Biscuits! Make Your Own and Freeze!

mos · #1 (**permalink**) 08-31-2008, 08:25 AM

Biscuits
6 cups self-rising flour
1 cup shortening
2 cups buttermilk
Blend flour and shortening with a pastry blender, do not over mix. Add milk and stir to make dough. Put on floured surface and fold and knead a couple of times. Roll to a good thickness and cut. Bake at 425-450 for 10-12 minutes). These can be flash-frozen, fully cooked, and then heated in the oven from the freezer as needed, at 400° for 10 minutes.

Liss · #2 (**permalink**) 08-31-2008, 09:03 AM

These are really awesome and super easy to make. One thing that I've done is just before rolling, diving the batch in half and add 2 tsp cinnamon and 1/2 c. raisins to 1 half of the batch for cinnamon breakfast biscuits. (I also add 3 T. sugar!).

mos · #3 (**permalink**) 09-01-2008, 04:23 AM

ooh! thanks for mentioning this, girlfriend!

janetaba · #4 (**permalink**) 10-08-2008, 08:51 AM

A quick question - could you substitute whole homogenized milk for the buttermilk?

mos · #5 (**permalink**) 10-08-2008, 03:42 PM

you could. but they may be drier than with the buttermilk. they would make great breakfast sandwiches or with jam. the buttermilk is what makes them moist and tender.

tsgal · #6 (**permalink**) 10-08-2008, 06:07 PM

These sound great, can't wait to try them. Thanks

janetaba · #7 (**permalink**) 10-08-2008, 08:26 PM

Thanks, I haven't made too many biscuits from scratch and haven't tried freezing them yet.

Quote:

Originally Posted by mos

you could. but they may be drier than with the buttermilk. they would make great breakfast sandwiches or with jam. the buttermilk is what makes them moist and tender.

mos · #8 (**permalink**) 10-09-2008, 03:10 PM

if it helps, my sister makes her biscuits with whatever milk she has on hand whenever the freezer supply is depleted. she's very good at stocking her cupboard and freezer, but sometimes her family will pull biscuits out of the freezer and make some when she's not around! LOL! so instead of dashing to the store for buttermilk, she uses what's in the fridge. I called her and she said that she never lets the biscuits get completely golden when she doesn't use buttermilk and that way they're not quite as dry. but she only makes enough to tide her over until the next trip to the grocery. so when you see buttermilk on sale...grab lots and stick it in the freezer so you'll have some on hand. yep! you can freeze buttermilk too! just shake it really well before you open it

mos · #9 (**permalink**) 10-09-2008, 03:12 PM

hope you like 'em! try Liss' suggestion or fold a bit of shredded cheese in to make 'cheese' biscuits!