You you can make your biscuits a day or two ahead. Make out the biscuits, cover them tightly on a pan with plastic wrap, and refrigerate them for 1-2 days. Let set at room temperature for 15-20 minutes before baking. You can also freeze uncooked biscuits. Make individual biscuits and freeze them on parchment paper. When frozen, move to an airtight container. They can be stored for 2-3 months. Spread on a tray and cover refrigerated overnight—then bake.