Freezing biscuit dough

I've been making a lot of biscuit dough and freezing it and have noticed that when I bake the dough that has been frozen the biscuits don't rise as high as they do when baked fresh. Would adding more baking powder to the recipe help, or would it not matter?

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1 Comment

boulangere June 8, 2011
Freezing breaks down water molecules. You have them in your milk/buttermilk, eggs, and even butter. I'd suggest that you bump the protein in terms of flour and also eggs. Maybe up the flour by 25% and the eggs the same. I'd leave the leavening alone. It's all a science experiment.
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