null By Chef 01 February 2026
Cheddar Bay Biscuit Seafood Pot Pie — The Ultimate Comfort Food
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3.8 (12)
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article by Chef
February 1, 2026
"A cozy Cheddar Bay Biscuit Seafood Pot Pie recipe with flaky biscuits, creamy seafood filling, and easy tips for perfect results every time."
Introduction: A Comfort Food Hybrid
Cheddar Bay Biscuit Seafood Pot Pie brings together two beloved comfort-food ideas into one irresistible dish: a rich, creamy seafood pot pie filling and a golden Cheddar Bay biscuit topping. This recipe elevates classic components — shrimp, crab, tender vegetables, and a savory, herb-kissed sauce — and crowns them with biscuits inspired by the famous Cheddar Bay style.
What to expect:
The goal of this article is to guide you through every step, from ingredient selection to serving suggestions, while offering tips to customize the recipe for different seafood types, dietary needs, and presentation preferences. Whether you are adapting pantry staples or sourcing premium seafood, this recipe is flexible, forgiving, and designed to produce reliably delicious results. Expect clear step-by-step instructions, troubleshooting pointers, and ideas for sides and pairings. By the end, you’ll be ready to bake a pot pie that’s both nostalgic and restaurant-worthy — a comforting centerpiece that fills your kitchen with warm, savory aromas and invites everyone to the table.
What to expect:
- Layered textures: silky filling contrasted with a crisp, cheesy biscuit crust.
- Balanced flavors: the briny sweetness of seafood paired with sharp cheddar and aromatic herbs.
- Comfort and elegance: easy enough for weeknights, impressive enough for guests.
The goal of this article is to guide you through every step, from ingredient selection to serving suggestions, while offering tips to customize the recipe for different seafood types, dietary needs, and presentation preferences. Whether you are adapting pantry staples or sourcing premium seafood, this recipe is flexible, forgiving, and designed to produce reliably delicious results. Expect clear step-by-step instructions, troubleshooting pointers, and ideas for sides and pairings. By the end, you’ll be ready to bake a pot pie that’s both nostalgic and restaurant-worthy — a comforting centerpiece that fills your kitchen with warm, savory aromas and invites everyone to the table.
Why This Recipe Works: Technique and Flavor Balance
Understanding why this Cheddar Bay Biscuit Seafood Pot Pie works will help you achieve consistent, delicious results. This section explains the techniques and flavor-building steps that turn simple ingredients into a harmonious dish.
Key principles:
This recipe layers seasoning at each stage — from sautéing aromatics to seasoning the sauce and finishing the biscuit topping — ensuring every bite is flavorful. Additionally, using a combination of seafood (for example, shrimp and crab) adds textural contrast and complexity. If you want a lighter version, substitute part of the cream with low-sodium seafood or vegetable stock and finish with a splash of lemon to lift the flavors. For deeper taste, incorporate a small amount of white wine while deglazing the pan. The technique is adaptable: once you master the timing for adding seafood and baking the biscuits, you’ll produce a rich, comforting pot pie with delightful contrasts of texture and flavor every time.
Key principles:
- Thickened, well-seasoned filling: A roux-based sauce or beurre manié with a stock or cream base creates a velvety mouthfeel that envelops the seafood without making it soggy.
- Proper seafood handling: Gently cook shrimp and flaked crab to keep them tender; avoid overcooking by adding delicate proteins late in the process.
- Cheddar Bay biscuit strategy: Rich biscuits made with cold butter, buttermilk, and sharp cheddar provide an airy interior and a golden crust. A garlic-herb butter finish adds the signature Cheddar Bay flavor.
- Heat management: Bake the filling initially at moderate heat to concentrate flavors and then cook biscuits at higher heat to develop color without toughening the dough.
This recipe layers seasoning at each stage — from sautéing aromatics to seasoning the sauce and finishing the biscuit topping — ensuring every bite is flavorful. Additionally, using a combination of seafood (for example, shrimp and crab) adds textural contrast and complexity. If you want a lighter version, substitute part of the cream with low-sodium seafood or vegetable stock and finish with a splash of lemon to lift the flavors. For deeper taste, incorporate a small amount of white wine while deglazing the pan. The technique is adaptable: once you master the timing for adding seafood and baking the biscuits, you’ll produce a rich, comforting pot pie with delightful contrasts of texture and flavor every time.
