Whether it’s OK to thaw frozen biscuits before baking is a common question for home bakers. The short answer is yes, it is perfectly fine and often recommended to thaw frozen biscuits prior to baking. Thawing allows the dough to rise properly and prevents the middle from being gummy or raw when baked. However, there are some important things to keep in mind when thawing frozen biscuits to ensure the best results.
Why Thaw Frozen Biscuits Before Baking?
Frozen biscuit dough is formulated to be baked from frozen for convenience. However, baking frozen biscuits can lead to uneven cooking, with the exterior over-browning while the interior remains underdone and dense. Thawing prior to baking allows the dough to relax and rise slowly as it warms up. This helps the biscuits bake more evenly with a fluffier interior crumb and golden brown crust.
Additionally, frozen dough can take significantly longer to bake than thawed dough. The extra time in the oven waiting for the center to cook through can lead to dry, tough biscuits. Thawing first shortens the baking time for more tender results.
How Long Does it Take to Thaw Frozen Biscuits?
Most frozen biscuits require 1-2 hours to thaw completely at room temperature. Larger or jumbo biscuits may need up to 3 hours. Here are some general thawing guidelines:
- Small biscuits (about 2 inches wide): 1 hour
- Medium biscuits (2-3 inches wide): 1-2 hours
- Large/jumbo biscuits (over 3 inches wide): 2-3 hours
You’ll know the biscuits are ready to bake when the dough has softened and warmed to room temperature throughout. The dough should still feel cool and firm if thawed for too short of a time.
Tips for Thawing Frozen Biscuits
Here are some tips to properly thaw frozen biscuits before baking:
- Leave biscuits in the sealed package or bag while thawing. This prevents drying out.
- Thaw on the countertop or tabletop at room temperature. Do not thaw in the refrigerator or freezer.
- Arrange in a single layer during thawing for even results. Stacked or piled biscuits may thaw unevenly.
- Allow the minimum recommended thawing time based on biscuit size. Too little time can result in raw centers.
- Check periodically and gently squeeze to test if thawed. Dough should feel soft, pliable, and spring back when pressed.
- Use thawed biscuits right away. Do not refreeze after thawing.
How to Tell if Biscuits Are Thawed Properly
Checking thawed biscuits correctly before baking is important for best results. Here’s what properly thawed biscuit dough should look and feel like:
- Soft and pliable, not firm or stiff
- Pliable when gently pressed, springs back when released
- No icy crystals or cold spots inside
- Holds shape but jiggles slightly when moved
- Dry to slightly tacky exterior, not excessively sticky
- Very subtle rise, looks slightly puffed up
Under-thawed biscuit dough will still feel cold, firm, and dense. Over-thawed biscuits may begin to get sticky as the yeast activates and could collapse when baked. Both scenarios can lead to poor rise and baking results.
Can You Bake Frozen Biscuits Without Thawing?
It’s possible but not ideal to bake frozen biscuits without thawing first. Baking straight from the freezer can work in a pinch but produces inferior results.
Frozen biscuit dough needs significantly longer baking times, sometimes double that of thawed dough. This long oven time dries out the exterior and risks burning before the inside is fully cooked.
The centers of unthawed biscuits will remain dense, gummy, and undercooked while the edges over-bake. You’ll miss that perfect fluffy, flaky texture.
While baking frozen saves time up front, thawing leads to faster baking and less time keeping a close eye on the oven to prevent burning.
Tips for Baking Unthawed Frozen Biscuits
If you need to bake biscuits straight from the freezer, here are some tips:
- Space biscuits apart on the pan for even airflow
- Add a few extra minutes to the package baking time
- Tent foil loosely over the pan to prevent burning
- Check frequently and remove done biscuits early
- Expect denser, less risen biscuits
- Let cool so centers finish cooking through
Can Thawed Biscuits Be Refrozen?
It’s not recommended to refreeze biscuit dough once thawed. The yeast will remain active and continue proofing at freezer temperatures. This can damage the gluten structure developed during the initial fermentation. The dough will become over-proofed and lose its ability to rise properly when baked.
For best quality, thaw only the number of biscuits needed and bake immediately. Leftover thawed dough will turn dense and take on a refrigerator flavor if baked later.
However, raw biscuit dough can be portioned and re-frozen right after mixing and before an initial freeze. This sets the dough for future thawing and baking.
Storing Thawed Biscuits Overnight
If you need to store thawed biscuits overnight to bake the next day, here are a few tips:
- Place back in bag and refrigerate immediately after thawing
- Minimize exposure to air to prevent drying
- Bake within 24 hours for best freshness
- Expect some rise in size and flattened shape
- Add a minute or two to the baking time
- Avoid letting sit out more than 2 hours before baking
Freezing Homemade Biscuits
Freezing homemade biscuits can extend their shelf life for weeks. Here are some tips:
- Freeze unbaked biscuits after cutting out shapes
- Arrange in a single layer on a pan or sheet
- Cover tightly and freeze until solid, at least 2 hours
- Transfer frozen biscuits to a freezer bag
- Remove as many biscuits as needed while frozen
- Thaw and bake as usual
With an airtight seal, frozen homemade biscuits will keep 3 months in the freezer, with a slight decline in quality over time.
Baked Biscuit Storage and Reheating
Storing and reheating already baked biscuits requires some special care. Here are a few tips:
- Allow biscuits to cool completely before freezing
- Wrap tightly in foil, plastic wrap, or bag
- Freeze for up to 1 month for best texture
- Thaw wrapped biscuits at room temperature
- Refresh in a 300°F oven for 2-3 minutes
- Split and toast or reheat briefly in the microwave
Take care not to over-heat baked biscuits which can dry them out. Gentle warming brings back that fresh-baked taste and crispness.
Conclusion
Thawing frozen biscuits before baking is recommended for evenly cooked biscuits with a light and fluffy texture. Allow 1-3 hours for full thawing depending on biscuit size. Properly thawed biscuit dough will be pliable, springy, and free of icy crystals inside. While baking frozen biscuits is possible, it results in uneven baking and a dense, gummy crumb. For best results, thaw biscuits completely at room temperature, bake immediately, and avoid refreezing after thawing.
With a few simple guidelines, you can easily thaw and bake store-bought or homemade frozen biscuits for deliciously flaky and tender results every time.