Flaky Freezer Biscuits
Experience the ultimate make-ahead convenience with these Flaky Freezer Biscuits! Perfectly golden and irresistibly buttery, these biscuits are crafted with simple pantry staples and cold buttermilk for an unbeatable tender texture. The secret to their signature layers? A unique folding technique that guarantees flaky perfection every time. These biscuits are made for busy mornings or last-minute dinners—simply bake them straight from the freezer for fresh, homemade warmth in under 20 minutes. Whether topped with honey, jam, or a pat of butter, these versatile, freezer-friendly biscuits are sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 0.75 cup unsalted butter (cold)
- 1 cup buttermilk (cold)
- 2 tablespoons heavy cream (optional, for brushing)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Grate the cold butter using a box grater or cut it into small cubes. Add the butter to the dry ingredients and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Make a well in the center of the mixture and pour in the cold buttermilk. Gently mix with a fork until just combined, making sure not to overmix. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface and knead it gently 4-5 times to bring it together. Pat the dough into a rectangle about 1-inch thick.
Fold the rectangle in half from one short end to the other, then pat it back out to 1-inch thickness. Repeat this folding process 2-3 more times. This creates the flaky layers.
After the final fold, pat the dough out to a 1-inch thickness. Use a 2-inch biscuit cutter to cut out rounds. Press straight down without twisting to ensure proper rise. Gather scraps, reshape, and cut additional biscuits.
Arrange the biscuits on a parchment-lined baking sheet, making sure they are spaced slightly apart. Place the baking sheet in the freezer for at least 1 hour or until the biscuits are firm.
Once frozen, transfer the biscuits to an airtight container or freezer bag for long-term storage.
When ready to bake, preheat the oven to 425°F (220°C). Place the frozen biscuits on a parchment-lined baking sheet, about 1 inch apart. Brush the tops with heavy cream if desired for a golden finish.
Bake for 15-18 minutes, or until the biscuits are golden brown and puffed.
Serve warm with butter, jam, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
