How to Dehydrate Biscuits, Bread, and Muffins – Dehydrated Biscuits, Bread, and Muffins, A Step-by-Step Guide

Step 1. The Process for Dehydrating Biscuits

For best results, first split the biscuits in half.

Next, cut each biscuit half into 1/2 to 3/4 inch wide strips.  Then, cut each biscuit strip into 1/2 to 3/4 inch biscuit squares.

Step 2. Preparing the Dehydrator for Dehydrating Biscuits

For our dehydrating biscuit project, we are using the Nesco Clean-A-Screen removable mesh screens for sticky fruits and small food items that we are dehydrating today. They have over 2500 customer reviews with an average rating of 4.7 stars out of 5, which is evidence of a great product. Check out other Nesco food dehydrator products here.

Simply layer the cut biscuit squares over the top of the removable mesh screen inserts.

Nesco Clean-A-Screens are removable and flexible mesh screen inserts that have both a distinct top and a bottom side. If you had a high-powered microscope, you would see the individual strands in mesh screens have a triangle shape. The bottom side of the screen feels smooth.  The top point of the triangle feels rough as you rub your fingers across the mesh.

Step 3. Dehydrating Biscuits

Start dehydrating the prepared biscuits at a drying temperature of 125 °F / 52 °C until dry, approximately 4 to 6 hours, depending upon the ambient temperature and humidity and how crowded you fill your dehydrator trays. Remember to use drying times as a guide.

Step 4. When are the Dehydrated Biscuits Done

Fully dried, the biscuit pieces will easily crumble if squeezed between your fingers. So start checking for doneness after 4 hours of dehydration time.  Biscuits usually take 4 to 6 hours to fully dehydrate at 125 °F / 52 °C, depending on ambient temperatures and humidity.

Drying times will vary depending on your dehydrator. Refer to your dehydrator owner’s manual for recommended temperatures and times for dehydrating specific foods. Remember to use drying times as a guide.

Step 5. Equalizing and Conditioning the Dehydrated Biscuits

We always recommend letting food items cool completely after they have finished dehydrating and before packing them into an airtight storage container for equalizing and conditioning. Warm food may cause sweating, which could provide enough moisture for mold to grow.

It does not take long for dehydrated food items to start hydrating from ambient household humidity.  Do not leave dehydrated food items exposed to the elements any longer than necessary because of the increased risk of mold growth. 

After a short cooling period, pack the dehydrated biscuits into a clean, dry, insect-proof, and air-tight storage container. We use quart-size canning jars for conditioning items like these biscuit pieces.   Since the canning jars are clear, it’s easy to see what’s inside.

When the dehydrated biscuit pieces are removed from the dehydrator, the remaining moisture may not be distributed equally among the pieces because of their location and position in the dehydrator. Equalizing and conditioning is a process for freshly dehydrated foods that ensures any residual moisture remaining in any piece is spread or equalized among all the other pieces in the batch. Let the dehydrated biscuits equalize and condition in the storage container for 7 to 10 days.

Every day, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put the contents back on the dehydrator for several more hours. Since canning jars are clear, it’s easy to see what’s inside.

If you notice any mold at all, even the smallest bit, throw it all out. What you see are the mold spores finally blooming enough to make them visible. But there are more, even tinier mold spores in the rest of your jar that make your dehydrated food inedible. Toss it out and start another batch.

Step 6. Storing the Dehydrated Biscuits

Use an appropriately sized canning jar for storage. These homemade and then dehydrated biscuits will only keep for a few weeks because they are made with quite a bit of butter.  Other types of dehydrated bread, such as English muffins should keep up to 12 months. Exactly how long depends upon your pantry storage conditions.

We’ll use a food-safe desiccant packet for moisture control because we live in a fairly humid area.  For our pint-size or quart-size mason jars, we’ll use a single food-safe 5-gram desiccant packet.

We use these inexpensive food-safe desiccant packets, which are available from Amazon. These 5-gram packets have over 5000 of mostly 4- and 5-star customer reviews, with an average of 4.7 stars out of 5.  Our bag of 60 desiccant packets will last quite a while because they can be recharged and reused multiple times. Other food-safe sizes are available.

Lastly, I’ll attach or include a short note describing the jar contents and the date the product was dehydrated.  Dried biscuits or dried muffins look very similar. The note also lets me know where to go in my dehydrator logbook if I want to make another note or two.