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Homemade Freezer Biscuits Recipe

These homemade freezer biscuits are quick, easy, frugal, and so practical! Say goodbye forever to canned biscuits! This recipe is a winner!! Best of all, you control what ingredients go in it, unlike canned biscuits that you buy at the store.

Say goodbye forever to canned biscuits. This recipe is a winner. It’s quick, easy, inexpensive, and so practical. Best of all, you control what ingredients go in it, unlike canned biscuits that you buy at the store.

My little biscuit-making helper!

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152 Comments

  • joanna says:

    oh, this does look simple; can’t wait to try them!

    • Lana Pezza says:

      they look easy enough if you happen to have a kitchenaid mixer on hand, but what to do if you aren’t fortunate enough to have an electric mixer ???

  • Carla says:

    Try straight from the freezer but, let the sides touch in the pan…this may solve the rising problem. Thank you for the recipe! :0)

  • amber says:

    Perfect! Thank you for such nice recipes. A question though , do I use all purpose flour?

  • denise says:

    I’d love to see a pic of how they turned out once they were cooked!

  • Charity says:

    My favorite part of the post is your adorable biscuit making helper. What a cutie pie!!

  • becca says:

    Yum i needed this recipe

  • Stephanie says:

    If you use expeller pressed coconut oil, it won’t taste coconut-y :). Looking forward to trying this and substituting almond milk for milk!

  • Tara says:

    What type of milk do you use? And did you use whole wheat flour for the biscuits?

    • Crystal says:

      Any kind of milk should work. I used whole milk because that’s what we usually have on hand. I’ve not tried whole wheat flour yet, only unbleached. If you try it, let us know!

  • guest says:

    Is coconut oil healthy. Just asking. I was wondering can you use canola oil?

  • Kelly says:

    Yum, thanks Crystal! I was just going to look for a recipe like this and you posted! Do you take your scraps and re-roll for more biscuits? I am just curious. Some people don’t as they claim the re-rolled biscuits are tough. Personally, I have never thought it a big deal.

  • Stela says:

    If I don’t freeze them, can I bake them as soon as I roll them out or do I have to let them rise? Sorry I have never baked from scratch 🙂 LOL

  • Michelle says:

    You know, they don’t take that long to make, why freeze them and then wait 30 minutes before baking, just make them and bake them, we do it all the time.

  • Jen says:

    Has anyone tried to make these or a version of these using rice milk or some other non-dairy milk?

  • TeamBonk says:

    I have some of these in the freezer as we speak (or rather write!)

    I like how simple they are to make, how few ingredients there are and how perfect they are for my dairy/nut allergy children!

    I too used coconut oil for the shortening and there was a bit of residual flavour … but no one here complained!

    Michelle

  • Cindy B says:

    Yeah! Thanks for the recipe. I’m just getting back into making less processed foods so this is a nice baby step.

  • Thanks for the recipe, will be trying this one! We use expeller-pressed coconut oil, which won’t give the coconut taste in your foods. 🙂 Just a tip!

  • Chelsea says:

    I use this same recipe, they are delicious! And my Grandma taught me, so I’m very fond of making these with her. 🙂 I love adding homemade jam or gravy to them.

  • Victoria says:

    I keep meaning to try this! I am going to head over to the printer right now and do it. I know later in the day it will seem like to much effort to drag my laptop out and turn it on and print out the page (I am too messy of a cook to bake with a laptop on my kitchen counter). Yep I am that lazy…well that and I am trying to stay off the computer except for set hours and once my laptop is up and running it is really hard to stick to that goal.

    • Lori F. says:

      Any basic biscuit recipe can be shaped, frozen and stored for later use. Or you can refrigerate shaped biscuits for a day before baking if they are well wrapped. A period of resting actually helps to relax the flour and solidify the fat, resulting in a flakier final product.

    • Kate says:

      Victoria…another Pinterest post I loved, might just be what ya need too! A hanger with clips (the one you hang a pair of pants on). Hook the hanger on an upper kitchen cabinet knob, and hang the recipe page on the clips *slappin forehead* Whatta concept! 🙂

  • Alisha says:

    These sound great! However, I am a little bit weird with my biscuit recipe. I simply substitute the amount they call for butter or shortening with fat free plain yogurt. They turn out delicious and easy to cut out. And much more healthy!

  • Elise says:

    These just went on my pre-baby freezer cooking list. Thank you! I’ve never tried freezing biscuits for fear they wouldn’t rise afterward.

  • flybigd says:

    Your photographs for this entry are very good. Nice job!

