How To Freeze And Thaw Canned Biscuits For The Best Results

If you fancy Southern food, biscuits are at the top of the list. Whether you like 'em on the savory side with a ladle of sausage gravy on top, as the vehicle to a bacon, egg, and cheese breakfast sandwich, or on the sweeter side with a smear of fresh jam or fresh blueberries folded into the mix, biscuits are a delicious way to start your day and can pass as either the main or starchy side.

While homemade biscuits are baked with love and come out tasting like so, the canned ones are just as good and are a wonderful alternative when in a pinch. Furthermore, with them being sold in a vacuum-sealed can, this helps them stay fresh for much longer. However, if you feel like once you pop the seal, you have to cook the whole can, or else the dough will go bad, and you, unfortunately, find yourself with an influx of freshly baked biscuits, don't head towards the trash. Instead, let the freezer be your friend.

We've all been there — you pop the top of that can and think to yourself, "Might as well bake 'em all," only to find an excess of delicious biscuits and no way to finish them. Instead of wasting them, freeze 'em. You read right — you can freeze already-baked biscuits and thaw them when ready to eat, even the ones from a can!

All you have to do is transfer your fresh-from-the-oven biscuits to a wire rack to cool completely. Next, wrap each individual biscuit extra tight with aluminum foil and store them in a large freezer bag. Biscuits are good in the freezer for up to three months.

On the contrary, if you bought one too many cans of biscuit dough and don't want to bake them all, you can freeze them raw as well. In fact, while the cans can be quite scary to open seeing they're sealed with so much pressure, you can actually freeze the can of biscuit dough unopened and it won't burst.

If you've already opened up the can but still have excess dough, simply place the raw biscuits onto a parchment-lined baking sheet and cover the baking sheet with plastic wrap. Then, freeze long enough until the dough is solid and no longer sticky, and transfer them to a freezer-safe bag. From there, just seal the bag and return it to the freezer. These are also good for up to three months.

When you're ready to reheat your already-baked frozen biscuits, simply remove the foil, spread them out on a baking sheet lined with parchment paper, and bake at 350 degrees Fahrenheit for up to 20 minutes. Because they were previously fully baked, checking on them periodically is necessary to prevent overcooking. If you're concerned about them browning too quickly, topping them lightly with a sheet of foil will do just the trick.

When working with a whole can of frozen biscuits, in order to reheat all of them, simply transfer your can to the refrigerator the day before, and bake like normal the next day.

If you are thinking of thawing raw biscuits that have been frozen in a bag, you actually don't need to. Seeing that the biscuits are already separated, you can bake them from frozen on a parchment-lined baking sheet at 425 degrees Fahrenheit for up to 25 minutes.