Freezer Buttermilk Biscuits
Discover the ultimate make-ahead bread solution with these irresistible Freezer Buttermilk Biscuits! Perfectly flaky, tender, and buttery, these biscuits are crafted with simple ingredients like cold unsalted butter, tangy buttermilk, and a hint of sugar for balance. The secret to their signature layers lies in the unique folding technique that creates unparalleled texture. Conveniently designed for meal prepping, these biscuits can be frozen raw and baked straight from the freezer, ensuring fresh, warm, and golden-brown results in under 30 minutes. Ideal for brunch spreads, quick weeknight dinners, or holiday breakfasts, these Freezer Buttermilk Biscuits are a delicious, time-saving staple that belongs in every home cook’s arsenal.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (cold)
- 1.5 cups buttermilk
- 0.25 cup extra flour (for dusting)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, baking soda, and salt until well combined.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter.
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until the dough comes together, being careful not to overmix. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface. Dust your hands and the top of the dough with a little flour, and gently pat the dough into a rectangle, about 1 inch thick.
Fold the dough into thirds, like folding a letter. Turn it 90 degrees and gently pat it out again into a 1-inch-thick rectangle. Repeat this folding and patting process 2 more times to create layers for extra flakiness.
After the final fold, pat the dough out to 1-inch thickness and use a round biscuit cutter (about 2.5 inches in diameter) to cut out the biscuits. Press straight down without twisting to ensure the biscuits rise evenly.
Re-roll the scraps and continue cutting until all the dough is used. You should get about 12 biscuits.
Place the biscuits on a baking sheet lined with parchment paper, ensuring they don’t touch. For freezing, place the entire baking sheet in the freezer until the biscuits are solid, about 1-2 hours.
Once frozen, transfer the biscuits to a freezer-safe zip-top bag or airtight container. Store them in the freezer for up to 3 months.
When ready to bake, preheat your oven to 425°F (220°C). Arrange the frozen biscuits on a parchment-lined baking sheet, about 2 inches apart.
Bake for 18-22 minutes, or until the biscuits are golden brown on top and cooked through. Serve warm with butter, jam, or your favorite toppings.
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 6739 mg | 293% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 31.9 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 542 mg | 42% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1090 mg | 23% | |
*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.
