A while back, I saw on Pinterest, an idea for Homemade Freezer Biscuits. I pinned it onto my "Kitchen Board" and hoped to give it a try later. I sort of forgot about it until the other day and I was reminded and thought it would be a great thing to share on my blog! So, here goes...
This recipe originally comes from the Moneysavingmom.com website. (Thank you to my friend, Danette Head, for telling me about this website years ago!! ) :)
If you are like me, you probably have most of these ingredients in your kitchen already, so there's little to no new expense at the grocery store.
Homemade Freezer Biscuits
Ingredients: 4 cups of all purpose flour
2 tablespoons of baking powder
1 teaspoon of salt
1 cup of Crisco
1 3/4 cup milk (I did use buttermilk)
Start by blending your flour, baking powder, salt and Crisco with your pastry blender or a fork. Remember, I got my pastry blender for $1.00 and it's my favorite utensil!! I LOVE mine!!
Speaking of things I love... Thank you to my sister-in-law, Tammy and my honorary sister-in-law, Leigh Ellen for the big Ball jar canister! It was the perfect gift for me! I love to keep my flour in it!!
Ok, back to the recipe. Now that you've blended the dry ingredients with your Crisco, it's time to add the buttermilk. I work it in with a fork and then turn the dough out onto a floured surface and pat out into a circle. Cut your biscuits out and put onto a sprayed or greased cookie sheet and place in the freezer for 1-2 hours. (I chose 2 hours)
After the 2 hours, put the frozen biscuits into freezer bags! It's as easy as that!
When you are getting ready to eat them, take out the number of biscuits that you want to bake and let thaw for 30 minutes - 1 hour on a cookie sheet. Then, bake at 450 degrees until light brown on the bottom. I brushed ours with melted butter when they were nearly done and then returned them to the oven for them to brown on top a little bit. :) These were delicious and held up well in the freezer!
Well, I wanted to know if my biscuit recipe would hold up in the freezer as well since our recipes were very similar. So, I tried it!
My homemade biscuit recipe:
Ingredients:
3 cups of self rising flour
3/4 cup of Crisco
1 1/4 cups of buttermilk
Again, you blend your flour and Crisco with your pastry blender. Then, you incorporate the buttermilk into the dry mixture.
The only thing that differed from me baking them fresh was that the freezer biscuits just don't rise like my normal fresh baked biscuits do. Normally my biscuits are HUGE and these have a tendency to be flatter than they normally are, but looked like the ones you would buy in the freezer section of the grocery store. I had all of the ingredients, so all it cost me was one morning of baking (Saturday) instead of several days! I will try to keep these in the freezer for when I don't have time to cook in
My experiment results...
Freezer biscuits are a must try!!!! My family, especially Anthony, LOVED them! I hope this will give you and yours a little taste of Homemade on your busy mornings! <3
My best tips for baking biscuits... * I always use buttermilk!!
* I place my cut biscuits very close together on the cookie
sheet. It's supposed to help them rise. ;)
* I preheat my oven to 500 degrees and then turn it
down to about 400-450 degrees when I put the biscuits
in. This gives them a "shock" and they will rise better.
While I'm at it, I will share two recipes that I am often asked to share for Strawberry Jam and Apple Butter.
Here's a secret... I use the Surejell recipe for Strawberry Jam! I try to tell people that, but they still want me to share it with them, so here it is...
Homemade Strawberry Jam
Ingredients: 5 cups of crushed strawberries
7 cups of sugar
1/2 teaspoon of butter
1 packet of Surejell
I start by sterilizing my jars, new caps and rings in boiling water. Then, I wash, cap and crush my strawberries right in the pot. I use a deep, large pot. I measure out the sugar into another bowl and set it aside to be used later. I mix my crushed fruit, 1 packet of Surejell and 1/2 teaspoon of butter with a wooden spoon and place on the stove heat at medium/ high. Bring that to a full rolling boil. Continue stirring and add the sugar all at once to the mixture. Return to a full rolling boil and boil for 1 minute exactly! Remove from heat and skim off any foam bubbles from the top of the jam. Pour into sterilized jars and wait to hear a (((POP)))!! When you hear that, you're all set! ;)
Homemade Crock Pot Apple Butter
Ingredients:
5 1/2 pounds of apples, peeled and chopped
4 cups of sugar
2 to 3 teaspoons of ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place all ingredients in a large crock pot and stir to mix. Cover and cook on high for 1 hour. Turn temp to low and cook for 9-11 hours or until thickened and a dark brown color. I time this so that it cooks on low while I'm asleep at night. Uncover and cook on low for 1 hour longer if needed. I use a wire whisk to get the smooth "apple butter" consistency. Process into sterilized jars. Enjoy the wonderful smell of apples all throughout your home while this cooks!! LOVE!! <3
Hope you enjoy these recipes and tips! <3
Matthew 7:12
"Therefore all things whatsoever ye would that men should do to you, do ye even so to them for this is the law and the prophets."
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