Pre-making biscuit dough is surprisingly simple and yields results that rival fresh. The key lies in understanding that butter is your best friend, and patience is your co-pilot. Most recipes advise freezing the dough before baking, which locks in that coveted flakiness.
Think of it as meal prep for your carb-loving soul. You can store the dough in the refrigerator for up to three days or in the freezer for up to three months. That means you’re always just ten minutes away from a steamy, buttery masterpiece.
But here’s the catch: you must chill the fat. If you skip this step, your biscuits will spread like a sad pancake. Trust the process, and your future self will thank you.
