Using a wire rack is the fastest way to cool biscuits. Expect a longer cooling time when using other methods. The baking tray you used to originally cook the biscuits will still be warm when it comes out of the oven. This can cause the biscuits to overcook, so move them to a cooling rack as soon as possible.
Another option is to wrap the biscuits up tightly in a few layers of foil or plastic wrap.
Throw away any biscuits that smell bad or look moldy.
Room temperature storage may be suitable if you didn’t make a lot of biscuits. Keep larger batches in the refrigerator to prevent them from turning to stone quite as quickly as they would on the counter.
Biscuits will last indefinitely in the freezer. After 3 months, they may lose quality, but they are still safe to eat.
Another easy way to divide up the dough is to cut it into squares with a bench knife.
Pre-packaged dough can simply be put in the freezer. You do not have to cut it up first, although this can make baking the biscuits easier later.
Avoid leaving the dough in the freezer for too long, especially when left uncovered. The dough can dry out over time, losing taste.
You can also wrap the dough in foil or plastic wrap. Wrap it up tightly in a few layers to prevent frost damage.
When you need the dough, you can easily take out what you need, then bake it until it browns. If you want to make good biscuit dough, use a self-rising flour like White Lily. You can use buttermilk and cold butter with it. [10] X Research source Grate it directly into the flour and then stir in the salt and buttermilk. So that it comes together in a mass. [11] X Research source