Gathering Ingredients: What You’ll Need
Staples and fresh ingredients — assemble quality seafood, dairy, produce, and pantry items before you start. Having everything prepped ensures smooth cooking.
Equipment checklist:
Quality matters: choose sustainably sourced seafood where possible, use real buttermilk for the best biscuit rise and tang, and shred your own cheddar from a block for superior melting and flavor. If you prefer gluten-free, substitute your favorite 1:1 gluten-free flour blend in both the filling roux and the biscuits and check that your leavening agents are gluten-free. With your ingredients ready, you’ll be set to move through the preparation steps confidently.
- Seafood: 1 lb total (e.g., 3/4 lb peeled deveined shrimp + 1/4 lb lump crab meat) — fresh or properly thawed frozen.
- Vegetables: 1 cup diced onion, 3/4 cup diced celery, 3/4 cup diced carrots, 1 cup frozen peas (or fresh).
- Dairy & fat: 3 tbsp butter for the filling, 1/4 cup heavy cream or half-and-half, 1/2 cup whole milk (if needed), 1 1/2 cups shredded sharp cheddar for biscuits.
- Flour and thickener: 1/4 cup all-purpose flour for roux; additional 1–2 tbsp if needed for desired thickness.
- Acid & seasoning: Lemon juice, Worcestershire sauce (optional), kosher salt, freshly ground black pepper, Old Bay or seafood seasoning, garlic powder, dried parsley.
- For biscuits: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp sugar, 1/2 tsp kosher salt, 6 tbsp cold butter (cubed), 1 1/4 cups cold buttermilk, 1 1/2 cups shredded sharp cheddar.
- Finishing butter: 3 tbsp melted butter mixed with 1/2 tsp garlic powder and 1 tsp chopped fresh parsley.
Equipment checklist:
- 10-inch deep-dish pie plate or 2-quart baking dish
- Large skillet for preparing filling
- Mixing bowls, whisk, rubber spatula
- Baking sheet (if you prefer to bake biscuits separately)
Quality matters: choose sustainably sourced seafood where possible, use real buttermilk for the best biscuit rise and tang, and shred your own cheddar from a block for superior melting and flavor. If you prefer gluten-free, substitute your favorite 1:1 gluten-free flour blend in both the filling roux and the biscuits and check that your leavening agents are gluten-free. With your ingredients ready, you’ll be set to move through the preparation steps confidently.
Preparation Steps: Mise en Place and Pre-cooking
Proper mise en place makes the cooking flow seamless and reduces the risk of overcooking delicate seafood. This section walks through prepping the filling and making the biscuit dough so you can assemble quickly.
Step-by-step prep:
Timing tips: Prepare the biscuit dough last if your kitchen is warm, and keep it chilled until you are ready to top the filling. Preheating the oven while making the final adjustments to the filling saves time and helps the biscuits bake evenly. When sautéing aromatics for the filling, cook them until translucent and lightly golden to develop sweetness without bitterness. Deglaze the pan with a splash of white wine or stock if bits are stuck to the bottom; this adds complexity to the sauce. Once the roux is incorporated and the sauce thickened, reduce heat and gently fold in the seafood and peas, keeping a small portion of seafood aside if you prefer to add it after baking for extra texture.
Step-by-step prep:
- Thaw and dry seafood: If using frozen shrimp or crab, thaw overnight in the refrigerator and pat very dry with paper towels to prevent excess moisture in the filling.
- Chop vegetables: Dice onion, celery, and carrots uniformly so they soften evenly. Mince garlic and roughly chop parsley.
- Measure and melt: Measure flour, stock, and dairy. Melt butter for the roux and keep small bowls of seasonings nearby.
- Make biscuit dough: In a bowl, whisk dry ingredients, cut cold butter into the flour until the mixture resembles coarse crumbs, stir in cheddar, then fold in cold buttermilk until just combined. Avoid overmixing to keep biscuits tender.
- Preheat oven: Preheat to 425°F (220°C) for optimal biscuit rise and crust formation. If you plan to parbake the biscuits briefly, have a baking sheet ready.
