Make & Freeze Biscuits: Heaven in a hurry

“I want these hot biscuits and I want them RIGHT NOW!”

If that’s your reaction, you’re in luck. While immediate instant gratification isn’t likely (unless you already know these biscuits’ cold, dark secret), FUTURE instant gratification is a real possibility.

And the secret is…

Do the prep ahead of time, and delay gratification until such time as you REALLY need it.

Biscuits (and scones, and rollout cookies, and drop cookies – yes, chocolate chip) are prime candidates for the hurried baker’s best friend: the freezer.

As is apple pie. And cinnamon buns. To say nothing of sticky buns, and flaky cheese twists, a holiday standout that can appear on the table with drinks just 20 minutes after guests “funexpectedly” drop by.

The holidays are fast approaching. Take some time now (a Saturday afternoon, Sunday’s “football zone”) to plan, prepare, and freeze the treats you’ll want to enjoy in late November and December – when you KNOW you’ll be going in 10 directions at once.

Let’s start with these simple, high-rising biscuits. They’re ideal with eggs, tasty with jam and butter, they make lovely little sandwiches – and they freeze like no tomorrow.

Only with “make and freeze,” there IS a tomorrow – a less-stressed, more enjoyable tomorrow.

One you’ll really appreciate when “tomorrow” is December 24…

Biscuits are amenable to many kinds of flour, including whole grains. Our Perfect Pastry Blend makes particularly tender biscuits, due to its lower protein content (read: less gluten).

And with gentle handling (to tame the aforementioned gluten), our unbleached all-purpose flour makes stellar biscuits, too.

Bakewell Cream is an ingredient you’ll be hard-pressed to find outside New England (or It’s the secret to Maine’s high-rising biscuits.

Here’s what the manufacturer, New England Cupboard, says about one of its favorite products:

“Bakewell Cream has been a staple in the cupboards of Maine families for generations. This unique leavening agent was created during wartime shortages in the 1940s as a substitute for cream of tartar. Its creator, Byron Smith of Bangor, Maine, named his mixture ‘Bakewell’ because he found that it did just that – bake well!

Honestly, I was never a good biscuit baker, but I swear by Bakewell Cream – and the following recipe, printed right on the can.

Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment.

Whisk the following in a mixing bowl:

4 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
4 teaspoons Bakewell Cream*
2 teaspoons baking soda
1 teaspoon salt

*NOT Bakewell Cream Baking Powder; just plain Bakewell Cream. If you don’t have Bakewell Cream, substitute 4 teaspoons baking powder and omit the baking soda.

Next: cold butter.

We’ll need ½ cup (8 tablespoons) cold butter. I like to flatten it before adding it to the flour mixture; I think flattened butter is easier to work in.

So, whack the cold butter with a rolling pin or other heavy object…

And add it to the bowl.

Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.

Add 1 1/4 to 1/2 cups cold milk; this time of year, after a long, humid summer, you’ll want to start with the lesser amount of milk.

How come? Flour is like a sponge; in hot, humid weather it absorbs moisture from the air. You’ll find the recipe you used all winter suddenly requires less liquid in summer.

Stir gently, just until the dough comes together. Use a spatula or bowl scraper to scrape the dough into the center of the bowl.

Gather the dough into a ball.

Transfer it to a lightly greased or lightly floured work surface (a silicone rolling mat works well), and fold it over once or twice. Pat it into a ¾”- to 1″-thick square, rectangle, or circle.

Note: I’ve divided my dough in half, since I want to make both square and round biscuits. If you’re patting out all the dough at once, you’ll make a larger circle than the one pictured below.

Cut the biscuits with a 2 1/4″ cutter, or the cutter of your choice.

Gather any scraps, re-roll, and cut additional biscuits, until you’ve used up all the dough.

Unfortunately, re-rolling dough like this does tend to toughen the biscuits. If you’re not heavily into round biscuits – make square ones, and avoid any re-rolling.

Or, rather than re-roll, simply pile dough scraps atop one another, press gently to combine, and cut. Biscuits shaped this way will have odd-looking tops, but will taste just fine.

Shape the dough into a square instead of a round.

Cut squares; a bench knife works well here. But if you’re working on silicone, be careful! Press down gently, lest you cut the mat.

I wonder if you could avoid those rounded corners by patting the dough into a square pan before cutting?

Absolutely. An 8″ x 8″ square pan is just the right size. Pat it in…

…turn it out and cut squares. Or just cut them right in the pan, if you like, and lift them out.

OK, back to our round (and square, and triangular) biscuits.

Place the biscuits on the prepared baking sheet.

Now, you can go two ways here: bake the biscuits right away; or freeze, bag, and bake at a later date.

To enjoy biscuits right away, brush their tops with milk or melted butter, if desired. Bake them for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes, until they’re golden brown.

But I think I’ll freeze these biscuits. Cover with plastic wrap, and slide into the freezer.

Once they’re frozen, remove from the freezer, bag airtight, and store in the freezer for up to a couple of months.

[leaves fall off calendar… time passes…]

Man, that was one tough day at work. I need some comfort food, and I need it FAST.

Frozen biscuits to the rescue!

