One of the best ways to save on groceries is to stock up when the price is low, and one thing I like to stock up on is biscuits. Biscuits are popular with everyone in my family, and they are so versatile. They are great at breakfast, lunch or dinner, as a sandwich, topped with butter or jelly, or just plain. They are also great to pull out when throwing together a meal for guests. So, what kinds of biscuits can you freeze? Did you know that you can freeze any unbaked biscuit? Yep, even those refrigerated canned ones! I also have a favorite homemade freezer biscuit recipe to share with you, that is quick to make and a tasty comfort food!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Benefits of Frozen Biscuits
First of all, you can always have a stash of biscuits on hand.
When you are busy and don’t have much time to cook or grocery shop, you have biscuits waiting. They are prepped and ready to go. They last at least 3 months in the freezer without any loss of quality.
Second, you don’t need to plan ahead.
Frozen biscuits don’t need to be defrosted ahead of time. Simply take them out of the freezer and put them into the oven, and you’ll be enjoying biscuits in less than 30 minutes!
Third, you can make as many or as few as you want.
Anyone else annoyed by the fact that some refrigerated biscuit cans contain 5 biscuits? That is not the right size for my family, but 2 cans is too many. If you have frozen biscuits, you pull out exactly how much you want to make, and the rest stay frozen until you need them.
Finally, these are perfect for when you have company or need to bring a dish to a gathering.
The biscuits won’t take much of your time or attention. Now you can focus on the other dishes you need to prepare, or you can enjoy more time with family.
How to Freeze Store-bought Refrigerated Biscuits
Flash freezing vs freezing in original packaging
Freezing in the original packaging is certainly easy. All you need to do is put the package in the freezer. Maybe you need to wrap it first to prevent freezer burn, but that’s all. But I still prefer flash freezing and here’s why. First, with flash freezing I can choose the exact number of biscuits I want to make. With freezing in the original packaging, you have to defrost and bake the whole package. Secondly, and most importantly, with flash frozen biscuits you don’t need to plan ahead. There’s no defrosting, just take the frozen biscuit out and bake it. If you freeze the biscuits in the original packaging, you need to defrost the package in the refrigerator. That takes time, and I don’t always do that well at planning ahead. If you are great at meal planning, then the defrosting time won’t bother you. Whichever method you choose, here’s how to do it best:
Flash freeze
Flash freezing is the way to freeze food faster. For the home cook, you will open your refrigerated biscuits and place them on a baking sheet with parchment paper or a silicone baking mat (I have this set of silicone baking mats from Last Confection and I love them. They are so easy to use, and I don’t have to buy parchment paper and nonstick foil anymore!). There should be space between each of the unbaked biscuits. Biscuits will freeze more quickly when they are spread apart. After about an hour, you can put the biscuits in a bag and they will not stick together.
Now I will admit, that I do sometimes cheat a bit and skip a step. I like to use 1 or 2 gallon freezer bags, and place the biscuits in the bag, spaced apart. Lay the bags flat to freeze. Now when I go back in an hour or 2, I only have to zip up the bag! That’s very handy. I prefer to get as much done as possible when my son is napping, so I’d rather bag them up and freeze them all at the same time.
Freeze in the original packaging
If the amount of biscuits in a package is the right amount for your family, then you can freeze your biscuits in their original packaging. If, depending on the brand of biscuit, you are concerned about freezer burn, then enclose the package of biscuits in a freezer bag, aluminum foil or freezer paper.
How to Bake Frozen, Store-bought Biscuits
If flash frozen, take frozen biscuit straight from freezer to oven
To bake flash frozen, store-bought biscuits, preheat your oven to the temperature indicated on the package. Place the amount of biscuits that you want on a baking sheet, and bake about 3 minutes longer than the time listed on the packaging. Look for other signs your biscuits are done like a golden brown top or rising and crackling of those flaky layers.
