Don't miss out! Get updates via email.

Freezer Biscuits

Disclosure: Some content includes links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!

Imagine that you live in a wonderful world where there are always fresh biscuits to be had. Wouldn’t that ROCK?! Well guess what? We have fresh biscuits at the Myers’ house all the time. Hop on over to Kitchen Stewardship where I’m sharing the method for making my Mom’s Freezer Biscuits. Now you don’t have to wake up early to make biscuits and gravy. Yep – I love you too. See you there!
This post is linked at Sunday School at Butter Believer.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. Testing, Testing…is my CommentLuv working? And the answer is YES–thanks to the wonderful Stacy and Barry! 😉 And about these freezer biscuits–I commented on KS yesterday, but these looks DELICIOUS! And Will will thank you when I ever get around to making them! Question: Do you have any idea if I can sub the butter w/ coconut oil? And I’m thinking there isn’t a sub for the kefir/buttermilk, BUT from what I read in your kefir post, the kefir may NOT bother my girls like milk? I must try this soon. I may be asking you for some grains eventually. :) Maybe we will just come get them ourselves at BlogOn in March! :)

    Oh–and THANK YOU for adding HH in your bloggy links. I just noticed that!

    • :-) I just did that this morning. You’re very observant! :-)
      Some people who cannot tolerate milk can drink kefir since it’s been fermented and the lactose is broken down. Try it! I’ll send you grains whenever you’re ready. :-)
      If you use coconut oil instead of the butter, then you need to make sure it’s hard so that it will work in……palm shortening might work better.

  2. What is the difference between “pastry flour” and regular flour? (I grind wheat berries to make our flour.)


    • Great question Tammy! :-) I also grind all of our wheat. When I refer to “pastry flour” it can be purchased at the store under the label Whole Wheat Pastry Flour. If you want to grind it at home (like I do), then you’ll just use soft white wheat berries for the equivalent.
      I use hard white wheat for those breads that require yeast. For cakes, muffins, biscuits, etc. that do not use yeast, I always use soft white wheat berries. Does that answer your question? :-)
      I’m always tickled to meet another mama who grinds wheat. :-)

      • Love to grind it AHEM flour, that is! I’ll second on the soft white wheat for “pastry flour,” and the reason why is the protein content. Soft white is the grain to use for quick breads, including cookies, biscuits, anything with baking soda/powder as the leavening agent (low protein). I have made biscuits with sprouted soft white wheat, and they turn out great.
        Of course, with this recipe, you could do the overnight “soak” with the kefir (or buttermilk), and still have the benefit of reduced phytates and improved digestion (just add the baking powder, baking soda, and salt AFTER soaking).
        And agreed with an earlier comment on the coconut oil–I usually refrigerate mine, then “shave” it off into the flour as it cuts in much easier that way.
        I’ve never tried freezing them, tho! Definitely going to have to do this, since most times we make them, I have way too many biscuits left over, and of course, they’re much better “fresh” baked than three days old!

  3. Thanks so much! I don’t have the soft white wheat berries, but I’ll have to order that next time. In the mean time, I’ll just purchase some pastry flour at the store! Thanks! I also enjoy meeting fellow wheat grinders! :-)

  4. Thanks for posting this recipe Stacy, will definitely try it out

  5. Christine S-P says:

    If you are looking to make this even quicker, instead of rolling them out and cutting them, just use an ice cream scoop (the kind with the little bit that pushes out the ice cream when you squeeze) and scoop them onto the cookie sheet.

    Yup, I really am THAT lazy.

  6. I made these for the second time tonight. They are so easy and good. This is the first whole wheat recipe I’ve used that didn’t turn out like hard, flat, hockey pucks. I used white whole wheat flour and baked the whole batch. I froze about half, already loaded with sausage, for easy grab n go breakfasts. Thank you!

  7. Also, I don’t keep buttermilk or kefir, so I stirred a couple of spoonfuls of apple cider vinegar into whole milk to make “buttermilk”. I also used my food processor to cut in the butter to the dry ingredients.

  8. Jennifer says:

    Hi Stacy! I have been following your blog for a while. I run a home daycare and try to do meals with few processed ingredients. The kids love these for breakfast or snacks. Sometimes I add blueberries and we call them scones! Thanks for the recipe!

  9. How would I go about cooking these right after I form the biscuits (without freezing)? Thanks, Amy

  10. How many biscuits does this recipe make?

    • It will depend on the size you cut them and how many times you roll it out – and also if you just cut into squares versus round.

      • can you give me ballpark? are we talking 10-12 or 20+ 3″ diameter biscuits. I’d like to make it with my OAM freezer group but no one needs more than 12 biscuits and we could divide it out. We just need numbers so we know how much to add to our ingredient list. thanks :)

        • I would hate to give you a wrong number – and honestly I haven’t made them since we moved almost two years ago….I’ve just been making bread. :-) I am so sorry I can’t help with a number.

  11. What if I don’t have a pastry blender or many other fancy kitchen gadgets?
    Is there another way you would suggest that I could blend the butter in?

Speak Your Mind