Freezer Biscuits

We make these biscuits VERY regularly. Probably once a month. They take very little prep time one Sunday a month and result in fresh, buttery biscuits with weeknight meals. These biscuits make an excellent accompaniment for soup and pair beautifully with a roast chicken or barbecue.

Freezer Biscuits

Makes 12 Biscuits

Ingredients

• scant 1 1/2 c. whole milk
• 1 1/2 tbsp lemon juice
• 3 c. all purpose flour, plus more for kneading
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 12 tbsp cold salted butter

Instructions

1. Add lemon juice to milk. Stir and allow to sit while following next steps.
2. In a large bowl (stand mixer preferred!), combine flour, baking powder, baking soda and salt. Stir to combine.
3. Chop butter into small pieces or slices. Add butter to flour mixture, and mix on low until well combined. The mixture should almost resemble a grain.
4. Add milk and lemon juice mixture, and stir to comine into wet, sticky dough.
5. Turn dough out onto floured surface. Dust with more flour, and knead the dough, folding it in half over on itself at least 10-12 times.
6. Pat the dough into a rectangle and cut into 12 biscuits using either a chef's knife or pastry cutter.
7. Transfer the biscuits onto a sheet pan covered with parchment paper and freeze for at least 4 hours.
8. Transfer the biscuits into a freezer-safe zip-top bag for storage. Can store for up to three months.
9. To bake, preheat oven to 400F. Butter the bottom of the biscuit, and place butter side down at least one inch apart on a baking sheet. Bake until golden brown, approximately 18-20 minutes.
10. To bake from fresh, preheat oven to 400F, and bake for 13-15 minutes.