  • Kim says:

    My biscuit recipe calls for 3/4 cup of milk. I add an additional 1/4 cup for a total of 1 cup milk, then spread the dough in a prepared pan & bake 15-20 minutes for an 8 x 8″ pan. The above recipe is double the ingredients, so should do a 9 x 13″ pan if adding an additional 1/2 cup milk. The pan biscuits save roll out & a little counter clean up time. I’ve never tried freezing them though.

    You can also pat out biscuit dough on your baking pan, cut2″ square biscuits with a knife or pizza cutter (like you do scones), then bake.

  • Those look delicious and simple! I love the ingredients compared to the store bought brand. Thank you so much for sharing this recipe!

  • Elizabeth says:

    WOOHOO!! Is that Oberweiss milk I spot?? Yum! We just had our delivery yesterday!

  • andi says:

    I too have some of these in my freezer right now! soo good!

  • Kathryn says:

    I was wondering how long these will keep in the freezer?

  • Theresa Baichan says:

    Can I use olive oil and do I have to freeze them or can it go straight in the oven. Thanks for posting 🙂

  • Dawn says:

    Can’t wait to try these!

  • Pat says:

    Could you substitute buttermilk for the regular milk?

  • I wonder if they rise really high when they cook? I’ve tried to make biscuits in the past and they just turn out so flat!

  • Megan Acosta says:

    I used coconut oil and it was so solid that when I added the milk it was just a soupy mess! About 30 seconds in the microwave and handmixer turned it into a nice dough! Just in case anyone else is using really hard cocnut oil 😉 They look beautiful in the oven and my daughter is having a blast with the small handful of scraps making a nest for her toy puppy.

  • Lexa says:

    If using butter, should it be softened to the consistency of shortening (Crisco)?

  • Tiffany says:

    I am sooo making these. Could you just form the dough into a log and then slice it instead of cutting them out? I think I am going to try it

  • Jerie says:

    Can you use the homemade baking mix in this recipe?

  • Ryan says:

    Do you think these biscuits could be used to substitute in recipes that call for refrigerator biscuit as a dough (if used before freezing)?

    Example: Take refrigerator biscuits, separate and flatten then top with a small filling and pinch together before baking.

  • Cindie Winquist says:

    Thanks for sharing the recipe. Trying it right now…

    I’d like to keep these on hand for our church’s meal ministry. They’d be very convenient to share frozen for meals delivered ready to bake, or quickly bake before a hot meal delivery.

  • Kelly says:

    I made a batch of these the other night. I used EP coconut oil as well as a combination of all-purpose flour & white whole wheat flour (1/2 of each). I baked some right away & froze the rest. My 14 yr. old son said they taste like McDonald’s biscuits. (Not sure how he knows that since we rarely go to McD’s, especially for breakfast, LOL!)

    His comment gave me the idea to make egg & cheese biscuits. I tried that this morning, using some of the biscuits I had frozen. What a BIG hit w/my teenage sons & hubby! (Adding a bacon slice would also be delicious!) Next time I’ll be trying them w/sausage to make sausage biscuits.

    Thanks for sharing the recipe!

  • Tori says:

    I made these tonight with my little 2.5 year old helper girl. Originally she was very excited about using the rolling pin, but once we got going it was cutting out the biscuits with a cup that she really enjoyed.

    I forgot to take my butter out of the fridge to soften first, so I just cut it up into small tabs and then let it run in my kitchen machine with the dough hook for a few minutes. My dough was really sticky and never really did form a ball. Once I turned it out onto the floured table and added just a small sprinkling of flour over it, it did fine.

    We froze most of them, but I baked a small batch and we had them as a snack before bed. Very easy! I’ll definitely make these again.

  • Paige says:

    Do you have a gluten free verison?

  • Val in MN says:

    I have been DYING for a recipe like this! The tube stuff is way too high in sodium for our diets, and I can adapt this easily. Thank-you!!

  • Kristy says:

    I have been using this recipe for many years and I almost always use buttermilk. Using regular, thinner milk will give you a crispier biscuit. Rolling the dough out and folding it over a couple of times before flattening it out again will produce the flaky layers. Also, instead of the mixer, I use a hand pastry blender to dice up the butter into the flour before adding the buttermilk. It seems to work out better if I don’t let the butter get too soft. You can also pinch off a small bit of dough, roll it in your hand and then flatten it out slightly on the bread pan if you aren’t a big fan of rolling out the dough. My grandmother would add a small bit of sugar (maybe half a cup) to the flour and then proceed in the same way to make shortbread for strawberry shortbread dessert.

