Freezer Meal Recipes: Simple Cream Biscuits

Make simple cream biscuits now and freeze them for later!

freezer biscuits1

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What a wonderful idea! Make a bunch of biscuits when you have some time, freeze them, then simply pop some in the oven when you want fresh homemade biscuits. Love it! And yes, they taste wonderful too!

If you want your biscuits to rise properly when baking, it helps to cut them out with a sharp edge. So, a biscuit cutter, cookie cutter, or knife are some possible options.

Note: I must have made mine somewhere between 1/2- and 3/4-inch, rather than 3/4-inch thick. They still turned out great, but I ended up with 39 instead of the estimated 24. I’m ok with that. 🙂 I also needed to watch the cooking time more closely. Thinner biscuits cook more quickly.



Freezer Meal Recipes: Simple Cream Biscuits

Yield: 25-35 biscuits


  • 6 cups unbleached all-purpose flour, plus extra for counter
  • 2 Tbsp sugar
  • 2 Tbsp baking powder
  • 1 1/2 tsp salt
  • 4 1/2 cups heavy cream


  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
  3. Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.
  4. Preparing For the Freezer:
  5. Wrap the baking sheet tightly with greased plastic and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
  6. Prepare after Freezing:
  7. Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
  8. To Serve Without Freezing:
  9. Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.

Recipe adapted from The Best Make-Ahead Recipe by Cook’s Illustrated.

ateco cutter set

Learn more about Freezer Meal Cooking:


  • Karen Reynolds

    Is the recipe correct for your freezer biscuits
    4 1/2 cups heavy cream and 6 cups flour?

  • Laurel

    PLEASE tell me that these taste like Pillsbury frozen biscuits!

    • Melanie

      Sorry, I haven’t had frozen Pillsbury biscuits before. But I can assure you that these ones are good!

      • Laurel

        OK, I was leery about a biscuit recipe that had no shortening or oil and had SO much liquid, but then I did a little research on cream biscuits. Everything I’ve read tells me that THESE are the biscuits I’ve been looking for! I’m going to try YOUR recipe because it has sugar in it, and I like just about anything that has sugar in it. 🙂 (j/k)

        My baby gift for my very pregnant daughter is going to be two weeks of frozen meals. (ssshhhh…it’s a surprise!) My best friend did it for me when I had my third child and it was the BEST baby gift I ever got. Do you think these biscuits will be OK in the freezer for longer than a month?

        • Melanie

          That sounds like an awesome gift!
          You could probably get away with keeping them frozen for a bit longer if you make sure that you squeeze as much air out of the bag as possible before you store them and maybe even double-bag them? You don’t want them to get freezer burn. They haven’t lasted longer than a month for me before we eat them all, so I can’t verify from personal experience. 😉

  • Lindsey

    I made this recipe exactly like the instructions and was so excited about them. This was only the second time I’ve made from scratch biscuits so I had high hopes for these. They tasted great but didn’t rise for anything. I can’t figure out why.

    • Melanie

      I’m sorry they didn’t turn out for you, Lindsey! I am not sure why they didn’t rise for you either. Did you use a sharp edge to cut the dough? Were they about 3/4-inch thick? Is your baking powder old?

  • Rhonda

    Could you sub the flour with Almond flour?

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