Buttermilk biscuits. A staple in Southern cuisine and can be eaten for breakfast, lunch, or dinner. I personally love these quick breads and when the time came to make buttermilk biscuits as a freezer meal I was incredibly excited.
First let me tell you that not all biscuit recipes are created equal. There is a beautiful balance between the butter, baking powder, baking soda, and the salt. Too much or too little of one and the entire biscuit gets ruined. The most important ingredient in this recipe is buttermilk. It’s what sets them apart from all other biscuits. Buttermilk gives the biscuits a nice rise, a unique flavor, and keeps them moist and flaky. I like to make my own buttermilk with a fresh culture. You’ll find that it’s very economical, very easy, and tastes better than store bought buttermilk. Enjoy the video.
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Buttermilk Biscuits
Ingredients
- 8 cups flour
- 16 oz frozen butter
- 8 tsp Baking Powder
- 1 tsp Baking Soda
- 3.5 tsp salt
- 3 cups buttermilk
Instructions
- Sift the flour along with the baking soda and baking powder. Add the salt and gently mix to incorporate well. Place your frozen butter that has been cubed in your food processor along with some flour mixture you just made. Once your butter is all chopped up mix it with your flour and create a well in the center.
- Add your buttermilk and gently incorporate your flour until it just barely starts coming together. Place the dough ball on your counter and flatten it out. Fold the dough onto itself to create the layers (watch the video) and repeat this process several times.
- Finally roll the dough out to whatever thickness you desire (I like 1 inch thick biscuits). Place precut raw biscuits in the freezer to firm up and once frozen you can package them up however you like.
To Cook Biscuits
- To cook simply preheat the oven to 425F and place frozen biscuit on pre-greased baking tray. Brush a little butter atop the frozen biscuit and bake for 25 minutes till golden brown.
Nutrition
This is and adaptation from Chef John’s Buttermilk Biscuits recipe. I reduced the salt by a touch, added a little more butter, and gave them freezer friendly instructions. If you want to see the original recipe you can find it here: https://www.allrecipes.com/recipe/220943/chef-johns-buttermilk-biscuits/
