Tasty and Quick Freezer Biscuits

Baking with Lucy is a lovely time for us to bond and create something yummy for Jack and Tim to enjoy. 

I like to control the ingredients going into the food I give my kids, as I know supermarket biscuits aren’t good for them. These biscuits might not contain perfectly healthy ingredients, but at least I know what’s going into them, and the ingredient list is a whole lot shorter than shop-bought alternatives.

The cost of baking can really take its toll on your monthly food budget if you aren’t careful. Here is an easy and cheap recipe for biscuits you can make in bulk and freeze for later.

Rachael’s freezer biscuits:

20oz of flour

2 tablespoons baking powder

1 teaspoon salt

20oz of butter

14fl oz milk

• Mix the dry ingredients together. Add the butter and mix until you get a crumbly texture – using a food processor to speed things up. Add the milk and mix to form a ball.

• Roll out evenly on a flower surface, and cut with some fun-shaped cookie cutters.

• To freeze: Freeze the raw cookies initially for two hours on a baking tray, then remove and put in an airtight freezer bag.

• When you are ready to eat them, take the amount you want from the freezer and leave to thaw for 30 minutes to an hour. Bake at 450 degrees for 8 – 12 minutes.