Freezer Biscuits

There's nothing like fresh hot biscuits slathered in butter and honey to go alongside a steamy soup. But who wants to dirty up the kitchen counter with sticky flour every evening? These make ahead biscuits are a perfect last minute addition to the bounty of your crock pot. My sister introduced me to the concept, and it works wonderfully with my favorite biscuit recipe!

Freezer Biscuits
Original recipe from Better Homes and Gardens.













4 cups all purpose flour
2 Tbl baking powder
1 tsp salt
1/2 cup butter
1 1/2 to 2 cups milk
-----

Mix together all dry ingredients. Cut in butter until size of small peas. Add milk and mix gently. Dough should be very sticky and moist. Plop onto floured surface and pat down quickly with hands until about 3/4-1" thick. Cut out and place on an ungreased cookie sheet. Cover with plastic wrap and place in the freezer. Once frozen, remove from pan and toss biscuits into a freezer ziploc bag. Store in freezer.
When making supper, preheat oven to 450 degrees. Place frozen biscuits on a cookie sheet and bake for 10-15 minutes or until golden brown and biscuit springs back after a light press. Devour happily. Makes roughly 16 medium biscuits.
**For whole wheat biscuits I recommend using King Arthur's White Whole Wheat flour. It has all the nutrition of whole wheat, but a texture and flavor more akin to white.
**I use my food processor to cut in the butter--saves a lot of time.