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)
- In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together.
- Add butter to the food processor and pulse until butter is cut into pea sized pieces. This will take a few minutes.
- 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)
- Remove dough from the food processor and knead a couple of times on a lightly floured surface.
- 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.
- 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.
- 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.
Great, thanks! Going to try this recipe right now.
-Viva recently posted Homemade Pizza Dough
Easy recipe to follow and Great tasting Biscuits
The best biscuit recipe I’ve every found!! I’ve tried dozens of recipes and these are perfect!!! Even beats the Pioneer Woman’s recipe!!!
I live in NC and as much as I love to cook, I have never been able to make a really good biscuit. These were wonderful! I love being able to mix them in the food processor. I topped them off with homemade peach jelly. Yum!!!
I love that you can freeze these – especially for our little family! Now I just need some space in the freezer…
I guess the 3rd time is the charm. I’ll try these thise weekend. Nothing better than a fresh hot biscuit.
These look AMAZING!!! I am looking for freezer recipes b/c I’m going to be having a baby in 2 weeks. These will be a great freezer item to use for all meals!
Thanks for the reminder of how much I like these biscuits – need to make another batch for the freezer.
Yum! Those look super professional.
I’m for sure going to try them soon.
Yes, a good old pastry blender would work just fine if you don’t have a food processor
If I do not have a food processor could I juse use my hand held pastry cutter?
Yes, all purpose flour. You could give the self rising flour a try however, with self rising flour it usually has 1 1/2 tsp baking powder w/ 1/2 tsp salt for each cup of flour. That would more than this recipe calls for and it wouldn’t have the soda.
Since you’re using baking powder and soda, I’m assuming you’re using all-purpose flour, correct? If so, can these be made with self-rising flour (leaving out the baking powder, soda & salt)? Thanks!