I make scratch biscuits all the time for my family. When it's just my wife and me, I don't want to cook a whole batch and would like to freeze the formed biscuits for later cooking. I have tried baking them while still frozen (like the store bought frozen biscuits), I have thawed then baked. In both cases, the biscuits did not rise and would not brown. My recipe is 9oz AP flour, 1Tbl baking pwdr, 1/2 tsp baking soda, 1 tsp salt, 4 Tbl Crisco, 3Tbl cubed butter, 1 cup buttermilk and when this dough is fresh, it rises like a champ. Anyone know what the secret is for good biscuit dough to freeze?