You can freeze it either unbaked or baked. Unbaked Biscuits: make and cut out the biscuits. Place on a baking sheet lined with parchment paper and put in the freezer for 30 minutes to flash freeze. Store in a freezer-safe airtight bag or container and freeze for 6 months. To bake, place frozen biscuits in a greased cast iron skillet and bake at 450 for 17-20 minutes. Baked Biscuits: Bake and cool biscuits. Place on a baking sheet and place in the freezer for 30 minutes to flash freeze. Put the frozen baked biscuits in a freezer-safe ziptop bag sealed airtight for 6 months. To thaw - move to fridge for 24 hours before use. You can freeze stale biscuits as well to use in Cornbread Stuffing during the holidays.