These buttermilk sourdough freezer biscuits are soft and fluffy with a delightfully tangy taste. They’re easy to make and can be stored in the freezer for quick meals!
I love how these biscuits are ready in a pinch. Just grab a few from the freezer, pop them in the oven, and you have warm, comforting biscuits in no time! Perfect for breakfast or snacks!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for biscuit texture, but you can swap half with whole wheat flour for more nutrients. Just know it might make them a bit denser.
Cold Unsalted Butter: This helps create flaky layers. You can use a dairy-free butter for a vegan option, or even chilled coconut oil. Just make sure it’s cold!
Sourdough Starter: Using active starter is best for a nice rise, but if you’re out, you can substitute with 1 cup of plain yogurt mixed with a tablespoon of vinegar. It gives a similar tangy taste.
Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to sour it.
What’s the Best Method for Cutting Biscuits without Overmixing?
The key to tender biscuits is handling the dough gently. After mixing the wet and dry ingredients, avoid overworking the dough. Here’s how to cut them perfectly:
- Turn the dough onto a floured surface. Pat it down into a 1-inch thick rectangle; folding it over helps create layers.
- Use a sharp, floured biscuit cutter. Press straight down without twisting, which can seal the edges and make them less fluffy.
- Gather the scraps gently and repeat to cut more biscuits. Don’t knead the dough!
This technique keeps your biscuits light and airy, so they puff up beautifully in the oven!
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 3 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup sourdough starter (active or discard)
- 1 cup buttermilk, cold
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 12-15 minutes for baking. If you choose to freeze the biscuits, allow for an additional 1-2 hours for them to freeze solid. In total, you can make warm biscuits ready to enjoy in less than 30 minutes if you bake immediately!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk them together until well combined. This step ensures an even distribution of the leavening agents.
3. Incorporate Butter:
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it looks like coarse crumbs, with some pieces the size of peas. This will help create those flaky layers we love in biscuits!
4. Combine Wet Ingredients:
In another bowl, combine the sourdough starter and cold buttermilk. Mix them well until they are smooth.
5. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry ingredients. Gently stir until just combined; avoid overmixing as the dough will be slightly sticky. This keeps your biscuits tender!
6. Prepare the Dough:
Turn the dough out onto a floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough over itself 2-3 times to build those flaky layers, then pat it out again to about 1 inch thick.
7. Cut the Biscuits:
Using a floured biscuit cutter, cut out biscuits without twisting to keep the edges fluffy. Gather any scraps gently, pat them together, and cut out more biscuits. Place the biscuits on the prepared baking sheet about 1 inch apart.
8. Baking Options:
To bake immediately, pop the biscuits in the preheated oven for 12-15 minutes or until they are golden brown. If you want to freeze them, arrange the biscuits on the baking sheet so they don’t touch and freeze for 1-2 hours until solid. Then transfer them to a freezer bag or container.
9. Baking from Frozen:
When you’re ready to enjoy the frozen biscuits, place them on a baking sheet directly from the freezer. Bake at 450°F (232°C) for 15-17 minutes or until golden brown on top.
10. Serve:
Let the baked biscuits cool slightly on a wire rack before serving. Enjoy them plain, with butter, or spread with your favorite jam!
These biscuits will be light, flaky, and slightly tangy, thanks to the sourdough and buttermilk. Perfect for any occasion!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may make the biscuits denser.
How Should I Store Leftover Biscuits?
If you have any leftover biscuits, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag once cooled.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to sour!
Can I Make These Biscuits Vegan?
Absolutely! You can replace the cold butter with a dairy-free butter alternative, and use almond or soy milk mixed with lemon juice instead of buttermilk. Just check that your sourdough starter is vegan-friendly as well.
