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Make Your Own "Canned Biscuits"!

© Pier Jones

Have you been shocked by the price of “individually wrapped” biscuits that you warm in the oven before serving? Or have you been disappointed by the flavor and texture of canned biscuits? But is it just not always convenient to spend the time, or make the mess, necessary for homemade? Well, have I got an idea for you!

Freezing Biscuits

Option 1: Baked and Frozen

Next time you make your favorite biscuit recipe (or use the one to follow), double the batch, and freeze your leftover baked biscuits. Just layer them between sheets of waxed paper, place in a freezer bag or plastic container, label, seal and freeze. These will keep for up to 3 months. It’s easy to remove one or more and reheat by either placing them in a 300 degree oven for about 10 minutes, or by microwaving them on 50% power.

Option 2: Freeze Raw Dough

Roll out and cut your biscuits the way you like them. Sprinkle the tops with flour (the bottoms should already have flour on them). Layer them as above, with waxed paper in between each, and place in a freezer bag or plastic container, label, seal, and freeze. These need to be used in 2-4 weeks. To bake, place on a baking sheet, without thawing, and bake at 400 degrees for 20- 25 minutes, or until golden brown.

Option 3: Homemade Canned Biscuits

This is lots of fun, and you can probably get the kids to help! Save old frozen orange juice or lemonade cans (the kind that contain the concentrate); remove both ends and wash well. We use both the big cans and the smaller ones. Use the can to cut your biscuits (be sure to flour the top of the dough before cutting!), and after each cut, gently slide the dough up into the cylinder so that you can cut the next one. When the can is full, wrap tightly in foil, and freeze. To bake, either push them all out, or peel away the paper can, place on a baking sheet, without thawing, and bake at 400 degrees for 20-25 minutes, or until nicely browned.

Angel Biscuits

My mother-in-law shared the basis for the recipe with me years ago, and it remains our all-time favorite.

5 C flour

½ C sugar

1 T (heaping) baking powder

½ t salt

1 t baking soda

1 C shortening (if you’re not afraid of it, Lard yields a better biscuit!)

1 package (2 tsp) active dry yeast

1/4 C warm water

2 C buttermilk

Sift dry ingredients, cut in shortening or lard. Dissolve yeast in warm water and add with

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