Do you love the taste of a warm fluffy biscuit but rarely have the time it takes to make them? This recipe was made for you. Make these ahead of time and pop them in the freezer. Then when the mood strikes but time is not your friend, you can slide a few of these into the oven. In just 15 minutes you can have flakey warm fresh biscuits to go with your soup or other meal, or even use to make yourself a breakfast sandwich.
These are easy to make and store, and are much cheaper than buying frozen biscuits from your grocery section.
4 cups flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon baking soda
1 – 16 ounce package of sour cream
1/2 cup frozen/chilled butter, shredded with a cheese grater
3 teaspoons water
Combine all of the dry ingredients into a large mixing bowl. Shredding butter with a grater makes mixing it with the dry ingredients much easier. If you are using real butter, then you likely can just use chilled butter, but if you are using margarine you may want to freeze it before shredding it. You should shred the butter right before putting it in with the dry ingredients.
Using a pastry cutter or dry clean hands, mix the butter and sour cream into the flour mix until it begins to look like small crumbs. Begin to incorporate the water a teaspoon at a time until the dough forms a ball, and all the crumbs are incorporated.
Roll the dough out on a floured surface to approximately an inch thick. Use a round cutter or a glass to cut biscuits out. Place
cut biscuits onto an ungreased baking sheet covered with parchment paper. Transfer baking sheets to freezer and freeze until hard, or overnight. Transfer the biscuits to a Ziploc bag for storage. Recipe makes approximately 24 biscuits.
To Bake Biscuits: Preheat oven to 425 F. Put biscuits on an ungreased baking sheet, and bake for approximately 15 minutes or until golden brown.