  • Anne says:

    I now have a bag of these beauties in my freezer and am hoping for a snow day to try them out 😉

  • Sarah says:

    Okay, just made these and they were AMAZING! I used butter and halved the recipe. I was just really hankering carbs and had none in the house so I didn’t freeze. Thanks, Crystal!

  • Heather says:

    I have been making these since Crystal first posted about trying them. I have found shorting and butter both work great. I look forward to trying it with coconut oil.

    I usually don’t have time to to thaw, so I bake frozen. I have found if you want to still have them “rise” when you bake frozen you need to roll them thicker. There is a fine line when it come to the thickness. If you roll them too thick, the center won’t bake.

  • Jennifer says:

    Not sure if its been asked yet or not, but was wondering how it would work if I put them in fridge the night before to use at breakfast time? Would it give it too much defrost time?

  • Jessica says:

    How thick was your dough when you rolled it out? I made these last night and think I might have rolled them to thin as they didn’t seem to rise much.

  • Suzy says:

    This is perfect. The strawberries in my backyard are going to be ripe any day now. To have homemade biscuits in the freezer, ready to be made into shortcake is perfect! Thank you for the brilliance. I’ll be making a batch or 2 today.

  • Cathi says:

    It seems like 2 Tbsp of baking powder to 4 cups of flour wouldn’t make them rise very much. If you roll them to 1″ thick or so, Joe tall are they when they are finished baking? I love biscuits and make them a lot but my recipe does have sugar in it. I’ve never tried making them without the sugar but they are also great as a shortcake with fruit and cream. ?

  • Angie says:

    If you substitute self-rising flour for the all purpose flour, baking powder and salt, will they still rise after freezing?

  • Suzy Horina says:

    I was looking for a ” quick” way to make real shortbread for strawberry shortcake. I added 1/4 cup sugar to the recipe and it worked perfectly. Now I can serve shortcake at a moment’s notice. We have a large berry patch and this is a favorite treat around here.

  • Kelly Cox says:

    I just made these!! They worked out great! Can’t wait to try them out when I pull them out of the freezer. 🙂

  • Rachel says:

    Have you tried this recipe with buttermilk?

  • Cindy McNair says:

    These are the best and easiest biscuits ever!!! I’ve made them 3 times since Mother’s day already. Mmmm

  • Rachel says:

    I just made these and they didn’t rise. I followed the directions exactly. Any suggestions?

    • Elaine says:

      First things that I can think of are: 1) You used baking powder, not baking soda, right? and 2) You used 2 Tablespoons of it, not 2 teaspoons?
      Other than that, all I can think of is to not twist the biscuit cutter as you’re making the biscuits. Just press straight down and then lift it straight up. Twisting it might cause the dough to seal itself around the sides and prevent it from rising much while baking.

      • Christine says:

        But your recipe says Baking Powder, NOT baking soda!!!

        • Lorrie says:

          She was confirming you WERE using baking powder and NOT baking soda.

          • Lauren says:

            I’ve been watching the Great British Baking Show…when I made these to use the same day (not freezing them), I made sure to not over work the dough, and when the first batch went into the oven, I wrapped up and refridgerated the ball of dough. After 45 min of resting in the fridge, you can see that the same batch of dough rose twice as tall!

      • Joyce says:

        So what is it now Baking Powder or Baking Soda , and Tablespoon (as per recipe) or teaspoon ?
        Thanks for sharing this recipe <never thought of freezing biscuits .

        • Veronica says:

          Baking powder and Tablespoons! It does take a lot though. That is roughly the recipe that this Georgia girl has used all her life. Although the unit of measurement for the crisco is “about a chicken egg worth”!

    • Judy says:

      You may want to make sure they are touching. I know the ones you purchase in the store they warn you they will not rise if they are not touching.

    • Jan says:

      Check your expiration date on the baking powder. I throw away more than I use!

  • Denise says:

    So glad I found this recipe….no more frozen biscuits from the store for us! I do use 1/2 cup shortening – 1/2cup butter and I replace 3/4 of the cup of milk with buttermilk. Also, just a spoonful of sugar…shhhh! Thaw them about 15 minutes or so, rise nicely every time! Love these biscuits!

  • kimber says:

    Thanks for the recipe. They were super fluffy and moist. I didn’t have all purpose flour. So, I used self rising and omitted the salt and baking powder. I also added 1 tablespoon of vinegar to milk to give more of a buttermilk taste. I used vege shortening this time but will go with butter next time and maybe a tablespoon of sugar.

  • Katie says:

    How long can you keep them in the freezer?

