Flaky Freezer Biscuits

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Ready In:
15mins
Ingredients:
10
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ingredients

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directions

  • In a small bowl combine yeast and sugar in water.
  • Set aside for 10 minutes.
  • In a large bowl mix flour, sugar, baking powder, soda and salt.
  • Cut in butter to form a crumbly mixture.
  • Stir in yeast mixture and buttermilk.
  • Mix just enough to hold dough together.
  • Roll dough 3/4 inches thick on floured surface.
  • Cut out biscuits with the top of a glass or a cutter.
  • Prick tops with fork.
  • Freeze separately on cookie sheet.
  • After biscuits are frozen, stack and wrap well.
  • Before baking let rise until doubled in size.
  • Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
  • Makes 3-4 dozen.
  • Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.

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Reviews

  1. Brilliant biscuits...and very forgiving. Making these was a comedy of errors. Started out making 1/2 a batch and then forgot that's what I was doing. Had dry ingredients and yeast for half a batch and butter and liquid for a full batch in the bowl. Had to stop, proof more yeast, double all the dry ingredients and remix. Even after all that these biscuits were light, delicious and attractive. Hint: cut biscuits out half the size they will eventually be because they really will double in size, mostly out not up. I've got some saucer-sized yummy biscuits.
     
  2. This was a good biscuit recipe. I did need to add a bit more flour at the end to bring it all together. I would consider the texture more light and fluffy than flaky. I was looking for flaky. Still very good and convienent.
     
  3. These are good biscuits, mine had a faint yeast taste which is ok but I am not used to this flavor in biscuits, which is why I gave it 4 stars instead of 5.
     
  4. This is by far, one of the best biscuit recipes I have ever tried! The only thing I felt was that the mixture was quite wet when the liquid was incorporate in to the dry ingredients. More flour was needed to bring it all together. I got my recipe from the Best of Bridge cookbooks
     
  5. I have been in search of a good biscuit recipe for the freezer for YEARS! I have found it! Glory! These are great! I doubled the yeast in them and left out 2 T. of the sugar and they dont rise lots but they do get bigger. Slighlty crunchy just on the outside and light on the inside. PERFECT! THANKS FOR POSTING!!!
     
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