These Buttermilk Sourdough Freezer Biscuits are fluffy, tasty, and perfect for any meal! Made with tangy buttermilk and sourdough, they are a delightful treat anytime.
What I love is that you can make a big batch and freeze the extras. Just pop them in the oven when you’re craving something warm and buttery—so simple and satisfying!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your biscuits. You can use whole wheat flour for extra flavor, but it may change the texture. I recommend sticking to all-purpose for the classic fluffy biscuit.
Baking powder and baking soda: These two are your leavening agents. If you don’t have baking powder, you can use a combination of baking soda with cream of tartar (1 tsp baking soda + 2 tsp cream of tartar = 1 tbsp baking powder).
Buttermilk: It gives the biscuits a tangy flavor and rich moisture. If you’re out, mix regular milk with a bit of lemon juice or vinegar (1 cup of milk mixed with 1 tbsp of acid) and let it sit for a few minutes.
Sourdough starter: The starter adds a unique flavor. If you don’t bake regularly, you can just use more buttermilk instead. Aim for a 1:1 ratio, so you might add an extra ½ cup of buttermilk if skipping the starter.
Cold unsalted butter: I suggest using cold butter for flakiness. For a dairy-free option, use coconut oil or vegan butter. Just be sure to keep it cold for the best texture.
How Do I Create Flaky Layers in My Biscuits?
The key to those delicious flaky layers is in how you handle the dough. After mixing your ingredients, turn the dough onto a floured surface, and here’s what to do:
- Dust your hands with flour to keep the dough from sticking.
- Gently pat or fold the dough onto itself 3-4 times. This layering technique is essential for achieving flakiness.
- After folding, lightly pat the dough out to about 1-inch thick. Don’t roll it with a rolling pin, as that can compress the layers!
- Use a sharp biscuit cutter for clean edges. Press straight down without twisting for the best rise.
These small steps often make a world of difference in how your biscuits turn out!
How to Make Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup buttermilk
- 1/2 cup active sourdough starter (discard or fed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 12-15 minutes to bake. If you plan on freezing the biscuits, add about 1-2 hours for that step as they firm up before being transferred to freezer bags!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While that’s heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This combination will help your biscuits rise beautifully!
3. Cut in the Butter:
Now it’s time to add the butter! Using a pastry cutter or your fingers, cut the cold butter into the flour mixture. You want it to look like coarse crumbs with some larger pea-sized pieces—this is what will give your biscuits their flakiness.
4. Combine Wet Ingredients:
In a separate bowl, mix the buttermilk and sourdough starter together until smooth. This tangy mixture will infuse your biscuits with delicious flavor.
5. Bring It All Together:
Pour the buttermilk mixture into the dry ingredients. Gently stir with a spatula until just combined. Be careful not to overmix; the dough will be sticky, and that’s okay!
6. Pat and Fold:
Turn the dough out onto a floured surface. Dust your hands with flour and gently pat or fold the dough over itself 3-4 times. This step is essential for creating those signature flaky layers in your biscuits.
7. Shape and Cut:
Pat the dough into a rectangle, about 1-inch thick. Using a floured biscuit cutter (about 2.5 inches), cut out the biscuits, pressing straight down without twisting.
8. Arrange on Baking Sheet:
Place your biscuits on the prepared baking sheet. You can space them about 1 inch apart for crispy edges or let them touch for softer edges—whichever you prefer!
9. Freeze for Later (Optional):
If you want to freeze the biscuits, lay the raw biscuits in a single layer on a parchment-lined tray and freeze until firm, about 1-2 hours. Once firm, transfer them to a freezer bag or container.
10. Bake and Serve:
When you’re ready to enjoy your biscuits, bake fresh or frozen biscuits in the preheated oven for 12-15 minutes until golden brown on top. The wonderful aroma will fill your kitchen!
11. Enjoy!
Remove the biscuits from the oven and serve them warm with butter, honey, or your favorite toppings. Enjoy these delightful, light, and flaky buttermilk sourdough biscuits anytime!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, it may change the texture slightly, making the biscuits denser. If you want to maintain fluffiness, consider using a mix of both flours (e.g., 1 cup all-purpose and 1 cup whole wheat).
How Do I Thaw Frozen Biscuits?
To thaw frozen biscuits, simply remove them from the freezer and place them in the refrigerator overnight. If you’re in a hurry, you can bake them straight from frozen—just add an extra 2-4 minutes to the baking time.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and either cut the biscuits out and freeze them directly or keep the dough wrapped in the fridge for up to 2 days. If refrigerating, allow the dough to come to room temperature before baking for easier handling.
What’s the Best Way to Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze baked biscuits in a freezer-safe container for up to 3 months. Reheat in the oven or microwave before serving.
