Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. How to Freeze Biscuits So many wins! This past Thanksgiving, I tried a new how to reheat cornbread recipe.
The instructions specifically said to freeze the biscuits for at least a few hours before baking them, and that if you wanted to, you could even make the biscuits several days in advance. The whole concept of baking biscuits from a frozen state makes sense to me. Whenever you’re working with buttery doughs like biscuits, pie crust, shortbread, and the like, you’re constantly reminded to chill the dough frequently, as well as chill the dough before baking time. Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out. Having frozen biscuit dough ready to go in the freezer also means you can bake as many or as few biscuits as you want, whenever you want. The only downside to freezing biscuits—at least, the only one my brain could come up with—is that they take about 5 minutes longer in the oven.
