Beaten Biscuit

The dough can be beaten and shaped, then refrigerated on a parchment-lined baking sheet covered with plastic wrap for up to 24 hours. Bring to room temperature for 20 minutes and prick with a fork just before baking. Alternatively, unbaked shaped biscuits can be frozen for up to 2 months; bake directly from frozen, adding 3-5 minutes to the baking time.

Store baked beaten biscuits in an airtight container at room temperature for up to 2 weeks—they actually improve in texture after a day or two. These biscuits are traditionally quite hard and meant to be split and buttered or served with ham. They can also be frozen for up to 3 months; thaw at room temperature and refresh in a 300°F oven for 5 minutes if desired.