The Ultimate Guide to Homemade Freezer Biscuits: Fluffy, Buttery, and Ready When You Are

Flaky, mouthwatering, perfectly baked biscuits are always only a few minutes away when you’ve got freezer biscuits at the ready. All that’s needed are a handful of ingredients and a simple, reliable process.

Homemade freezer biscuits on a plate.

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Make Ahead Freezer Biscuits

Can you freeze homemade biscuits? Absolutely, and you’ll be surprised how easy the process can be and how delicious the results are. Follow this guide to learn everything you need to know about making them. 

Why making your homemade freezer biscuits is a great way to save money and time

Biscuits are delicious, but there’s no need to spend the money on packaged premade dough from the grocery store. This homemade freezer biscuits recipe is more appetizing than anything store-bought, easier to customize, and is ready just as quickly or even faster in some cases.

With just a few minutes of work ahead of time, you can rely on always having delicious, fresh-baked biscuits available whenever you need them in practically no time at all, whether it’s a quick breakfast or a tasty dinner side. 

Why you will love this recipe

Baking can be intimidating for those who don’t have a lot of experience, but that’s not the case with this simple and reliable recipe. It’s easy to produce incredible fluffy, flaky tender biscuits that rival any down-home restaurant or old family recipe. Plus, it’s easy to scale to the size you need, ensuring you’ll always have enough biscuits ready without worrying about waste. 


Just five common, affordable ingredients are all that’s needed for a batch of deliciously flaky make ahead freezer biscuits. 

  • All-purpose flour
  • Baking powder
  • Salt
  • Butter
  • Milk

While any milk will do, many experienced bakers use whole milk or even heavy cream due to their richer fat content and creamier taste. Others prefer the tang of buttermilk, while it’s also possible to substitute 2% milk or even non-dairy milk with similar results.  

Homemade freezer biscuits ingredients on a marble surface.

How to make homemade freezer biscuits

The process of making homemade freezer biscuits is simple enough for even beginner bakers to handle:

  1. Mix the dry ingredients in a large bowl until combined.
  2. Flatten the butter, then work it into the dry ingredients until only pea-sized lumps remain and the flour mixture has turned slightly crumbly. 
Collage of cutting butter into flour for biscuits.
  1. Slowly add the milk, only using as much as needed to create a slightly tacky dough, typically between 1 ¼ and the full 1 ½ cups.
  2. Pour the dough onto a floured work surface and press into a large round that’s roughly ½ to ¾ inches thick. 
  3. Use a biscuit cutter to cut roughly 12 biscuits. 
Collage of making dough, rolling, cutting, and freezing biscuits.

How to freeze your biscuits

Of course, the real key to making biscuits ahead of time is preserving them so they’re ready when you need them – and without sacrificing quality. Separate your cut, unbaked biscuits and place them in a single layer on a baking sheet lined with parchment paper or foil.

Cover them with plastic wrap and freeze until very firm, usually about two to three hours. Once frozen, place biscuits in a freezer-safe bag or airtight container and store them in the freezer.

Baking biscuits from frozen

Even more important than how to freeze homemade biscuits is how to cook them properly when it’s time to eat! Fortunately, there’s no need to thaw them, as they can be cooked right out of the freezer. Simply place the frozen biscuits on a baking sheet and brush the tops with melted butter or milk for improved appearance and flavor. Place them in an oven preheated to 475 degrees Fahrenheit. 

Those wondering about how long to cook frozen biscuits should plan on them spending just under 15 minutes in the oven. About eight minutes are needed for cooking, followed by five to six more minutes in the oven after the heat has been turned off. 

Homemade freezer biscuits before and after baking.

Recipe tip for flaky biscuits

For the flakiest biscuits possible, it’s vital to start with cold butter and milk. This prevents the butter from melting into the dough before baking. By keeping distinct pieces of butter separate within the mix, you’ll ensure the development of the air pockets that create the ideal flaky texture. In addition, make sure not to overwork the dough, as this can activate too much gluten, creating a tougher final product.

Homemade freezer biscuits on a baking sheet.

How long will frozen biscuits last in your freezer?

Naturally, freezing does wonders to extend the life of these delicious homemade baked goods. The answer to how long do frozen biscuits last is about two months when stored under optimal conditions. This means home cooks can freeze big batches without worrying they’ll go bad before an opportunity to eat them comes up. 

Serving Ideas

These wonderfully buttery, flaky, hot biscuits go with nearly any meal or snack. Some may enjoy them with a simple spread of butter, jam, or honey, while others might find them ideal for sopping up sauces or tasty juices from delicious meals. They’re great for smothering in sausage gravy.

Those who want to get creative can also try them as a base for breakfast sandwiches, as toppers for pot pies, or even as the centerpiece for homemade strawberry shortcakes! The only limitation is your imagination. 

Homemade freezer biscuits on a plate.

Recipe Variations

There’s plenty to love about these freezer biscuits in their typical form, but that doesn’t mean adventurous cooks can’t add something to the mix, too.

For a delicious alternative, try mixing in some grated or shredded cheddar cheese and finely chopped herbs. You can even toss in some chopped, cooked bacon or ham for a more savory version. Minced garlic or jalapenos can also add a flavor boost.

On the flip side, it’s also easy to sweeten up these biscuits with the addition of cinnamon sugar, chocolate chips, or dried fruit.  

How to store

It’s easy to store the biscuits once they’re baked. Simply allow them to fully cool and then place them in an airtight container at room temperature. They’ll stay good for two to three days. If you’d like to store the cooked biscuits longer, you can send them back to the freezer for up to three months in a freezer-safe bag or container.  

How to reheat

It’s equally simple to bring these make ahead biscuits back to life after they’re frozen. Bake them in a 350-degree Fahrenheit oven for 10-15 minutes or until completely warmed through. Those in a hurry can also pop them in a microwave for 30 seconds to a minute, though this will likely result in a softer texture. 

Homemade freezer biscuit with butter on a plate.

Love biscuits? Try these recipes!

Check out more of my easy bread recipes and the best DIY recipes on CopyKat!

Homemade freezer biscuits on a plate.

Make Ahead Freezer Biscuits

Learn how to make biscuits ahead of time and freeze them for later.
5 from 7 votes
Print Pin Rate Add to Collection
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!

5 from 7 votes (6 ratings without comment)

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