Best 2 Freezer Buttermilk Biscuits Recipes

Buttermilk biscuits are a delightful Southern delicacy, renowned for their flaky layers, fluffy texture, and a hint of tanginess. Originating in the Appalachian Mountains, these biscuits have become a staple breakfast item across the United States. Our collection features three delectable variations of buttermilk biscuits: classic buttermilk biscuits, drop biscuits, and flaky buttermilk biscuits. Whether you prefer a traditional recipe or a modern twist, you'll find the perfect recipe to satisfy your craving for these golden-brown delights.

Check out the recipes below so you can choose the best recipe for yourself!

FREEZER BUTTERMILK BISCUITS

Freezer Buttermilk Biscuits image

Another one of my favorites from Grandma's Best-Loved Recipes. Biscuits that you make ahead and freeze so that you have biscuits any time you want them. I used these for dinners, sausage gravy and biscuits or whenever I am in the mood for biscuits with jam or honey. Preparation time does not include freezing time.

Provided by Crafty Lady 13

Categories Breads

Time 40m

Yield 16 biscuits

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup shortening
1 cup buttermilk

Steps:

Tip: You can substitute soured fresh milk. To sour milk, place one tablespoon lemon juice plus enough milk to equal one cup into a 2 cup measure. Stir, let stand 5 minutes before using.
Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.
Turn out dough onto well-floured surface. Knead 10 times, roll into 8-inch square. cut dough into 16 (2 inch) squares. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares and place in airtight freezer container. Freeze up to 1 month.
When ready to prepare, preheat oven to 400°F.
Place frozen squares 1 1/2 inches apart on ungreased baking sheet. Bake 20 to 25 minutes or until golden brown, Serve warm.
Tip: To bake immediately, preheat oven to 450°F Place squares 1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 170.4, Fat 8.9, SaturatedFat 2.2, Cholesterol 0.6, Sodium 236, Carbohydrate 19.6, Fiber 0.6, Sugar 1.6, Protein 2.9

CHEF JOHN'S BUTTERMILK BISCUITS

Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories Bread Quick Bread Recipes Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with a silicone baking mat or parchment paper.
Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
Turn dough onto a floured work surface, pat together into a rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick.
Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
Brush the tops of biscuits with 2 tablespoons buttermilk.
Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

Tips:

For the best results, use buttermilk that is at room temperature.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Be sure to grate the butter into small pieces. This will help it distribute evenly throughout the dough.
Don't overwork the dough. Overworking will make the biscuits tough.
When cutting out the biscuits, use a sharp knife or biscuit cutter. This will help to create clean edges.
Place the biscuits on a baking sheet lined with parchment paper. This will help them to brown evenly.
Bake the biscuits in a preheated oven. This will help them to rise properly.
Serve the biscuits warm with your favorite toppings, such as butter, honey, or jam.

Conclusion:

These freezer buttermilk biscuits are a delicious and easy-to-make breakfast or snack. They are perfect for busy mornings or when you have unexpected guests. Simply pop them in the oven and they will be ready to enjoy in minutes. With their flaky layers and buttery flavor, these biscuits are sure to be a hit with everyone who tries them.