In a quest to speed up the process of getting freshly baked biscuits on the table, Monch experimented with ways of storing the assembled dry components of biscuit dough (flour and leavening with shortening cut in). Batches made and baked from the dry mix stored (a) in the freezer, and (b) at room temperature, both yielded good results, with no “noticeable difference in rise, crust, crumb….etc.” from dough made start to finish just before baking. “The noticeable difference, of course, was in cleanup,” Monch says. “Fewer utensils to wash.”

rjbh20 has also found success keeping the mix at the ready in the freezer. “It works very well and is a very useful technique if you’re doing multiple batches of biscuits for a party,” rjbh20 says. “Don’t bother bringing it to room temp—just add your buttermilk, mix & roll out. Presto.”

For even greater convenience, suemac makes biscuits to the point of cutting them out, then freezes them. Lay them on a baking sheet in the freezer until they are frozen through, and store in freezer bags. “Then I pop ’em right in the oven frozen; they come out great!” suemac says.

Ultimately, Monch found that he makes the best biscuits of all using low-protein White Lily self-rising flour, a Southern staple for biscuits that contains baking powder and salt. This changes his game plan: “Since I’m now down to a quick three ingredients, I don’t see the need for the pre-making and freezing of the dry ingredients,” he says.

Discuss: Biscuit heresy?

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