Grafton Milk Biscuits

The dough can be prepared through the first rise, then punched down and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before shaping. The shaped biscuits can be frozen on a baking sheet, then transferred to a freezer bag and baked directly from frozen, adding 5-7 minutes to the baking time.

Store baked biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5-8 minutes to restore texture. The biscuits are best served warm with butter.