I Tried 5 Frozen Biscuits, and This Is the Only One I’m Buying From Now On

On Sundays, I often brunch at home, using all the gathered ingredients from the week that are nearing their end and tossing them into a frittata or omelette. But if there’s one thing I truly love on these slow mornings, it’s a warm, fluffy biscuit.

Sometimes, if I have butter and flour on hand, I’ll make a batch from scratch. Other times, when I’m in a crunch or can’t be bothered to bake, I’ll open a canned version for a quick fix. But the easiest method is to pop frozen biscuits straight from the freezer into the oven for fresh, warm rounds ready in minutes.

As a fan of kitchen shortcuts, I appreciate frozen biscuits for several reasons. They last longer in the freezer than canned options, and you don’t have to use them all at once (you can simply pop any extras into a storage bag and freeze them again!).

Plus, who can resist a warm biscuit? Whether topped with sausage gravy, turned into a breakfast sandwich, or slathered with butter and jam, they offer unmatched comfort.

But choosing the right frozen biscuit can be tricky. To help, I gathered every brand I could find at the grocery store, baked them at home, then tasted each one to determine which brand came closest to having that “homemade” quality. Below is my ranking, including one standout worth keeping stocked in your freezer.

How I Chose the Store-Bought Frozen Biscuit Brands

Although grocery shelves are packed with a variety of canned biscuits, frozen options were harder to come by. Still, I managed to gather a few. Due to the limited selection, I included gluten-free and flavored varieties in the mix, like Red Lobster’s Cheddar Bay biscuits, to build a more robust group for testing.

How I Tested the Store-Bought Frozen Biscuits

I baked each batch of frozen biscuits according to the package instructions, then tasted them plain, as well as with butter and jam. I looked for a flaky, fluffy texture and a rich, buttery flavor. To avoid biscuit fatigue, I limited each tasting session to no more than two brands. 

The Best Store-Bought Frozen Biscuits, Ranked

5th Place: Red Lobster Frozen Cheddar Bay Biscuits

If you’ve ever been to Red Lobster, you know their cheddar bay biscuits were everyone’s obsession before the seafood boils went viral. So naturally, I had high expectations for these frozen biscuits. They take about 25 to 30 minutes to bake at 350 degrees F (150 degrees C) before they’re ready to enjoy.

Compared to the restaurant version, this make-it-yourself option fell short. The biscuits came out dry, lacking that iconic buttery flavor and tasting pretty stale even while still warm from the oven. I tried to save them with butter, but even this addition didn’t help.

4th Place: Pillsbury Grands Frozen Buttermilk Biscuits

I’ve been making the canned version of Pillsbury biscuits since I was a kid, so I was excited to try the frozen version for a change. Unfortunately, it didn’t deliver the same way. While the biscuits looked fluffy and soft, they turned out a bit dry when I bit into them.

Adding softened butter definitely improved them, so if you decide to grab these, make sure you have your favorite biscuit toppings ready.

3rd Place: Mason Dixie Frozen Buttermilk Biscuits

Full disclosure: This wasn’t my first time trying Mason Dixie’s frozen buttermilk biscuits. Before this test, they already ranked as my favorite Whole Foods find for a few reasons. First, the biscuits come portioned and individually wrapped, so you don’t have to bake the entire box at once, which is a huge win if you’re only feeding one or two mouths. They bake quickly, too—just pop them in the oven at 350 degrees F (150 degrees C) for 10 to 12 minutes.

I also appreciate that these biscuits keep their fluffy texture and carry a nice buttery flavor. In the past, I’ve topped them with creamy sausage gravy, and even after being doused with sauce, they manage to hold their shape and texture perfectly.

2nd Place: Cappello’s Everything Biscuits

When I picked up a pack of these biscuits from Cappello’s, I pre-judged them because of their gluten-free label. Products made with alternative flours, such as white rice flour, tapioca starch, and almond flour, sometimes have a funky, chalky texture or flavor. For that reason, I was hesitant to try these.

I preheated the oven to 380 degrees F (193 degrees C) and baked the biscuits on the top rack for 25 minutes. When they finished baking, they were soft and crumbly, yet held together without falling apart. The buttery, decadent flavor surprised me, reminding me of Popeyes’ biscuits. Adding more butter took them to another level. Despite being made with unique flours, these biscuits could easily go head-to-head with any traditional biscuit.

1st Place Winner: Callie’s Hot Little Biscuit Buttermilk Biscuits

To make biscuits from Callie’s Hot Little Biscuit, the instructions call for you to unwrap the mounds from the packaging, cover them in aluminum foil, and bake at 400 degrees F (205 degrees C) for about 20 minutes. For the last five minutes, you’ll remove the foil to let the biscuit tops turn golden brown. All in all, the half-hour wait didn’t bother me because it gave me time to finish preparing the rest of my breakfast.

The biscuits tasted buttery, but what really stood out was the soft and fluffy texture. Each decadent bite stuck to the roof of my mouth, and that’s exactly how the best biscuits should be.