Timing tips: Prepare the biscuit dough last if your kitchen is warm, and keep it chilled until you are ready to top the filling. Preheating the oven while making the final adjustments to the filling saves time and helps the biscuits bake evenly. When sautéing aromatics for the filling, cook them until translucent and lightly golden to develop sweetness without bitterness. Deglaze the pan with a splash of white wine or stock if bits are stuck to the bottom; this adds complexity to the sauce. Once the roux is incorporated and the sauce thickened, reduce heat and gently fold in the seafood and peas, keeping a small portion of seafood aside if you prefer to add it after baking for extra texture.
Cooking Process: Building the Creamy Seafood Filling
The filling is the heart of the pot pie: creamy, well-seasoned, and studded with tender seafood and vegetables. Achieving the right consistency is crucial so the filling supports the biscuit topping without being watery or gluey.
To make the filling:
Consistency guide: The filling should coat the back of a spoon — thick enough to hold shape when spooned into the baking dish, but not so stiff that it feels gloopy. If your sauce becomes too thick, whisk in a few tablespoons of warm stock or milk until desired consistency is reached. If it’s thin, simmer a bit longer to reduce or make a slurry of flour and cold water to thicken gently. Taste and adjust seasoning before assembling; the biscuit topping adds salt and cheddar, so account for that when seasoning the filling. With a well-balanced filling and properly timed seafood additions, your pot pie will be creamy and full-flavored without any mushy textures.
To make the filling:
- Sauté aromatics: In a large skillet, melt 3 tablespoons of butter over medium heat, add diced onion, celery, and carrots, and sauté until softened and translucent (about 5–7 minutes). Add minced garlic and cook 30 seconds more.
- Make a roux: Sprinkle 1/4 cup flour over the softened vegetables and stir to coat; cook 1–2 minutes to eliminate raw flour flavor.
- Add liquids: Gradually whisk in 2 cups seafood stock (or chicken stock) and 1/4 cup heavy cream. Bring to a simmer to thicken; adjust texture with additional stock or cream if too thick or thin.
- Season and finish: Stir in 1 teaspoon Old Bay or seafood seasoning, a squeeze of lemon juice, Worcestershire sauce if using, and salt and pepper to taste. Fold in cooked shrimp and crab gently, then add peas and chopped parsley. Remove from heat once seafood is warmed through; it will finish cooking in the oven.
Consistency guide: The filling should coat the back of a spoon — thick enough to hold shape when spooned into the baking dish, but not so stiff that it feels gloopy. If your sauce becomes too thick, whisk in a few tablespoons of warm stock or milk until desired consistency is reached. If it’s thin, simmer a bit longer to reduce or make a slurry of flour and cold water to thicken gently. Taste and adjust seasoning before assembling; the biscuit topping adds salt and cheddar, so account for that when seasoning the filling. With a well-balanced filling and properly timed seafood additions, your pot pie will be creamy and full-flavored without any mushy textures.
Baking the Cheddar Bay Biscuits: Technique and Tips
Baking the biscuit topping to perfection gives the dish its signature contrast: a crunchy, buttery exterior with a tender, cheesy interior. This section details mixing, shaping, and baking Cheddar Bay biscuits specifically tailored to sit atop a hot filling.
Mixing the dough:
Shaping and topping:
Baking parameters: Preheat the oven to 425°F (220°C). Bake the assembled pot pie for 18–25 minutes, depending on biscuit size, until the biscuits are golden brown and an inserted skewer comes out clean of raw dough. Tent with foil if the biscuits brown too fast while the filling needs more time. Let the dish rest for 8–10 minutes before serving to allow the sauce to settle; this helps portions hold together when plated. Finally, brush the baked biscuits with remaining garlic-herb butter and garnish with chopped parsley for that classic Cheddar Bay finish.
Mixing the dough:
- Keep ingredients cold: Use very cold butter and cold buttermilk so the butter creates steam pockets during baking, producing flaky layers.
- Don’t overwork: Stir until just combined. Overmixing develops gluten and can make biscuits tough.
- Cheddar distribution: Fold shredded cheddar in gently so it’s evenly dispersed but not melted into the dough.
