Perfect Freezer Biscuits

Name: Perfect Freezer Biscuits
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 cups flour; 2 Tbsp baking powder; 1 1/2 tsp salt; 1 tsp sugar; 1/2 tsp baking 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)

by Laura January 13, 2011

January 13, 2011

7.5K

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Now that I have shared some yummy soup recipes with you, why not pair them with a delicious biscuit! I saw a recipe for perfect freezer biscuits 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 so 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. Just give the biscuits a couple of hours on the sheet. Then, pop these perfect freezer biscuits in a freezer bag and save for another night. You can just pull them out as you need them.

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.

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Perfect Freezer Biscuits

Author: Laura
Total Time: 1 hour 30 minutes
Yield: 16–20 biscuits 1x

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Ingredients

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4 cups flour
2 Tbsp baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp baking 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)

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Instructions

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.