Flaky Freezer Biscuits
Flaky Freezer Biscuits recipe
Yield
30 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
water
warm |
|
| 5 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
butter
or margarine |
|
| 2 | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
water
warm |
|
| 1.2 | l |
all-purpose flour
|
|
| 45 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
butter
or margarine |
|
| 473 | ml |
buttermilk
|
|
Directions
In a small bowl combine yeast and sugar in water.
Set aside for 10 min.
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 ¾ in. 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 425F for 15 minutes on a lightly greased cookie sheet.