Shaping and topping:
- Drop or pat the dough into 8–10 portions over the prepared filling, leaving a little space so biscuits can rise and brown evenly.
- Brush or drizzle with melted garlic-herb butter halfway through baking for extra flavor and shine.
- If you prefer, bake biscuits on a separate sheet for 10–12 minutes and place them on top of the filling when assembling for an additional textural option.
Baking parameters: Preheat the oven to 425°F (220°C). Bake the assembled pot pie for 18–25 minutes, depending on biscuit size, until the biscuits are golden brown and an inserted skewer comes out clean of raw dough. Tent with foil if the biscuits brown too fast while the filling needs more time. Let the dish rest for 8–10 minutes before serving to allow the sauce to settle; this helps portions hold together when plated. Finally, brush the baked biscuits with remaining garlic-herb butter and garnish with chopped parsley for that classic Cheddar Bay finish.
Serving, Presentation, and Pairings
Presentation elevates comfort food into a memorable meal. This section offers serving suggestions, plating tips, and beverage pairings to complement the Cheddar Bay Biscuit Seafood Pot Pie.
Plating tips:
Beverage pairings:
For a family dinner, present the dish on a trivet and allow guests to serve themselves. For a dinner party, bake in individual dishes and garnish each plate with microgreens or a lemon wedge for an elegant touch. Leftover pot pie can be reheated gently (covered in a 350°F oven until warmed through) to preserve biscuit texture. By pairing with bright, acidic sides and drinks, you ensure each bite remains lively and satisfying.
Plating tips:
- Portioning: Serve individual portions by baking in small ramekins or scoop generous wedges from a family-style baking dish. Use a spatula to lift portions and keep biscuit topping intact.
- Garnish: Finish with a squeeze of fresh lemon, a sprinkle of chopped parsley, and a few grinds of black pepper to brighten flavors and add color contrast.
- Accompaniments: Keep sides light to balance the rich filling — a crisp green salad with vinaigrette, roasted asparagus, or a citrusy slaw pairs beautifully.
Beverage pairings:
- White wine: Choose a medium-bodied white like Chardonnay (unoaked or lightly oaked) or a Sauvignon Blanc to cut through richness.
- Light beer: A crisp pilsner or wheat beer complements the biscuit’s buttery notes without overpowering the seafood.
- Non-alcoholic: Sparkling water with lemon or a cold iced tea with citrus is refreshing and palate-cleansing.
For a family dinner, present the dish on a trivet and allow guests to serve themselves. For a dinner party, bake in individual dishes and garnish each plate with microgreens or a lemon wedge for an elegant touch. Leftover pot pie can be reheated gently (covered in a 350°F oven until warmed through) to preserve biscuit texture. By pairing with bright, acidic sides and drinks, you ensure each bite remains lively and satisfying.
Storage, Reheating, and Make-Ahead Strategies
Knowing how to store and reheat this dish lets you plan ahead and reduce stress on busy nights. This section covers refrigeration, freezing, and the best reheating practices to maintain texture and flavor.
Short-term storage (refrigerator):
Freezing:
Reheating tips:
Make-ahead strategy: Prepare the filling up to two days in advance and store in the refrigerator. Make the biscuit dough and keep chilled, but only assemble and bake when ready to serve for the best biscuit rise and texture. If you’re entertaining, par-bake biscuits for 6–8 minutes, cool, and finish baking on the assembled pot pie to save time while still delivering fresh, warm biscuits to guests.
Short-term storage (refrigerator):
- Cool quickly: Let the pot pie cool at room temperature for no more than two hours, then transfer to an airtight container or cover the baking dish with foil and refrigerate.
- Keeps for: 3–4 days in the refrigerator when stored properly.
Freezing:
- Assembled and frozen: For best texture, freeze the filling separately from unbaked biscuits in airtight containers for up to 2 months. Thaw overnight before baking the biscuits on top.
- Fully baked: You can freeze fully baked portions, wrapped tightly, for up to 2 months. Reheat from frozen in a 350°F oven, adding time as needed.
Reheating tips:
- Oven method (recommended): Preheat oven to 350°F and cover the dish with foil to prevent biscuit over-browning. Bake until heated through, about 20–30 minutes depending on portion size.
- Stovetop reheat: Spoon filling into a skillet and warm gently over medium-low heat, adding a splash of stock or milk to loosen consistency; top with freshly baked or reheated biscuits.
- Avoid microwaving: Microwaves can make the biscuits chewy and the filling unevenly heated; use only for quick single portions when texture is not critical.
Make-ahead strategy: Prepare the filling up to two days in advance and store in the refrigerator. Make the biscuit dough and keep chilled, but only assemble and bake when ready to serve for the best biscuit rise and texture. If you’re entertaining, par-bake biscuits for 6–8 minutes, cool, and finish baking on the assembled pot pie to save time while still delivering fresh, warm biscuits to guests.
Nutrition, Variations, and Dietary Swaps
This recipe is customizable to fit different dietary preferences while keeping the comforting essence intact. Below are approximate nutrition notes, ideas for substitutions, and variations to change the flavor profile.
Nutrition snapshot (approximate per serving):
Dietary swaps and variations:
Flavor variations: Swap cheddar for Gruyère or smoked provolone for a different cheese profile. Add a teaspoon of Old Bay to the biscuits themselves for a cohesive seasoning theme. For a Mediterranean spin, add sundried tomatoes, olives, and a sprinkle of oregano. These swaps let you tailor the dish to seasonal produce, pantry constraints, or personal taste while preserving the comforting structure of a creamy filling topped with savory biscuits.
Nutrition snapshot (approximate per serving):
- Calories: 500–700 depending on portion size and dairy choices.
- Protein: 25–35g from shrimp, crab, and dairy.
- Fat: 30–45g, influenced by butter, cheese, and cream.
- Carbohydrates: 30–50g from the biscuit topping and vegetables.
Dietary swaps and variations:
- Lower-fat: Replace heavy cream with low-fat milk and reduce butter by 25%; use part-skim cheddar. The texture will be slightly lighter but still satisfying.
- Gluten-free: Substitute a 1:1 gluten-free flour blend in both the filling roux and the biscuit dough. Add a teaspoon of xanthan gum if your blend lacks it to improve biscuit structure.
- Vegetarian: Omit seafood and use a medley of mushrooms (cremini, oyster), artichokes, and heart of palm with vegetable stock; add a splash of white wine for depth.
- Spicy twist: Add a pinch of cayenne or a chopped jalapeño to the biscuit dough and a dash of hot sauce to the filling for heat.
Flavor variations: Swap cheddar for Gruyère or smoked provolone for a different cheese profile. Add a teaspoon of Old Bay to the biscuits themselves for a cohesive seasoning theme. For a Mediterranean spin, add sundried tomatoes, olives, and a sprinkle of oregano. These swaps let you tailor the dish to seasonal produce, pantry constraints, or personal taste while preserving the comforting structure of a creamy filling topped with savory biscuits.
FAQs: Frequently Asked Questions
Q: Can I use only one type of seafood?
A: Yes.
Q: How do I prevent a soggy biscuit topping?
A:
Q: Can I make this gluten-free or dairy-free?
A:
Q: What’s the best way to reheat leftovers?
A:
Q: Can I prepare this ahead for a party?
A:
A: Yes.
- Using only shrimp or only crab is perfectly fine; adjust cooking time so delicate crab meat is folded in gently to avoid breaking it up too much.
Q: How do I prevent a soggy biscuit topping?
A:
- Ensure the filling is thick (coats the back of a spoon) before topping. Par-baking biscuits separately and placing them on top just before serving is another option to maintain crispness.
Q: Can I make this gluten-free or dairy-free?
A:
- Use a 1:1 gluten-free flour blend and dairy alternatives like coconut cream or a high-quality plant-based cream and vegan cheddar alternatives. Note that texture and flavor will vary from the original.
Q: What’s the best way to reheat leftovers?
A:
- Reheat in a 350°F oven covered with foil until heated through for the best texture. Add a splash of stock if the filling seems thickened during storage.
Q: Can I prepare this ahead for a party?
A:
- Yes. Make the filling ahead and keep chilled. Prepare biscuit dough but refrigerate; assemble and bake just before guests arrive for the freshest biscuits and best presentation.
