5 Ingredient Freezer Biscuits

$4.14 recipe / $0.35 each
by Beth - Budget Bytes
4.92 from 45 votes
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I looove fresh biscuits in the morning and even though making Homemade Biscuits from scratch is super easy, I think the whole “cutting in butter” step tends to deter people from making them. But guess what! It can and does get even easier. I recently discovered that you can use heavy cream in place of butter and milk (both are heavy cream derivatives) and get nearly the same result. I went one step further and froze my dough so that the only work required when I want fresh biscuits is turning the oven on and setting the timer. 5 Ingredient Freezer Biscuits! YAS!

Six Freezer Biscuits perfectly browned and brushed with butter on a parchment lined baking sheet

The Magic of Heavy Cream

I was a little worried the first time I tried cream biscuits because the little lumps of butter that are in normal biscuit recipes are what makes them nice and flakey. With heavy cream the “butter” is in microscopic globules, so I didn’t expect much of that buttery-flakey effect. It’s true, they weren’t flakey, but they were the most heavenly light, airy, and fluffy biscuits I’ve ever made. I’ll take that plus the extreme ease of prep over flakiness any day.

I’m not kidding when I say that I’ve had to exert real willpower every day since making these 5 Ingredient Freezer Biscuits. I “accidentally” ate three of them on the day I took the photos and I’ve wanted to bake the remaining biscuits every day since. This is going to be dangerous.

P.S. Heavy cream is usually a lot less expensive when purchased in quart-sized containers, so it wouldn’t hurt to make a double batch of biscuits. ;)

Can I Substitute The Heavy Cream?

No, you can not sub whole milk, 2% milk, skim milk, or non-dairy milk. They simply do not have enough fat to create the same texture in the biscuit. See the info above.

What to Serve with Freezer Biscuits

These tender little biscuits are perfect with some butter and jam, or perhaps some Homemade Lemon Curd. I usually serve them as a side to my eggs with breakfast, but they are also a nice quick side to go with dinner. And if you want to go southern-style, drench them with some Country Sausage Gravy! :)

Melted butter being brushed onto a freshly baked Freezer Biscuit with a silicone brush
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5 Ingredient Freezer Biscuits

4.92 from 45 votes
5 Ingredient Freezer Biscuits are the fastest and easiest way to have fresh, warm, and fluffy biscuits for breakfast any day of the week.
Servings 12 1 each
Prep 10 minutes
Cook 22 minutes
Total 32 minutes


  • 2.5 cups all-purpose flour (plus some for dusting) ($0.26)
  • 1 tsp salt ($0.05)
  • 1 Tbsp sugar ($0.02)
  • 4 tsp baking powder ($0.16)
  • 1 pint heavy whipping cream ($3.65)


  • In a large bowl, stir together the flour, salt, sugar, and baking powder until well combined.
  • Pour in the heavy cream and stir until a sticky ball of dough forms. Sprinkle the dough generously with flour and then turn the dough out onto a floured surface. Gently knead the dough 2-3 times, or just until the dough feels mixed and has enough flour that it is no longer sticky. Avoid over working the dough.
  • Gently pat the dough down into a 6×8 rectangle, then fold it in half. Repeat this two more times. Folding the dough in this manner helps create layers within the biscuits.
  • After folding, pat the dough down into a 6×8 rectangle one final time. The dough should be about one inch thick. Cut the dough into 12 squares.
  • Line a baking sheet with parchment, then place the cut biscuits on the parchment, separated just slightly. Cover with plastic wrap and freeze the biscuits for a couple of hours, or just until solid. Label and date a gallon-sized freezer bag. Place the frozen biscuits in the bag for long term storage (3-4 months).
  • To bake the biscuits, place any number of biscuits you want on a baking sheet lined with parchment. Let the biscuits thaw only as long as it takes to preheat the oven to 400ºF. Once the oven is preheated, bake the biscuits until puffed up tall and deep golden brown on top. Depending on your oven and size of the biscuits, it should take about 18-22 minutes (frozen), or 16-20 minutes (fresh).

