Whether baked, unbaked, homemade or store-bought, just about any type of biscuit can be frozen. Use this handy guide to learn how to preserve your biscuit dough for later use and reheat baked biscuits with perfectly preserved flaky layers. Because a good biscuit makes any dinner better.
Can You Freeze Biscuits?
Yes! You can have fresh-tasting, tender biscuits anytime. Let baked biscuits sit on a wire rack until completely cool. Then, wrap each biscuit tightly in heavy-duty foil or freezer wrap and store in a gallon-sized freezer bag or airtight container. They can be stored in the freezer for 2-3 months.
Editor’s Note: Be sure the biscuits are completely cool before freezing. This ensures that excess moisture isn’t trapped inside of them once frozen. (Excess moisture will cause biscuits to become gummy and dense when they’re thawed later.)
You’ll also like: How to Freeze Bread
How to Reheat Biscuits
To reheat previously-baked biscuits, transfer the frozen biscuits to a parchment-lined baking sheet and bake in a 350° oven for 15-20 minutes. To prevent the biscuits from over-browning, lay a sheet of foil over the frozen biscuits. The biscuits are ready when they’re soft and warm through the center.
Editor’s Note: Keep an eye on the biscuits as they reheat! Not all biscuits are the same size, so you’ll have to adjust the time accordingly.
Can You Freeze Biscuit Dough?
Yes, it’s true! You can freeze scratch-made biscuit dough for a rainy day. After cutting out your biscuits, arrange them on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and then transfer it to your freezer. Once the biscuits are frozen, you can transfer them to a gallon-sized freezer bag or airtight container. Store the frozen biscuit dough for up to 3 months.
Here’s the biscuit recipe from Joanna Gaines that we can’t resist!
How to Bake Frozen Biscuit Dough
No need to thaw your frozen biscuit dough. Simply remove however many biscuits you want to bake and place them on a parchment-lined baking sheet. Transfer the baking sheet to a preheated 425° oven and bake for 20-25 minutes.
Editor’s Note: Baking times will vary depending on your oven and the biscuit recipe you’re using. As a rule of thumb, add 5-10 minutes to your baking time when baking frozen biscuit dough.
Can You Freeze Canned Biscuits?
Yep. The easiest way to freeze your favorite canned biscuit dough (this brand won our taste test) is simply throwing the can in the freezer. (Don’t worry, the can won’t burst open!) To thaw, transfer the tube to the refrigerator overnight and then bake as directed on the package.
Alternatively, you can also open the can, separate the biscuits and arrange them on a parchment-lined baking sheet. Then, freeze just as you would homemade biscuit dough using the directions above.
Find more freezer tips and tricks in Our Ultimate Guide to Freezing Food.
Find Your Signature Recipe for Biscuits
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. —Christina Addison, Blanchester, Ohio
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Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California
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I started with my grandmother’s biscuits and added a bit of my personality. When I make them with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia
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These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
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The recipe for these four-ingredient biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
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Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
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These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota
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Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York
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My grandchildren are always happy when I pull a pan of my cheese biscuits from the oven. The golden-brown goodies are perfect for dipping into chili or stew. — Lorraine Caland, Shuniah, Ontario
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This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington
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These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
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When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland
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I grow many herbs, so I can just go out to the garden and pick them. These biscuits contain my favorite ones. —Melissa McCabe, Long Beach, California
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Whole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. —Trisha Kruse, Eagle, Idaho
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My biscuits won the Best Quick Bread division at my county fair. One of the judges liked it so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Tall Pines Farm, Gloria Jarrett, Loveland, Ohio
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These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
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Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama
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Here's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen
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"These can be made ahead and frozen. To heat them up, place on an ungreased baking sheet in a 375° oven for 6 to 10 minutes or until heated through. They go great with the soup and salad.” —Trisha Kruse, Eagle, Idaho
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Skip standard bake-and-serve dinner rolls this year and try my fast-to-fix biscuits studded with cheddar and corn. It's almost impossible to resist eating one right from the oven! —Susan Braun, Swift Current, Saskatchewan
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My teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. We like to make these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese. —Mary Lindsay, Dunrango, Colorado
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My family likes biscuits for breakfast. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. —Lori Daniels, Beverly, West Virginia
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After we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, Califiornia
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Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen
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My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. —Wendy Masters, Grand Valley, Ontario
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Lauren Habermehl
