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Perfect Freezer Biscuits |

Perfect Freezer Biscuits

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


  • 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
  • 35 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.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Category: Breads
  • Method: Baked
  • Cuisine: American
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