One of my husband’s go to meals is biscuits and gravy. If you’re from the Midwest or South, it is probably a staple in your home too! We used to eat it so much, we would spend way too much money on those store bought biscuits, only to throw one or two out because they didn’t get eaten. So I scoured the internet looking for a recipe to make our own and that I could make in bulk. Now whenever he’s craving those yummy biscuits like grandma used to make, I pull a few out and pop them in the oven while the gravy cooks!

Don’t worry, these are outstanding with a little butter and honey if gravy just isn’t your thing! This will soon become a staple for your deep freeze, just as it has ours!

Buttermilk Biscuits

Freezer friendly buttermilk biscuits that are much easier than you would think! If you don't want to freeze them or need this many, it can be easily cut in half!

Course Side Dish
Keyword Biscuits
Servings 24 biscuits


  • 8 C All Purpose Flour
  • 1 Tsp Baking Soda
  • 4 Tbsp Baking Powder
  • 3 Tsp Salt (adjust this according to butter)
  • 3 1/2 Sticks Cold Butter (unsalted for full use of salt, if salted use 2 tsp. salt)
  • 4 C Buttermilk


  1. Whisk flour, salt, baking soda and baking powder in a large bowl.

  2. *Now this step seems tedious and extra, but trust me it is so worth it!

    Grate the cold butter over the flour mixture. Coating the butter in the flour mixture will make it cleaner and easier to grate!

  3. With your hands, mix butter and flour mixture together until you get clumps. Don't over mix or the heat from your hands will melt the butter too much.

  4. Add buttermilk and stir with a wood or metal spoon, just until dough comes together. It will be thick, but if it is too moist add more flour. If it is too dry, add a little buttermilk until you find the right texture for you.

  5. Transfer to a floured surface and pat in to a rectangle about 1/2 an inch thick. Fold dough over on itself 3 times and pat to about 1 inch thick.

  6. Take your biscuit cutter and begin to cut out biscuits. If you need to, fold the dough and continue to cut until almost all of the dough is used. Should only be 1-2 more times. I had enough scraps after the second time to make one more biscuit. I formed it roughly with my hands and shaped it inside the cutter.

  7. *Here is where you freeze, if you choose to do so! I froze most of ours and left out just enough for us to have them for lunch.

    If you choose to bake them, preheat the oven to 400 degrees. Place them on a baking sheet and bake for 13-15 minutes, or until lightly golden on top. To add an extra touch, you can melt a couple tablespoons of butter and brush it over them as soon as they come out of the oven!

  8. If freezing, remove them from the freezer (no need to thaw) and bake them for 20-30 minutes at 400 degrees.

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