How to Freeze Biscuit Dough for Easy Biscuits Any Time!

Don’t make a whole batch every time you want a biscuit! Freeze the dough, and bake them up as you need them.

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.

These southern biscuits can be on the table in only 20 minutes, start to finish!!

However, that doesn’t mean that I want to make up a batch on a Wednesday morning just to have a warm biscuit with breakfast.

The solution? Freezing the biscuit dough before baking!

Which biscuits can you do this with?

This works with any biscuits that are rolled out and cut, including my all-butter biscuits and southern biscuits. It does not work with drop biscuits.

You can make up a batch of dough specifically to freeze it all, or just take a few from a batch and freeze those for later.

How to freeze biscuit dough

Make the dough

Make your favorite biscuit dough as usual, and cut the dough out. (Don’t have a favorite? Here’s one of mine!)

Bake up as many as you want for that day.

Freeze the unbaked biscuits

Immediately take the unbaked extras and put them on a parchment-lined pan or plate, not touching each other. Cover with plastic wrap, and put the pan in the freezer for 4-6 hours, until totally frozen.

Separate the biscuits with 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.

Put them back in the freezer for up to two months (maybe longer, but I haven’t tested them past that). Make sure you label and date them!

Bake up just what you need

Preheat your oven to 500°F.

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!

What if they’re still doughy inside?

This method works with my oven and my biscuits. But what if it doesn’t work for you?

Well first, you need to salvage those doughy biscuits! Split them in half and put them back in the oven. That way the middle doughy part can cook faster.

But for next time, let’s figure out how to get it right!

Is your oven as hot as you think it is?

Many ovens can be off by 25 or even 50 degrees! Get an oven thermometer, and check yours. I like this thermometer because it’s inexpensive, and can either hang from an oven rack or sit on a flat surface.

Are your biscuits really thick?

I tend to pat my biscuit dough out to a half or three-quarter inch. If your dough is thicker, it will take longer in the oven. Next time, try adding a minute or two to the time that the oven is on, and the time that the oven is off.

Want more biscuit tips? I have a whole post about that!