Ingredients for Freezer Buttermilk Biscuits
- All Purpose Flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold vegetable shortening (or lard)
- Buttermilk
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How to Make Freezer Buttermilk Biscuits
- Make buttermilk: In a 2-cup measuring cup, combine 1 tablespoon of lemon juice and enough milk to reach 1 cup. Stir and let stand for 5 minutes.
- Whisk together dry ingredients: In a large bowl, whisk together 4 cups flour, 4 teaspoons baking powder, 1 tablespoon sugar, 1/2 teaspoon baking soda, and 1 teaspoon salt.
- Cut in shortening: Cut in 1/2 cup cold shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Add buttermilk: Gradually stir in the buttermilk until a soft dough forms. The dough should be slightly sticky but not overly wet.
- Knead and shape: Turn the dough out onto a lightly floured surface. Knead gently 10 times. Roll the dough into an 8-inch square.
- Cut and freeze: Cut the dough into 16 squares. Place the squares on a baking sheet lined with plastic wrap, leaving space between them.
- Freeze: Freeze for at least 3 hours, or until firm. Once frozen, transfer the biscuit squares to an airtight freezer container.
- Store frozen: Freeze for up to 1 month.
- Bake from frozen: Preheat oven to 400°F (200°C). Arrange frozen biscuit squares 1 1/2 inches apart on an ungreased baking sheet.
- Bake: Bake for 20-25 minutes, or until golden brown and cooked through. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
11g
Carbs
6g
