- 1). Make your buttermilk biscuit dough as the recipe directs. Cut out each individual biscuit as directed, and arrange the biscuits on a baking sheet. The biscuits may be close together, but they should not actually touch.
- 2). Brush the top of each unbaked biscuit with melted butter. Put the baking sheet into the oven and freeze the biscuit dough until it is solidly frozen.
- 3). Transfer your frozen buttermilk biscuits to a freezer bag. Seal the bag tightly, then label it with the date and contents. Use the frozen biscuits within one to two months for best results.
- 4). Put the frozen biscuits on a baking sheet when you are ready to use them. The buttered side should face up. Bake the biscuits in an oven preheated to the temperature your recipe dictates, but add several minutes to the baking time to compensate for the biscuits' significantly lower temperature.
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