Biscuits! Make Your Own and Freeze!

[mos]

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.

[Melissa Burnell]

These are really awesome and super easy to make. One thing that I’ve done is just before rolling, dividing 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 to the flour mix!).

[mos]

ooh! thanks for mentioning this, girlfriend!

[janetaba]

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

[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.

[tsgal]

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

[janetaba]

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

@mos 84694 wrote:

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]

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]

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

[Margaret K]

My husband makes a batch of biscuits & freezes them. He also makes them with cheddar cheese & chopped green onions & freezes those. When I was able to cook I did it too.

Have been doing this for 40 years! Breakfast sandwichs are fast & easy to fix. I like them with bacon or hot sausage.

Talk about convience food! LOL.

[annos]

I had never realized that using homogenized milk instead of buttermilk (soured with white vinegar) would leave your baked goods drier. But I often have to substitute one type (%) milk for another or for 1/2 and 1/2 for heavy cream. I usually just add some extra butter (real) which I always have on hand.

Substitution rate for milk, half and half, or heavy cream:

Milk Total Fat (grams) in one cup Skim milk – 1g.,
1% milk – 2g.,
2% milk – 5g.,
whole milk – 8g.

Half and half cream – 1 cup – 28g.
Heavy cream – 1 cup – 88g.

1 g fat = 9 calories

1 tablespoon of butter = 101 calories, so 1 tablespoon butter is 11g. of fat. Add the amount of butter needed to raise whatever type of milk you are using and subtract that amount of liquid so that you still have just 1 cup (or whatever amount you need).

Of course this would just be for cooking, not for making whipped cream or adding to coffee.

[mos]

absolutely! and I’m sure they’re much better than what you would get at one of the fast food places;-)

[saunders97]

You can always add 1 tsp. of vinegar or lemon juice to 1 cup of milk and set it aside for 5minutes to make sour milk. It comes in handy if you are out of buttermilk.
I love this idea and I make biscuits a lot, so I will definitely try some of the other variations!

Thanks!

[mos]

oh the variations are only limited by your imagination (or what you have in your cupboard;->). have some fun and let us know your successes!

[janetaba]

Good idea about using the cheese.

[Nana106]

I am so glad to find this recipe. I am going to use it, and use the other variations that everyone has come up with. When the weather starts to turn cooler, I really enjoy cooking. This has to be a Saturday recipe , on account of work and family. Take care all and have a great Sunday!!

By the way, I’m looking for a recipe, can someone please tell me where to go and post it? I’m still new to all of this, but I truly do love this site.

Have a good day all!!

:coffin:

[wilbe95]

Nana106
If you are looking for a recipe or to post one just go into Forums Jump (at the bottom of the page) click on recipes then go. If you want to post you just click on the new thread post. If you are looking for one you use the search at the links at the top of the page. Hope this helps you some.

[Nana106]

willbe95, thank you so much for letting me know. I had no idea how all of this worked. I was doing so good on here checking everyday. But things around here have been so busy. It seems to be always something. I’m sure that goes for alot of us. I hope you and everyone else has a Blessed day. Thanks again for letting me know and I’m so sorry for taking so long to answer back.

Nana

:coffin:

[wilbe95]

No problem. Look forward to you posting soon 🙂

[Pyxidragon]

@janetaba 84574 wrote:

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

Decent substitutes I’ve found for buttermilk are milk with a Tbs of lemon juice or vinegar per cup (even works with reconsituted dry milk), or plain yogurt thinned with a bit of milk.

[FruGal]

You can substitute regular milk for buttermilk, but you have to add vinegar or lemon juice to it to sour it first. I believe the proportions are 1 tablespoon vinegar or lemon juice in a measuring cup, then add milk to the one-cup mark.

[Author]

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