Freezer Biscuits

I have shared many different biscuit recipes with you in the past, but these might make their way to the top of your favorite list. They are quick, easy and can made ahead of time (definitely a plus for busy weeknights). The great thing about these biscuits is that you can make and bake them right away or make, freeze and bake later. The choice is up to you! :) If you want to bake them immediately after shaping, just place in a preheated oven for 15 minutes. I like to keep a few in my freezer for those unexpected guests. That way you always have fresh from the oven biscuits without the hassle. After forming into rounds, freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw!

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Freezer Biscuits

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  • 6 cups unbleached all-purpose flour, plus extra for the counter
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 ½ teaspoons salt
  • 4 ½ cups heavy cream


  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the heavy cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
  3. Pat the dough on a lightly floured work surface into a 3/4-inch-thick circle. Cut out the dough rounds with a 2 1/2-inch round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2 inch apart. Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4-inch-thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into hand-formed biscuits.
  4. To Store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until completely frozen, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month. (Do not thaw before baking.)
  5. To Serve: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Lay the biscuits on a parchment-lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. (If baking a large amount of biscuits, spread them out over 2 baking sheets and bake the sheets separately; do not bake both sheets at the same time.) Serve hot.

Yields: 24 biscuits
Prep Time: 10 minutes
Bake Time: 25 minutes

Source: Cook’s Illustrated, February 2008

17 Responses to “Freezer Biscuits”

  1. #
    Amy K — April 23, 2012 @ 5:02 pm

    These biscuits are beautiful! Thanks- a good weekend project to have fresh biscuits week mornings with no hassle 😀

  2. #
    ChgoJohn — April 23, 2012 @ 5:06 pm

    I’ve a smilar recipe, although your biscuits appear to be much lighter. I think I’ll be swapping mine for yours. Thanks!

  3. #
    thekalechronicles — April 23, 2012 @ 5:16 pm

    I can never do anything that involves freezing things on a baking sheet — we just don’t have room in our freezer to put a baking sheet in there. Ever. I wonder if most people do.

    • Lynnette replied: — April 23rd, 2012 @ 9:15 pm

      What you need is a half sheet, probably. Restaurant supply stores or warehouse stores like Sam’s carry them. You can even use a couple of pie pans, if they’ll fit better in your freezer.

    • Helen Kennington replied: — April 24th, 2012 @ 9:18 am

      I must admit that I got an image of my freezer and where I could fit a baking sheet! I was looking for easy “things” for my daughter to pop in the oven for a quick “fix” that is homecooked for them. She is starting a new career and needs some “quick fix” good food for she and my G’daughter.

  4. #
    Karista — April 23, 2012 @ 7:20 pm

    Love these biscuits! So handy to have when there is overnight visitors. Or great for a lazy weekend breakfast!

  5. #
    cravesadventure — April 23, 2012 @ 7:59 pm

    Speaking my language with adding jam – YUM!!!

  6. #
    The Teenage Taste — April 23, 2012 @ 8:37 pm

    Oooh, the idea of having biscuits available to me 24/7 is so dangerous…yet tempting. I am a biscuit fiend!

  7. #
    Bonnie Banters — April 23, 2012 @ 9:15 pm

    Love how tall these biscuits are and that you can freeze and bake later is a real bonus! Thanks!

  8. #
    annoirw — April 23, 2012 @ 9:43 pm

    Biscuits and gravy, here I come!

  9. #
    Bluejellybeans — April 24, 2012 @ 2:34 am

    Can’t wait to try these at home :)

  10. #
    wendy@chezchloe — April 24, 2012 @ 5:19 am

    Wait a minute… no butter? Interesting- and i’m sure light.

  11. #
    Rufus' Food and Spirits Guide — April 24, 2012 @ 5:24 pm

    I love this because most biscuits just lose something in the freezer!

  12. #
    Time To Be Inspired — April 24, 2012 @ 9:05 pm

    Thanks for posting this. I love Cooks Illustrated recipes but I dropped my online subscription. Not enough hours in the day to make use of it properly! I can’t wait to try these. Terri

  13. #
    Amy — April 25, 2012 @ 6:29 pm

    Freezer to oven?! I NEED to make these :)

  14. #
    Chica Andaluza — April 29, 2012 @ 6:09 am

    Great and love that you can freeeze then bake!

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