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Freezing Bisquick Biscuits

Shy422 Jul 15, 2013 03:03 PM

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. :)

  1. r
    RosePearl Jul 16, 2013 01:09 PM

    Eh, don't bother. Just stock her fridge with whomp biscuits.

    1. Uncle Bob Jul 16, 2013 12:49 PM

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


      1. chowser Jul 15, 2013 05:02 PM

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

        1. m
          masha Jul 15, 2013 03:32 PM

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

          1. hotoynoodle Jul 15, 2013 03:18 PM

            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
              Shy422 Jul 15, 2013 03:23 PM

              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
                hotoynoodle Jul 15, 2013 03:32 PM

                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
                  Shy422 Jul 15, 2013 03:46 PM

                  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
                    hotoynoodle Jul 15, 2013 03:53 PM

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

                    1. re: Shy422
                      greygarious Jul 16, 2013 11:54 AM

                      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. Dave MP Jul 15, 2013 03:07 PM

                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?

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