These Buttermilk Sourdough Freezer Biscuits are soft, fluffy, and super easy to bake! Just pull them out of the freezer when you’re craving a warm treat.
I love having these biscuits on hand for a quick breakfast or snack. They puff up beautifully in the oven, and honestly, who can resist that fresh-baked smell? Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your biscuits, providing structure. If you need a gluten-free option, use a gluten-free all-purpose flour blend, but the texture may vary.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have buttermilk, mix 1 cup of milk (or non-dairy milk) with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Sourdough Starter: This ingredient brings flavor and helps with the rise. If you don’t have a starter, you can substitute it with plain yogurt or omit it, using just buttermilk instead, but your biscuits won’t be quite the same.
Cold Unsalted Butter: Cold butter is key for flaky layers! If you’re out of butter, coconut oil or shortening work as substitutes, but they alter the flavor and texture slightly.
How Do I Achieve Flaky Layers in My Biscuits?
The technique for creating those lovely flaky layers is all about gentle handling. After mixing, do not over-knead the dough; just fold and pat it out to avoid tough biscuits. Here’s how:
- Use cold ingredients; this keeps the butter firm and creates steam when baking, leading to flaky layers.
- When folding the dough, aim for even layers. Folding in thirds ensures you get those nice, flaky biscuits.
- When cutting the dough, press straight down with a floured cutter. Twisting can seal the edges and prevent rising.
With these tips, your biscuits will be tall, tender, and full of delicious layers. Enjoy baking!
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into small cubes
- 1 cup buttermilk, cold
- ½ cup sourdough starter (fed or discard, at room temperature)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking time. If you choose to freeze the biscuits, allow about an hour for flash freezing before storing them. Altogether, you can have delicious, fresh biscuits ready in no time!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 425°F (220°C). This temperature is ideal for getting those biscuits nice and fluffy. Then, line a baking sheet with parchment paper or a silicone baking mat. This will keep them from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This will ensure that all your leavening agents are well combined and help the biscuits rise evenly.
3. Cut in Butter:
Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingers, cut the butter into the mixture until it resembles coarse crumbs. Aim for small pea-sized bits of butter mixed into the flour for the best flaky texture.
4. Add Buttermilk and Sourdough Starter:
Next, pour in the cold buttermilk along with the sourdough starter. Stir gently with a spoon or spatula until a sticky dough forms. Remember, don’t overmix—just mix until everything comes together!
5. Knead and Fold for Layers:
Turn the dough onto a lightly floured surface. Gently knead it 5–6 times to bring it all together. Then, pat or roll the dough into a 1-inch thick rectangle. Fold the dough in thirds, like a letter. Repeat this process one more time to create flaky layers.
6. Shape and Cut Biscuits:
Now, pat the dough out to about ¾ to 1-inch thickness. Use a floured biscuit cutter or a sharp knife to cut out biscuits, either round or square. Make sure to press straight down without twisting to keep those layers intact.
7. Freeze or Bake:
Place your cut biscuits on the prepared baking sheet, leaving a little space between each one. If you want to freeze them, flash freeze for about an hour, then transfer the biscuits to a freezer bag for longer storage. If you’re baking right away, place the tray in the preheated oven.
8. Bake:
Bake the biscuits for 12–15 minutes, or until they are golden brown on top and cooked through. The smell while they bake is heavenly!
9. Serve or Store:
Serve the biscuits warm with butter, honey, or your favorite toppings. If you’ve frozen some, just bake the biscuits straight from the freezer, adding a few extra minutes to the baking time.
Enjoy your flaky, tender buttermilk sourdough biscuits that can be prepared ahead and baked fresh anytime! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the biscuits might be denser. For the best texture, consider using half whole wheat and half all-purpose flour.
How Do I Thaw Frozen Biscuits?
To thaw frozen biscuits, simply place them in the refrigerator overnight. If you need them quickly, you can bake them straight from the freezer; just add a few extra minutes to the baking time!
Can I Add Cheese or Herbs to the Biscuits?
Absolutely! Adding shredded cheese or fresh herbs is a great way to enhance the flavor of your biscuits. Just fold in about ½ to 1 cup of your favorite cheese or a couple of tablespoons of finely chopped herbs into the dough after you add the buttermilk and sourdough starter.
How Long Can I Store Leftover Biscuits?
Leftover biscuits can be stored in an airtight container at room temperature for 1-2 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 2 months. Just reheat before serving!
