We don’t constantly take direction well, do we? A have the right to of sweetened condensed milk tote the warning “do not warmth in can” but we did the anyway. A few years ago, the was all the fury to boil those cans for hrs to do thick and creamy caramel pies comparable to the pies offered by a renowned restaurant chain. The exact same thing goes because that canned biscuits. The can plainly states, “do not freeze,” yet part cooks still execute it. Perhaps there was a revenue at the grocery store, or they similar to to purchase in bulk, however thrifty shoppers are figured out to frozen canned biscuits. For sure nothing win the taste and texture the homemade biscuits, however using inexpensive and also convenient crate biscuits in a recipe can be a valuable shortcut, so that is understandable why part rebels might want to hoard a few cans in the freezer for last minute baking projects. Learning that several of you are determined to neglect the warning label and also freeze box biscuits anyway, i did some experimenting in mine kitchen so you wouldn’t have actually to. Below you will find my (very unscientific) results and also recommendations – just don’t blame me if your frozen biscuits don’t bake up together nice as you would have actually liked.

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If you decide to freeze a can of biscuits, it is in sure and thaw the in the refrigerator. This will save the biscuits chilled and also return them, as much as possible, come their initial state. Pop open the can and bake according to directions. I tried this technique twice and had the very same results: the deserve to popped open up in the usual manner and also the thawed biscuit dough had actually the exact same texture as dough that had actually not to be frozen. When baked, i don’t think the biscuits rose fairly as high as never-been-frozen biscuits do, but they weren’t bad. You may not want to offer these biscuits come company, yet they would work good in a casserole, such together this Biscuit-and-Gravy Skillet breakfast.


Do not thaw a frozen can of biscuits top top the countertop. The drastic readjust in temperature yes, really does a number ~ above the pressurized can (have you ever before frozen a have the right to of carbonated beverage?) and the dough. I tried this an approach twice, together well. I had actually just started peeling the record wrap once the can burst open up – it to be reminiscent the popping a cork native a champagne bottle. The thawed dough was a difficult mess that did not conveniently separate into individual biscuits. I portioned biscuit-sized blobs that dough onto the baking sheet and also baked according to package directions. They weren’t pretty, didn’t rise very much, and also didn't have a an excellent texture at all. Thawing v this an approach is a finish waste that the money you believed you were conserving by freezing the can of biscuits to being with.

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This is a an excellent option if you commonly bake just one or two biscuits in ~ a time. Open up the can, separate the raw biscuits, and also lay them the end on a baking paper (don’t allow them touch each other or they will certainly stick together) and also freeze. When frozen, transfer the biscuits to air-tight freezer bags and store in the freezer. Eliminate one in ~ a time, together needed, loosely rewrap in plastic pave (so wait doesn’t get to the dough and also dry the out) and allow the dough come thaw in the refrigerator. Roasted according come the initial instructions.