Another useful post! Thank you! Biscuits are a staple food in our household, served with soup or stew, with breakfast, or on their own. One of my favorite breakfasts is leftover biscuits, sliced and toasted golden brown, with butter and honey. Oh oh oh! I have a sore wrist and sometimes cutting in the butter is uncomfortable, so I generally make cream biscuits, using heavy cream in place of butter and milk. I use a gentle hand in the mixing, and they come out nice and light, even somewhat flaky. I had never thought of freezing the unbaked biscuits - great idea! Next time I make biscuits I'll make a double batch and freeze a bunch. Regarding cutting the dough: My solution to the scraps left over from cutting round biscuits is to bake the scraps as is, with the round biscuits. They are much beloved by my husband. I notice that when the biscuits come out of the oven, while I am getting the rest of the meal on the table, these little scraps often disappear before I can finish serving. :-) It's gotten to the point where I make more of these than just "by accident." If they're small, they are sometimes a little crunchy. If they're larger, they're soft inside but with plenty of golden crust. I love this blog, not only for the informative posts, but for all the experience and ideas shared in the comments. Thanks, KA, for providing this resource.

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