Well, butter our buns and call us a biscuit! You can freeze biscuits.
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 doughfor 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 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
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Easy Cheesy BiscuitsI'm a big fan of homemade biscuits, but not the rolling and cutting that goes into making them. The drop biscuit method solves everything! —Christina Addison, Blanchester, OhioAlso, tryDolly Parton’s buttermilk biscuitswhichare easy to make, soft, and tender.Go to Recipe
Golden Sourdough BiscuitsI got this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft sourdough biscuits are best enjoyed straight from the oven. — Stephanie Church, Delaware, Ohio
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Taste of Home
Sour Cream-Leek BiscuitsThese 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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Homemade Buttermilk Biscuits Recipe photo by Jamie Thrower for Taste of Home
Homemade Buttermilk BiscuitsThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Taste of Home
Cinnamon Fruit BiscuitsBecause 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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Flaky Cheddar-Chive BiscuitsThese wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota
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Grandma's BiscuitsHomemade 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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Air-Fryer Pumpkin Biscuits with Spiced Apple ButterA couple of years ago, one of my friend's parents made pumpkin biscuits for Thanksgiving. I was inspired by the innovative idea but wanted to add my own spin by topping the biscuits with apple butter. I have been experimenting with the air fryer recently and wanted to try to make bread in the machine. — Jessica Burke, Chandler, Arizona
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Easy Parmesan BiscuitsThis 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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Sweet Potato Biscuits with Honey ButterWe often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, Missouri
Hurry-Up BiscuitsWhen 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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Flaky Whole Wheat BiscuitsWhole 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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Taste of Home
My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio
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Taste of Home
Mom's Buttermilk BiscuitsThese fluffy buttermilk 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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Taste of Home
Apricot Cream BiscuitsMelt-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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Makeover Cheddar BiscuitsHere'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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Apple Cider BiscuitsMy family enjoys these tender, flaky biscuits warm from the oven. We have a lot of apple trees, so we're always looking for apple recipes. This is a tasty way to use some of our cider. —Harriet Stichter, Milford, Indiana
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Cheddar Corn BiscuitsEveryone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan
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Gluten-Free BiscuitsBasic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking—stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. —Taste of Home Test Kitchen
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Taste of Home
Glazed Cranberry BiscuitsMy 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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Ginger Buttermilk BiscuitsAfter 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 Blueberry BiscuitsLemon 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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Taste of Home
Old-Fashioned Buttermilk BiscuitsMy 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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