When I make biscuits, it's usually a double batch of Bakewell Cream made with half butter and half shortening. Bake, individually wrap, & freeze. Think next batch only half will be baked (to grab to go with a take-to-work meal or for a terminally lazy meal at home), and leave the rest unbaked to throw in the toaster oven as needed. Thanks! I haven't tried these with shortening, Brenda - due to its higher melting point, I bet shortening biscuits would rise even higher. Thanks for adding your feedback here - PJH

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