Buttermilk sourdough freezer biscuits are fluffy, buttery bites that are super easy to make! You can keep them in your freezer for quick breakfasts or tasty snacks anytime.
I love how I can whip these up ahead of time and just pop them in the oven when I’m hungry. Trust me, there’s nothing like the smell of fresh biscuits in the morning! 🥐
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the biscuits their structure. You could swap it with whole wheat flour for a nuttier flavor, though the texture might be denser. For gluten-free options, use a gluten-free flour blend, but check if it contains xanthan gum, which helps with texture.
Buttermilk: It adds moisture and a slight tang. If you don’t have buttermilk, mix regular milk with a splash of vinegar or lemon juice and let it sit for about 5 minutes. Works every time!
Sourdough Starter: This is key for flavor. Make sure it’s active for the best results. If you don’t have sourdough starter, you can omit it and slightly increase the baking powder for leavening.
Unsalted Butter: Cold butter creates flaky layers. You can also use coconut oil or cold margarine, though the flavor will differ. I prefer unsalted butter for better control over seasoning.
How Do I Get My Biscuits to Have Perfect Layers?
Creating those flaky layers is all about how you handle the dough. After mixing the wet and dry ingredients, be gentle! You want to fold the dough rather than knead it.
- After mixing, turn your dough out onto a floured surface.
- Carefully fold the dough over itself 3-4 times. This motion creates the layers.
- Pat the dough into a rectangle instead of rolling it out to keep those layers intact.
These folding techniques help create the beloved flaky texture, so don’t rush this step! It’s worth it for those perfect biscuits.
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup cold unsalted butter, cut into small cubes
- 1 cup buttermilk
- 1/2 cup sourdough starter (active and bubbly)
- 1 tbsp sugar (optional, for slight sweetness)
For the Topping:
- Melted butter, for brushing on top
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and then about 12–15 minutes to bake. If you plan to freeze them, allow an additional hour for cooling before storing. Total time: approximately 1 hour and 35 minutes, including cooling if you’re freezing them.
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 to make cleanup easier and prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar (if you’re using it). Make sure everything is well combined!
3. Add the Butter:
Now, add the cold butter cubes to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs, with some pea-sized bits still visible. This step is essential for getting those lovely flaky layers!
4. Combine Wet Ingredients:
In a separate bowl, whisk together the buttermilk and sourdough starter until they are blended smoothly. This mixture will provide the moistness and tang needed for these biscuits.
5. Bring it All Together:
Pour the wet ingredients into the dry mixture. Using a wooden spoon or spatula, gently stir until the dough comes together. Be careful not to overmix—the dough should be slightly sticky, not dry.
6. Create Layers:
Turn the dough out onto a floured surface. Gently fold the dough over itself 3-4 times to create those delicious layers. Then, pat it into a roughly 1-inch thick rectangle.
7. Cut the Biscuits:
Use a floured biscuit cutter or a sharp knife to cut the dough into squares or circles, yielding about 8 to 10 biscuits.
8. Bake the Biscuits:
Place your cut biscuits onto the prepared baking sheet, leaving a little space between each one. Pop them in the oven and bake for 12–15 minutes, or until they are golden brown on top.
9. Brush with Butter:
Once the biscuits are out of the oven, brush the tops with melted butter for extra flavor and shine.
10. Cool and Store:
Let the biscuits cool on a wire rack. If you want to freeze them, allow them to cool completely first. Then, place the biscuits in an airtight freezer-safe container or bag. When you’re ready to enjoy them, bake from frozen at 350°F (175°C) for about 15-20 minutes until warmed through.
Enjoy your flaky, tangy buttermilk sourdough biscuits warm with butter, honey, or your favorite jam!
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 texture may be denser. You might want to combine it with a bit of all-purpose flour for a lighter result, if desired.
How Should I Freeze the Biscuits?
After baking, allow the biscuits to cool completely. Then place them in an airtight freezer-safe container or bag. You can stack them with parchment paper between layers to prevent sticking.
Can I Make These Biscuits Without a Sourdough Starter?
Absolutely! If you don’t have a sourdough starter, you can simply omit it and increase the baking powder by about 1/2 teaspoon to help with leavening. The biscuits will still turn out delicious!
What’s the Best Way to Reheat Frozen Biscuits?
Reheat frozen biscuits by baking them directly from the freezer at 350°F (175°C) for 15-20 minutes or until warmed through. You can brush them with a little melted butter before serving for added flavor!