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Freezer Biscuits. Straight from freezer to oven!

Freezer Biscuits. Perfectly flaky, buttery biscuits from previously formed and frozen dough. You’ll want to make extra biscuits every time now, to freeze some for later.

Freezer Biscuits close up photo for featured image

Freezer Biscuits. Straight from freezer to oven!

I’m often known to say, “Why cook twice when you can cook once?” The same definitely goes for baking, as this recipe perfectly demonstrates.

Everyone’s pushed for time these days, so using time effectively when preparing meals or baking is going to be a major benefit to anyone. It just makes good sense.

That happens all the time at our house. Things like our budget friendly Drumstick Stew or one of Spouses favourite soups will always be made in big batches to freeze some for other meals.

Small pebbles of butter left in the flour is the key to a flaky biscuit.

In the case of soups in particular, we have single serving sized plastic containers that can go from freezer to microwave for a quick lunch anytime. 

Similarly, Spaghetti Sauce or a delicious comfort food Chili is also stored this way, as always are our favourite baked beans. Those beans then very often show up at our weekend brunches, served with eggs and toutons!

Baked Beans Eggs Benedict

Baked Beans Eggs Benedict

Always be looking for time savers.

Baked goods are not an exception either, I often freeze logs of cookie dough to thaw and bake later. Bake off type cookies like our Pistachio White Chocolate Cranberry Cookies is a good example but we do good old Chocolate Chip Cookies too.

The point here is to make the most of your cooking or baking time while you can. That was very much on my mind this past weekend, when once again I was making biscuits for Saturday brunch.

Freezer Biscuits fresh from the oven

Freezer Biscuits fresh from the oven.

As I was cutting them out with my biscuit cutter, it occurred to me to try freezing them immediately and then baking them the next day. So, I took a half dozen of the cut out biscuits and froze them until the next morning. 

Freezer Biscuits. Getting experimental

My idea was to experiment and see if it was necessary to thaw them before baking and how well then, they would bake. Would they rise? Would they be as flaky as normal?

Wouldn’t it be great to have biscuits on hand to serve with that frozen soup or stew already in the freezer? That would be perfect!

The next morning , as soon as I got up, I took the biscuits out of the freezer. Then, I  quickly gave them a little egg wash on top to make them brown nicely and popped them into a COLD oven!

My theory, or more correctly, my hope, was that the slow heating of the oven while getting up to temperature would thaw the biscuits. Hopefully they would thaw enough so that they would rise properly once the oven temperature of 400 degrees was reached.

Eggwash the tops of the biscuits to get a beautifully golden colour

Eggwash the tops of the biscuits to get a beautifully golden colour.

The result!

In short it worked perfectly! The previously unbaked and frozen biscuits were indistinguishable from the excellent biscuits of the morning before.

This process will now become habit for me, I am certain. We do make a lot of biscuits for weekend brunches, so it is a no brainer to now freeze enough for next time.

Perhaps they won’t even make it to the next weekend. A weekday brunch or even our family favourite “breakfast for dinner” might put them to use before then. I’m perfectly fine with that!

For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest

Like this Freezer Biscuits recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Freezer Biscuits photo with title text for Pinterest

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Freezer Biscuits close up photo for featured image
Yield: 18 biscuits, approximately.

Freezer Biscuits. Straight from freezer to oven!

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Freezer Biscuits. Perfectly flaky, buttery biscuits from previously formed and frozen dough. You'll want to make extra biscuits every time now, to freeze some for later.

