It is possible to bake four biscuits ahead of time and freeze them for later use, according to Quaker Oats. Biscuit dough that has been formed into biscuits but not yet baked also freezes well, explains King Arthur Flour.
After baked biscuits are cooled on a rack, cooks wrap them tightly in aluminum foil or freezer paper, or place them in plastic freezer bags, states Quaker Oats. Proper storage helps retain moisture and maintain the best flavor. It is helpful to write the date on the package. Taken directly from the freezer, biscuits are heated in foil in a 300 degree Fahrenheit oven for 20 minutes. If they are thawed first, they finished in 10 minutes.
To freeze biscuit dough, cooks place biscuits on a cookie sheet, cover them with plastic wrap and put them in the freezer until they are solid, King Arthur Flour instructs. They can be stored in an airtight package for a maximum of two months. To bake frozen biscuit dough, cooks place the biscuits on a cookie sheet, brush them with milk or melted butter, and bake them at 475 degrees for eight minutes. At this point, one should turn off the oven but leave the biscuits inside. In five to eight more minutes, they are browned and ready.