I have a question about step 4 on the recipe "Cheese Biscuits" from merrill. It says:
"Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter. Transfer the rounds of dough to the baking sheets, leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more -- discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough)."
Can you freeze them at this step? With a small family, it would be great to make 15 and have them for 3 nights.... Cherrie
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