Ingredients

  • 2 1/4 cups all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, cut into roughly about 3/4 inch cubes
  • 1 cup buttermilk or soured milk
  • One egg
  • 1 tbsp water
  • (If you don't have buttermilk simply add a tbsp of lemon juice or white vinegar to plain milk)

Metric measurements 

  • 315 grams all purpose (plain) flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 115 grams butter, cut into roughly about 3/4 inch cubes
  • 240 ml buttermilk or soured milk
  • 1 egg
  • 1 tbsp water
  • (If you don't have buttermilk simply add a tbsp of lemon juice or white vinegar to plain milk)

Instructions

  1. In a food processor, blend together the flour, salt and baking powder.
  2. Pulse in the cold  butter pieces. (or use a pastry cutter if you want)
  3. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
  4. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.
  5. Pour in the buttermilk.Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
  6. Drop the sticky dough onto a well floured counter top or bread board.
  7. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
  8. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.
  9. Using a sharp 3 inch biscuit cutter cut the biscuits out and place them on a parchment paper lined baking sheet. 
  10. Place the sheet of unbaked biscuits into the freezer for several hours or overnight to freeze them solid.
  11. When frozen, store in an airtight container in the freezer until needed.

To bake the biscuits

  1. Place as many biscuits as you would like on a parchment lined baking sheet. 
  2. Whisk together the egg and water and brush on the tops of the biscuits. (This step is optional, it is just to help the tops get a deeper golden brown colour. You will also not need to use all of the egg wash, only enough to very lightly brush on the tops.)
  3. Place the baking sheet with the frozen biscuits in a cold oven, then turn to oven on 400 degrees F.
  4. Bake for 20-25 minutes until evenly golden brown. Let them cool down for 10 minutes or so. before serving.

Notes

  1. If baking the biscuits without freezing them, preheat oven to 375 degrees F.
  2. Bake in the preheated oven for about 20-25 minutes or until the tops of the biscuits are evenly golden brown. 

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 112Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 217mgCarbohydrates 13gFiber 0gSugar 1gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Sandi Alex

Monday 23rd of November 2020

We love these biscuits! I make a double batch and keep them on hand in my freezer. Question: Will these turn out if I thaw them out first? If my oven is in use before I want to bake them, it is often preheated, so they wouldn't be starting out in a cold oven.

Carol

Sunday 30th of August 2020

Hi Barry, What's in a name, I call them scones, but they are the best I have ever eaten. I have made them and served them with cream and jam, made them as savoury scones, added 100g of grated tasty cheese, chives and parsley. Made them as mini pizzas topped with pizza sauce, ham pineapple and cheese, made them with pizza sauce, salami, olives and cheese. Also have made them as pizza scrolls. We are having a combined First Holy Communion, Father's Day and two birthdays for my granddaughters next weekend so I have a stash in the freezer ready. I am going to make some gluten free for a guest who is a Coeliac, hope they work out. As you can tell I have made lots. Thanks for the fabulous recipe. Carol.

wendy barnes

Sunday 3rd of May 2020

I usually make a dry run of a new recipe, before baking for anyone. Glad I did this time too. Although I almost didnt as I have made several of your recipes and they came out perfectly. So I have just finished making these biscuits to freeze. I followed the directions to a T. Weighing out all the ingredients used a ruler to measure the height of the biscuit dough 1 inch and also used a 2 1/4 inch cutter not the 3 inch indicated . To my surprise i got 5 biscuits ūü§Ē With a smidge leftover. According to the top of the recipe it say approximately 18. I believe there must be a typo. If they turn out as well as some of your other recipes then it would be a minimal effort to triple the recipe. But the 18 indicated could have been a serious problem for dinner guests.

Connie

Wednesday 25th of March 2020

I do this with scones all the time. I take them out of freezer, turn oven on to 400 F convection,brush scones with milk and sprinkle sugar. Once temp is reached, put scones in oven and bake 20-24 min till browned.

M

Tuesday 24th of March 2020

Hi, How long did your oven take to heat to 400F for the 'thawing' phase of baking the frozen biscuits? What do you expect may need to be adjusted if someone was going to use a toaster oven to bake the frozen biscuits (I imagine baking from cold toaster oven may be more problematic than fullsize oven).

Thank you for sharing.

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