Freezing, Thawing, and Reheating American-Style Biscuits

Biscuits are a beloved staple in American cuisine, known for their flaky layers and buttery flavor. Whether you enjoy them fresh from the oven or as part of a meal, biscuits can be made in batches and stored for later enjoyment. Understanding how to freeze, thaw, and reheat biscuits ensures that you always have this comfort food on hand without sacrificing quality. In this article, we’ll explore the steps to properly freeze biscuits, the best methods for thawing them, and tips for reheating so they taste as fresh as when they were first baked. Additionally, you’ll find a versatile biscuit recipe, complete with U.S. and Metric measurements.

Why Freeze Biscuits?

Freezing biscuits is an excellent option for those who love meal prep or simply want a quick, delicious option for breakfast, snacks, or dinner. Freshly baked biscuits freeze exceptionally well and, when stored correctly, can maintain their texture and taste for months. Having frozen biscuits on hand means you’ll always be ready to whip up a quick meal.

Types of Biscuits to Freeze

Most biscuits freeze well, but the best candidates for freezing are those that have been baked slightly underdone or are baked and cooled thoroughly. Avoid freezing biscuits that contain highly perishable fillings or toppings, like cream-based ingredients or fresh fruit.

1. Classic Buttermilk Biscuits — Ideal for freezing, as their fat content helps maintain moisture and texture.
2. Cheddar Biscuits — Freeze well, but may need to be reheated carefully to avoid overcooking the cheese.
3. Drop Biscuits — Less structured than traditional cut biscuits but freeze just as effectively.
4. Scone-like Biscuits — Heavier, sweeter varieties freeze well, but are best served warm once thawed.

How to Freeze Biscuits

1. Freezing Unbaked Biscuits

Freezing unbaked biscuits is ideal for those who want the freshest taste and texture, as you can bake them directly from frozen when needed.

Steps —

1. Prepare your biscuit dough — Follow your preferred recipe for biscuit dough, cutting or dropping the dough into individual portions.
2. Flash-freeze the biscuits — Place the unbaked biscuits on a baking sheet lined with parchment paper, ensuring they don’t touch. Flash-freeze them in the freezer for about 1-2 hours, or until firm.
3. Store in an airtight container — Once frozen, transfer the biscuits to a freezer-safe bag or container, squeezing out as much air as possible to prevent freezer burn.
4. Label and date — Label the container with the date of freezing and the type of biscuits.

Storage Time — Unbaked biscuits can be stored in the freezer for up to 3 months.

2. Freezing Baked Biscuits

Freezing baked biscuits offers convenience for those who want a quick meal without baking from scratch.

Steps —

1. Bake the biscuits — Follow your biscuit recipe and bake the biscuits until fully cooked, but slightly underdone.
2. Cool completely — Allow the biscuits to cool completely before freezing to prevent moisture buildup, which can lead to soggy biscuits.
3. Wrap the biscuits — Wrap each biscuit individually in plastic wrap or foil.
4. Store in an airtight container — Place the wrapped biscuits in a freezer-safe bag or container, removing excess air.
5. Label and date — Ensure the container is labeled and dated for easy reference.

Storage Time — Baked biscuits can be stored for up to 3 months in the freezer.

How to Thaw Biscuits

1. Thawing Unbaked Biscuits

To ensure your biscuits rise and bake evenly, thawing is recommended for unbaked biscuits.

Steps —

1. Place in the fridge — Transfer the unbaked biscuits from the freezer to the refrigerator the night before baking. This allows them to thaw gradually without losing their structure.
2. Bring to room temperature — If desired, let the biscuits sit at room temperature for about 30 minutes before baking.

Quick Method —
If you’re short on time, unbaked biscuits can be baked directly from frozen, although you’ll need to add 5-10 minutes to the baking time.

2. Thawing Baked Biscuits

Thawing baked biscuits is a straightforward process.

Steps —

1. Countertop thawing — Simply place the biscuits on the counter at room temperature for about 1 hour to thaw.
2. Oven reheating — For a crispier exterior, place the thawed biscuits in the oven for a few minutes.

How to Reheat Biscuits

Reheating frozen or thawed biscuits correctly ensures they don’t become dry or rubbery. Here are the best methods:

1. Oven Method (Recommended)

Using the oven preserves the flaky, crisp texture of biscuits.

Steps —

1. Preheat the oven to 350°F (175°C).
2. Wrap the biscuits in foil to prevent over-browning.
3. Place the biscuits on a baking sheet and reheat for 10-15 minutes, or until warm.

2. Microwave Method

For a quicker option, use the microwave, but this may result in a softer texture.

Steps —

1. Place the biscuit on a microwave-safe plate.
2. Cover it with a damp paper towel to prevent drying out.
3. Microwave on medium power for 20-30 seconds.

3. Skillet Method

The skillet method works best for achieving a crisp exterior.

Steps —

1. Heat a skillet over medium heat and add a small amount of butter or oil.
2. Place the biscuit in the skillet and warm for 2-3 minutes on each side.

Biscuit Recipe: Classic Buttermilk Biscuits

Here’s a simple and delicious biscuit recipe that freezes well.

Ingredients (U.S. and Metric Measures)

Ingredient	U.S. Measure	Metric Measure
All-purpose flour	2 cups	250 g
Baking powder	1 tbsp	15 g
Baking soda	½ tsp	2.5 g
Salt	½ tsp	2.5 g
Unsalted butter (cold, cubed)	½ cup (1 stick)	113 g
Buttermilk (cold)	¾ cup	180 ml

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Mix the dry ingredients — In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the butter — Using a pastry cutter or your hands, cut in the cold butter until the mixture resembles coarse crumbs.
4. Add the buttermilk — Pour in the cold buttermilk and stir until just combined. Be careful not to overmix.
5. Roll out the dough — On a floured surface, gently knead the dough a few times, then roll it out to about ½ inch thick.
6. Cut the biscuits — Use a biscuit cutter to cut out the biscuits and place them on a baking sheet lined with parchment paper.
7. Bake — Bake for 12-15 minutes, or until golden brown on top.
8. Cool and serve — Allow the biscuits to cool slightly before serving, or let them cool completely before freezing.

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