These Buttermilk Sourdough Freezer Biscuits are fluffy and tasty! They come together easily and can be stored in your freezer for a quick breakfast or snack anytime.
Who doesn’t love a warm biscuit fresh from the oven? I love popping one in the toaster while sipping my coffee. It’s the perfect way to start the day! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your biscuit. You can substitute with whole wheat flour for a nuttier flavor, but the texture might change a bit. I prefer a mix of both for added depth!
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, create a substitute by mixing milk with a tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes.
Cold Unsalted Butter: Cold butter is key for flaky layers. If you need a dairy-free option, use chilled coconut oil or a plant-based butter. Just keep it cold!
Sourdough Starter: Active sourdough starter brings a wonderful tang. For a milder taste, you can use a bit of plain yogurt mixed with equal parts water. Adjust the recipe slightly if it’s thicker.
How Do You Get Biscuits to Be Flaky and Tender?
The secret to flaky biscuits lies in the mixing and folding technique. Start by cutting the butter into the dry ingredients without blending it fully. This creates those lovely layers! Here’s how:
- Use cold butter and work quickly to avoid melting it.
- Add wet ingredients gently, just until everything is combined.
- When folding the dough, use light hands. Overworking the dough can lead to tougher biscuits.
By patting the dough instead of rolling it out, you keep the layers intact. This technique will give you those nice, flaky biscuits to enjoy!
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup buttermilk
- 1/2 cup active sourdough starter (100% hydration)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes of baking time. If you’re freezing the biscuits, don’t forget to add a little time to allow for them to freeze. You’ll have delicious, flaky biscuits ready to bake whenever you want!
Step-by-Step Instructions:
1. Preparing for Baking:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper so your biscuits won’t stick. This makes clean-up a breeze!
2. Mixing Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are well mixed. This helps distribute the leavening evenly, which is what makes your biscuits rise!
3. Cutting in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. You want to see small, pea-sized pieces of butter throughout the mixture; this is what will create the flaky texture.
4. Combining Wet Ingredients:
Now it’s time to mix in the wet ingredients! Pour the buttermilk and sourdough starter into the bowl. Stir gently until just combined. The dough should be a bit shaggy but still come together—avoid overmixing!
5. Forming the Dough:
Turn the dough out onto a lightly floured surface. Carefully fold the dough over itself a few times, about 4-5 folds. This helps develop those flaky layers without kneading. Then, pat the dough down to about 1-inch thick.
6. Cutting Out Biscuits:
Using a round biscuit cutter about 2.5 inches in diameter, cut out your biscuits and place them on the prepared baking sheet. If you have any scraps, gently gather them and cut out more biscuits until all the dough is used up.
7. Freezing (Optional):
If you want to freeze the biscuits, lay them out on a baking sheet lined with parchment and freeze them until solid. Once frozen, transfer the biscuits to a freezer bag or container. Remember, you don’t need to thaw them before baking later!
8. Baking Time:
For fresh or frozen biscuits, pop them into the preheated oven and bake for 12-15 minutes until they are golden brown on top. If you’re baking from frozen, just add an extra 2-3 minutes to the baking time.
9. Serving Your Biscuits:
Once they’re out of the oven, let them cool for a minute, then serve warm with butter, honey, or your favorite jam. Enjoy the delightful flakiness and tanginess of your buttermilk sourdough biscuits!
With these simple steps, you’ll have delicious biscuits ready whenever you crave them. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour for a heartier texture. Start with a 50/50 mix to see how you like it, but keep in mind that the biscuits may be denser.
How Do I Thaw Frozen Biscuits?
To thaw frozen biscuits, simply place them in the fridge overnight, or you can bake them directly from frozen without thawing. Just add a few extra minutes to the baking time for best results!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.
How Should I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them using the same method as outlined in the recipe. Just reheat when you’re ready to enjoy!