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Jul 15, 2013 03:03 PM

Freezing Bisquick Biscuits

New here, but I've found a few answers in the past to my questions, so I thought I would ask something that I can't really find the answer to.

One of my friends is having twins tomorrow, so I'm making quite a few meals to stock her freezer with. One of those meals I'm making is biscuits and gravy. I have some Bisquick and I was going to make biscuits out of that, but I'm not sure if they'll freeze well and how I would go about doing that. Any help would be great. :)

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  1. I wonder whether you could potentially freeze the dough, and then they could just be baked fresh before serving? Seems like this wouldn't be that much more work than defrosting already-cooked biscuits?

    1. make the batch to the directions. then place the raw biscuits on a sheet pan and freeze til totally solid. THEN put the little rocks in a ziploc bag. this way you can just pull out what you need and bake as normal.

      how well does gravy freeze? am a hater, so never make it.

      5 Replies
      1. re: hotoynoodle

        I've honestly never done it before, but I think it would freeze pretty well. They may have to add some milk or flour to get a better consistancy once it's thawed, but I think the taste should still be pretty good. I know they sell sausage gravy in the frozen aisle, so that's what I'm basing it on. :)

        1. re: Shy422

          this is what's in the bob evans white gravy:

          Gravy; (Water, Pork, Sausage [Pork, Salt, Natural Spices, Sugar, Monosodium Glutamate], Gravy Mix (Modified Food Starch, Maltodextrin, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Palm Oil, Salt, Corn Syrup Solids, Partially Hydrogenated Soybean And/Or Cottonseed Oil, Sugar, Contains 2% Or Less Of The Following:Black Pepper, Bacon-Flavored Fat [With Tbhq], Sodium Caseinate [A Milk Derivative], Hydrolyzed Vegetable Protein [Corn,Soy And/Or Wheat], Dipotassium Phosphate, Monogylcerides, Autolyzed Yeast Extract, Mono & Diglycerides, Natural And Artificial Flavor, Sodium Citrate, Potassium Chloride, Carrageenan, Disodium Guanylate, Disodium Inosinate, Color Added), Cultured Dextrose.

          quite a few of those are thickeners and stabilizers.

          maybe other gravy-makers will know for sure though.

          1. re: hotoynoodle

            So I'll just let them know they may have to add some more flour when they reheat it. I kinda figured, as most things become more liquidy when they've thawed. Thanks for the info. :)

            1. re: Shy422

              congrats to your friend and you're a dear to stock her freezer!

              1. re: Shy422

                Flour-thickened sauces/gravies do better in freezing and reheating than those thickened with cornstarch or arrowroot. I think it should be fine without tinkering.

        2. I use Bisquick to make shortbreads and tend to freeze the leftover cooked shortbreads. They freeze fine, especially if consumed relatively soon.

          1. Trader Joes does a pretty good biscuit in a can. I'd just add a can or two of those.

            1. For this purpose. Pillsbury Frozen Biscuits. Pkg gravy mix.