These buttermilk sourdough freezer biscuits are fluffy and delicious, ready to brighten up your breakfast. Just pop them in the oven for a warm, buttery treat anytime!
Honestly, it’s so easy to make a big batch and then freeze them. Perfect for those busy mornings when you need a tasty snack in a pinch. I always keep some on hand! 😊
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your biscuits, giving them structure. If you want a healthier option, you can mix in whole wheat flour. Just use half and half with all-purpose flour for the best result.
Baking powder & Baking soda: These leavening agents help the biscuits rise. If you don’t have baking soda, you can use an extra tablespoon of baking powder, but adjust for salt since baking powder has some built-in.
Unsalted butter: Cold butter is essential for flakiness. You can replace it with shortening or coconut oil if you’re looking for a dairy-free option, though the flavor may change slightly.
Buttermilk: It adds richness and tang. If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Sourdough starter: This gives a nice tang to your biscuits. You can skip it if you don’t have it, but consider adding a bit more baking powder for lift. If you want, you can use yogurt or kefir for a similar vibe.
Cheddar cheese: This is optional but adds a creamy flavor. Feel free to swap in any cheese you like or skip it entirely for a classic biscuit!
How Do I Get Fluffy, Flaky Biscuits?
Getting your biscuits to turn out fluffy and flaky relies on some key techniques. First, be sure your butter is really cold; this creates little pockets of steam as the biscuits bake, which helps them rise.
- Mix the dry ingredients and butter gently until it resembles coarse crumbs—don’t overwork it.
- When combining wet and dry, mix just until everything is combined. Overmixing can lead to tough biscuits.
- Fold the dough a few times to create layers, but again, handle it gently to maintain the flakiness.
Remember, the secret is in the gentle touch! Keep everything cold, and you’ll have beautiful, fluffy biscuits in no time.
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup cold buttermilk
- 1/2 cup sourdough starter (active and bubbly)
- 1 cup shredded cheddar cheese (optional, for a cheesy twist)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and then around 12-20 minutes for baking. If you plan to freeze them, add about 1 hour for freezing. So, you’re looking at a total time of around 1 hour and 30 minutes to get them ready and enjoy them fresh later!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C). While it’s heating up, line a baking sheet with parchment paper to prevent the biscuits from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This helps to evenly distribute the leavening agents.
3. Incorporate Cold Butter:
Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until it looks like coarse crumbs. You want to see some pea-sized pieces of butter for the flakiness!
4. Combine Wet Ingredients:
In another bowl, mix together the cold buttermilk and sourdough starter until they’re well blended. This mixture adds flavor and moisture to the biscuits.
5. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until the dough just comes together. If you’re using cheddar cheese, now’s the time to fold it in gently!
6. Shape the Dough:
Turn the dough out onto a lightly floured surface. Fold it over onto itself 4-5 times to create layers—this is what helps make them flaky! Then, gently pat it into a rectangle about 1-inch thick.
7. Cut into Biscuits:
Using a biscuit cutter or a sharp knife, cut the dough into squares or rounds about 2.5 inches in diameter. Be gentle with the dough to keep the layers intact!
8. Arrange on Baking Sheet:
Place the biscuits on your prepared baking sheet, leaving a little space between each one for even baking.
9. Freezing for Later:
If you want to freeze them, place the tray of biscuits in the freezer until they are solid. After that, transfer them to a freezer-safe bag or container. They can stay in the freezer until you’re ready to bake them.
10. Bake Frozen Biscuits:
When you’re ready to enjoy some, preheat the oven to 425°F (220°C) again. Arrange the frozen biscuits on a lined baking sheet and bake for 15-20 minutes, or until they are golden brown.
11. Bake Fresh Biscuits:
If you’re baking them fresh, simply place the cut biscuits on the baking sheet and bake for about 12-15 minutes or until they’re risen and golden.
12. Serve and Enjoy:
Once baked, serve your biscuits warm with butter, honey, or your favorite toppings. Enjoy the deliciousness!
Your homemade Buttermilk Sourdough Freezer Biscuits are now ready to impress! With a lovely sourdough tang and unbeatable flakiness, they’re perfect for any meal! 😊
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. Just keep in mind that the biscuits may be denser, so you might want to adjust the liquid slightly to keep them moist.
How Should I Store Unbaked Biscuits?
If you make the dough but aren’t baking all the biscuits right away, just cut them and place them on a baking sheet in the freezer until firm. Once frozen, transfer them to a freezer-safe bag for storage. They’ll keep well in the freezer for up to 3 months!
What is the Best Way to Reheat Frozen Biscuits?
To reheat frozen biscuits, simply preheat your oven to 425°F (220°C), arrange the biscuits on a baking sheet, and bake for about 15-20 minutes until heated through and golden brown. This will help recapture the flakiness!
Can I Make These Biscuits Dairy-Free?
Yes, you can make these biscuits dairy-free by using plant-based butter or coconut oil and substituting the buttermilk with a non-dairy milk mixed with a tablespoon of vinegar or lemon juice to replicate the acidity.
