These fluffy buttermilk sourdough biscuits are perfect for breakfast or snacks! They are easy to make and can be frozen for later, making your mornings super simple!
Who doesn’t love a warm biscuit? I like to make a big batch, pop them in the freezer, and enjoy them anytime with butter or jam. It’s like having a bakery at home! 🥖
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for these biscuits. If you’re looking for a healthier option, you might try whole wheat flour or a gluten-free blend. Just remember that whole wheat flour will give a denser texture.
Buttermilk: If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup. Let it sit for 5 minutes to sour. You can also use yogurt thinned with water!
Sourdough Starter: An active sourdough starter is ideal. If you don’t have it, plain yogurt or even a bit of vinegar can be used, but the tangy flavor may change slightly. I love using my sourdough discard for these biscuits!
Butter: Unsalted butter is preferred here, but you can use margarine or coconut oil if dairy is an issue. Keep it cold for that flaky texture, which I always appreciate in biscuits!
How Do You Get Flaky Layers in Biscuits?
To achieve those beautiful flaky layers, focus on your butter and folding technique. The colder your butter, the better your biscuits will be. Here’s how to do it:
- Cut the butter into small cubes and work quickly so it doesn’t warm up.
- When rolling out, don’t over-knead; just fold the dough over a few times to create layers.
- Each time you roll it out, maintain that 1-inch thickness. Use a sharp biscuit cutter and don’t twist it, as that seals the edges.
- Chilling the dough briefly before baking can also help. It keeps those layers distinct and gives that lift!
Buttermilk Sourdough Freezer Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup buttermilk
- 1/2 cup active sourdough starter (unfed or discard)
- 1 tablespoon sugar (optional, for slight sweetness)
- Extra melted butter for brushing (optional)
How Much Time Will You Need?
This tasty recipe takes about 20 minutes to prepare and about 12-15 minutes to bake fresh biscuits. If you’re freezing the biscuits, allow a few hours for them to freeze solid. They are perfect for quick meals any day!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper so that your biscuits won’t stick while baking.
2. Mix Dry Ingredients:
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar (if you’re using it). Give it a good whisk to ensure everything is evenly mixed.
3. Cut in the Butter:
Now it’s time to add that cold butter! Use a pastry cutter or your fingertips to cut the butter into the flour mixture. You want it to look like coarse crumbs with small (pea-sized) bits of butter still visible. This is what will make your biscuits flaky!
4. Add the Sourdough Starter:
Stir in the sourdough starter until it’s well combined with the flour and butter mix.
5. Incorporate the Buttermilk:
Pour in the buttermilk and gently mix with a spoon or spatula until the dough just comes together. Be careful not to overmix, as this can make the biscuits tough!
6. Knead the Dough:
Turn the dough out onto a floured surface. Gently knead it a few times—about 3-4 times—to bring everything together without overworking it.
7. Shape the Biscuits:
Roll the dough out to about 1-inch thick. Then, fold it over onto itself 2-3 times to create those wonderful layers. Roll it out again to the same thickness. Use a floured biscuit cutter (around 2.5 inches) to cut out your biscuits. Remember to press straight down without twisting for the best rise!
8. Arrange on Baking Sheet:
Place your biscuits on the prepared baking sheet. If you want soft sides, place them close together. For crisp sides, space them apart.
9. Freezing Instructions:
If you want to freeze some biscuits, place them on a tray so they don’t touch and freeze until solid. Once solid, transfer them to a freezer-safe airtight container or bag.
10. Bake and Enjoy:
For a fresh batch, brush the tops of the biscuits with melted butter (if desired) and bake for about 12-15 minutes until they are golden brown. If you’re baking from frozen, bake directly from the freezer at 425°F for about 18-22 minutes.
11. Serving:
Once baked, let the biscuits cool for a few minutes. Serve them warm with butter, honey, or jam for a delightful treat!
Enjoy the crunchy tops and soft, airy inside of these biscuits! The sourdough adds a unique tang which pairs perfectly with your favorite spreads. Happy baking!
Can I Use a Different Type of Flour?
Yes, you can! While all-purpose flour gives the best results, you can substitute with whole wheat flour for added nutrition. Just keep in mind that it may yield a denser texture. Gluten-free flour blends are also an option, but the results may vary.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can use regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup. Let it sit for about 5 minutes to sour. Yogurt thinned with a bit of water is another great alternative!
How Should I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the freezer for up to 3 months! Reheat in the oven for the best texture.
Can I Add Mix-Ins to the Biscuits?
Absolutely! Feel free to mix in shredded cheese, herbs, or cooked bacon for extra flavor. Just be sure not to overload the dough, as this can affect the texture. A quarter to half a cup of mix-ins works well!
