These Buttermilk Sourdough Freezer Biscuits are fluffy and deliciously easy to make! Just mix the ingredients, shape the biscuits, and pop them in the freezer for later use.
I love pulling a few out for a quick breakfast. They bake up warm and soft, perfect with butter or jam! Who doesn’t love fresh biscuits on demand? 😊
Key Ingredients & Substitutions
All-Purpose Flour: Essential for biscuit structure, you can substitute with whole wheat flour for a nuttier flavor. However, it may alter the texture slightly. If gluten-free, try a 1:1 gluten-free baking flour.
Buttermilk: If you’re out of buttermilk, you can make a quick alternative by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk. Let it sit for 5 minutes before using. This will give you a similar tangy flavor!
Sourdough Starter: Make sure your starter is active for the best results. If you don’t have sourdough starter, you can replace it with an equal amount of yogurt or a bit of extra buttermilk, but it’ll change the flavor.
Unsalted Butter: For a dairy-free option, you can substitute with coconut oil or a plant-based butter. Just make sure it’s cold for flaky biscuits.
What’s the Best Way to Cut Biscuits for Nice, Flaky Layers?
The technique for cutting biscuits is important for achieving those lovely flaky layers. Here are simple steps to follow:
- Press straight down with the biscuit cutter without twisting. Twisting seals the edges and prevents them from rising well.
- Use a sharp biscuit cutter for clean cuts, which helps keep the layers distinct.
- Gather leftover dough scraps, gently pat them together, and cut out more biscuits. Don’t overwork the dough!
By following these tips, you’ll end up with beautifully tall and flaky biscuits every time!
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
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 cup buttermilk, cold
- 1 cup active sourdough starter (unfed)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12 to 15 minutes to bake. If you decide to freeze them, allow for an additional 1-2 hours for freezing. Overall, it’s a quick process that results in delicious, fluffy biscuits ready for your enjoyment whenever you need them!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or give it a light grease with cooking spray. This will prevent your biscuits from sticking.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents, ensuring your biscuits rise beautifully.
3. Cut in the Butter:
Next, take your cold, cubed butter and cut it into the flour mixture. You can use a pastry cutter, two forks, or your fingertips. Keep going until you get a mixture that looks like coarse crumbs with some pea-sized pieces of butter. This will give your biscuits that flaky texture!
4. Mix Wet Ingredients:
In a separate bowl, mix your cold buttermilk and active sourdough starter until they’re well combined. This is the secret ingredient that adds amazing flavor to your biscuits!
5. Combine Wet and Dry:
Pour the buttermilk and sourdough mixture into the flour mixture. Gently stir it with a spatula or wooden spoon until you have a shaggy dough forming. Remember, no need to overmix—just enough to get it combined!
6. Knead the Dough:
Lightly flour your surface and turn the dough out onto it. Gently knead it about 5 to 6 times, just enough to bring it together. Then, pat or roll it out to about 3/4-inch thickness.
7. Cut Out Biscuits:
Using a floured biscuit cutter that’s about 2.5 to 3 inches wide, cut out your biscuits. Make sure not to twist the cutter; press straight down so your biscuits rise properly.
8. Arrange on Baking Sheet:
Place the cut-out biscuits on your prepared baking sheet. You can have them touching for soft sides or leave space between them for crisper edges—your choice!
9. Bake the Biscuits:
If you’re baking them right away, pop them into the oven and bake for 12 to 15 minutes until they’re golden brown and delicious!
10. Freezing for Later:
If you’re storing them, lay the biscuits on a parchment-lined baking sheet and freeze until they’re solid, which takes about 1-2 hours. Then, transfer them to a freezer bag or airtight container. When you’re ready to enjoy, bake them from frozen, adding a few extra minutes to the baking time at 425°F.
11. Serve and Enjoy!
Once baked, serve your warm, flaky biscuits immediately with butter, honey, or your favorite spread. Enjoy the warm, comforting goodness!
With these easy steps, you’ll have fresh, fluffy buttermilk sourdough biscuits ready anytime you want! Happy baking! 🍽️
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but it should still yield delicious biscuits!
How Do I Store Leftover Biscuits?
Store any leftover baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months.
Can I Make These Biscuits Without Sourdough Starter?
Absolutely! If you don’t have sourdough starter, substitute it with equal parts yogurt or more buttermilk. This will still provide moisture and flavor, though you may miss that sourdough tang.
Why Are My Biscuits Not Rising Well?
Ensure that your baking powder and baking soda are fresh, as expired leavening agents can result in flat biscuits. Also, avoid overmixing the dough, as this can lead to dense biscuits.
