Easy Homemade Biscuits Recipe
Homemade biscuits are light and flaky, don’t come from a can at the grocery store and can be made ahead and frozen.
You can even bake them from frozen.
Add jam and you’ve got a quick breakfast or snack, add butter and you’ve got a dinner side dish.
Add all the dry ingredient together in a bowl or food processor and mix together. Add the shortening and use the metal blade on the food processor until the mixture is crumbly or mix by hand, with a fork or with a pastry cutter until the shortening is fully incorporated in little pieces.
Next add just enough milk to bring the mixture together. Stir by hand or pulse in the food processor. Once it forms a ball it’s done, don’t over mix.
Flour your hands, rolling pin and counter and drop the dough on the counter, with your hands bring it together to form a ball and knead once or twice if you need to bring the dough together more.
Roll from the center out until the dough is your desired thickness. Generally about ½ inch thick is good. And use a small, 2 inch cookie cutter to cut out the biscuits. Give the cookie cutter a gentle twist against the counter to help it cut through the dough.
Place the biscuits on a parchment paper lined cookie sheet to flash freeze or a greased cookie sheet to bake.
Gather extra dough and re-roll it to the same thickness as before then cut more biscuits. Repeat until you use all the dough.
Bake at 450 for 8-12 minutes until golden brown and flaky.
How To Freeze
How To Thaw Or Reheat Homemade Biscuits
Frozen biscuits that are uncooked can be baked from frozen or thawed in the fridge. Add about 50% cooking time for frozen items, thus at 450 they should take 12 minutes or so. Check them after 10 minutes but allow up to 15 minutes to bake.
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What Other Variations Can I Try?
Seasoned butters melted on top can also give you hundred of variations to play with.
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