Biscuits for the freezer or not....

Biscuits for the freezer or not....                           Makes 25 to 30 biscuits
6 cups unbleached all-purpose flour, plus extra for counter
2 Tbsp sugar
2 Tbsp baking powder
1 1/2 tsp salt
4 1/2 cups heavy cream

Line a baking sheet with parchment paper or a silicone baking mat..
In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round  biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.
Preparing For the Freezer:
Wrap the baking sheet tightly with sprayed plastic wrap and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
Prepare after Freezing:
Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
To Serve Without Freezing:
Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.

Recipe adapted from The Best Make-Ahead Recipe by Cook’s Illustrated.

For more freezer ideas here is a great site you may want to check out.....
http://fabulesslyfrugal.com/freezer-meal-recipes-master-list