Make-Ahead Buttermilk Biscuits

Make-Ahead Buttermilk Biscuits

The Spruce / Bahareh Niati

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Nutrition Facts (per serving)
135 Calories
6g Fat
17g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 135
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 16mg 5%
Sodium 290mg 13%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 1%
Calcium 79mg 6%
Iron 1mg 6%
Potassium 48mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These biscuits are just as good as if you just cut them out and baked them fresh. Make a few batches of these biscuits on a rainy weekend, freeze them, and you'll have fresh biscuits any time you need them. Bake one or two at a time or a dozen—it's up to you.

Biscuits are an excellent bread to serve with any meal, and they make tasty little sandwiches with leftover ham, turkey, or fried chicken. Biscuits are versatile, too. Split the biscuits and top them with sausage gravy or your favorite preserves or syrup.


  • 9 ounces (2 cups) all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 teaspoons sugar, optional

  • 6 tablespoons cold unsalted butter

  • 3/4 cup cold buttermilk

Steps to Make It

  1. Gather the ingredients.

    Make-Ahead Buttermilk Biscuits ingredients

    The Spruce / Bahareh Niati

  2. Measure or weigh the flour in a large bowl. Add the baking powder, soda, salt, and sugar, if using. Stir with a whisk to blend the dry ingredients thoroughly.

    flour, baking powder, soda, salt, and sugar in a bowl, whisk

    The Spruce / Bahareh Niati

  3. Cut the butter into small pieces and add to the flour. Cut the butter in with a pastry blender or work in with fingers.

    butter added to the flour mixture in the bowl

    The Spruce / Bahareh Niati

  4. With a fork, stir in the buttermilk until the dough is moistened and begins to hold together.

    buttermilk added to the flour mixture in the bowl

    The Spruce / Bahareh Niati

  5. Turn out onto a lightly floured surface and knead 2 or 3 times, just enough to form a cohesive soft dough. Pat out into a circle about 3/4-inch thick and cut out with biscuit cutters.

    biscuit dough cut into biscuits

    The Spruce / Bahareh Niati

  6. Arrange the biscuits on a baking sheet, cover with plastic wrap, and freeze. When frozen solid, transfer the biscuits to a freezer bag and mark it with the date and baking instructions. Keep frozen for up to two months.

    raw biscuits on a baking sheet, covered with plastic wrap

    The Spruce / Bahareh Niati

The recipe makes about 12 to 14 biscuits using a 2-inch biscuit cutter, or about 10 2 1/2-inch biscuits.

To Bake Biscuits

  1. Preheat the oven to 425 F and grab a baking sheet.

    baking sheet

    The Spruce / Bahareh Niati

  2. Arrange the frozen biscuits on ungreased sheet. Bake for 15 to 18 minutes, until golden brown.

    Make-Ahead Buttermilk Biscuits on a baking sheet

    The Spruce / Bahareh Niati

Enjoy these tasty buttermilk biscuits with butter while they're hot. They're also great with jam or preserves, ham slices, or savory sausage gravy. You can also use the frozen biscuits to top a pot pie or casserole.

Recipe Tags: