Make Ahead Monday-Biscuits

I am not promising that this will be a regular feature on my blog ( I don't want to promise something I may not be able to maintain) however I have been thinking about "make ahead" ideas and so when I do have some to post it will be on Mondays.

Today's "Make Ahead" idea is biscuits.  I love biscuits for breakfast with jam, as biscuits and gravy or along with a chicken or beef stew.  I wouldn't say they are hard to make, but time consuming if you haven't really planned ahead.  So this is what I do now: on a day when I have some time I make a full batch or a double batch, cut the biscuits and put them on a lined cookie sheet.  Then I put this in the freezer until the biscuits are solid.  I bag them up in either certain quantities or in one big bunch and store them in the freezer.  Then when I am wanting biscuits I just pull out as many as I need, put them on my cookie sheet and bake.  They only take a minute or two longer to cook from frozen and...

you have fresh, golden fluffy biscuits whenever you need.

Here is my recipe with a few additional hints to make "AWESOME" biscuits.

2 1/4 cups flour

4 tsp baking powder

1 tsp salt

1/2 cup butter (cold)

1 cup milk

In a large bowl mix together the flour, baking powder and salt.  Cut the butter in 1 tbsp sized slices and add to the flour.  Using a pastry blender or two butter knives cut in the butter until you are left with small chunks. (HINT: don't cut your butter too small.  The flakiness of the biscuit depends on the size of the butter chunks so don't get carried away).  Pour over the milk and mix with a fork until the dough comes together.  It will be sticky.  Dump dough out onto a very lightly floured surface and knead only a couple of times to ensure everything has come together.  (HINT: over mixing/kneading will result in tougher biscuits).  Flatten dough ball into a round disk (not to thin-about 3/4" is perfect).  Cut biscuits.  (Here is where you would freeze them).  Bake at 450F for 8-12 minutes (slightly longer if frozen).