Soda Biscuit

The dry ingredients can be mixed and stored in an airtight container for up to 1 week. The butter can be cut into the flour mixture and refrigerated for up to 24 hours before adding the milk and baking. Do not add the milk until ready to bake, as the leavening reaction begins immediately upon contact with liquid.

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits in a freezer bag for up to 3 months. Reheat refrigerated biscuits in a 350°F oven for 5-7 minutes, or frozen biscuits for 12-15 minutes, until warmed through and crispy on the outside.