Instructions

• Prepare and bake the buttermilk biscuits following your biscuit recipe. Transfer biscuits to a cooling rack and allow them to cool completely.
• If using sausage, cook it according to package directions or until no pink remains; drain any excess fat and set aside. If using cheese, slice or grate it as you prefer.
• Once the biscuits are completely cool, split each biscuit open horizontally.
• If adding fillings, place cooked sausage and/or cheese inside each split biscuit. Do not add fillings if you plan to freeze plain biscuits.
• Wrap each assembled or plain biscuit individually in freezer paper, pressing the paper snugly around the biscuit to remove excess air.
• Place the wrapped biscuits into a sealable freezer bag, label the bag with the contents and the date, and seal. Store in the freezer for up to 3 months.
• To reheat from frozen (microwave): remove the desired number of biscuits from the bag and unwrap. Place on a microwave-safe plate, cover loosely, and microwave on high about 45–90 seconds, checking and adding 15-second increments until heated through.
• To reheat from thawed (microwave): unwrap and microwave on high about 30–45 seconds or until heated through.
• To reheat in the oven from frozen: preheat oven to 350°F (175°C). Place unwrapped biscuits on a baking sheet and bake 15–25 minutes, until heated through.
• To reheat in the oven from thawed: preheat oven to 350°F (175°C) and bake unwrapped biscuits 10–15 minutes, until heated through.