Buttermilk Biscuits (Freeze Ahead)

Light and fluffy!  Can be made ahead and frozen…but who wants to wait??


  • 3 c all-purpose flour1
  • 1 tbsp (not a typo) baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 c cold buttter
  • 1 1/2 c buttermilk (can be made by adding 1 tsp vinegar to milk)


  • If baking right away, heat oven to 400F
  • Place dry ingredients in a large bowl and stir to mix.
  • Butter – either grate the butter and add to the dry ingredients or use a pastry blender to  incorporate the butter.  Butter should be small uniform pieces.
  • Add the buttermilk and stir until the dough forms a sticky ball.
  • Turn the dough out onto a flour-dusted work surface and pat into a rough 8″ square.
  • Knead the dough about 10 times by folding in half, pat back down, rotate it 90 degrees after each fold.
  • Pat the dough into a 6″x8″ rectangle.
  • Make 12 squares by cutting straight down…don’t saw back and forth.
  • If freezing the biscuits, transfer them to parchment paper and freeze at least 4 hours.  Then re-package into zip lock bags.
  • If baking,  place biscuits on a baking sheet and place on middle rack in pre-heated oven.
  • Bake for 10 minutes and then check progress.  Depending on your oven, you will need to add another 2-5 minutes baking time.  Biscuits should be double their height and slightly golden brown.

Thanks to https://kitchn.com and my friend Ashley

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