Frozen Butter Biscuits

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 300.9
  • Total Fat: 16.0 g
  • Cholesterol: 43.0 mg
  • Sodium: 566.4 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Frozen Butter Biscuits calories by ingredient
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Difference between a golden treat and a tough cookie: cold, hard butter Difference between a golden treat and a tough cookie: cold, hard butter
Number of Servings: 6


    2 cups all-purpose flour
    1 tbsps baking powder
    1 tsps salt
    .5 cup frozen butter
    .75 cups milk
    sprinkle or two of salt and pepper

    Double this recipe if serving 4 or more people!


Preheat the oven to 400F.

Whisk the flour, baking powder and salt together until evenly mixed. Shred the frozen butter through the large holes of a box grater or potato grater directly into the dry ingredients. Toss gently with your fingers until the butter shards are spread evenly throughout the flour. (MY NOTE: it's best to do this quickly and almost carelessly, the more you touch the butter the more it's melted and harder to work with)

Pour the milk into the flour mixture and stir with a wooden spoon upside down to form a dough mass. (The handle of the spoon is gentler on the dough than the bowl.) Fold the dough over a few times with your hands until all the ingredients come together. If necessary, add a bit more milk to help gather up any stray flour. This kneading will strengthen the dough a bit, but not enough to toughen the biscuits. It'll also help them form a crisp crust when they bake.

Pat the dough out on a lightly floured cutting board, forming a loose round shape. Cut it into wedges - like a pie - or any other shape you'd like.

Position the wedges on a baking sheet and sprinkle a bit of coarse salt and coarsely ground pepper. Bake for 15 minutes or so. You'll know they're done when they turn golden brown.

Biscuits are easily scented with herbs and spices. Feel free to add a spoonful or so for lots of flavour. I tend to use aromatics that reflect the rest of the meal, but anything goes. Try dipping caraway biscuits into beef stew, or add a touch of nutmeg to your breakfast biscuits. Rosemary, thyme, and curry all taste great.

Makes 8 to 10 large biscuits.

Number of Servings: 6

Recipe submitted by SparkPeople user CAROL_HOORAH.

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Member Ratings For This Recipe

  • This is the 2nd time I have made these, and they are great! Very easy! Great texture! Last time I added garlic & shredded cheddar and ate along side a bowl of soup, this time they are being served with sausage gravy. All my coworkers asked for the recipe when I took these to work! Thank you! - 9/27/08

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