Chilling overnight: biscuit dough vs. cookie dough
I've been on a bit of a biscuit quest lately. I'm tweaking my biscuit recipe. I've come across something that seems to be somewhat of a contradiction. Both cookie dough and biscuit dough made with leavening have basically the same ingredients in them (fat, flour, leavening, salt, [sometimes] sugar and eggs and/or dairy).
Why do so many people rest their cookie dough overnight but never biscuit dough? I've heard many even say that the biscuits can lose their leavening by being stored overnight in the fridge.
I recently froze and refrigerated a few rounds of biscuit dough. I found that the frozen ones did rise higher, but the refrigerated ones had a nicer shape. They still rose, just not quite as much. My thinking is that by starting with a colder dough (versus fresh / room temperature dough), the biscuits will hold a better shape and rise nice and evenly.
Any thoughts on this? I'd love some insight.