Flaky Buttermilk Biscuits for Thanksgiving: Make-Ahead and Freezer-Friendly

If you could only add one bread to your Thanksgiving table, make it a biscuit. A buttermilk biscuit is a tall, tender, buttery quick bread from the American South, mixed in minutes with no yeast and no rising time. It tastes rich and slightly tangy, and it soaks up gravy, cranberry sauce and turkey juices better than almost anything else on the plate.

Thanksgiving is on November 26 this year, which makes now the perfect time to practise. Biscuits are also one of the easiest dishes to prepare ahead: you can cut and freeze them weeks in advance, then bake them straight from the freezer while the turkey rests and the oven is finally free.

Why these biscuits turn out flaky

Flaky layers come from small pieces of cold butter that melt in the hot oven and release steam, pushing the dough apart. That is why every tip below is about keeping things cold and handling the dough as little as possible.

• Use very cold butter. Cube it and put it in the freezer for 15 minutes before you start. Leave pea-sized and almond-sized pieces in the flour; do not rub it in until it looks like sand.
• Use cold, full-fat buttermilk. Buttermilk is cultured, slightly sour milk sold in most supermarkets near the milk or yogurt. No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into a scant cup of whole milk and let it sit for 5 minutes. It works well, though real buttermilk tastes better.
• Fold, do not knead. The dough should look shaggy and slightly sticky. Pat it out, fold it in thirds like a letter two or three times, and stop. Overworking makes tough, short biscuits.
• Press straight down when cutting. Twisting the cutter seals the edges and stops the biscuit rising. Use a sharp cutter or a floured knife and cut squares to avoid scraps altogether.
• Bake hot. A very hot oven (425°F / 220°C) gives the quick burst of steam that creates height. Place the biscuits close together so they support each other and rise up rather than out.

Make-ahead and freezer plan

This is the main reason biscuits belong on a holiday menu. Cut the biscuits, place them on a tray and freeze until solid, then move them to a freezer bag. Bake from frozen at the same temperature, adding 3 to 5 minutes. Do not thaw them first, or they will spread and lose height. They keep well in the freezer for up to 3 months.

You can also refrigerate the cut, unbaked biscuits on a tray, covered, for up to 24 hours. Bake them on the morning of Thanksgiving while the oven is busy with the early parts of the meal, or in the gap after the turkey comes out.

Easy variations

• Cheddar and chive: fold in about 1 cup (100 g) of grated sharp cheddar and 2 tablespoons of chopped chives.
• Black pepper and sage: add 1 teaspoon of cracked pepper and 1 tablespoon of finely chopped fresh sage for a flavour that suits roast turkey.
• Honey butter: brush the hot biscuits with a mix of melted butter and a little honey.
• Sweet breakfast version: add a tablespoon more sugar and serve with jam or apple butter the next morning.

Serving ideas for the Thanksgiving table

Serve warm in a cloth-lined basket with soft butter and cranberry sauce. Split the leftovers the next day and fill them with turkey, a spoon of stuffing and cranberry for a quick sandwich, or pour hot gravy over them for a classic breakfast. For a fuller bread basket, pair them with cornbread and dinner rolls.

Storage

Baked biscuits are best on the day they are made. Keep leftovers in an airtight container at room temperature for up to 2 days, then reheat wrapped in foil in a 300°F (150°C) oven for 8 to 10 minutes to bring back the soft inside and crisp edges.

Who should be careful

These biscuits contain wheat gluten, dairy and butter. If you cook for guests with allergies, label the basket clearly, and check the labels of baking powder and buttermilk if you need a specific diet.

Planning the whole meal? See our complete Thanksgiving dinner guide with a make-ahead timeline and every recipe in one place.