Absolutely! If you are making a big batch of homemade buttermilk biscuits, you can freeze them for later. Freeze the baked and cooled biscuits in an airtight container or zip-top bag until ready to use. When ready to eat, simply pop them in the oven at 350 degrees for about 10 minutes so they are crispy again. You can also freeze the biscuits before baking. Just flash freeze for one hour on a baking sheet, then transfer to an airtight container or freezer bag and freeze for up to 3 months. When ready to use, place onto a baking sheet and bake for 18 to 20 minutes.