Easy Recipe for Buttermilk Sourdough Freezer Biscuits (2024)

When it comes to classic comfort food, few things can rival the warm, flaky perfection of biscuits. And if you’re a sourdough enthusiast, this post is for you! In this easy biscuit recipe, we’re combining the tangy goodness of sourdough with the convenience of freezer biscuits. These homemade sourdough biscuits are not only a breeze to make but also deliver that delightful depth of flavor you’ve come to expect from your own sourdough starter. So, let’s dive right in and whip up a batch of tender, fluffy, and oh-so-delicious buttermilk sourdough freezer biscuits that the whole family will love.

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Ingredients You Will Need

• 4 cups all purpose flour
• 2 sticks (1 cup) of frozen butter
• 1 cup of sourdough starter discard
• 1 1/2 cups of buttermilk
• 2 TBSP of sugar
• 2 tsp of salt
• 3 tsp baking powder
• 1 tsp baking soda

Tools to Have Ready

• large mixing bowl
• wooden spoon
• measuring cups/ spoons
• biscuit cutter or floured glass
• bench scraper (optional)
• parchment paper
• airtight container or freezer bags
• banneton

Preparing Your Dough

Step 1: Prepare Your Sourdough Biscuit Dough

Start by combining the dry ingredients in a large bowl: 4 cups of all-purpose flour and 2 tablespoons of sugar. Then incorporate your butter by using a cheese grater, making it easier to incorporate into the flour mixture. Toss the grated butter into the bowl with the dry ingredients. Using a wooden spoon or your fingers, work the butter into the flour until you have a crumbly texture. It’s perfectly fine to have small, pea-sized bits of butter throughout the mixture.

Step 2: Add the Sourdough Starter and Buttermilk

Pour 1 cup of active sourdough starter and 1 and 1/2 cup of buttermilk (at room temperature) into the flour mixture. Gently stir until a dough forms. If the mixture seems a bit dry, you can add a touch more buttermilk, but be careful not to over mix.

Step 3: Knead the Dough

Turn your dough out onto a lightly floured surface. Knead it gently until it comes together, making sure not to overwork it. A bench scraper can be handy to help fold the dough over itself a few times if it’s too sticky.

Step 4: Ferment the Dough

At this point I place my dough in a floured banneton, cover with a moist tea towel and allow to ferment at room temperature for at least 8 hours. I typically make my dough around dinner time and allow it to ferment overnight.

Step 5: Add the Rest of Your Dry Ingredients

After allowing your dough to ferment overnight, add in 2 teaspoons of salt, 3 teaspoons of baking powder and 1 teaspoon of baking soda.

Step 6: Roll and Cut the Biscuits

Roll your dough out to a thickness of about 1/2 to 3/4 inches. Using a biscuit cutter or a floured glass, cut out your biscuits. Place them on a baking sheet lined with parchment paper. Allow them to rise another 30 minutes to an hour.

Step 7: Freeze for Later

Now, here comes the magic part: these biscuits are perfect for freezing, so you can enjoy them whenever the biscuit craving strikes! Simply place the baking sheet with the unbaked biscuits in the freezer until they’re firm. Once they’re solid, transfer them to an airtight container or freezer bags. Label them with the date and any instructions you may need for baking later.

Step 8: Bake Your Sourdough Freezer Biscuits

When you’re ready to enjoy these golden-brown beauties, preheat your oven to 425°F (220°C). Arrange the frozen biscuits on a baking sheet lined with parchment paper or a cast iron skillet and bake for about 20-25 minutes, or until they’re beautifully golden brown and cooked through.

Why These Are the Best Biscuits

What makes these buttermilk sourdough freezer biscuits so exceptional? Well, for starters, they offer that delightful sourdough tang that adds depth of flavor you won’t find in traditional buttermilk biscuits. The combination of the active starter and buttermilk gives these biscuits a unique and slightly tangy taste that’s downright irresistible.

But it’s not just about flavor; these biscuits are also incredibly tender and flaky. The cold butter in the dough creates those beautiful layers that are the hallmark of perfect biscuits. And since you can prepare them in advance and freeze them for later, you have the convenience of homemade biscuits even on those last-minute mornings when time is tight.

A Great Recipe for Small and Large Gatherings

Whether you’re cooking for a small family breakfast or a big brunch with friends, this easy sourdough biscuit recipe is a winner. You can adjust the batch size to fit your needs, and having a stash of frozen biscuits on hand makes breakfast prep a breeze. These easy biscuits are perfect for breakfast sandwiches or as a stand alone with your favorite sausage gravy!

In Conclusion

Incorporating sourdough into your biscuit recipe not only adds depth of flavor but also elevates these biscuits to a whole new level of deliciousness. With their tender, flaky texture and the convenience of freezer storage, these buttermilk sourdough freezer biscuits are bound to become a favorite in your kitchen. So, why not whip up a batch today and enjoy the mouthwatering goodness of homemade biscuits whenever you please? Your taste buds will thank you, and your family will be asking for seconds!