Can't imagine why I never thought about freezing unbaked biscuits, but this will be the perfect solution for my Christmas brunch, when sausage gravy & biscuits are an absolute requirement. With a half-dozen other entree choices (along with all the accoutrements) to fix for 2 dozen people, baking homemade biscuits on Christmas morning is not even a consideration. I've been using purchased biscuits from the Amish bakery, which aren't bad, but I'd much rather serve my own homemade ones. I was intrigued to read that the Bakewell Cream was developed as a substitute for cream of tartar. Would cream of tartar be a better substitution in the biscuits than baking powder? Thanks, Jeanne from NJ Glad we could help with your holiday planning, Jeanne! As for cream of tartar - you might try it, with the baking soda; I think it would work, though I haven't tried it. Good luck - PJH

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