Biscuits are one of the quickest, easiest homemade breads to get from ingredients to table. Nothing needs to be room temperature (in fact, the colder the better!), and the dough doesn’t need to rise before baking.
However, that doesn’t mean that I want to get out measuring cups and spoons on a Wednesday morning just to have a warm biscuit with breakfast. And honestly, biscuits don’t reheat well at all, so using leftovers isn’t a good option.
The solution? Freezing the biscuits before baking!
This works with any biscuits that are rolled out and cut, but my favorite recipe is at the bottom of this post.
What you do is this: Make biscuit dough as usual. Cut it out as usual. Bake up as many as you want for that day. Immediately take the unbaked extras and put them on a parchment-lined pan, cover with plastic wrap, and put the pan in the freezer for 4-6 hours, until totally frozen.
Wrap the biscuits in parchment paper so that they don’t touch each other and put in a plastic zipper bag, or wrap tightly in a couple layers of plastic wrap (if the edges touch a little that’s OK, but layering is bad). Put back in the freezer for up to two months (I haven’t tested them past that).
When I want to bake them up I use a method from King Arthur Flour. Preheat the oven to 475°. Make sure that the oven is completely preheated, or the middle of the biscuit will be doughy. (I highly recommend getting an oven thermometer. I have to set my oven to 500° and preheat it for half an hour to actually reach 475°.) Once the oven is ready take as many biscuits as you want to bake out of the freezer and put on a parchment-lined baking sheet and right into the oven.
After eight minutes turn the oven off, but don’t open the door – you want to keep the heat inside. Leave the biscuits in there for another eight minutes. Remove and eat hot!
Biscuits sometimes have a bad reputation because if you don’t treat them right, they won’t rise. (I once served buttermilk hockey pucks to guests because I didn’t know that my baking soda was dead. Humiliating.) But if you follow the instructions and use these tips, they should be beautiful and tasty. These tips work for any cut biscuit recipe.
- Make sure your baking soda and baking powder aren’t too old. Put about a cup of hot water in a glass and add a spoonful of baking powder and stir. If it fizzes, it’s still good. Or, for baking soda, add a teaspoon of vinegar to the hot water, then the baking soda. If it fizzes, all good!
- Use an actual biscuit cutter. Maybe somebody at some point tried to tell you that you could just use a glass jar to cut your biscuits. NOPE! This is not a conspiracy by people trying to sell you a biscuit cutter, believe me. Besides being the right size and shape, biscuit cutters are sharp, which is the key. Otherwise, the edges of the dough will get smooshed and will have trouble rising. For my biscuits I use the biggest cutter from this set.
- Flour the cutter between cuts and wipe off any dough that might have stuck.
- Push biscuit cutter straight down. No twisting!
- No Buttermilk? No Problem! Make your own in five minutes. For a cup of buttermilk, put 1 Tablespoon of white vinegar into a measuring pitcher and fill to the 1 cup mark with milk. Stir, wait five minutes, and you’ve got buttermilk!
Dorie Greenspan’s Buttermilk Biscuits
I’ve been using this recipe for years. I originally found it on Parade.com, but the link no longer works and I haven’t been able to find it there or anywhere else.
Makes 10 large biscuits
4 cups (534g) all-purpose flour
2 Tbsp baking powder
1/2 tsp baking soda
1 Tbsp sugar
1 1/2 tsp salt
12 Tbsp cold unsalted butter, cut into 24 pieces
1 1/2 cup cold buttermilk (plus a splash more)
1. Preheat the oven to 425º. Whisk the flour, baking powder, soda, sugar, and salt together in a bowl. Drop in the butter and, with your fingers or a pastry blender, rub it into the flour until you’ve got crumbs—some the size of flakes, some like baby peas. Add the buttermilk and stir; the mixture will be very sticky. Add a little more buttermilk if there’s a lot of flour still not incorporated.
2. Reach into the bowl and knead the dough gently 3 or 4 times. Turn it onto a floured surface and pat it into a circle about 1-inch thick. Use a 2-inch biscuit cutter to cut out as many biscuits as you can; gather the scraps, re-roll, and cut out more biscuits.
3. Transfer the biscuits to a parchment-lined baking sheet and bake 15 to 18 minutes or until puffed and golden. Turn cookie sheet after about ten minutes. Cool 5 minutes. Serve warm.