Jessica's Jottings:

On faith, food, family and frugality

Real Food Freezer Biscuits

So…biscuits are making an appearance on our family table three times this week.


To help me NOT have to whip up the same recipe on three different days, I tried something new – for me anyway.

Freezer biscuits.

We used to buy frozen biscuits from the store, but, after reading the ingredients list a few different times (and cringing each time), I stopped. Now, we can still enjoy the convenience of biscuits,  but with the health benefits of real food.

I quadrupled this recipe on Monday, rolling and cutting out enough biscuits for Monday’s breakfast. I baked those and, after removing them from the oven, I rolled out the rest of the dough. (I only have two cookie sheets and two silpat mats…I knew I’d have to do this in batches.) I cut out all of the biscuits, laid them out on the cookie sheets and threw them in the freezer for 30 minutes.

Well…it was only meant to be for 30 minutes. When my husband got home from work that evening and went to throw his cool pack back in the deep freezer, he was shot blocked by biscuit pans and I was aghast that I’d forgotten about them that long. /blush

I put all of the biscuits into a gallon-sized freezer bag and stuck them back in the deep freezer. This morning, I pulled out the bag, plopped some of the frozen biscuits onto a cookie sheet and baked them in a 450* preheated oven for 15 minutes*. They turned out perfectly.

I’m thrilled, and thus, I’m writing to share it, not only with you, dear readers, but with my future self. This is a great time and energy saver.

Have a great day!


*Why write a blog post based on someone else’s recipe? Well, basically it’s to report in that the freezing now/baking later process actually worked *and* to record the amount of time/temperature that I used for it to work. It’s an online post it note, if you will. 🙂


Meal Plan for 9/23 – 9/29 – Eating down the pantry! (Nom nom nom)

Monday, September 23

Breakfast: Fried eggs and biscuits
Lunch: Leftovers
Dinner: Chickpea Patties with Tahini-Tamari Sauce, Green Peas

Today’s To Do: Thaw out chickpeas in the a.m., make yogurt, start chicken stock in the crockpot, soak oats

Tuesday, September 24

Breakfast: Tropical Baked Oatmeal
Lunch: Leftovers
Dinner:  Turkey burgers with ginger and garlic,

Today’s To Do: Strain whey out of 2 cups of yogurt. Make hamburger buns.

Wednesday, September 25 – cello lesson

Breakfast: Biscuits and gravy
Lunch: Leftovers
Dinner: Meatloaf, mashed potatoes, more green peas

Today’s To Do: Make (and lactoferment) mayonnaise.

Thursday, September 26 – Life Skills in the a.m., small group in the p.m.

Breakfast: Cherry muffins, Lemon Poppyseed Muffins
Lunch: Sandwiches at the park
Dinner:  Taco salads

Today’s To Do: Thaw out pinto beans.

Friday, September 27 – Transit Camping Trip

Breakfast: Quiche with Butternut Squash Crust (because I didn’t make it last week)
Lunch: Leftovers
Dinner: Beef Stew with biscuits

Today’s To Do: Thaw out cube steak. Boil eggs.

Saturday, September 28 – Violin lesson, mid-afternoon

Breakfast: Whole Grain Blender Pancakes – doubled. with the cinnamon maple butter (OMGosh! That stuff is amazing!)
Lunch: Leftovers
Dinner: Black-eye pea soup, Thalipeeth, (Both recipes are from the same AMAZING Indian cookbook (linked in first recipe), “5 Spices, 50 dishes” – it’s our favorite!)

Today’s To Do: Rest! 🙂

Sunday, September 29 – I’m serving at the evening service

Breakfast: Bullseyes
Lunch: Leftovers
Dinner: Tuna salad sandwiches, salad

Today’s To Do: Make next week’s meal plan.

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Meal Plan, 9/16 – 9/21/13

Monday, September 16

Breakfast: Fried eggs and biscuits
Lunch: Leftovers
Dinner: Chicken soup with biscuits

Today’s To Do:

Tuesday, September 17 – Jess guitar lesson

Breakfast: Pancakes
Lunch: Leftovers
Dinner: Taco soup, using homemade taco seasoning instead of store bought

Today’s To Do: Start soup in the morning.

Wednesday, September 18

Breakfast: Scrambled eggs with toast
Lunch: Leftovers
Dinner: Pizza and leftover soup

Today’s To Do: Pull pork chops out of the freezer.

Thursday, September 19 – P.E. in the early p.m., small group in the p.m.

Breakfast: Lemon Poppyseed Muffins, Chocolate Chunk Zucchini Muffins
Lunch: Sandwiches at the park
Dinner: Pork chops, steamed broccoli, and salad

Today’s To Do: Pack the picnic lunch right after breakfast.

Friday, September 20 – going out of town.

Breakfast: Pancakes or waffles, Chef’s Choice
Lunch: out of town
Dinner:  out of town

Today’s To Do:

Saturday, September 21 – coming home

Breakfast: out of town
Lunch: Leftovers
Dinner:  Quiche with Butternut Squash Crust – yes, squash, while subbing broccoli and onions for cheese and mushrooms

Today’s To Do: Rest! :) (And pull a chicken out of the freezer.)

Sunday, September 22 – I’m serving at the evening service

Breakfast: Fried eggs and toast
Lunch: Leftovers
Dinner: Best Crockpot Chicken, salad, and baked potatoes

Today’s To Do: Make next week’s meal plan. Start chicken when we get home from church.

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