These Buttermilk Sourdough Freezer Biscuits are fluffy and buttery, perfect for breakfast or a snack. Plus, you can freeze them and bake them fresh whenever you want!
There’s nothing like a warm biscuit with a bit of jam on top! I love having these on hand; just pop them in the oven and enjoy that homemade smell filling the house. Yum!
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your biscuits. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend, but the texture might differ slightly.
Baking Powder and Baking Soda: These are essential for that fluffy rise! If you’re out of baking powder, you can use 1 tsp of baking soda and 1 tsp of cream of tartar as a substitute.
Unsalted Butter: Cold butter adds flakiness. You can replace it with coconut oil or vegan butter for a dairy-free version, but the flavor will be a tad different.
Buttermilk: Buttermilk gives richness and tang. If you don’t have it, mix 1 cup of regular milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5 minutes to sour.
Sourdough Starter: This adds a unique flavor. You can use active starter for better results or even a bit of Greek yogurt at the same amount if you’re in a pinch.
How Do You Get Flaky Layers in Your Biscuits?
The secret to those delightful flaky layers is folding the dough! After patting the dough into a rectangle, you’ll fold it over itself a couple of times. This encourages layers to form.
- Pat the dough gently, keeping air in it.
- Fold it in thirds, like a letter, then gently flatten it again to about 1-inch thick.
- This layering technique helps create that flaky biscuit texture you love!
Remember, don’t overwork the dough! Just mix until combined. The less you handle it, the flakier it will be.
How to Make Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 cup cold buttermilk
- 1/2 cup sourdough starter (active or discard)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 12-15 minutes of baking time. If you choose to freeze them, allow a bit of extra time for chilling. They can be stored in the freezer and baked whenever you’re craving fresh biscuits!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). While it heats up, prepare your baking sheet by lining it with parchment paper or a silicone mat to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Give these a good whisk together until they are well mixed.
3. Incorporate the Butter:
Add the cold, small pieces of butter to the flour mixture. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. You want some small pea-sized bits of butter to remain for flakiness!
4. Combine Wet Ingredients:
In another bowl, mix together the cold buttermilk and sourdough starter until smooth. This will add a delicious tang to your biscuits!
5. Bring it Together:
Pour the wet mixture into the dry ingredients and stir gently. Mix just until everything comes together – it’s important not to overmix to keep those biscuits tender!
6. Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat or roll it into a rectangle about 1 inch thick. Folding the dough a couple of times will help create those lovely layers.
7. Layering for Flakiness:
Fold the dough over itself 2-3 times, then gently pat it back down to about 1-inch thick again. This step is key for making your biscuits nice and flaky!
8. Cut the Biscuits:
Using a biscuit cutter or a sharp knife, cut the dough into squares or rounds. Place them about 1 inch apart on your prepared baking sheet.
9. Bake Fresh Biscuits:
If you’re baking right away, pop them in the oven and bake for 12-15 minutes, or until they’re golden brown and puffed up nicely.
10. Freeze for Later:
If you’re freezing the biscuits, place the uncooked dough pieces on a parchment-lined baking sheet. Freeze them until solid, then transfer them into an airtight freezer bag or container for later use.
11. Baking from Frozen:
To bake from frozen, preheat your oven to 425°F (220°C). Arrange the frozen biscuits on a baking sheet and bake for 15-18 minutes or until they’re golden and cooked through.
12. Enjoy Your Biscuits:
Once baked, remove the biscuits from the oven and let them cool slightly. Serve them warm with butter, honey, or your favorite jam. They are best enjoyed fresh!
These Buttermilk Sourdough Freezer Biscuits boast a tender crumb with a delightful tang, making them a perfect addition to any meal or snack time! Enjoy having this delightful taste ready whenever you want!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but you may need to adjust the liquid slightly since whole wheat flour absorbs more moisture. Start with a little less whole wheat flour and add more buttermilk if necessary to achieve the right dough consistency.
How Long Can I Freeze the Biscuits?
You can freeze the uncooked biscuits for up to 3 months. Make sure they’re well-sealed in an airtight container or freezer bag to prevent freezer burn. When you’re ready to bake, you can do so directly from the freezer without thawing!
What’s the Best Way to Reheat Leftover Biscuits?
If you have leftover baked biscuits, the best way to reheat them is in the oven. Preheat the oven to 350°F (175°C) and warm them for about 5-10 minutes until heated through and crispy on the outside. You can also microwave them for a quick option, but they might lose some of their flakiness.
Can I Add Cheese or Herbs to the Biscuits?
Absolutely! Mixing in shredded cheese or fresh herbs like chives, dill, or rosemary can elevate these biscuits even more. Just fold in your desired mix-ins gently when combining the wet and dry ingredients, ensuring not to overwork the dough.