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–+ servings
sourdough biscuits on a cutting board

Make Ahead Sourdough Freezer Biscuits

5 from 1 vote
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Prep Time 1 day
Cook Time 25 minutes
Servings 30

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups/ spoons
  • biscuit cutter/ floured glass
  • bench scraper optional
  • airtight container or freezer bags
  • baking sheet or cast iron skillet

Ingredients
  

  • 4 cups all purpose flour
  • 2 sticks frozen butter
  • 1 cup sourdough starter
  • 1.5 cups buttermilk
  • 2 tbsp sugar
  • 2 tsp salt
  • 3 tsp baking powder
  • 1 tsp baking soda

Instructions
 

  • Combine flour, salt, baking powder, baking soda and sugar in a large mixing bowl.
  • Grate butter and add to flour mixture.
  • Work the butter into the flour until you have a crumbly texture
  • Pour 1 cup of active sourdough starter and 1 and 1/2 cup of buttermilk (at room temperature) into the flour mixture.
  • Gently stir until a dough forms. If the mixture seems a bit dry, you can add a touch more buttermilk, but be careful not to over mix.
  • Turn your dough out onto a lightly floured surface and knead it gently until it comes together, making sure not to overwork it
  • Roll your dough out to a thickness of about 1/2 to 3/4 inches.
  • Using a biscuit cutter or a floured glass, cut out your biscuits.
  • Place them on a baking sheet lined with parchment paper and allow them to rise for 30 minutes to an hour.
  • Place the baking sheet with the unbaked biscuits in the freezer until they're firm.
  • Once they're solid, transfer them to an airtight container or freezer bags.
  • When you are ready to bake the biscuits, place on a baking sheet or cast iron skillet and bake at 425 degrees for 20-25 minutes or until golden brown.
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