***If you have ample excess dough, gently mold it together to form another biscuit. >>Refrigerate biscuits up for to one week by keeping them in an airtight freezer bag. >> TO FREEZE: Let biscuits cool completely on a wire rack. Tightly wrap the biscuits in heavy duty aluminum foil, then place them into freezer bags and remove all of the air. This helps protect the flavor and texture when you're ready to reheat them! Freeze for 2-3 months.
- The butter needs to be VERY cold. If you are not immediately mixing the cubed or grated butter into the dry ingredients, keep it in the freezer until you mix it in. Additionally, if you aren't immediately baking the biscuits once they are made, keep them in the refrigerator until you bake them.
Small Batch Homemade Biscuits for Two © A Flavor Journal