Simple Make-Ahead Biscuits Recipe
Make-Ahead Frozen Biscuit Recipe
Make-ahead biscuits – what a wonderful idea! Make a bunch of biscuits when you have some time, freeze them, then simply pop them in the oven when you want fresh homemade biscuits. Love it! And yes, they taste wonderful too!
The biscuits taste exactly how I expect and want biscuits to taste – tender, flaky, buttery. Even though they don’t have butter in them. They remind of the biscuits from KFC. 😉
Make-ahead biscuits are great for a quick snack on their own, or customize them however you’d like. Use them to make a really tasty breakfast sandwich, serve with chili, or to make biscuits and sausage gravy! I love fresh, warm biscuits with butter and a drizzle of honey. Jam is great on them too. So many possibilities!
Recipe Tips
The recipe is written correctly – 6 cups flour and 4 ½ cups heavy cream! Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content.
This recipe calls for minimal mixing, to reduce the risk of too much gluten development.
If you want your biscuits to rise properly when baking, it helps to cut them out with a sharp edge. A biscuit cutter, cookie-cutter, or sharp knife are some possible options. Also, when baking powder is too old, the biscuits won’t rise as they should.
How Long In Advance Can I Make These Biscuits?
You can freeze them for about 1-month (find instructions for freezing in the biscuit recipe below).
How to Cook Frozen Biscuits
Cooking your biscuits from frozen is super easy. You don’t even have to thaw them! Simply preheat your oven to 450, place the frozen biscuits on a lined baking sheet (about 2 inches apart) and bake one sheet at a time for about 20-25 minutes (until puffed and golden brown).
Additional Notes
Yield, cooking time, and nutrition facts may vary depending on the thickness of your biscuits. I usually get 39 biscuits with this recipe, but if your biscuits are thicker or thinner, you get fewer or more of them. Thinner biscuits will bake faster, so keep an eye on them!
More Biscuit Recipes:
- Pumpkin Buttermilk Biscuits Recipe
- Easy Cheesy Bacon Biscuits
- Simple Homemade Biscuits
- Walk Away Bunny Biscuits Recipe
- Sweet Potato Biscuits
Simple Make-Ahead Biscuits Recipe
Ingredients
- 6 cups unbleached all-purpose flour plus extra for surface
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 ½ teaspoons salt
- 4 ½ cups heavy cream
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds.
- Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
- Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet.
- Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat until all dough is used.
Preparing For the Freezer:
- Wrap the baking sheet tightly with greased plastic and freeze the biscuits for about 6 hours.
- Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
Prepare after Freezing:
- Do not thaw biscuits. Preheat oven to 450°F/230°C. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
To Serve Without Freezing:
- Preheat oven to 450°F/230°C. Bake one sheet at a time, for about 13-18 minutes, until puffed and golden brown.
Recipe Notes
Nutrition
Recipe Adapted From: The Best Make-Ahead Recipes
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Is the recipe correct for your freezer biscuits
4 1/2 cups heavy cream and 6 cups flour?
Yep! It is correct. 🙂
PLEASE tell me that these taste like Pillsbury frozen biscuits!
Sorry, I haven’t had frozen Pillsbury biscuits before. But I can assure you that these ones are good!
OK, I was leery about a biscuit recipe that had no shortening or oil and had SO much liquid, but then I did a little research on cream biscuits. Everything I’ve read tells me that THESE are the biscuits I’ve been looking for! I’m going to try YOUR recipe because it has sugar in it, and I like just about anything that has sugar in it. 🙂 (j/k)
My baby gift for my very pregnant daughter is going to be two weeks of frozen meals. (ssshhhh…it’s a surprise!) My best friend did it for me when I had my third child and it was the BEST baby gift I ever got. Do you think these biscuits will be OK in the freezer for longer than a month?
That sounds like an awesome gift!
You could probably get away with keeping them frozen for a bit longer if you make sure that you squeeze as much air out of the bag as possible before you store them and maybe even double-bag them? You don’t want them to get freezer burn. They haven’t lasted longer than a month for me before we eat them all, so I can’t verify from personal experience. 😉
I made this recipe exactly like the instructions and was so excited about them. This was only the second time I’ve made from scratch biscuits so I had high hopes for these. They tasted great but didn’t rise for anything. I can’t figure out why.
I’m sorry they didn’t turn out for you, Lindsey! I am not sure why they didn’t rise for you either. Did you use a sharp edge to cut the dough? Were they about 3/4-inch thick? Is your baking powder old?
Could you sub the flour with Almond flour?
Good question, Rhonda. I am not very familiar with almond flour and I haven’t tried with this recipe. You might just have to give it a try! I did find these articles that might be helpful though: https://www.sheknows.com/food-and-recipes/articles/3520/cooking-with-almond-flour and https://urbanposer.blogspot.com/2012/05/baking-101-almond-flour-basics.html
Just made these tonight. They were fantastic!! First time making biscuits from scratch and they didn’t totally intimidate me.
Hooray! Good job, Jessica! I’m so glad that it worked out well for you. Thank you for your comment and review. 🙂
Have you ever used this recipe for a camping dutch oven? I would like to make the dough at home and bake at camp.
Hi, Gary! No, I haven’t tried this biscuit recipe in a Dutch oven before. If you try it out, please let us know how it goes!
Used a 12 quart deep dutch oven. 7 on bottom, 20 on top. 20 minutes, rotating every 5 minutes. Turned out exactly like the batch I made in the kitchen oven. Theses were fresh not frozen. Delicious.
That’s awesome! Thank you for letting us know that it worked and how you did it, Gary. 🙂
Melanie has anyone tried these biscuits in a air fryer. I was just curious if it could be done. Thank you.
Great question. I haven’t heard from anyone about that yet. Let us know how it goes it you try it out!
Can you use half and half instead of heavy whipping cream? That’s all I have and I don’t want to run to the store lol.
I haven’t tried a substitution for the heavy cream in this biscuit recipe before, so I can’t say for sure. It is a big part of the recipe, so it is kind of risky! 😉 However, I searched online and found these ideas that sound like they could be worth trying in a pinch: https://www.healthline.com/nutrition/heavy-cream-substitutes#section4
I make a simpler cream biscuit that freezes fabulously too. It is just two ingredients but you must have a fresh bag (for the same reason you need fresh baking powder) of Hudson Cream Self Rising Flour (found at Walmart) any brand of Heavy Whipping cream. It takes about 2 cups of heavy whipping cream and 4 cups of Hudson Cream Self-Rising Flour. Just combine with fork or pastry knife and barely knead as well or you’ll have tough biscuits. Roll out of just flatten by hand cut with biscuit cutter and lay on parchment paper on sheet pan. Freeze for about 6-8 hours and pop into Ziploc bag and bake as needed. I like this recipe as the flour already has everything it but the cream. So it’s quick, easy and tasty.