Freezing Homemade Biscuits

First of all, I want to give full credit for this project to Favorite Freezer Foods.com for their Easy Homemade Biscuits Recipe.

The recipe is a standard, simple biscuit recipe -- nothing to write home about... or blog about... but I thought the recipe's instructions were definitely worth sharing. 

The recipe tells you how to freeze the biscuits individually before baking them, so that you can throw them in a freezer bag for storage.  Then you can have hot, fresh biscuits anytime with minimal prep, and no pressurized cans to open.

Also, the directions tell you how to prepare your dough in a food processor (my Ninja mini food processor was barely big enough for a single batch). Pushing a button to cut the shortening into the flour was so much easier, in my opinion, than cutting it in with my pastry cutter. 

Once rolled and cut, I baked half of the biscuits right away and froze the other half.  Once fully frozen, I baked them up according to the recipe's baking-without-thawing instructions.

Whether baked right away or frozen first, these biscuits came out the same (which I find very good to know).  They turned out light and fluffy, and tasted just like the small can refrigerator biscuits that you pick up for about $0.50 to $0.75 a can.  The kind of stuff best reserved for Monkey Bread (aka Cinnamon Pull Apart Bread) or Semi-homemade Donuts. 

I'm thrilled to know how to use my food processor to make prepping my dough easier and I'm excited to freeze ready-to-bake biscuits in the future.  Now, all I have to do is find a biscuit recipe that I love.