🥣 INSTRUCTIONS / DIRECTIONS

Preheat oven to 425°F. Line a baking sheet with parchment if desired.

In a large bowl, whisk together flour, baking powder, salt, and sugar.

Cut frozen butter into chunks and pulse in a food processor until pea-sized shreds form. Add butter to the flour mixture and toss with a fork until evenly distributed.

Pour in 1½ cups milk and stir just until a shaggy dough forms. If dry, add additional milk 1 tablespoon at a time.

Turn dough out onto a lightly floured surface and gently bring together. Do not knead.

Pat or roll dough to at least ¾-inch thick. Cut biscuits about 2 inches wide, pressing straight down without twisting.

Place biscuits on the baking sheet, either touching for softer sides or spaced for crisper edges.

Bake 8–10 minutes until tall and golden on top.

🍽️ HOW TO SERVE

Serve with butter and honey, sausage gravy, breakfast sandwiches, chicken biscuits, or jam.

❄️ FREEZER + MEAL PREP

Freeze unbaked biscuits by cutting and freezing on a tray, then transferring to a bag. Bake from frozen at 425°F for 10–13 minutes.

Freeze baked biscuits by cooling completely, then bagging. Reheat at 350°F for 8–10 minutes or in the air fryer for 3–5 minutes.

🧊 STORAGE

Room temperature: up to 2 days, tightly covered

Freezer: up to 3 months

📝 RECIPE NOTES

Frozen butter creates steam pockets that help the biscuits rise tall and fluffy.

Avoid overmixing once the milk is added or the biscuits can become tough.

If baking powder is older than about 6 months, replace it — biscuit rise depends on it.