These Buttermilk Sourdough Freezer Biscuits are soft, fluffy, and so easy to make! Perfect for breakfast or any meal, they’re delightful and ready whenever you need them.
Simply scoop the dough, pop them in the freezer, and bake them whenever a craving strikes! I love having them on hand for quick deliciousness. Who doesn’t love fresh biscuits? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for structure. If you’re looking for a healthier alternative, consider using whole wheat flour, but it may make the biscuits denser. You can also try using a gluten-free blend if needed.
Buttermilk: Adds moisture and tang, which is key to flavor. If you’re out, you can make a quick substitute by mixing milk with lemon juice or vinegar (1 cup of milk with 1 tablespoon of acid works well).
Sourdough Starter: You can use either an active or discarded starter. If you don’t have any, you can substitute with equal parts plain yogurt or buttermilk, but this will alter the flavor slightly.
Butter: I prefer unsalted butter for better control of saltiness. If you need a dairy-free option, you can use vegan butter or coconut oil instead, though this might affect the texture.
How Do I Make Sure My Biscuits Are Flaky and Tender?
The key to beautiful, flaky biscuits lies in how you handle the dough. When cutting in the butter, aim for small, pea-sized pieces. This creates pockets for steam, resulting in those delightful layers.
- Chill your butter beforehand for the best texture.
- Don’t overwork the dough; mix until just combined.
- Folding the dough plays a crucial role. Each fold creates layers, so be gentle and patient.
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup buttermilk
- ½ cup sourdough starter (active or discard)
- Optional: melted butter for brushing
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 1 hour for freezing before you can bake them. Total time including baking is about 20–25 minutes for fresh biscuits. It’s a quick and easy way to have homemade biscuits ready any time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper so your biscuits don’t stick. This will make cleanup a breeze!
2. Mixing Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to ensure everything is evenly distributed for perfect biscuits!
3. Cut in the Butter:
Add the cold, cubed butter to your flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it looks like coarse crumbs with small pea-sized butter pieces. This is what helps give your biscuits that flaky texture.
4. Combine Wet Ingredients:
In a separate bowl, mix together the buttermilk and sourdough starter until well combined. The sourdough adds a lovely tangy flavor!
5. Mix Wet and Dry:
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until everything is just combined, and the dough starts to pull away from the sides of the bowl. Be careful not to overmix, as this can make the biscuits tough!
6. Knead the Dough:
Turn the dough out onto a lightly floured surface. Gently knead the dough just a few times (about 3–4) to bring it together without overworking it.
7. Fold for Layers:
Next, pat the dough into a rectangle about 1 inch thick. Fold it over itself into thirds (like folding a letter), then gently pat it back out to 1 inch thick. Repeat this folding and patting process 2 more times to create those delicious flaky layers.
8. Cut the Biscuits:
Using a biscuit cutter or a square cutter, cut out biscuits from the dough. Press straight down without twisting to keep the layers intact. Gather any scraps, re-pat the dough, and cut again until you use all the dough.
9. Freezing for Later:
If you’re making freezer biscuits, place the uncooked biscuits on the prepared baking sheet, ensuring they don’t touch. Freeze them until solid, about 1 hour. Then transfer to a freezer bag or airtight container for long-term storage.
10. Baking from Frozen:
When you’re ready to bake, don’t thaw the biscuits! Bake them straight from the freezer at 425°F (220°C) for 15-20 minutes until they’re golden brown and fluffy.
11. Optional Butter Finish:
For an extra touch, consider brushing the freshly baked biscuits with melted butter right when they come out of the oven. This gives them a nice shiny look and enhances the flavor!
12. Enjoy Your Biscuits:
Serve these delightful biscuits warm with butter, honey, or your favorite jam. They’re perfect for breakfast, as a side, or just as a treat anytime!
Enjoy your flaky, tender, and tangy buttermilk sourdough biscuits anytime straight from the freezer!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. Just keep in mind that it may result in a denser biscuit. For best results, consider using a mix of both types of flour.
How Should I Store Leftover Biscuits?
If you have any leftover baked biscuits, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months.
Can I Defrost Frozen Biscuits Before Baking?
It’s best not to thaw the biscuits before baking, as this helps retain their fluffy texture. Bake them straight from the freezer, increasing the baking time by a few minutes if needed.
What Are Some Good Serving Suggestions?
These biscuits are delicious on their own, but you can also serve them with butter, honey, or jam. They pair wonderfully with soups and stews or shine as a side to breakfast dishes like eggs and bacon.
