Tried and True Make-Ahead Buttermilk Biscuits

Step 1

In a large bowl, measure or weigh the flour. Add the baking powder, soda, salt, and sugar, if using. Stir with a whisk to blend the dry ingredients thoroughly. Cut the butter into small pieces and add to the flour. Cut the butter in with a pastry blender or work in with fingers. With a fork, stir in the buttermilk until the dough is moistened and begins to hold together. 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. 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 2 months.

Step 2

Heat the oven to 425 F. Arrange the frozen biscuits on an ungreased baking sheet. Bake for 15 to 18 minutes, until golden brown.