Remove the biscuits from the freezer, and place them on a baking sheet. Brush with milk or melted butter, if desired.

Pssst… Here’s another great thing about freezing biscuits: bake only as many as you need. Looking for 3 or 4 biscuits for your empty-nester dinner? You’ve got ’em.

Bake the biscuits for 8 minutes in a preheated 475°F oven.

They’ll look half-baked; that’s OK.

Turn the heat off, and leave the biscuits in the oven for another 5 to 8 minutes, until they’re golden brown.

Remove from the oven.

Now those are some nice-looking biscuits!

Apply soft butter. Relax. Enjoy.

How about some variations?

Like cheese?

Toss 1 cup diced sharp cheddar cheese with the dry ingredients and butter, just before adding the milk.

And then there’s chocolate chip. Same deal; add 1 cup chocolate chips to the mixture just before adding the milk.

Once you’ve brushed biscuits with milk, sprinkle the chocolate chip version with coarse white sparkling sugar, if desired. I forgot to do it this time, but it totally makes the biscuit.

Frozen biscuits – they’re money in the (food) bank.

Read, bake, and review (please) our recipe for Bakewell Cream Biscuits.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Martha

    I tried your recipe and was hopeful that is would be good. The biscuits were heavy and while they tasted fine I was not happy with the results. I did put the biscuit dough in an 8 x 8 square pan as was suggested and the result was the biscuits were so tall that the inside did not cook all the way. I just do not think that using a biscuit cutter would be much different. Probably will not use this recipe again

    1. The Baker's Hotline

      Hi there, Martha. We’re sorry to hear that you had some troubles with this recipe. While we do recommend using an 8″ x 8″ square pan to get a perfectly square piece of dough for square biscuits, we don’t recommend baking them in the pan. As you found, it doesn’t allow for enough airflow for the biscuits to bake through and brown evenly. If we can help pick out a recipe that might be a better fit, please feel free to give our Baker’s Hotline folks a call at 855-371-BAKE (2253). Kindly, Morgan@KAF

    1. The Baker's Hotline

      You can make them whatever thickness you want, Debra, they’ll just bake a little faster if they’re thinner so keep an eye on them. Annabelle@KAF

  2. Jess Marvel

    When I bake the biscuits fresh they rise up super high and bake perfectly! However, even after only being frozen for a couple of days they only rise to about half their fresh baked height 🙁 I’ve tried raising the temperature a bit too but that doesn’t seem to help. Any ideas on why that might be happening?

    1. The Baker's Hotline

      Hmm. That’s an interesting one, Jess. We wonder if your biscuits might benefit from thawing at room temperature for 15 to 20 minutes before baking. It sounds like the outside of the biscuit is setting up and browning before the butter has a chance to create steam and really make all those beautiful layers pop. We hope this helps! Morgan@KAF

  3. Maria fidei

    Hello. Can I put 3 baking pan with biscuit to bake them quick I am doing 180 biscuit for a wedding this Sat… I tried putting the biscuit from freezer to oven it came out hard on top. Then I tried thawing them at room temp then to oven it Not coming out fluffy. Please help me solve this issue. Wedding in 2 days now I am panicking.

    1. The Baker's Hotline

      Hi Maria, we’ve probably missed the window for being able to help with this bake, but generally speaking, we’d say that yes, if you have room in your oven, you can feel free to bake several cookie sheets at a time. Most bakers find that it helps to rotate the trays part-way through baking to allow for more even browning. Mollie@KAF

  4. dhw

    Hi –
    Each time I have tried baking biscuits in smaller quantities like two or 3, they look beautiful on the outside and rise well, but they are doughy in the center. I’m not using this particular recipe, but one for scones. I have tried different temperatures and times – including the one you suggested in this post. Can you give me some suggestions? I’m really at a loss for what to do.

    1. The Baker's Hotline

      Since you can freeze biscuits before baking, consider making a whole batch instead of paring down the recipe to make just 2 or 3. Be sure to roll the biscuits thick – like 1″, and do consider using a biscuit recipe (perhaps with a tablespoon of sugar to meet your flavor preferences). Some bakers like to bake the biscuits right from the freezer, while others have success letting them thaw slightly before baking. Either way, we’d like to get you back to happy biscuit baking. Irene@KAF

    1. The Baker's Hotline

      Hilda, if you don’t have Bakewell Cream, then you might want to use this recipe for Baking Powder Biscuits. It uses 1 tablespoon of baking powder to 3 cups of all-purpose flour. Happy biscuit baking! Kye@KAF

  5. Beth

    What suggestions would you give for keeping the biscuits warm after they come out of oven while serving a large crowd?

    I have roaster and was thinking lowest setting and placing the biscuits right in the roaster after cooking. But will they dry out?

    I need to keep them warm ready for eatting up to two hours of time.

    1. The Baker's Hotline

      Great question, Beth! You might be best off tenting your biscuits with foil and putting them in the oven turned on to the lowest setting. You might consider keeping the lion’s share of the biscuits on a cooling wrack, and pop about five biscuits (depending on the size of your crowd) into the oven. As the warm biscuits get eaten, put a few more in to heat up This will limit drying out and also ensure you always have warm biscuits on hand. Happy biscuit baking! Kye@KAF

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