White Ginger Biscuit

The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let it sit at room temperature for 20-30 minutes before rolling to make it more pliable. Baked biscuits can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.

Store cooled biscuits in an airtight container at room temperature for up to 1 week. Layer between parchment paper to prevent sticking. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes before serving. The biscuits will soften slightly over time but retain their ginger-spice flavor.