Let’s face it, life can get busy. Easy, scratch prepared foods are still possible even on a thin budget of time when you protect some prep windows in your week.
Here’s one of my staple recipes because this big batch of biscuits can be prepped and frozen. Then take out as many prepped biscuits as you will use and fresh bake for the occassion.
The boys love trying different jellies and jams with these biscuits for a quick breakfast. For a slower meal, my favorite thing to pair with buscuits is a vegetarian mushroom gravy.
- 6 cups of flour, all purpose
- 3 Tbsp of baking powder
- 1 ½ tsp salt
- 1 ½ cups unsalted butter, cold and diced
- 2 ½ cups of milk
- Preheat the oven to 450 degrees F (if baking now).
- Mix the flour, baking powder, and salt in a kitchen stand mixer. Add in the cold, diced butter and mix until the butter works into the dry ingredients a bit. The coarseness of the texture should be nearly that of peas. Slowly add the milk while the mixer is running.
- Turn dough out onto a floured work surface. Knead the dough a bit so it all pulls together in a ball. Roll the dough out into a rectangle, fold into thirds, and roll out again to rectangle. Repeat a few times. Finally roll out the dough to about a ¼ inch thickness. Cut off the edges of the dough to allow the layer to rise well in baking. Then cut the biscuits into shapes. I usually cut them into squares with a pastry knife/bench scraper.
- Bake as many now as you like for about 12 minutes.
- If freezing for later, place the biscuits on a baking sheet lined with silpat, wax paper, or parchment paper. Flash freeze the biscuits and then place them in freezer storage for up to 3 months. When ready to eat, allow the biscuits to thaw at least 30 minutes before baking in the oven preheated to 450 degrees F for 12-15 minutes.
- Tip: I usually take biscuits out the night before we are going to eat them and let them thaw in the fridge overnight.
What do you like to pair with your biscuits?