How to Reheat Frozen stock Biscuits
Preheat oven to 375°.
Remove biscuits from packaging.
In their frozen state, place them on a silpat-lined sheet pan (if you don’t have a silpat, place directly onto sheet pan). Silpat or silicone liners create a heat-transferless seat upon which your biscuit can comfortably rest, so that its bottom doesn’t incur extra caramelization/color on its bottom, adding brittleness or burny flavors. Just barely colored bottoms, light-brown, nutty, and tender? Mmmmm. Dark or burnt bitter, blackish bottoms? No, thank you.
Tuck them into the very middle of a preheated 375 oven (convection setting preferred, but not necessary) for approximately 20 minutes, checking during the last 5 minutes or so. (If placed too low in an oven, the radiant heat from the bottom element can superheat the sheet pan and transfer it to your biscuit, scorching it where it sits on the pan.) If not heated all the way through, either leave them to finish for an additional 5-10 minutes, or you can cut the bottoms from the tops and lay them, insides facing up, to warm the rest of the way through. When they're no longer frozen and warmed feeling toasty all over, remove them from the oven, dress with your fixings, drop them back in the oven if you need to warm everything up, and serve with pride.
***note: if you’re unsure as to just what exactly is happening inside your biscuit, just get in there and find out. Use a serrated knife to slice the biscuit open, and if you hit a wall (literally), they ain’t ready. If you can pass your knife all the way through only to discover that they’re still cold in the middle, don’t fret—just pop them back in the oven, opened up, and check every couple minutes until they’re warm, but be sure to remove them before they dry out.
