Description

A reliable, flaky buttermilk biscuit recipe designed for meal prep. These biscuits freeze beautifully, reheat in under three minutes, and provide a stress-free breakfast solution for busy mornings.

Ingredients

Scale

3 ½ cups (440g) All-Purpose Flour
1 cup (226g) Unsalted Butter, very cold and cubed
1 tbsp (6g) Baking Powder
½ tsp (3g) Baking Soda
1 ¼ cups (300ml) Buttermilk
1 large Egg
1 tsp (6g) Salt

Instructions

Preheat oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry blender, fork, or fingers to cut the butter into the flour until it resembles a coarse meal with pea-sized chunks.
Pour in the buttermilk and egg. Stir gently just until the dough comes together and no dry patches remain. Do not overmix.
Turn the dough out onto a lightly floured surface and pat it into a rectangle about ¾-inch thick.
Use a 2-inch biscuit cutter to cut circles, pressing straight down without twisting. Place biscuits on a parchment-lined baking sheet, leaving an inch between them.
Bake for 15-18 minutes until deep golden brown and hollow when tapped.
Transfer to a wire rack and let cool completely.
Flash-freeze the cooled biscuits on the baking sheet for 1 hour, then transfer to freezer-safe containers or bags for storage.

Notes

Keep butter cold to ensure flakiness. Do not overmix the dough. Cool biscuits completely before freezing to prevent sogginess. Reheat in a toaster oven, air fryer, or conventional oven at 350°F for 3-4 minutes. Avoid microwaving as it makes them rubbery.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 280
Sugar: 2
Sodium: 350
Fat: 16
Saturated Fat: 10
Carbohydrates: 28
Fiber: 1
Protein: 5

Keywords: make-ahead biscuits, buttermilk biscuits, meal prep breakfast, freezer friendly biscuits, easy breakfast, flaky biscuits