HOME > Chowhound > Chains >


Trader Joe's Frozen Biscuits

  • s

Someone posted a while ago about the new frozen biscuits at Trader Joe's and problems with the baking instructions. I had a box in my freezer and tried to bake them yesterday using the package instructions. Ugh. At 10 minutes, completely raw. At 20 minutes, sort of baked on the outside, but still completely raw on inside. At 30 minutes, pretty well burnt on outside, but still entirely raw on the inside. Has anyone cracked the code on this product, or is it just a dud? I am taking the box back to my TJ's today, so I'll get my money back, but I still am curious as to if there is a successful formula to baking these biscuits.

In general, has anyone else noticed that the instructions on Trader Joe's products usually need to be tinkered with a bit? Most of their products, particularly the frozen ones, need to be cooked/baked far longer than the package instructions.

  1. Click to Upload a photo (10 MB limit)
  1. You are not alone. I found the biscuits take almost twice as long to bake than what's stated on the box. Since there's only the two of us, I bake them in our convection toaster oven at 375 degrees. If they look like they're going to burn before baking completely, I lower the heat to 350 degrees for the last 5-10 minutes. I also find that putting a small dab of butter on top of each biscuits helps to keep them from burning, but your MMV.

    Do give them another try. They're so much better than the ones that come in a tube!

    1. What if you microwave them a bit at first? Doesn't microwaving cook from the inside-out? That way it will help thaw the inside and promote more even warming. That's just a thought, I could be stupid but maybe you can experiment on one and see.

      3 Replies
      1. re: monkuboy

        Instructions on box are incorrect. Try baking at 375 for 18 to 20 minutes-regular oven. They are terrific!!

        1. re: marti

          Right. There's now a big sign next to them in the freezer case noting that the instructions are wrong and giving the correct ones.

          FYI, microwaving does not cook things "from the inside-out" -- that's a common misunderstanding of the fact that the heat that cooks the food is generated inside the food itself (the microwaves cause certain molecules, most significantly water, to vibrate, which generates heat) instead of from an external source (like a flame or heating coil). But microwaves only penetrate about 1/4 of an inch into the food. Which is why microwave recipes often tell you to shield portions of the food around the edges or sticking out, so they won't overcook or burn.

          1. re: marti

            Thanks for the info. Had the biscuits last night and followed marti's instructions with good results. I had to leave them in for a total of 25 minutes but my oven is weird. They turned out tender and tasty.

        2. This is what the store clerk told us to do: Separate the 6 pre-scored biscuits. Cut down vertically through each biscuit to make twelve pieces. Lay the pieces on the cut side, re-orienting as square biscuits. Cook at 400 degrees for about 20-25 minutes, until quite brown. This worked quite well; you get a dozen mini-biscuits. We went through about 4 boxes for Thanksgiving.

          1. I tried these biscuits last night for the first time, not having read this post. I cooked them for about 20 minutes, but they were still somewhat uncooked inside. I had to split them and put them in the toaster for a couple of minutes which made them a little too crunchy. The flavor was great, though. I might try 350.

            1. I cooked them on a pizza stone and they turned out great (can't remember how long, just kept my eye on them)

              1. I have baked them in my toaster oven and they turned out fine. I love them, cause I can bake them one at a time.

                1. I've had terrible luck with these-- I finally threw out what was left in the packages. After three failed attempts at different temperatures, I'd had it!

                  1. In my experience the best FROZEN (not canned) biscuits are Pillsbury Grands. While you can't buy these at TJs, and they probably don't pass the gourmet test, they are outstandinging tasty when baked correctly. I preheat the convection oven to 375, grease a baking sheet, lay them on it, and in 17 minutes you have golden brown, flaky biscuits.

                    P. S. I usually bake a few extra. The next day, I toast the sliced leftovers to make biscuit sandwiches.

                    2 Replies
                    1. re: Diane in Bexley

                      The canned ones are full of transfats -- are the frozen ones better?

                      1. re: Ruth Lafler

                        IMHO, there is no comparison between frozen and canned, the frozen are very good and I would never eat the canned (blech!). Haven't actually looked at the labels to see if they contain trans fats, don't eat them all that often, sort of a treat. Usually serve with eggs, bacon/sausage, fruit & grits - no comment on the overload of carbs and fats here but once in a while you have to satisfy a craving.

                        Baking them in the convection oven makes a HUGE difference here too. If I take a short cut and bake 1-2 in the toaster oven, they will be 50% less puffy than in convection. That fan really makes baked goods tastier!