How to Freeze Biscuits
This past Thanksgiving, I tried a new biscuit 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. With all the madness of the Thanksgiving meal, I was pretty excited that the recipe required you to bake from the frozen state, allowing make-ahead preparation and only requiring a quick 15 minutes in the oven before mealtime.
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. So many wins!