Absolutely nothing beats the taste and texture of homemade biscuits , but using inexpensive and convenient canned biscuits in a recipe can be a valuable shortcut, so it is understandable why some rebels might want to hoard a few cans in the freezer for last minute baking projects.
If you decide to freeze a can of biscuits, be sure and thaw it in the refrigerator. This will keep the biscuits chilled and return them, as much as possible, to their original state. Pop open the can and bake according to directions. I tried this method twice and had the same results: the can popped open in the usual manner and the thawed biscuit dough had the same texture as dough that had not been frozen. You may not want to serve these biscuits to company, but they would work great in a casserole, such as this Biscuit-and-Gravy Skillet breakfast.
To thaw, place pie in refrigerator overnight. Remove bag and plastic wrap. The worst pies to freeze: Custard, cream, chiffon and meringue pies do not freeze well. Also avoid freezing unbaked pies in general, particulary pumpkin pie or those made with fresh fruit because of the high water content. Have your cake and eat it later! Unfrosted cakes can be frozen up to 4 months, but we suggest 2 to 3 months for best quality. Allow cake to cool completely even one that is slightly warm is still releasing some moisture, which can lead to freezer burn and wrap tightly in a layer of plastic wrap.
Place plastic-wrapped cakes in a plastic freezer bag or food storage container, or wrap in aluminum foil. To freeze cheesecake: Pre-cut your slices and place on cookie sheet lined with cooking parchment paper. Freeze cheesecake until solid, about 6 hours. Remove slices from freezer, and wrap each slice in double-layer of food-safe plastic wrap; store in airtight container in freezer. To thaw, simply move wrapped pieces to refrigerator 4 to 6 hours, then serve.
Bonus: Baked cheesecake lasts up to 5 months in the freezer! We asked the experts in the Pillsbury test kitchens, and these are their all-time best tips for freezing your favorite foods:. What Do You Want to Freeze? Freezer Storage Tip. When freezing food, air is not your friend. Choose heavy-duty freezer bags or airtight containers to store your veggies and prevent freezer burn. Here are a few of our favorite ways to use frozen fruits and vegetables:. How to Freeze Fresh Meat and Poultry For best results, freeze and store meat in meal-sized portions to prevent exposing other portions to the air while removing the amount you wish to reheat.
To initially freeze your meat, spread portions in a single layer so they freeze evenly. Once frozen, you can stack them to take up less space in your freezer. How to Freeze Soup Prepare soup as directed and let cool to room temperature. Lay sealed freezer bags flat inside your freezer until contents are frozen solid.
Stack bags to keep them organized and make the most of your freezer space. Freeze unused raw biscuit dough as soon as possible, preferably before it begins to rise when it's exposed to air.
The longer it is exposed to air, the less likely the freezing process will provide good results. Quick breads, including canned biscuits, freeze better if they are cooked first, but you can also freeze raw biscuit dough for up to one month at zero degrees Fahrenheit.
It is likely the dough will not rise as well once it has been frozen, and the texture will not be as soft and tender as fresh biscuits. Lay the raw biscuit dough out on a cookie tray and freeze for a few minutes until the dough begins to harden, then transfer the individual biscuits to zip-top freezer bags or freezer containers.
Remove one at a time, as needed, and allow the dough to thaw before baking it according to the original instructions. Wendy K. And some say to bake them and then freeze them and thaw and heat as needed. I'd prefer to just stick the cans in the freezer. Any chowhound experiences?
O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
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