Make Ahead Freezer Biscuits

Freezer biscuits, you know you have seen them in the supermarket. Perhaps once or twice that bag has slipped into your basket. It has mine. I am single so I don’t need to make a dozen biscuits at once. Or rather, I really don’t need to eat a whole dozen at once.

So now you can make a batch of biscuits and freeze them before baking. Then you can bake however many you want at any time.

freezer biscuits with butter

One of my largest objectives at CopyKat is to replace restaurant meals and convenience foods with homemade alternatives. Cooking from scratch is a great way to save money.

My recipes have ingredients that you can pronounce and ones that you should have in your pantry or are easily available. These biscuits are very easy to make.

This recipe makes about 1 dozen 2 1/2 inch biscuits that can be cooked anytime you are ready for them. For this recipe, we are going to make the dough ahead of time. Then freeze the biscuits while they are still uncooked. When you get ready to serve them, you will simply bake them in the oven.

freezer biscuits photo collage

Love biscuits? Try these recipes:

freezer biscuits with butter

Make Ahead Freezer Biscuits

Learn how to make ahead freezer biscuits.
5 from 4 votes
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Course: Breakfast
Cuisine: American
Keyword: Make Ahead Freezer Biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 238kcal


  • 4 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 ounces butter 1/2 cup
  • 1 1/2 cup milk


  • In a large bowl combine flour, baking powder, salt, and stir through to mix with a fork. Take butter and place into a plastic bag and pound out thin. Place butter into the bowl with the flour. 
  • The flattened butter will make the butter easy to work through the flour. Work the butter through the flour until it is pea-sized. Start to add the milk start with 1 1/4 cups of milk. Sometimes depending upon the humidity the dough may take a little more or a little less liquid. 
  • Combine until the dough is slightly tacky and pour onto a floured board. Press dough into a large round, about 1/2 to 3/4 inch thick. Use a biscuit cutter to cut biscuits into about 12 rounds. 
  • Place the 12 rounds onto a baking sheet that has been lined with either parchment paper or foil. Cover the biscuits with plastic wrap and freeze until very firm. This should take 2 to 3 hours. Once the biscuits are firm transfer to an airtight container or a zip-top bag. 
  • Biscuits will remain fresh for 2 months in the freezer. If cooking the biscuits from the frozen state, there is no need to thaw them before cooking. To bake the biscuits place on a baking sheet and either brush melted butter on top or brush on a little milk, this will make the tops golden brown. Bake at 475 degrees for about 8 minutes, and turn the oven off. Leave biscuits in the oven for an additional 5 to 6 minutes.



Calories: 238kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 276mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Calcium: 86mg | Iron: 2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Catrina Jurdan

    Have you ever tried to read one of your recipes on a mobile device? If not, you should try. I respect you and all you do but babe, the bouncing around of the screen due to adds, the constant pop ups of ads and videos makes it impossible. Much love but ahhhhhh

  2. gregory anderson

    I found the recipe just fine. I’m not sure why all the previous posters kept whining after you’d already posted there were temporary issues and you’d send them the recipe.
    Really, but there’s more. Apparently others have avoided commenting on this recipe. 7 years is a long time in between.
    I’ve made biscuits out on my parents’ farm while growing up in Oregon. I made them for Sunday breakfast, one of the few times my mother let me in the kitchen aside from washing dishes. I used the old Betty Crocker Cookbook from 1956 if I remember correctly, and got to where I needed no recipe.
    Your recipe rings true for what I know about freezing dough and baking. I’ll be back to let you know if I have a problem. Now that it is just my wife and I, we cannot eat a bunch of biscuits. Although that’s why right now I use 1/2 the liquid exchanged with water potatoes were boiled in (that’s a trick from over 110 years ago). It extends baked goods storage long beyond normal — for my biscuits we store them room temp and eat them within four days as fresh and fluffy as the first day. However, I do have a secret for them maintaining their “fluffy” while being baked. It is called cream of tartar. Now it isn’t a secret anymore. Oh well.
    Looking forward to trying this recipe.

  3. Fancycooks

    5 stars
    Hi Stephanie, I have about 40 people coming for brunch and I need biscuits for the gravy-so these sound just right. Do I need to thaw them first or can I just put the frozen biscuits on the cookie sheet and bake them?

    • stephaniemanley

      You don’t need to thaw the biscuits, you can prepare them by simply placing on the cookie sheet and cooking. I hope you enjoy these.

  4. harborite43

    See over to the left, Print Recipe. As far as I can tell, that’s the only place you will find both ingredients and instructions. Good luck!

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