Published February 6, 2008. From ATK Books.
With the goal of developing a biscuit recipe in which the dough could be made ahead of time and kept at the ready in the refrigerator, we found that the freezer was a better place than the refrigerator to store our simple make-ahead dough. When the dough was refrigerated overnight, the biscuit recipe baked up squat and dense, but when frozen, our biscuit dough baked up as brown, crisp, flaky, and high as if freshly prepared.
Try to cut out as many biscuits as possible each time the dough is patted out in step 2; each additional batch of cut biscuits will look more rustic. Obviously, these biscuits do not need to be baked at the same time, but rather can be baked as desired. The biscuit dough cannot be held in the refrigerator, or it won’t bake well. You can either use one herb or a combination of them.
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