• Homemade Biscuits From The Freezer

    by  • June 2, 2011 • Family, Local Food, Make it Yourself, Preserving • 9 Comments

    wwii ending celebrations

    My grandmother is the young lady pictured to the left and behind the horse in this historic photo of celebrants of the end of World War 2. Click to enlarge.

    At the Tayse family Xmas extravaganza, Grandma Joyce, of Rhubarb Crunch and Ginger Snap fame, inquired about freezer biscuits. She is a fantastic biscuit maker, trained by the best I’ve ever known, her mother (my late great grandmother) Leona.

    Now living alone, she would like to have a biscuit or two for dinner but doesn’t want to consume a whole batch. She could buy some of those dough boy frozen ones, but she is too thrifty (like all good Tayses) to spend more than a dollar a dozen. What’s more, she suspects they don’t taste as good as her own.

    Always up for a challenge, I set out to find out the best way to store homemade biscuits in the freezer. The next time I made biscuits, I froze two before baking (raw) and two after baking just before they were browned. Holler in the comments if you want the recipe I use – it’s a standard from Betty Crocker.

    This weekend, I took all four biscuits out of the freezer. I immediately put one raw and one baked in the toaster oven, preheated to 350 degrees F. The baked one I pulled after about five minutes when the top browned; the raw baked for about 25 minutes until the top was brown. The other two were allowed to thaw in room temperature, and then I baked the thawed raw dough for 20 minutes until brown.

    homemade freezer biscuit comparison

    Both frozen-raw biscuits had less than desirable texture, though the rich buttery taste remained. Neither rose to the height of the pre-baked biscuits. You can see that in the biscuit pictured below and to the right, the raw frozen one, the fat pooled in pockets rather than lofted the flour into flaky layers as usual.

    pre baked biscuit texturefrozen raw biscuit texture

    The pre-baked biscuits held their flaky texture and tasted great. Lil judged the one reheated in the oven as the very best and I agree. The thawed and not re-baked biscuit was perfectly passable.

    My advice to Grandma and any person wanting to save the trouble of baking a mess of biscuits for a small gathering is this: bake a large batch of biscuits, removing what you wish to save for later just a minute or two before they are fully ‘done’. Freeze these on a cookie sheet and then pop into a freezer safe bag, squeezing out the air. When you later wish to eat a biscuit, cook one in a 350 degree oven for 5-10 minutes, or until brown on top.

    Added to Simple Lives Thursday 46.

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


    9 Responses to Homemade Biscuits From The Freezer

    1. grandma joyce
      June 2, 2011 at 11:02 am

      Thanks for your research, Rachel. Awesome!

    2. Stacy
      June 2, 2011 at 11:35 am

      I’d love the recipe! Great post.

    3. June 2, 2011 at 11:50 am

      Yes, please, could you share your biscuit recipe? I suspect my Betty Crocker has been revised a few times since publication. (I use my Grandma’s.)

      • Kellie
        June 4, 2011 at 9:59 pm

        Me too please!

    4. June 2, 2011 at 9:53 pm

      Thank you thank you thank you for doing the thing to teach me what I needed to know.

    5. grandma joyce
      June 3, 2011 at 8:50 am

      re ideas for uses of buttermilk. Besides really good pancakes and biscuits I have a recipe for a quick crumb cake that uses buttermilk. One of my favorites when the milk is ‘old’.

    6. Rhonda from Baddeck
      June 3, 2011 at 3:58 pm

      I picked fresh rhubarb and made the Rhubarb Crunch last night. My husband declared it ‘PERFECT!’ Thank you (and grandma) for the recipe!

      • June 4, 2011 at 8:30 am

        I’m glad you liked it!

    7. Sandee
      May 24, 2013 at 11:56 am

      Would love to have your recipe!

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