I can’t wait to try them.

Yes, After cutting out your biscuits, arrange them on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and then transfer it to your freezer. Once the biscuits are frozen, you can transfer them to a gallon-sized freezer bag or airtight container. Store the frozen biscuit dough for up to 3 months. Bake from frozen at 425 for 20 minutes.

You are so welcome Shirley! Thank you for the kind words and the awesome feedback.

This is the tastiest, fastest, easiest biscuit recipe I have ever tried. Made these for the first time yesterday with my very busy 4yo granddaughter. She was very involved. She is also an extremely picky eater. She loved these and had to take the rest (there were only 2 left 😉) home with her to show mommy and daddy. My husband insisted that I make more tonight for dinner. I added a handful of grated cheese, just to add variety. First time, I followed directions exactly. Tonight, because I was very short on time, I just divided them into 8 balls and patted them on the cookie sheet. I, also, forgot to brush with butter, but they were still excellent! Thank you for this fantastic recipe!

That’s awesome Megan! Thanks for stopping by.

THE. ABSOLUTE. BESTEST. FLAKY. BUTTERY. BISCUITS. My 15yr old said they’re better than Chick-Fil-A! 😅🥳🥰
These are the family favorite now!

Try lily if you can get your hands on it.

White Lilly or King Arthur flour