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Sarah is Food52's senior staff writer & stylist.
I think it might be better to freeze the biscuits instead of refrigerating them. The frozen/super-cold butter and dairy will make for extra flaky biscuits. You could freeze them on the baking sheet and then transfer them to a sealed plastic bag once frozen-through. Bake as directed (though they may need just a few more minutes in the oven!).
It's sweet, salty, and just a little bit tangy.
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