Cheddar Chive Freezer Biscuits

By Addie

Cheesy biscuits in the freezer, ready to bake for dinner? Now, that’s a great short cut for cheaters!

These Cheddar Chive Freezer Biscuits are simple to make and freeze really well. I serve them with so many dishes: chili, soups, chicken pot pie, pork and ham. My family loves it when I bake up enough that I have leftovers the next day. I cut the leftover biscuits in half and use them for bread in ham sandwiches. Quite delicious!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup shredded sharp Cheddar
• 2 tablespoons minced fresh chives
• 2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cayenne pepper
• 1/4 cup butter, cold and cut into pieces
• 1 cup buttermilk
• 2 eggs, beaten

Preparation

Step 1

1.Preheat oven to 425.

2.Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl. Using a pastry blender or two knives, cut in the butter.

3.In a small bowl, stir together the buttermilk and eggs. Stir until flour mixture just until all ingredients are wet.

4.Drop dough by heaping tablespoonfuls onto a greased cookie sheet. Bake until golden, between 15 and 18 minutes.
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To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set. Using this method, I tend to get 18 biscuits out of the recipe. I usually bake 9 right away, then freeze the other 9. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!

To freeze these biscuits, line a baking sheet with waxed paper. Then drop the biscuits onto the waxed paper. Freeze for one hour. Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.

Helpful hint: I always mark the bag with the temperature and the cooking time. That way, when I pull out the bag, I know I need to bake the biscuits at 425 for 15 – 18 minutes.