These Buttermilk Sourdough Freezer Biscuits are fluffy, tender, and super easy to make! Just whip up the dough, shape the biscuits, and freeze them for later.
Honestly, there’s nothing like popping a warm biscuit in the oven and enjoying it with butter. They’re great for busy mornings when you need a little comfort on your plate! 🥐
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the biscuits. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend, but the texture may vary a bit.
Buttermilk: Buttermilk adds tanginess and moisture. If you don’t have it, you can substitute it with regular milk and a splash of vinegar or lemon juice (about 1 tablespoon per cup) to achieve a similar acidity.
Sourdough Starter: The starter adds flavor and tenderness. You can use unfed sourdough starter or discard. If you don’t have sourdough, you can replace it with more buttermilk but the taste will not be as rich.
Cold Butter: Using cold butter helps create flaky layers. If you’re dairy-free, you can substitute with cold coconut oil or a plant-based butter.
How Do I Get Flaky Layers in My Biscuits?
The key to achieving those delightful flaky layers is in the folding technique. After mixing your ingredients, don’t skip the folding step!
- Turn the dough onto a floured surface and gently pat it into a rectangle.
- Fold the dough over itself several times (aim for 4-5 folds). This creates layers as they bake.
- Be gentle during this process—overworking the dough can make the biscuits tough.
When cutting the biscuits, press straight down without twisting the cutter. Twisting seals the edges, preventing them from rising as much. Trust me; those small tips can make a big difference in your biscuit’s texture!
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup (50g) cold unsalted butter, cubed
- 1 cup (240ml) buttermilk
- 1/2 cup (120g) active sourdough starter (unfed or discard)
- Optional: melted butter for brushing
How Much Time Will You Need?
This delightful biscuit recipe will take about 15-20 minutes to prepare, and if you’re freezing them, they can go straight into the freezer afterward. When you’re ready to bake, just pop them in the oven for 12-15 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper, making cleanup a breeze later on!
2. Mixing Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures your biscuits will rise perfectly.
3. Cutting in the Butter:
Next, add the cubed cold butter into the flour mixture. Use a pastry cutter, two forks, or your fingers to mix until you achieve a texture that resembles coarse crumbs, with some small pea-sized pieces of butter remaining. These bits are crucial for flaky biscuits!
4. Combining Wet Ingredients:
In a separate bowl, combine the buttermilk and sourdough starter. Mix them well until they’re fully blended.
5. Bringing It All Together:
Pour the wet mixture into the dry ingredients. Use a wooden spoon or spatula to gently mix until just combined. Your dough will be slightly sticky but should hold together nicely.
6. Creating Layers:
Turn the dough out onto a floured surface. Carefully fold the dough over itself about 4-5 times. This folding technique builds those delicious layers, so don’t skip this step!
7. Shaping the Dough:
Gently pat or roll the dough into a 1-inch thick rectangle or square. It doesn’t have to be perfect—just make sure it’s even.
8. Cutting Biscuits:
Using a biscuit cutter (either 2-3 inches in diameter), cut out your biscuits. Avoid twisting the cutter, as this will seal the edges and prevent them from rising properly. Gather any scraps, re-pat the dough gently, and cut more biscuits.
9. Arranging on the Baking Sheet:
Arrange the biscuits on your prepared baking sheet. You can place them close together for softer sides or spaced apart for a crunchy edge—both are delicious!
10. Freezing for Later:
If you want to freeze the biscuits, place them on a tray in a single layer to freeze individually, then transfer to a freezer-safe bag or container. They’ll be ready whenever you need them!
11. Baking Time:
When you’re ready to enjoy your biscuits, if they’re frozen, just bake them straight from the freezer. Add about 5-7 minutes to the baking time to ensure they cook through.
12. Baking Until Golden:
For fresh or frozen biscuits, bake in your preheated oven for 12-15 minutes, or until they’re golden brown on top. The smell will be heavenly!
13. Finishing Touch:
Once out of the oven, you can brush the warm biscuits with melted butter if you’d like, giving them an extra touch of richness. Enjoy your fluffy, flaky buttermilk sourdough biscuits fresh or from the freezer whenever you crave a warm treat!
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can substitute regular milk for buttermilk! Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for about 5 minutes. This will mimic the acidity of buttermilk.
How Do I Prevent My Biscuits from Being Tough?
To keep your biscuits tender, avoid overworking the dough. Mix until just combined, and during the folding step, be gentle. The goal is to incorporate the ingredients without kneading too much.
Can I Freeze the Dough Before Baking?
Absolutely! You can freeze the cut-out biscuits before baking. Just place them on a tray to freeze individually, then transfer to a freezer-safe bag or container. When you’re ready to bake, add a few extra minutes to the baking time if baking from frozen.
What’s the Best Way to Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. To reheat, pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm again.
