Hi Fran, in a pinch you could refrigerate the biscuit dough (rolled out and ready to cut) overnight, but you'd be better off freezing the cut biscuits, as they may (depending on the consistency of the biscuit dough) collapse or spread a little when stored in the refrigerator. Another way to save time in the morning would be to refrigerate the dry mixture that already has the butter worked into it, and then add the liquid and make the dough the next morning. This blog post has some great information on how to freeze and bake the cut biscuits, which is a surefire method for producting wonderful biscuits in a hurry! 

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