  • Amanda says:

    Just made these this Saturday and baked this week! WOW…so GOOD. so easy and cheap to make too! Thanks for this.

    (I posted a review on my blog too. 😉

  • Leena says:

    Hi, I was wondering if the frozen biscuit could be turned for other purpose such as pizza dough, or other switch up using biscuit recipe? Thanks. Will try this out soon.

  • Toni says:

    I made these with coconut oil…and post thaw they DO NOT rise and so then clearly aren’t flaky. Did anybody else have this problem? Not sure what I did wrong.

  • Heather webb says:

    Reading through the comments and saw some posts about using softened butter. I always thought you were supposed to use very cold butter and shortening?

    So which way is it? Cold or softened butter/shortening? Just want to know before I make these. I’m looking forward to having homemade biscuits in the freezer. Thanks!

    • Jen K. says:

      When I make my mom’s buttermilk biscuits, I always use softened butter. You may have to be careful to not make the butter while incorporating and not over-mix. Over-mixed dough won’t rise.

      • Jen K. says:

        Oh, very cold butter (and ice water) is used for crusts, not biscuits 🙂

        • Veronica says:

          Cold fat makes for flakier biscuits!

        • Tracy Goode says:

          Use very cold butter for biscuits, too. It will then melt while it’s baking instead of while mixing, resulting in flakier, fluffier, buttery biscuits. I only use butter in mine, and they come out beautiful every time. As a note, Southern Living magazine’s test kitchen suggests freezing and grating the butter. I don’t go that far; I like the look of the butter in my biscuit dough, the same as in my pie crusts.

    • Michelle says:

      When baking, you should use room temperature milk, eggs, butter. I just saw this on Rachel Ray last week.

  • Anna says:

    Can you use these in place of vanned biscuits in things like monkey bread and casseroles?

    • Sarah B says:

      I want to know too!

    • Harvey says:

      I have done exactly this for a breakfast bake casserole. Defrosted them overnight in the fridge and cut up the next morning for use in the dish. Turned out fine, just bake at temp for casserole recipe. Obviously check it as oven temps can vary a bit, just to be sure.

    • JP Colter says:

      Yes, you can. I use store bought bread dough instead of biscuit dough for monkey bread though.

  • Kate W. says:

    So is it baking soda or baking powder?! I see it says baking powder, but I think soda for rising…or am I mixed up?

    • Cherre Holley says:

      I would say baking powder since that is what is added to flour to make self-rising (as well as salt).

  • Felicia says:

    Has anyone tried this using gluten free flour?

  • Jeanie says:

    How thin do you roll the dough?

  • Kathy says:

    Do you know if you can let them thaw overnight in the fridge or in a warm place (oven, microwave)?

  • Grace says:

    Could you use non dairy milk? Like almond milk? I don’t keep dairy milk on hand ?

  • Amy says:

    This is a rather old post, so I don’t know if anyone will answer, but I just made these biscuits and have a question.
    I made a 1.5 batch of dough, and I got 24 biscuits. I used a wide mouth mason jar to cut my biscuits. I am wondering if I made them too thin and wide. I am wondering how thick to roll out the dough next time and what size cutter is best to use. I have never made homemade biscuits before, so I was unsure.
    Thanks!

    • Stef says:

      I haven’t made this recipe yet but other homemade biscuit recipes I’ve tried were calling to be rolled to 1/2 inch thick and cut with a biscuit cutter or something 3 inches wide. Hope this helps.

    • VH says:

      Yes dough should be about 1/2 inch tall. No wider than 3 inch. Personally I like 2 1/2 inch wide. I keep a sealed container in my fridge that is a mixture 50/50 real Lard & Salted Butter to use for baking. Easy to make: measure then bring to room temp, mix them completely. Fill sealable container, label put in fridge.

    • Kejtlin says:

      On homemade biscuits, you dont roll the dough. You’ll crush it & it wont rise. Once it comes together, turn it out onto floured board & pat it down gently, until you feel it start to resist. Dont handle your dough too much, itll make tough biscuits.

      • Jody Doyle says:

        That may be true, but I just made these for the first time…rolled them as the directions stated.
        They rose perfectly fine, we’re flaky and tender.

  • Jody Doyle says:

    So, I made these biscuits last Wednesday and to my husband’s horror, froze them all. I made them exactly to your recipe using butter. We went camping and decided to try them out. I placed them in a pie tin to thaw and then placed the pie tin inside a Dutch oven on top of canning rings. We cooked them with briquettes to make the temperature 450 F and left them on for 12 minutes (elevation about 6500). These were awesome! Very flaky biscuits, loved by all!

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