When I’ve tried this myself, the packaging of the biscuits that I use recommend 11-15 minutes bake time. The froze biscuits are fully baked in 14 minutes in my oven. While they still taste delicious, and are light and flaky, frozen store-bought biscuits do not rise as much as if they were taken directly from the can and baked right away. That won’t bother me and my family, but it might stop me from making this kind of frozen store-bought biscuit for company.
If frozen in original packaging, defrost the biscuits first
If you freeze your biscuits in the original packaging, defrost them in the refrigerator prior to baking. Once fully defrosted, open the package and bake according to the instructions on the packaging. No adjustments needed.
HOMEMADE FREEZER BISCUITS
This recipe is one of our family favorites, and I frequently serve it when I have company over. The recipe is quick, easy, and designed for making ahead. It is a light, fluffy cut biscuit that is great for sliders or enjoyed with butter, jelly, or even plain. We have always enjoyed the baking powder biscuits recipe from the Betty Crocker cookbook, and I think these freezer biscuits are very similar but even better as they can be made ahead and frozen until needed.
Instructions
Mix
Mix together dry ingredients. Add the heavy cream and the milk, and stir for about 30 seconds until soft dough forms.
Knead
Turn the dough out onto a floured surface and knead the dough for about 60 seconds until smooth. Add flour as needed if the dough is too sticky.
Shape and Cut Biscuits
Pat the dough into a 3/4 inch thick circle and cut out the biscuits using a 2 1/2 inch round cookie cutter, or even a drinking glass or clean, empty soup can. Cut as many biscuits as possible. Gather up the scraps of dough and reknead them briefly to combine. Pat the dough again to 3/4 inch thick and cut as many biscuits as possible. Form any remaining dough into hand-formed biscuits.
Freeze
Place cut biscuits in a 1 or 2 gallon freezer bag with 1/2 inch space between biscuits. Close the freezer bag, and place freezer bags of biscuits in the freezer, keeping it flat.
Bake and Enjoy!
It is very important that you do not defrost these biscuits. These biscuits bake best when they are frozen. Keep them in the freezer until you are ready to put them on the baking tray and into the oven. Preheat the oven to 450 degrees Fahrenheit, and bake the biscuits 20-25 minutes. If you have other food in the oven and can’t set the temperature as high as 450, you can adjust the recipe. When I bake these biscuits at 400 degrees Fahrenheit, it takes 35-45 minutes. Biscuits are done when they are golden brown on the top, and they are fluffy with crackling at the edges.
Freezer Biscuits
Ingredients
- 6 cups flour
- 2 Tbsp granulated sugar
- 2 Tbsp baking powder
- 1 1/2 tsp salt
- 4 cups heavy cream
- 1/2 cup milk
Instructions
- Mix together dry ingredients
- Add the heavy cream and the milk, and stir for about 30 seconds until soft dough forms.
- Turn the dough out onto a floured surface and knead the dough for about 60 seconds until smooth. Add flour as needed if the dough is too sticky.
- Pat the dough into a 3/4 inch thick circle and cut out the biscuits using a 2 1/2 inch round cookie cutter, or even a drinking glass or clean, empty soup can. Cut as many biscuits as possible. Gather up the scraps of dough and reknead them briefly to combine. Pat the dough again to 3/4 inch thick and cut as many biscuits as possible. Form any remaining dough into hand-formed biscuits.
- Place cut biscuits in a 1 or 2 gallon freezer bag with 1/2 inch space between biscuits. Close the freezer bag, and place freezer bags of biscuits in the freezer, keeping it flat.
- Preheat the oven to 450 degrees Fahrenheit, and bake the biscuits 20-25 minutes. If you have other food in the oven and can’t set the temperature as high as 450, you can adjust the recipe. When I bake these biscuits at 400 degrees Fahrenheit, it takes 35-45 minutes. Biscuits are done when they are golden brown on the top, and they are fluffy with crackling at the edges.
Notes
My fellow biscuit lovers, I hope that this helps you to save a little money and a lot of your precious time as you prepare meals for yourself and your family. Let me know what you think in the comments below!
If you are looking for more ideas, check out my other Money-Saving Recipes!
