Here’s the honest truth: frozen dough sometimes makes a slightly less fluffy biscuit than fresh dough. But it’s still way better than the canned stuff from the store. The key is to use a recipe with lots of cold butter—like, seriously cold. Grate your butter or cut it into pea-sized pieces.
If you’re refrigerating, the dough actually gets a bit tangier and more flavorful after a day. It’s like a nice little fermentation party happening in your fridge. That’s a win-win.
Homemade Biscuits Recipe - Amanda's Cookin'
How to Premake (The Easy Version)
Just follow your favorite biscuit recipe, but stop at the rolling step. Shape the dough into a disc or cut it into biscuits. Wrap it tightly in plastic wrap, then put it in a freezer bag. Write the date on it with a permanent marker, because your future self will thank you.
When you’re ready to bake, don’t defrost. Just pop frozen biscuits onto a baking sheet. Brush with milk or butter, and bake at 425°F for about 15 to 18 minutes. Your kitchen will smell like a cozy diner, and you’ll feel like a hero.
