Unlock the Secret of Perfect Biscuits: The Ultimate Make-Ahead Biscuit Dough Guide

Who doesn’t love the fluffy, buttery goodness of homemade biscuits? But who has time to make them from scratch every morning? Enter make ahead biscuit dough – the perfect solution for breakfast lovers on the go. With this convenient method, you can prepare your biscuit dough the night before and have fresh, homemade biscuits ready to bake in the morning.

Benefits of Make Ahead Biscuit Dough

• Save time: No more last-minute scrambling to make breakfast. Simply shape and bake your biscuits in the morning, and you’re good to go.
• Convenience: Prepare your dough the night before, refrigerate it, and it’s ready to use whenever you need it.
• Flexibility: Make a large batch and freeze it for up to 2 months. Have homemade biscuits on hand whenever the craving strikes.
• Consistent results: Pre-made dough ensures that your biscuits turn out perfectly every time, regardless of your skill level.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 1 cup buttermilk

Step-by-Step Instructions

1. Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cut in butter: Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Add buttermilk: Gradually add the buttermilk to the mixture, stirring until a dough forms. Do not overmix.
4. Form a ball: Turn the dough out onto a lightly floured surface and knead it gently until it comes together into a ball.
5. Flatten and refrigerate: Flatten the dough into a 1-inch thick disk and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours or up to overnight.

Shaping and Baking Your Biscuits

1. Preheat oven: Preheat oven to 450°F (230°C).
2. Roll out dough: On a lightly floured surface, roll out the dough to a thickness of about 1/2 inch.
3. Cut out biscuits: Use a biscuit cutter or a glass to cut out biscuits.
4. Place on baking sheet: Place the biscuits on a baking sheet lined with parchment paper.
5. Bake: Bake for 10-12 minutes, or until golden brown.

Tips for Success

• Use cold butter: Cold butter will create flaky layers in your biscuits.
• Don’t overmix the dough: Overmixing will result in tough biscuits.
• Refrigerate the dough: Refrigerating the dough allows the gluten to relax, resulting in more tender biscuits.
• Bake at a high temperature: A high oven temperature will create a crispy exterior and a fluffy interior.

Variations

• Add cheese: Add shredded cheddar cheese to the dough for cheesy biscuits.
• Add herbs: Sprinkle chopped rosemary, thyme, or chives over the dough for flavorful biscuits.
• Make drop biscuits: Instead of rolling out the dough, drop spoonfuls of the dough onto the baking sheet for a rustic look.

What to Serve with Make Ahead Biscuit Dough

• Breakfast: Serve biscuits with eggs, bacon, sausage, or gravy.
• Lunch: Use biscuits to make sandwiches or sliders.
• Dinner: Biscuits can be used as a side dish or as a bread roll.

Information You Need to Know

Q: How long can I refrigerate make ahead biscuit dough?
A: Refrigerated dough can be stored for up to 3 days.

Q: Can I freeze make ahead biscuit dough?
A: Yes, freeze dough for up to 2 months. Thaw in the refrigerator overnight before using.

Q: Why are my biscuits dry?
A: Overmixing the dough or baking at too low a temperature can result in dry biscuits.

Q: How can I make my biscuits more flaky?
A: Use cold butter and don’t overmix the dough.

Q: Can I use self-rising flour instead of all-purpose flour?
A: Yes, but omit the baking powder and baking soda.

Q: Can I double the recipe?
A: Yes, but be sure to use a larger bowl and baking sheet.

Q: What can I do with leftover biscuits?
A: Leftover biscuits can be toasted, split, and used as a bread roll or made into bread pudding.