Cheddar Bay Biscuit Seafood Pot Pie — The Ultimate Comfort Food
Craving comfort? Try this Cheddar Bay Biscuit Seafood Pot Pie: a rich, creamy seafood filling topped with garlic‑butter cheddar biscuits. Perfect for cozy nights and dinner guests! 🦀🧀🍤
total time
75
servings
6
calories
750 kcal
ingredients
- 1 lb (450 g) raw shrimp, peeled and deveined 🍤
- 8 oz (225 g) sea scallops, halved if large 🦪
- 8 oz (225 g) firm white fish (cod or haddock), cut into 1" cubes 🐟
- 6 oz (170 g) lump crab meat, picked for shells 🦀
- 4 tbsp unsalted butter, divided 🧈
- 2 tbsp olive oil 🫒
- 1 medium onion, diced 🧅
- 2 stalks celery, diced 🌿
- 2 carrots, diced 🥕
- 8 oz (225 g) mushrooms, sliced 🍄
- 3 cloves garlic, minced 🧄
- 1/4 cup (30 g) all-purpose flour (for thickening) 🌾
- 1 cup (240 ml) dry white wine (optional) 🍷
- 2 cups (480 ml) seafood or low-sodium chicken stock 🥣
- 1 cup (240 ml) heavy cream 🥛
- 1 cup frozen peas 🟢
- 2 tbsp fresh parsley, chopped 🌿
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme 🌿
- 1 tsp Old Bay seasoning or your favorite seafood seasoning 🧂
- Salt and freshly ground black pepper to taste 🧂
- — For the Cheddar Bay biscuits — 🧀
- 2 cups self-rising flour (or 2 cups all-purpose + 3 tsp baking powder + 1/2 tsp salt) 🌾
- 1 cup shredded sharp cheddar cheese 🧀
- 1/2 cup (115 g) cold unsalted butter, cubed 🧈
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice) 🥛
- 1/2 tsp garlic powder 🧄
- 2 tbsp fresh parsley, chopped 🌿
- 2 tbsp melted butter + 1/2 tsp minced garlic for brushing 🧈
instructions
- 1Preheat oven to 425°F (220°C). Lightly grease a 9x13" (23x33 cm) baking dish or similar casserole.
- 2Pat seafood dry and season lightly with salt, pepper and a pinch of Old Bay. Set aside.
- 3Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Add onion, celery and carrots and sauté 5–7 minutes until softened.
- 4Add mushrooms and garlic; cook 3–4 minutes until mushrooms release moisture.
- 5Sprinkle 1/4 cup flour over the vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste.
- 6Slowly pour in white wine (if using) and scrape up any browned bits, then add the stock while stirring until smooth. Bring to a simmer and cook until slightly thickened, about 3–5 minutes.
- 7Stir in heavy cream, peas, parsley, thyme and Old Bay. Simmer gently 2–3 minutes more to meld flavors. Taste and adjust salt/pepper.
- 8Remove skillet from heat and fold in the shrimp, scallops, fish and crab meat. The residual heat will start to cook the seafood; you want it just shy of fully cooked because it will finish in the oven.
- 9Spoon the seafood filling into the prepared baking dish and spread into an even layer.
- 10Make the Cheddar Bay biscuit dough: In a large bowl, combine self-rising flour and garlic powder. Cut in the cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- 11Stir in shredded cheddar and chopped parsley. Add buttermilk and gently mix until a soft, slightly sticky dough forms (do not overmix).
- 12Drop biscuit dough by generous spoonfuls (about 2–3 tbsp each) over the seafood filling, spacing them slightly — they will spread and rise.
- 13Mix 2 tbsp melted butter with 1/2 tsp minced garlic and brush the tops of the biscuits for that classic Cheddar Bay flavor.
- 14Bake uncovered in the preheated oven 18–22 minutes, until biscuits are golden brown and the filling is bubbling at the edges. If tops brown too quickly, tent loosely with foil.
- 15Remove from oven and let rest 5 minutes. Garnish with extra chopped parsley and a squeeze of lemon if desired. Serve warm, scooping biscuits with creamy seafood filling.
- 16Store leftovers covered in refrigerator up to 2 days; reheat in oven at 350°F (175°C) until warmed through to preserve biscuit texture.