Frozen Biscuit Magic

So yeah, I kinda feel like I talked up this post. Like, I totally promised you something amazing and now I’m having performance anxiety. But not the sexual kind. As much as I love biscuits I don’t find anything erotic about them. You understand, right? But basically, I feel like I need to totally blow your mind with this biscuits post. But not in a sexual way…but I already said that.

This is not off to a good start.

But hey, these are biscuits, which are totally awesome all by themselves, right? And really, I want to give you information that’s going to be useful first thing in the morning, before you’ve had a cup of coffee, brushed your teeth or thought for the millionth time “Why can’t I find job that would let me show up at noon but still leave by 6pm??” And really, that early in the day anything is mind-blowing. So, if you aren’t amazed when you read this right now, just wait until you make these biscuits at 6am. Total game changer.

Here’s the thing – I am a breakfast person. I need food in the morning so that I don’t run people off the road when they turn without signalling, or tell people to f#@k off when they ask how my day is. Seriously, the world is safer if I eat breakfast before I leave my apartment. And I am not a cereal person. If I’m going to get out of bed the least that someone can provide me is a hot breakfast. Of course, that “someone” is me so I have to come up a plan for a hot breakfast that is easy to make, or it will ultimately end up in me throwing a frying pan across the kitchen when the egg yolk breaks. Egg yolks breaking at 6am?  That. Is. Not. Acceptable.

My solution is frozen biscuits. Because I can make & flash freeze them on the weekend. Because first thing in the morning all I have to do is turn on the oven and slide them in. Because I can have a hot and filling breakfast that is reallllllyyyy hard to screw up.

Let’s begin:

First you’re gonna whip up some classic buttermilk biscuits. DON’T do this at 6AM!! You will throw your bowl of dough against the wall. And waste butter. It’s not good. Do this on a weekend afternoon. With music playing, and a smile on your face. I like to use a little whole wheat flour, cause I’m cool like that.

BTW – a good trick is to roll your biscuit dough out and cut them into rectangles. This eliminates the need to re-roll the dough, which results in better biscuits. It also results in  square and sort-of-triangular biscuits, which are just fine unless you’re trying to impress someone. But honestly, if someone judges you because of biscuits they’re probably an asshole.

Okay – now space the dough out on a baking sheet and freeze for about an hour. Then transfer all the biscuits to a ziploc bag, and then throw them back in the freezer.

Here’s the cool part – as soon as you wake up, crawl over to the oven and turn it up to 450 degrees F. Put some biscuits on a baking sheet and throw them in the cold oven. 25-35 minutes later you will have cooked and flaky biscuits! Because it takes a while for the dough to thaw, the butter will not have dispersed by the time the oven is up to temperature. So, no worries about having dense biscuits.

Now, you can go crazy. You can fry up some sausage and make a sausage biscuit. (I used veggie sausage but obviously go with what you want. I won’t judge. I’m not an asshole.)

Or…you can scramble an egg and put it in biscuits with cheese.

Or…..or!!! you can make a SAUSAGE, EGG, and CHEESE biscuit. (this is way more mind-blowing if you’re reading it at 6AM – FYI)

And of course, for lazy people (Me! Me!) you can always spread on whatever jam/butter/PUMPKIN BUTTER you have on hand.

Biscuits. Hot Breakfast. #Winning.

Buttermilk Biscuit Dough

I make these with a mix of all-purpose and whole wheat flour to add a little added nutrition to my breakfast, but you can also do just all of one flour

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 cup butter, diced and chilled
1 1/4 cup buttermilk

In a large bowl, mix flours, baking powder, sugar, and salt. Working quickly, throw butter into flour mix and work it in with your hands until little balls form. (you can also do this in a food processor)

Make a well in the center of the flour/butter mixture and add buttermilk all at once. With a large spoon stir mixture quickly, just until it’s blended and begins to mass and form a sticky dough.  (If dough appears to be dry, add 1 to 2 tablespoons additional buttermilk.)

Immediately turn dough onto a generously floured surface.  Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms, but do not over knead. Gently flatten dough with hands to even thickness. Using a floured rolling pin, lightly roll dough to a 3/4-inch thickness.

