Perfect Freezer Biscuits


Now that I have shared some yummy soup recipes with you, why not pair them with a delicious biscuit.  I saw a recipe for freezer biscuit over on The Sisters Cafe a while ago.  Then I saw Leigh Anne at Your Home Based Mom tried them out and loved them.  Her post reminded me I need to try them.  Well, I finally got around to trying them and they are good!

The original recipe is made by hand.  However, I followed Leigh Anne’s lead and used my food processor.  I also used light sour cream to help reduce the calories for you.  The great thing about this recipe is it makes 16-20 biscuits.  You can bake what you want.  Then put the rest on a baking sheet in your freezer.  Give the biscuits a couple of hours on the sheet.  Then pop them in a freezer bag and save for another night.

Hey, don’t worry if you don’t have a biscuit cutter.  You can use a drinking glass in it’s place.  You can also roll the dough into a rectangle and cut them in to square biscuits using your pizza cutter.

Perfect Freezer Biscuits

  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp soda
  • 1/2 cup cold butter, cut into small pieces
  • 1 (16 oz) container or 2 cups reduced fat sour cream
  • 3-5 tsp water, if needed
  • 4 Tbsp melted butter (need when baking the entire batch of biscuits)
  1. In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together.
  2. Add butter to the food processor and pulse until butter is cut into pea sized pieces.  This will take a few minutes.
  3. Next, add the sour cream and and pulse until a soft dough is formed.  If the dough is too dry you can add some water.  (I didn’t need any water)
  4. Remove dough from the food processor and knead a couple of times on a lightly floured surface.
  5. Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.
  6. If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.
  7. To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter.  Makes 16-20 biscuits.
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