Freezer-Friendly Buttermilk Biscuits
When I was a kid, there was nothing better than waking up to the smell of biscuits baking in the oven. I was biscuit OBSESSED and would request them as the side for a meal any chance I got (not that much has changed these days.) As I’ve grown, I’ve learned just how big of a difference there is between store-bought biscuits and biscuits made from scratch. There really is no comparison. And homemade biscuits are SO EASY. Whip you up a batch of these, pop them in the freezer, and pull them out to bake them for whatever Holiday gathering you’re planning. They’ll be the star, I promise.
These biscuits are flaky, buttery, and perfectly tender. The golden tops have just the right amount of crispness, while the inside stays soft and pillowy. When you brush them with the egg wash and sprinkle on a touch of salt, they transform from basic to bakery-level. Serve them warm with jam, gravy, or just a pat of butter melting into each layer, and you’ll see why homemade biscuits always trump store-bought.
What makes this recipe special is how easy it is to prep in advance. You can freeze the dough for up to a month, so you’re never far from fresh biscuits. The folding and cutting steps are simple enough for beginners and help create those irresistible flaky layers. Plus, baking them straight from the freezer means no extra fuss on a busy morning or dinner rush.
And if you’re intimidated by making biscuits from scratch, don’t be. This recipe is as forgiving as it gets. The worst that can happen? You accidentally make them too big, and now you have an excuse to eat a bigger biscuit. Give it a try—you’ll thank yourself the next time a biscuit craving hits!
Freezer Friendly Christmas Morning Biscuits
Ingredients
Instructions
- Begin by combining the flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk well until combined and fluffy.
- Once combined, add in your cold butter, and begin cutting it (or working it with your fingers) into the flour mixture, making sure to leave pea-sized lumps once you are finished.
- Next, add in your buttermilk and 1 beaten egg. Using a wooden spoon, gently mix the ingredients together until a shaggy dough forms. Do not overmix. It is okay if there are a few dry spots in your dough.
- Once your dough has come together, lightly flour your work surface and turn your dough out onto the flour and lightly dust the top of your dough with more flour to keep it from sticking to your hands. (Do not use too much flour. Just a light dusting.)
- Using your hands, gently begin working the dough into a rectangle shape about 3/4 of an inch thick. Fold the dough in half, and once again pat it down into a 3/4-inch thick rectangle. (This will help you get a little bit of flaky layering in your baked biscuits)
- Once your dough is ready, using a sharp knife (or a pizza cutter), cut your dough into 10-12 equally-sized square biscuits (You can also use a circle cookie cutter if you want circle biscuits, but I prefer squares to avoid any waste.)
- After your biscuits have been cut, line a baking sheet with freezer paper, and place your biscuits on top. Place your baking sheet of biscuits directly into the freezer and allow them to freeze solid for 2-4 hours.
- Once your biscuits are frozen, remove them from the fridge, take them off of the baking sheet, and place them inside a gallon-sized freezer ziplock bag.
- Store your frozen biscuits in the freezer until you are ready to bake and serve. (Up to one month.)
- When you are ready to bake your biscuits,preheat your oven to 400 degrees F. These biscuits can be baked directly from frozen.
- Remove your biscuits from the freezer and take them out of the ziplock bag. Place them onto a baking sheet lined with parchment paper, making sure the edges are lightly touching, as this will help them rise.
- In a small dish, mix together 1 Tablespoon of buttermilk and 1 large egg. Using a pastry brush, brush the tops of your biscuits with the egg mixture, and sprinkle them with a pinch of sea salt (if desired).
- Place your biscuits into the oven and bake them for 20-25 minutes, or until the tops are golden brown and crispy. Remove them from the oven, serve warm with butter and jam, or gravy, and enjoy!