Freezer Buttermilk Biscuits Recipes

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

CHEF JOHN'S BUTTERMILK BISCUITS

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.

FREEZER BUTTERMILK BISCUITS

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.

ANGEL BISCUITS

Steps:

• Combine yeast, 2 tablespoons sugar, and warm water in a small bowl. Set aside for about 10 minutes or till bubbly.
• In a large bowl, combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Grate or cut in butter until crumbly.
• Stir in yeast mixture and buttermilk just until ingredients hold together.
• Roll or pat dough to 1" thick on a lightly floured surface. Cut out with a circle cookie cutter or the top of a glass.
• Let biscuits sit while the oven preheats.
• Place on cookie sheets and bake at 425° for about 15 minutes or until lightly browned. Brush with melted butter.To freeze: After cutting biscuits into circles, place 1/2" inch apart on cookie sheets and freeze. After frozen place in heavy duty ziplock bags. Store for up to 2 months.To bake frozen biscuits, thaw completely on lightly greased cookie sheets, then bake at 425° for about 20-30 minutes.

OUR FAVORITE BUTTERMILK BISCUIT

Steps:

• Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
• Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
• Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
• Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
• Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

FLAKY FREEZER BISCUITS

Steps:

• In a small bowl combine yeast and sugar in water.
• Set aside for 10 minutes.
• In a large bowl mix flour, sugar, baking powder, soda and salt.
• Cut in butter to form a crumbly mixture.
• Stir in yeast mixture and buttermilk.
• Mix just enough to hold dough together.
• Roll dough 3/4 inches thick on floured surface.
• Cut out biscuits with the top of a glass or a cutter.
• Prick tops with fork.
• Freeze separately on cookie sheet.
• After biscuits are frozen, stack and wrap well.
• Before baking let rise until doubled in size.
• Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
• Makes 3-4 dozen.
• Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.