Although canned biscuits aren't as fresh as homemade ones, they are still tasty, inexpensive and easy to make. All you have to do is remove them from the can, place them on a cookie sheet and bake them for about 10 minutes instead of preparing a batch of fresh dough and cutting out the biscuits by hand.
For optimum baking results, store canned biscuits on a refrigerator shelf instead of in the salad crisper or in the door to keep them fresh. The temperature on a door or in vegetable bins may be too cold or hot for the dough. Keep the biscuits refrigerated until you're ready to bake them.
When you open the biscuit can, it makes the dough start to rise. You should bake all of the biscuits the can contains once you open it, or else the dough begins deteriorating. You can wrap any uncooked biscuits in plastic and put them back in the refrigerator, but you should bake them within two hours. For the freshest biscuits, bake them before the "use-by" date that's stamped on the can.
It's important that you preheat your oven for at least 10 minutes before baking the biscuits. This helps ensure that the temperature in the oven is stable when you start cooking and will make the biscuits bake more evenly.
For the best results, only bake canned biscuits in a convection oven, which is an oven that uses a fan to uniformly distribute the heat while the food cooks. Don't ever bake them in a toaster oven or a microwave oven as both of them heat unevenly, which can cause dough to burn or not cook thoroughly.
Brush the tops of the canned biscuits with melted butter before placing them in the oven. You can also make a small incision in the top of each biscuit and drizzle some butter inside. It will bake into the dough and give the biscuits a buttery taste.
Don't freeze the canned biscuit dough, either in the can or another container. Raw dough that's been frozen might not be able to rise when you cook it. However, you can freeze the finished biscuits for up to one month.
Christa Titus is a dedicated journalism professional with over 10 years writing experience as a freelancer with a variety of publications that include "Billboard" and "Radio & Records." Her writing has also been syndicated to such media outlets as the "Washington Post," the "Seattle-Post Intelligencer," the Associated Press and Reuters. Titus earned a Bachelor of Arts in journalism from Rowan College.