazelnuts or almonds
50g desiccated coconut
50g raisin , or mixed fruit

Steps:

  • When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add - any or all of the flavours are delicious - and stir through.
  • Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You'll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
  • To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.

Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium

FREEZER BUTTERMILK BISCUITS



Freezer Buttermilk Biscuits image

Another one of my favorites from Grandma's Best-Loved Recipes. Biscuits that you make ahead and freeze so that you have biscuits any time you want them. I used these for dinners, sausage gravy and biscuits or whenever I am in the mood for biscuits with jam or honey. Preparation time does not include freezing time.

Provided by Crafty Lady 13

Categories     Breads

Time 40m

Yield 16 biscuits

Number Of Ingredients 7

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

Steps:

  • Tip: You can substitute soured fresh milk. To sour milk, place one tablespoon lemon juice plus enough milk to equal one cup into a 2 cup measure. Stir, let stand 5 minutes before using.
  • 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 buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.
  • Turn out dough onto well-floured surface. Knead 10 times, roll into 8-inch square. cut dough into 16 (2 inch) squares. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares and place in airtight freezer container. Freeze up to 1 month.
  • When ready to prepare, preheat oven to 400°F.
  • Place frozen squares 1 1/2 inches apart on ungreased baking sheet. Bake 20 to 25 minutes or until golden brown, Serve warm.
  • Tip: To bake immediately, preheat oven to 450°F Place squares 1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 170.4, Fat 8.9, SaturatedFat 2.2, Cholesterol 0.6, Sodium 236, Carbohydrate 19.6, Fiber 0.6, Sugar 1.6, Protein 2.9

MAKE AHEAD, FREEZE AND COOK BISCUITS



Make Ahead, Freeze and Cook Biscuits image

Make a batch of these biscuits and freeze them until you are ready to bake. Cost less and taste better than the canned. I found this at HillbillyHousewife.com.

Provided by CarolT

Categories     Breads

Time 30m

Yield 20 large, 30-35 serving(s)

Number Of Ingredients 5

6 cups flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
2 cups buttermilk

Steps:

  • In a large mixing bowl mix the flour, baking powder and salt.
  • Add shortening and cut with a fork or pastry cutter. Do not overmix. The shortening should resemble small peas.
  • Stir in buttermilk until the dough is soft. Knead dough 10 to 12 times only.
  • On a floured surface roll the dough 1" thick. Cut into circles using a biscuit cutter or the rim of a glass. Use a larger circle for big size biscuits.
  • To freeze, place the biscuit dough on a large pan lined with waxed or parchment paper and freeze overnight. Once frozen, place in a large freezer bag and store in freezer until ready to cook.
  • To cook, take out the desired number of biscuits and place on a lightly greased baking sheet or pan. Bake in preheated 450 degree oven for about 10 minutes until golden brown.

Nutrition Facts : Calories 158.6, Fat 7.2, SaturatedFat 2.1, Cholesterol 0.7, Sodium 359.1, Carbohydrate 20.2, Fiber 0.7, Sugar 0.8, Protein 3.1

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