Shortly before Thanksgiving, another SE'er asked about freezing yeasted dinner rolls (or dough) for several days before baking. Most replies were Go For It! I like to have ordinary biscuits often, but a making a tiny batch is more trouble than it is worth. And, A day-old biscuit just won't cut it. My idea is to cut all the biscuits, freeze (until sold) on an open baking sheet and then bag for short term storage. I would expect them to take a little longer to bake and I'd drop the temperature a few degrees. I cannot imagine storing them for more than a couple of weeks. Anyone have any thoughts or alternate ideas? Thank you.