These Buttermilk Sourdough Freezer Biscuits are fluffy and full of flavor. Perfect for breakfast or snacks, they can be made ahead and stored in the freezer!
Don’t you just love biscuits that are ready when you are? I pop a few in the oven, and in no time, my kitchen smells amazing. Who can resist warm biscuits? 🥐
Making these is super easy; just mix, shape, and freeze. I love having them on hand for cozy weekend mornings or last-minute guests. Enjoy them with butter or jam—you can’t go wrong!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your biscuits. If you’re looking for a healthier option, you can use whole wheat flour. Just remember, it may make the biscuits a bit denser!
Sourdough Starter: Use active starter for a stronger flavor. If you don’t have any, plain yogurt can work as a substitute, adding a similar tanginess to your biscuits.
Buttermilk: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour—perfect for these biscuits!
Cold Unsalted Butter: Using cold butter helps create those flaky layers. You can replace it with shortening or coconut oil for a dairy-free version, but keep it cold!
Why is Layering the Dough Important?
Layering is key to achieving that tender, flaky texture in biscuits. Here’s how to do it right:
- After mixing, gently pat the dough into a thick rectangle instead of rolling it out too thin.
- Fold the dough over itself a few times. This creates more layers that will puff up while baking.
- Don’t over-knead! Just a few gentle turns will help keep the biscuits light.
Trust me; this step makes all the difference for those delicious, light biscuits!
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup sourdough starter (active or discard)
- 3/4 cup cold buttermilk
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus an additional 12-15 minutes of baking time for fresh biscuits. If you’re freezing the biscuits, allow 1-2 hours for them to freeze completely before storing. You can have a delicious batch ready whenever you need it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper so your biscuits don’t stick!
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these well ensures your biscuits will rise beautifully!
3. Cut in the Butter:
Add the cold butter cubes to your flour mixture. With a pastry cutter or your fingertips, cut the butter into the flour until it resembles coarse crumbs. You want to see small bits of butter throughout—it helps create flaky layers!
4. Combine Wet Ingredients:
In another bowl, stir together the sourdough starter and cold buttermilk. Make sure they are well mixed before proceeding.
5. Mix the Dough:
Pour the sourdough mixture into the dry ingredients. Use a spoon to stir gently until the dough just comes together. Remember, don’t overmix it!
6. Knead the Dough Lightly:
Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times just to bring it together; you want to keep it light and fluffy.
7. Create Layers:
Pat the dough into a rectangle about 1 inch thick. Fold it over onto itself 2-3 times to create those delightful layers we love in biscuits.
8. Cut the Biscuits:
Roll or pat the dough again into another 1-inch thick rectangle. Use a biscuit cutter or a knife to cut the dough into squares or rounds.
9. Arrange for Baking:
Place the biscuits on the prepared baking sheet, making sure they touch slightly—this helps them rise taller.
10. Bake Fresh Biscuits:
Bake in your preheated oven for 12-15 minutes, or until they are golden brown on top. Enjoy the delicious aroma filling your kitchen!
11. For Freezing:
If you’d like to freeze the biscuits, place the baking sheet with cut biscuits in the freezer for about 1-2 hours until they are frozen solid. Then transfer them to a freezer-safe bag or container to keep them fresh.
12. Baking From Frozen:
When you’re ready to enjoy your frozen biscuits, preheat your oven to 425°F (220°C) again. Place the frozen biscuits on a baking sheet and bake for 15-20 minutes, or until they are golden and cooked through.
13. Serve and Enjoy!
Enjoy your warm biscuits with butter, honey, or your favorite spread. The tender, flaky layers, coupled with the tangy flavor of sourdough and buttermilk, make for a truly delightful treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the biscuits may be denser. You might want to start with a 50/50 mix of whole wheat and all-purpose flour for a lighter texture.
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the freezer, where they can last up to 3 months!
What If I Don’t Have Buttermilk on Hand?
No problem! You can easily make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to sour, and you’re good to go!
Can I Freeze the Dough Instead of Baked Biscuits?
Absolutely! You can freeze the biscuit dough after cutting it. Just place the cut biscuits on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen whenever you’re ready—just add a few extra minutes to the baking time!
