These Massive Large Family Homemade Biscuits are one of my most reliable and well-loved big batch recipes, made dairy-free with tallow! This method makes 10 dozen biscuits (120 total!), perfect for stocking the freezer, feeding a large household, prepping school-year breakfasts, or creating easy grab-and-go options like freezer sausage biscuit sandwiches.

Basic Recipes, Full Flavors!

These biscuits are a foundational recipe in my Massive Freezer Meals & Emergency Pantry Cooking Weeks and have served our household well for years.

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Dairy-Free Biscuits using Tallow

This batch uses my home-rendered tallow for the fat, making these biscuits rich, flaky, and also naturally dairy-free. You can substitute butter, lard, shortening, or coconut oil depending on your family’s needs, but tallow gives them a sturdy texture and old-fashioned flavor perfect for freezing and reheating.

How to Flash-Freeze & Store 120 Biscuits

Place cut biscuits on sheet pans, not touching
Freeze until solid (2–4 hours)
Transfer to gallon-size freezer bags
Label with: “Homemade Biscuits – 120 Batch”
Date
Bake temperature
Store up to 6 months.

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In today’s new massive freezer cooking video we make 30 quarts Homemade Spaghetti Meat Sauce (Using Home-Canned Tomato Sauce), 5 Baked Ziti Freezer Casseroles, 5 Traditional Baked Spaghettis, 4 Stuffed Shells Freezer Casseroles, the 60-Quart stock pot of Bone Broth (creating 30 quarts of 1 quart size containers of chicken broth for the freezer which I will roll through quickly with my current healing goals. +20 quarts of another low inflammatory soup), 7 dozen Stockpile Canned Salmon Cakes, 4 dozen Gluten-Free, Dairy-Free Biscuits with Home-Rendered Tallow …

Ingredients for 10 Dozen (120) Homemade Biscuits

Exact measurements can be found in the printable recipe card below.

Dry Ingredients including 30 cups (about 9 pounds) of all-purpose flour, about 1 1/8 cups of baking powder, 3 Tablespoons of baking soda, and 3 Tablespoons of salt.
6 cups worth of fat
Wet Ingredients including 18 eggs, 9-12 cups of liquid (water or dairy-free milk in our case), and 3 Tablespoons of apple cider vinegar

Recipe Variations

Tallow
Water or dairy-free milk
ACV as a tenderizer
Optional dairy substitutes if desired:
- Butter instead of tallow or ACV
- Milk instead of water

Baking from fresh or frozen!

I love that these really require no thought process! It’s my favorite! Whether you meal plan for the week and can get these in the fridge to thaw or grab them the night of, your family can have them ready to go for dinner. Either way, preheat the oven to 425F. Fresh will bake 12–15 minutes, and frozen 15-20 minutes. It’s that easy! Look for lightly golden tops and bottoms.

Instructions for how to make big batch biscuits

This is an overview of the instructions. For complete directions, scroll down to the bottom.

Mix Dry Ingredients
Cut in the Fat: Mix on LOW until the mixture resembles coarse crumbs.
Add Eggs + Liquid: Add liquid slowly while mixing until a soft dough forms. The dough should be soft, easy to pat out, not sticky, and not crumbly.
Shape the Dough by turning dough onto a floured surface. Pat to ¾–1-inch thickness. Cut biscuits using a biscuit cutter or jar ring. Place on parchment-lined baking sheets.
Bake OR Freeze immediately.

How to Make 60 Freezer Biscuit Sausage Sandwiches

Bake 60 of the biscuits at 425F until lightly golden.
Prep the sausage: While the biscuits are baking, you can form patties and cook the sausage on the stovetop or on a sheet pan in the oven. Or use pre-cooked from Walmart! No shame in this mama game!
Assemble by placing one sausage patty between two biscuit halves.
Wrap individually in foil, parchment, or reusable wraps. Then place wrapped sandwiches into gallon freezer bags. Label appropriately and tuck away in the freezer until needed.
To reheat from thawed: unwrap and microwave 1–2 minutes or air fry 350°F for 5–8 minutes.
To reheat from frozen: keep wrapped if in tinfoil, and place in an oven at 350°F for 10 minutes. Unwrap and return to the oven for an additional 5 minutes or until heated through.

Meal prep by baking half of this recipe right away (60 biscuits) and make freezer sausage sandwiches!

12-Quart Hobart Mixer & 6-Quart KitchenAid Mixer

Big Batch Workflow Tips

The Hobart handles the full 10 dozen batch with ease. A standard KitchenAid works perfectly by making the dough in 3–4 smaller batches. When using a 6-quart mixer, divide ingredients by 4 to keep the strain on the motor to a minimum. When each batch is complete, add the dough to a mega mama bowl. Once all your dough is done then you can start cutting individual biscuits.

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What to make with homemade biscuits

Homemade biscuits and gravy is a staple in my house. Making large batches of gravy at the same time as you’re making these biscuits, will make breakfast and dinner infinitely more easy for your on crazy days. Big batch gravy can also be frozen, even with the dairy (or of course making it dairy-free is an option).

You could also use these biscuits for sausage biscuit sandwiches, egg and cheese biscuits, slathered with honey or jam, and we can’t forget the bacon, egg and cheese sandwiches!FAQ’s

What to serve homemade biscuits with

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Big Batch Homemade Dairy-Free Biscuits

These Massive Large Family Homemade Biscuits are one of my most reliable and well-loved big batch recipes. This method makes 10 dozen biscuits (120 total!), perfect for stocking the freezer, feeding a large household, prepping school-year breakfasts, or creating easy grab-and-go options like freezer sausage biscuit sandwiches.

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