When our children were younger and living at home with us, I usually fixed big, Saturday morning breakfasts: pancakes or french toast or waffles.  We had TWO waffle-makers, bought at yard sales, so that I could make the waffles faster and keep them hot.

One of our favorite breakfasts, though, was biscuits.  With scrambled eggs or fried eggs and bacon or sausage.

[caption id="attachment_688" align="aligncenter" width="300" caption="A Good Country Breakfast"]<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/countrybfast.jpg"><img class="size-medium wp-image-688" title="countrybfast" src="http://motherhoodstress.com/wp-content/uploads/2011/11/countrybfast-300x261.jpg" alt="" width="300" height="261" /></a>[/caption]

Good Southern-style biscuits are . . . delicious . . . mouth-watering . . . melt-in-your-mouth . . . when they are hot out of the oven.  And good biscuits are okay the next morning, heated up in the oven or even the microwave.

But, after that, well, you cannot keep biscuits.

So, fixing a batch of biscuits for a family of seven was fun.  I'd mess up the kitchen, but it was worth it. A big batch fed everyone in the family, and any friends who had spent the night.  With enough to reheat for okay biscuits the next day.

Now that it is just my husband and me at home, I often do not think that biscuits are worth all the bother, for just two people.  But I have found a solution.

I mix up a big batch of biscuit dough.

[caption id="attachment_685" align="aligncenter" width="300" caption="Six cups of self-rising flour; 2 cups of shortening; 4 cups of milk"]<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/biscuitingredients1.jpg"><img class="size-medium wp-image-685" title="biscuitingredients" src="http://motherhoodstress.com/wp-content/uploads/2011/11/biscuitingredients1-300x253.jpg" alt="" width="300" height="253" /></a>[/caption]

I mix the dough with my hands until it is just mixed.  My Mother always warned me to handle biscuit dough as little as possible. I add enough milk to make a very soft dough.

[caption id="attachment_686" align="aligncenter" width="300" caption="I mix the dough by hand in a wooden dough bowl."]<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/mixingbiscuits.jpg"><img class="size-medium wp-image-686" title="mixingbiscuits" src="http://motherhoodstress.com/wp-content/uploads/2011/11/mixingbiscuits-300x205.jpg" alt="" width="300" height="205" /></a>[/caption]

Then I put a generous amount of flour on my board and roll out some of the biscuit dough - enough to make 4 or 5 biscuits. I fold it over and pat it down, then fold it over and pat it down, four or five times, until the dough is somewhat smooth. Each time I fold it over, the thin layer of flour the dough picks up off the board creates a layer of flakiness.<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/doughonboard.jpg"><img class="aligncenter size-medium wp-image-689" title="doughonboard" src="http://motherhoodstress.com/wp-content/uploads/2011/11/doughonboard-300x225.jpg" alt="" width="300" height="225" /></a>

Then I cut out and bake four biscuits -- to make a nice breakfast for my husband and me.<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/cuttingbiscuits.jpg"><img class="aligncenter size-medium wp-image-690" title="cuttingbiscuits" src="http://motherhoodstress.com/wp-content/uploads/2011/11/cuttingbiscuits-293x300.jpg" alt="" width="293" height="300" /></a>

<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/biscuitsonpan.jpg"><img class="aligncenter size-medium wp-image-696" title="biscuitsonpan" src="http://motherhoodstress.com/wp-content/uploads/2011/11/biscuitsonpan-300x275.jpg" alt="" width="300" height="275" /></a>But, I am left with a large bowl of biscuit dough. To which I add 2 tablespoons of baking powder and one tablespoon of salt.<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/SaltBakingpowder.jpg"><img class="aligncenter size-medium wp-image-692" title="SaltBakingpowder" src="http://motherhoodstress.com/wp-content/uploads/2011/11/SaltBakingpowder-300x201.jpg" alt="" width="300" height="201" /></a> I stir it enough to mix the extra leavening in. Then pat it out, fold it over, pat it out and fold it over, again 4 or 5 times, until the dough is smooth.

Then I cut them into biscuits, put them on a pan and stick them in the freezer.

[caption id="attachment_693" align="aligncenter" width="300" caption="Since I am freezing them, not baking the, the biscuits can be close together."]<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/biscuitstofreeze.jpg"><img class="size-medium wp-image-693" title="biscuitstofreeze" src="http://motherhoodstress.com/wp-content/uploads/2011/11/biscuitstofreeze-300x196.jpg" alt="" width="300" height="196" /></a>[/caption]

Let them freeze for several hours.  Then pop them into a freezer bag.<a href="http://motherhoodstress.com/wp-content/uploads/2011/11/bakedbiscuits.jpg"><img class="aligncenter size-medium wp-image-694" title="bakedbiscuits" src="http://motherhoodstress.com/wp-content/uploads/2011/11/bakedbiscuits-300x278.jpg" alt="" width="300" height="278" /></a>

Then, any morning of the week, we can pull out just how many biscuits we want, thaw them in the microwave and bake them.  And have fresh, hot-out-of-the oven biscuits, without any mess or fuss.

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