What a fantastic and timely post! I knew about freezing cookies, but wondered about other treats - like cinnamon rolls that I always make for christmas brunch, or scones. So good to have a little guidance for freezing these now as well. I'm wondering since freezing works for scones would it be about the same for biscuits and muffins? Would you freeze muffins after baking, parbake them or is it possible to freeze muffin batter? I haven't had good luck freezing liquid batters, Kelli. I find it much easier, for muffins, to simply bake them all the way, freeze, then reheat for about 5-8 minutes in a 350°F oven, tented with foil. Muffins are SO fast and easy anyway, it really doesn't make sense to bother freezing them at any midway point. Biscuits, though, are just like scones - they freeze easily on the pan. In fact, I think it actually helps to freeze biscuits and scones - it solidifies their fat completely, and they bake up taller in the end. PJH

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