Cut the biscuits out and arrange on heavy baking sheet.  Try to get as many as you can out of the first roll (square biscuits will solve this issue). Freeze the biscuit dough for 1 hour, then remove from baking sheet and throw in a plastic ziploc bag. Leave them in the freezer until you’re ready to use.

If you want to eat them now: Bake in a pre-heated oven at 450 degrees F for 8 to 10 minutes. If they are not frozen, you MUST pre-heat. Got it? Good.

To Cook Frozen Biscuits:

Arrange however many biscuits you want to cook on a baking sheet. Place it in a cold oven and turn it up to 450 degrees F. Bake for about 30 minutes, or until biscuits have started to turn brown around the edges. If you want them golden brown, brush with a little egg was before baking.


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14 Thoughts on “Frozen Biscuit Magic

  1. I could stuff a couple of those tasty looking egg and sasauge biscuits in my face right about now! Who knew you could cook them from frozen, in a cold oven?? You rock!

  2. bonnie on October 21, 2011 at said:

    What a great idea! These will be in my freezer soon, ready to go any old time–breakfast, lunch, OR dinner. Thanks!

  3. This is genius! Awesome idea!!

  4. I’m totally into this idea. I am also a breakfast person who doesn’t want to do much of anything but pour my coffee in the morning. But I want to eat, and that usually means leftovers from dinner. This would be so much more appropriate.

  5. I wake up in the morning and think for about half an hour what to feed me and my kids before dropping them off to school.This is cool,as I can make them ahead and take the frustration out in the morning.

  6. Ally on October 22, 2011 at said:

    I just stumbled upon your blog, and I have to say, you blew my mind in all the right ways! This is an idea I wish I had come up with myself, but really, really, thank you for sharing! (I also like how we probably have the same sense of humor)

  7. Katherine Hunter on October 23, 2011 at said:

    i learned to make biscuits as a sophomore in high school in, well, let’s day, 1949 / Mrs Wright said they were Wrong / i got an A in Home Ec due to my sewing skills, not my biscuit baking skills

    So, i have been on a life long quest to make the perfect biscuit / i try every recipe on the food blogs or on Tastespotting

    your recipe is the most ! i did use the food processor to make the dough (this is a skill i have mastered (smile)) / this dough was the easiest of all i have tried at the kneading phase / i mean it just kneaded up swell / i then used Great Aunt Maudie’s rolling pin / she would be so happy to know this

    i the first three biscuits baked before freezing / i over baked them a tad due to confusion with the timer / they are delicious with butter / the others are in the freezer for their hour and then will be bagged / i cant wait until tomorrow to try one of these

    it is also brilliant to make square biscuits

    i must admit i have made other biscuits that have been okay / with butter, lard, shortening, different types of flour / even melted butter / i even broke down and got a box of Bisquick !
    after all that’s what i grew up on / also biscuits made with Crisco during WW2 when butter was rationed

    well, my dear Pink Basil / thank you so much for a wonderful biscuit baking experience / i used your recipe completely as to the two flours although my buttermilk was milk with vinegar

    sincerely, Katherine

  8. Katherine Hunter on October 23, 2011 at said:

    i would like to go back to correct my typos and nongrammaticals but oh well / two frozen biscuits are in the oven as i write / cant wait to see how the rest of this biscuit adventure turns out


  9. Oh crap, I am blown away. This is pure genius. I can put these beauties in the oven before I walk the dog in the morning and come back to fresh biscuits. That in itself is pure gold. printing recipe NOW.

  10. I am so impressed with the number of expletives in this post about biscuits. This is totally my style.

  11. Passing this most excellent tip along (with full credit and accolades) in my next post. Thank you!

  12. Taryn on November 1, 2011 at said:

    This is awesome…I’ve been buying the pillsbury frozen biscuits so that I can pull out one or two whenever I want. Now I can make them myself. Do you think this would work with scones too? I’m single, and I can never eat all of a batch of scones myself (or at least…I shouldn’t eat them all myself).

  13. Angie on November 20, 2011 at said:

    I want to make fresh bread for thanksgiving.. This will work. I can make these ahead and then pop them into the oven last minute. BTW have you ever tried this with yeast rolls?? How did they come out?

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