I would cut them out into biscuit shapes and either put them on a baking sheet lined with parchment paper (if you have the freezer space for a big baking sheet) or put them in a plastic bag then freeze up to three weeks.
Is this THE fluffy biscuit recipe?
I believe they are.
I have made this recipe countless times already and I haven’t had an issue with rise or fluffiness.
They always come out fluffy and tender.
Baking is a science and it can be finnicky.
If your biscuits don’t come out fluffy, there are a multitude of reasons that this could be happening.
I try to address it below and I hope your biscuits come out fluffy!
Texas Turtle Sheet Cake
I’m struggling to accept that this recipe calls for only 2 ingredients. How is that possible?
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