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Freezing Biscuits

post #1 of 7
Thread Starter 

So I have a recipe, at my facility that makes a large amount of biscuits.  It makes too many, but I thought instead of cutting the recipe down, we'd just freeze what we don't need.  My question is, is it best to freeze the cut out, raw biscuits or bake them and freeze those?  If it's best to freeze the dough; bake from frozen or allow to thaw?

post #2 of 7

I would suggest freezing the unbaked dough, it should work fine.  As far as thawing -you should be able to bake from frozen, but may need to adjust temperature.  Test is out on one first to make sure it bakes through without getting too dark on the outside.

post #3 of 7

I freeze raw precut biscuits all the time. Just pop them in the oven frozen, no need to adjust the temperature, but you do have to bake them a few minutes longer.

 

eta: freeze them on a tray, then, after they're frozen, transfer to a container so they don't get freezer burn. I use ziplocks.

post #4 of 7
Thread Starter 

Thanks.  I was assuming freezing, prebaked, was the way to go.  Just wanted confirmation.

post #5 of 7

The biggest problem with freezing baked biscuits is that the freezer pulls the moisture out of them, leaving them dry and crumbly.

 

Reheating is a problem, too. Depending on how you reheat them, they seem to come out either soggy, hard, or tough.

post #6 of 7

Raw is best in my opinion.  Put on a half sprayed sheet and slide into plastic bag. Refrigeration and freezing dry things out in particular breads of any kind. Most biscuits sold retail are in raw state. The ones already baked have been made into breakfast sandwiches etc where the fillings will help keep them moist and in most cases are micro heated.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 7

The frozen pre-baked biscuits also contain more grease than the usual biscuit and they're worked more to develop the gluten so they don't disintegrate when they're microwaved. That makes them tougher than I like.

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