Homemade biscuits are not only healthier for you, but they are also a money saver. Biscuits, which are typically served as a dinner side or for breakfast, can be made in advance and frozen for future servings. Depending on where you live in the United States may determine what type of biscuit you enjoy, suggests Wheat Foods; people from the north enjoy tall and flaky biscuits, while people from the south enjoy softer and tender biscuits. Regardless of how you construct your biscuits, they can be frozen for up to two months.
Roll dough on a floured surface to cut biscuits in the sizes you wish to freeze. Biscuits are cut using biscuit cutters in various sizes, or use the rim of a glass cup to cut the dough into a biscuit shape.
Line a baking sheet with wax or parchment paper. The paper will keep the biscuits from freezing to the pan which will make them hard to remove.
Place the biscuits in a row on the paper. Do not allow the biscuits to touch because they will freeze together. If you need more than one layer of biscuits simply use another pan or line the top of the biscuits with wax or parchment paper and lay another layer of biscuits on top of the bottom layer.
Place the pan into the freezer for at least four hours, or overnight.
Transfer the frozen dough to a freezer bag or other air tight container once the dough is solid. Dough that will be stacked into a container should have a piece of wax paper inserted between each biscuit.
Thaw the biscuits before baking. Attempting to bake frozen biscuits may result in an inconsistent temperature throughout the biscuit.