Abstract: A method for manufacture of a pre-baked, chemically leavened frozen biscuit is disclosed. A conventional, chemically leavened biscuit dough is prepared, cut into biscuit pre-forms, and is fully baked. This baked intermediate product is then tempered or moisture-treated to raise the upper crust moisture content to above 16%, by weight, preferably above 20%. This can be done in any manner, such as for example, by contacting the crust with an atomized spray of water for the necessary period of time (e.g. for a few seconds), or by allowing the freshly baked biscuits to be maintained in a proofing cabinet for 15 to 20 minutes at temperatures of 140.degree.-150.degree. F. at 70% to 90% relative humidity. The thus tempered product is then frozen, and without an intervening defrost step, is then capable of being placed directly in an oven for "baking" to provide a biscuit similar to fresh baked biscuits when served hot.