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Serving: 1ServingCalories: 255.52kcalCarbohydrates: 20.16gProtein: 2.5gFat: 16gSodium: 356.68mgFiber: 0.83g
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Looking for a savory version of these soft and fluffy biscuits to serve with dinner? Try my Cheddar Drop Biscuits!

How to Make Freezer Biscuits – Step by Step Photos

Dry biscuit ingredients in a bowl

In a large bowl, combine 2.5 cups all-purpose flour, 1 tsp salt, 1 Tbsp sugar, and 4 tsp baking powder. Mix them together really well.

Pour heavy cream into bowl of dry ingredients

Pour in one pint of heavy whipping cream.

Mixed Biscuit Dough in the bowl

Stir them together until a sticky ball of dough forms. It will likely be fairly wet and sticky, so before turning it out onto your work surface, dust it liberally with flour. 

Fold Over biscuit Dough to create layers

Gently knead the dough just a couple of times to work in just enough flour so that it’s no longer sticky. Press the dough down into a 6×9 rectangle, then fold it over. Repeat that process two more times. Folding the dough into layers like this helps create layers in the final biscuits.

Biscuit dough shaped into a rectangle and cut into squares

After folding it over a few times, press it down into a 6×9 rectangle one final time. the dough should be about one inch thick. Cut it into 12 square biscuits.

Raw biscuit dough on a parchment lined baking sheet, ready to freeze

To freeze the biscuits, line a baking sheet with parchment and place the biscuits on top (separated slightly). Cover with plastic and freeze for a couple hours, or just until they’re solid.

Frozen biscuit dough in a labeled freezer bag

Transfer the mostly frozen biscuits to a heavy duty freezer bag for longer storage. As with most frozen items, I like to use them within a few months because food tends to dry out a bit after that… but I don’t suspect these will last that long!

Baked Freezer Biscuits on a parchment lined baking sheet

To bake the biscuits, take them out of the freezer and place them back onto a parchment lined baking sheet. Let them thaw only as long as it takes to preheat your oven to 400º. Once fully preheated, bake the biscuits until they’re puffed up and golden brown on top. The total baking time will depend on your oven and the size of the biscuits, but it should take about 18-22 minutes if frozen, or 16-20 minutes if fresh. Just keep an eye on them. :) 

Side view of freshly baked Freezer Biscuits on a parchment lined baking sheet

Oh my biscuits… (I think that’s going to be my new saying)

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  1. I’m bad at baking and these turned out great and absolutely delicious. Can’t wait to eat the other 10!

  2. These are our favorite biscuits ever! So convenient to keep on hand in the freezer.

    Question- I know it says not to substitute, but has anybody used half-and-half? I have a half gallon that needs to be used up ASAP.

  3. Are you able to use a baking mix with this recipe? Is it able to be used in place of the flou, baking soda, and salt?

    1. Baking mix (like Bisquick) usually has a bit of fat already mixed in as well, so it would probably change how the recipe turns out. You CAN replace the flour and baking soda with self rising flour, though!

  4. These are so good and easy! I’m very glad I tried them. There’s no reason to buy store bought biscuits when there is such a simple and delicious recipe laying around to make up and have conveniently in the freezer!

    1. A few days, probably? The lifespan will depend on too many variables to really give a concrete estimate.

  5. These are not my favorite biscuits, but I love saving money by making these instead of buying the store version.

      1. Yep.  I followed the recipe exactly.  In spite of being an experienced bread baker I have always been biscuit challenged.  Even the bisquick ones aren’t tall and fluffy. . . .

      2. Very interesting! Hmm, the only other thing I can think of that might possibly affect it is if the oven wasn’t fully preheated. The baking powder works best when it gets a blast of heat rather than being heated slowly. Could that be it?

  6. Can I use whipping cream instead of heavy whipping cream? I can’t find heavy whipping cream in my country.

    1. Yes, that should work fine for this since the fat content is very close between the two. :)

  7. These are amazing. I made for batches inxluding one with cinnamon ans raisins.
    Super yummy with honey butter. Thank you.b