Biscuit lovers love this freezer friendly bulk biscuit recipe. These biscuits are great for snacks and to have on hand when guests pop over. And with only four ingredients, they are cheap and super easy to make.
With this Bulk Biscuit Recipes, you could easily make over 100 biscuits in one batch, though that does depend on the size of the biscuits. When the kids were younger, I could make smaller biscuits, now that they are getting bigger, I tend to make larger biscuits more often, sometimes only getting 60+ biscuits.
Freezing the Mixture
I love that this mixture can be frozen. To freeze, roll the dough into a log, wrap with baking paper and then with cling wrap and pop it into the freezer. This mixture will keep for up to three months in the freezer. The mixture could also be rolled into small balls, placed on a lined baking tray to freeze and then popped into freezer bags once frozen. To bake, just cut the roll into slices or place the balls onto lined baking trays and bake in a pre-heated oven for about 10 minutes, until golden.
You could also bake the biscuits and once cooled, add to a freezer bag and freeze.
The varieties of this mixture are endless. Here are some that we have tried over the years, just add a couple of tablespoons and go from there.
- Chocolate (white or milk) Chip or Reeses Peanut Butter Chips
- White Chocolate Chips and chopped Macadamias
- Mini Marshmallows
- Hundreds and Thousands – can be sprinkled through or rolled in them
- Cornflakes and Sultanas
- Jam Drops – Place a hole in the top of each biscuit and add a little jam
- Chocolate – add cocoa
- Peanut Butter
- Mini Smarties or M&M’s
- Dried fruit – apricots, cranberries
Freezer Friendly Bulk Biscuit Recipe
- 500gm (2 cups) butter, softened
- 1 tin (397g) condensed milk
- 1/2 cup caster sugar
- 5 cups Self-Raising Flour
- For those using an electric mixer, fold the flour into the mixture first with a spoon, then combine well with a mixer. Leave as is or add flavours (some ideas below) for some variety. For those planning on cooking the biscuits immediately, roll them into teaspoon-sized balls and press on the tops with a fork (dip the fork in flour to prevent sticking). Pop them on your baking tray and bake for 10-15 minutes, until golden brown.
- Preheat oven to 180˚C (360˚F).
- Line baking trays with baking paper and set aside. Skip this step if you are freezing.
- Cream the butter and sugar until light and fluffy.
- Add the condensed milk and mix.
- Sift the flour and fold through, stirring until combined with a wooden spoon. A dough should form.
- Separate into however portions you want to make.
- Add your flavour to each portion.
- If planning to freeze, roll the dough into a roll, wrap in baking paper, then cover with cling wrap and freeze until ready. THis mixture can be frozen for up to three months.
- If baking straight away, after mixing through the flavour, roll into small balls, place on lined trays and press the tops gently with a fork.
- Bake in oven for about 10 minutes until golden brown.
- To baken frozen biscuits, just slice the roll as needed and pop into a preheated oven for 10 minutes.
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