Description
These Make Ahead Buttermilk Biscuits with cheddar and chives are perfect for the holidays! You can make the dough, shape them, then freeze for up to a few months. When it's time to eat, just pop them in the oven straight from the freezer and enjoy!
Ingredients
Biscuits:
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 1 cup chilled unsalted butter, cut into cubes
- 1 cup chilled buttermilk
- 2 cups (8 oz) shredded sharp cheddar cheese
- 1/4 cup finely chopped chives
Roasted Garlic Butter (optional):
- 1 head of garlic
- Olive oil and salt
- 1/2 cup (1 stick) of butter, softened to room temperature
- Salt to taste
Instructions
Biscuits:
- Preheat oven to 425˚F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Cut butter into cubes, and then use a pastry cutter to incorporate the butter until the pieces are about the size of a pea.
- Slowly add in about half of the buttermilk, stirring with a fork or spatula to combine. Fold in the cheddar and chives, then add in the rest of the buttermilk, stirring until a shaggy dough forms. If it's too dry, add another 1-2 tbsp of buttermilk.
- Lightly knead the dough until it mostly comes together. Pat into a 1" rectangle, then fold the dough in half lengthwise, and then fold again into quarters. Flatten it back into a rectangle, then repeat this process 1-2 more times.
- Pat into a 1" thick rectangle. Trim the edges, and then cut into rectangles. You can cut into 12 larger biscuits or 16 smaller biscuits.
- Freeze for 15 minutes before baking, or if you're making ahead, freeze on a baking sheet, then transfer to Zwilling Fresh and Save vacuum seal container and freeze for 3+ months.
- Just before adding the biscuits to the oven, lower temperature to 400˚F. Brush the top of the biscuits with melted butter or buttermilk, then bake for 20-25 minutes, until golden brown on top. If you're baking straight from frozen, they will need 25+ minutes.
Roasted Garlic Butter (optional):
- Preheat oven to 400˚F.
- Slice the top off of a head of garlic so the cloves are exposed. Drizzle with a small amount of olive oil and season with salt. Wrap in aluminum foil and roast in the oven for 1 hour, until the cloves are golden brown and soft. Let cool to room temperature.
- Squeeze all garlic out into a bowl with the softened butter. Season with salt to taste. (You can also add fresh herbs, black pepper and any other seasonings you'd like!) Stir until well combined.
- Transfer to a container and freeze until the day before you plan to use it. Defrost overnight in the refrigerator, then allow it to soften at room temperature for an hour or two just before serving so it's easy to spread.
Notes
Freezer storage containers: We use these Zwilling Fresh & Save Vacuum Seal Containers! They keep food fresh for up to 5x longer and are freezer, dishwasher, microwave and oven safe.
We find that biscuits can burn pretty easily on the bottom. To help prevent this, stack a second sheet pan underneath your sheet pan while baking the biscuits.
Make sure to use very cold butter and don't overwork it. If the butter starts to get melty at any point while you're working with the dough, transfer to the freezer for a few minutes before continuing. If you're not prepping these ahead of time, it's also essential to freeze the biscuits for at least 15 minutes before baking.
Storage: If you're freezing these before baking, you can keep them in the freezer for 3-6 months before baking. Once baked, they'll keep for 3-5 days in an airtight container.
To reheat, place back into a 400˚F oven until heated through, about 5-8 minutes.
Nutritional information below does not include the roasted garlic butter.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 272
- Sugar: 1.7 g
- Sodium: 247.2 mg
- Fat: 17 g
- Carbohydrates: 23.3 g
- Fiber: 0.8 g
- Protein: 6.7 g
