There is one little snag: butter and buttermilk are divas. If you overmix your dough, the biscuits turn into hockey pucks. So when you premake, stop mixing as soon as the dough comes together. It should be shaggy and look a little messy, like a bad hair day—that’s perfect.
If you’re freezing, don’t add any extra liquid. The dough needs to hold its shape, but stay tender. A good tip is to brush the tops with melted butter right before baking. That golden crust? Pure magic.
Homemade Southern Biscuits (Perfectly Fluffy!)
A Real-Life Example: The “Biscuit Emergency”
Last month, my neighbor Sarah had a crisis. Her in-laws showed up an hour early for a barbecue, and she had nothing to snack on. She remembered she had a bag of premade biscuit dough in her freezer from two weeks ago. She baked them off, added some honey butter, and her mother-in-law actually asked for the recipe. That is the power of prep.
Another friend, Mark, keeps premade dough in his fridge for “midnight cravins’”—his words. He heats up leftover chili and tops it with a fresh biscuit. He calls it his “adult version of a Lunchable.” I don’t disagree.
