Thanks for stopping by, for more great DIY tips and tricks check out my new site FrugallyBlonde.com.
Have you noticed the price of canned biscuits just keep going up? I feel like I rarely see them under $1 anymore. I have been making my own biscuits and freezing them for over a year now. Not only do they taste much better than canned, I am saving money too. I make a double batch of them and then just pull them out of the freezer when I want biscuits.
They are very easy to make. You can see my step by step directions for the biscuits here. Just mix the 2/3 cup shortening with 4 cups self rising flour together. Then mix in 1 and 1/3 cup buttermilk. Roll the dough out on a floured surface and cut out. Place the biscuits on a cookie sheet and then place in the freezer for about 30 minutes.
You can then store the biscuits in a freezer ziploc or a tuperware. When you are ready to use them pull the amount that you want to use and let them sit on a cookie sheet until they are completely thawed. Bake at 450 degrees for about 8 -10 minutes. Brush with melted butter.
I love being able to pull out just a few biscuits at a time. There is nothing like biscuits right from the oven.
Cracker Barrel Biscuit Recipe
- 4 Cups White Lily Self Rising Flour
- 2/3 Cups Shortening
- 1 and 1/3 cup Buttermilk
- 2 Tablespoons Butter
Blend shortening and self rising flour together. Mix in buttermilk for about a minute. Roll onto a floured surface and cut out. Freeze on a cookie sheet and store in a ziploc or tuperware. Bake at 450 degrees for about 8 -10 minutes. Brush with melted butter.
Thanks for stopping by, for more great DIY tips and tricks check out my new site FrugallyBlonde.com.