Cheddar Chive Freezer Biscuits

Cheddar Chive Freezer Biscuits

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!

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.

Cheddar Chive Freezer Biscuits

Serves: 18 biscuits

Ingredients
  • 2½ cups all-purpose flour
  • 1 cup shredded sharp Cheddar
  • 2 tablespoons minced fresh chives
  • 2 teaspoons kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • ¼ cup butter, cold and cut into pieces
  • 1 cup buttermilk
  • 2 eggs, beaten
Instructions
  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.

Hot cheddar chive biscuits are comfort food at its best! How will you serve them?

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Freezer Cooking – Everything You Ever Wanted to Know About Storing Food in the Freezer

I’m gearing up for Virtual Freezer Cooking Day on Saturday.  I’ve made a list of foods I want to cook and shopped my freezer full of pork for some of the meat I’ll need.  I’ve still got to make a grocery list and go shopping.

Some of you are getting ready too and I’m so excited to get to cook with you Saturday!  It would be fun to do it in person, but cooking via Facebook will be a blast too.

Alison, an Eat at Home reader, sent me an email asking a few questions about how to store food in the freezer.  She’s going to be cooking on Saturday to help get ready for a new baby.  I thought I would answer her questions here in a post, since others may have the same questions.

Freezer Cooking Supplies

There are a few items you will want to have on hand to store foods in the freezer. [Read more…]

Chicken Lettuce Wraps – Freezer Cooking Recipe

The filling for these lettuce wraps is perfect for making ahead and freezing.  I see this becoming one of my vacation food recipes.

The chicken is seasoned with garlic, soy sauce and some vinegar.  Water chestnuts and green onions add to the flavors.  I based the recipe on Spicy Garlic Chicken Pizza, another winning freezer recipe.

The chicken filling would also be great served over rice, but we liked the crunch of the lettuce.

Any recipe that calls for cutting raw chicken will require a sharp knife.  My favorite knife comes from Rada Cutlery.  It’s called Cook’s Knife and it costs just $9.20.  Frugal and sharp – I love it!

Here’s what you’ll need for the Chicken Lettuce Wraps: [Read more…]

Freezer Meatballs – extra large batch

88 meatballs.  That’s a lot of meatballs to stash away in the freezer.

It boggles my mind, but somehow we have managed to eat all 88 meatballs and we didn’t even have company to help.  Did I mention it only took us 3 weeks to polish them off?  Yikes!

I used them for spaghetti/tortellini meals twice.  And I had two recipes to try out that used meatballs.  One of them didn’t turn out quite the way I’d hoped the first time, so I tried it again.  My kids have revolted now.  I don’t think I can feed them another meatball dish for  a while.

But, I still think it’s a great idea to have homemade meatballs in the freezer.  They taste much better than the store-bought kind and they are better for you too.  You can use them for spaghetti, of course.  But they’re also good in Sweet and Sour Meatballs over Rice and Meatball Subs.

Before we get to the recipe, I want to remind you about Virtual Freezer Cooking Day on February 19.  On that Saturday, I’ll be in my kitchen cooking freezer foods and I’ll be checking in on Facebook frequently to hear what you’re cooking in your kitchens.  Here are the details of the event.  Be sure to RSVP. There will be prizes and giveaways involved!

Back to today’s recipe:  Somehow I failed to take a picture of the finished meatballs.  The ingredient photo is at the top of the post.

Here’s what you’ll need: [Read more…]

Menu, Grocery List, Recipes Year 2 Week 17 – Fill Your Freezer

February is freezer cooking month on Eat at Home!

I know February doesn’t officially start until tomorrow (since February usually starts the first day of February).  But it doesn’t hurt to get a head start on the freezer cooking.

So, I have a special edition of the weekly menu for you designed to fill your freezer while feeding you for the week.

There is more meat to buy on this menu, so the cost might be a bit higher than most of my menus.  But remember, this menu is going to feed you for more than just this week. You also might want to buy some foil pans and be sure to have zip top freezer bags on hand.

Here’s what’s on the menu, with a few notes about each meal: [Read more…]

Italian Sausage and Spinach Stuffed Shells

I have a freezer full of pork that we got from my niece’s 4-H project.  The place my sister took it to be processed doesn’t always give you what you ask for.  I think it’s more what they are in the mood to make.  The day they processed my order, they must have been in the mood for Italian Sausage.  I’ve never seen so much of it!

With so much Italian sausage, I’m having to get creative to use it.  I decided to give it a try in stuffed shells.  The result tasted great and as a bonus, you get to cook once and eat twice.  This recipe makes enough for two 9×13 pans! [Read more…]

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