Who doesn’t love a hot buttermilk biscuit? Spread with butter, honey, or jam or smothered in sausage gravy, NOTHING says breakfast like a good biscuit.
But who wants to get up and measure, mix, roll, cut, and bake fresh buttermilk biscuits every morning? So what do we usually do, but resort to using a biscuit mix, bagged frozen biscuits, or (gasp) even the nothing-like-the-real-thing canned biscuits?
But have you checked out the ingredient lists on those things? Take out the artificial colorings, flavorings, and preservatives and you’re not left with very much!
Let’s face it, folks: all-too-often we are willing to sacrifice our health to the god of convenience.
Now I love the convenience of a quick breakfast as much as the next gal, but around here we’ve also been trying to take some steps toward healthier living, which includes cutting out more of the processed foods we eat. Of course avoiding artificial ingredients and preservatives invariably means cooking more things from scratch and, let’s be honest, that can rarely be considered convenient in any way.
But I’m learning that with a little planning ahead I can have quick and easy breakfasts, the same as if I was pulling them out of a store-bought box or bag, only HOMEMADE and therefore tastier and better for me! By doubling or tripling a recipe and freezing the extras, I have several go-to breakfasts for those busy mornings when I don’t have the time to cook an involved meal. Pancakes and muffins both freeze remarkably well, but these biscuits taste so fresh and good, they are doubtlessly my favorite.
6 cups unbleached all-purpose flour
combine, just until the dough pulls together. (You want a loose, crumbly dough—wet dough makes for flat, heavy biscuits.)
just a couple of times! Overworking the dough will make your biscuits hard. Trust me. And while hardtack may be a great addition to your study of the Civil War, it’s probably not so good for your kids’ breakfast. Anyway, flatten the dough with
your fingers to 1/2-inch thickness and cut with a biscuit cutter or overturned
drinking glass dusted with flour.
and slide in the freezer for about 1 hour.
Break biscuits apart and store in freezer bags labeled with the baking instructions.