Comments on: How to Freeze Homemade Biscuits

By: Jen

Jen — Sun, 08 Jan 2012 02:36:07 +0000

Hi Elizabeth,
I’ve never tried this technique with yeast biscuits, and I think you’d probably need to do something different to take the rise into account. What I would do is prep the yeast biscuits as normal, then par bake and freeze. To par bake, just remove the biscuits from the oven about 10 minutes before they’d typically be done. Then, just pop a par-baked biscuit into the oven and finish it for 10-15 minutes until it’s golden. Does that make sense?

By: elizabeth

elizabeth — Fri, 06 Jan 2012 19:11:25 +0000

Thanks so much, I really need a recipe like this as it can greatly cut down on morning breakfast prep if I don’t have to make up a dough. Do you know if this works for yeast biscuits? And would you raise them then freeze? Thanks.

By: Danette

Danette — Sun, 13 Nov 2011 17:24:52 +0000

How long have you found that this dough will last in the freezer and still bake up fresh with an acceptable result?

By: Michelle

Michelle — Mon, 07 Nov 2011 01:44:06 +0000

Just what I was looking for! Cooked only half my dough and didn’t know if the rest would have to go to waste. Thanks!

By: fred Perkins

fred Perkins — Thu, 27 Jan 2011 13:42:31 +0000

Can one freeze buttermilk biscuits using your metuhod and if so does the baking time change? Thanks for any info. Fred

By: Jen

Jen — Tue, 11 Jan 2011 16:40:29 +0000

Cate — Glad to help! I am typically cooking for 1 or 2, so have gotten really good at freezing things :) Lately I’ve been doing lots of soups and stews, and the little ‘snack’ sized ziploc bags perfectly hold one portion.