Easy Buttermilk Biscuits on a baking sheet fresh out of the oven

Storing biscuits or scones in the freezer is a great make-ahead option! You can either free them before baking and bake fresh when you want, or freeze them after baking.

Freeze the dough to bake later: Freeze unbaked biscuits/scones on a sheet pan lined with parchment paper. If you’re baking within 24 hours, leave them on the pan and cover it with plastic wrap. If freezing up to 1-2 months, transfer to a freezer ziplock bag once they’ve frozen and label with the date. When ready to serve, bake as directed, adding a few minutes of baking time.

Freeze baked biscuits or scones and reheat: Cool completely, then cover tightly with plastic wrap or store in a freezer ziplock bag. Label with the date and freeze for up to 1 month. When ready to serve, thaw at room temperature and reheat in a 350°F oven for 10-15 minutes until warm.