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a cast iron skillet of flaky freezer biscuits next to a served biscuit with butter and homemade strawberry rhubarb jam.

Freezer Biscuit Recipe: Make-Ahead Buttermilk Biscuits

This fluffy freezer biscuit recipe is the perfect way to spend less time in the kitchen while still enjoying delicious, homemade recipes. Ditch the canned, store-bought alternatives and opt for filling your freezer with these simply delicious homemade buttermilk biscuits.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 14 Biscuits

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 tablespoon sugar
  • 1/2 cup cold butter cubed
  • 1 1/2 cups buttermilk substitution in the notes

Instructions

  • For fresh biscuits, preheat the oven to 425°
  • In a large bowl combine the dry ingredients (flour, baking powder, salt, and sugar.)
  • Cut in the butter using your hands, a pastry cutter, or a food processor until pea-sized crumbs form.
  • Add the buttermilk (see notes for substitution option) and mix gently until a shaggy dough forms.
  • Lightly flour your work surface and turn out the biscuit dough.
  • Press dough gently until flattened to 3/4"-1" thickness.
  • Using a 2-inch biscuit cutter (I used a regular mouth mason jar) cut your biscuits.
  • Press extra dough back into a 3/4" piece to cut a few extra biscuits of the wasted bits.
  • To bake fresh, place on a parchment-lined baking sheet or into a cast iron pan and bake for 14-15 minutes, or until golden brown.
  • To freeze, place unbaked biscuits on a parchment lined sheet and freeze for 3-4 hours or until solid.
  • Transfer to a freezer bag and remove the air before placing in the freezer.
  • For added convenience, label your bag with the frozen baking instructions.
  • To bake frozen biscuits, place onto a baking sheet or into a cast iron pan and place into a cold oven.
  • Turn the oven to 400° and bake for 20-25 minutes or until golden brown.
  • Allow biscuits to cool for 10 minutes.
  • Serve with butter, jam, or honey, and enjoy!

Notes

  • Buttermilk can be substituted by putting 1 1/2 tablespoons vinegar into a measuring cup and filling with milk to the 1 1/2 cup mark. It will almost immediately curdle when stirred. Add to the recipe.
  • Avoid kneading the dough. Only mix until just combined. This is important for a fluffy and flaky biscuit.