Sift or mix all dry ingredients together.

Make sure butter is very cold. Cut the butter into small pieces and add to dry ingredients.

Cut butter into dry ingredients until mixture resembles coarse crumbs. You can do this by hand with a pastry blender, or as you can see, I temporarily exchanged the dough hook for the whisk attachment on my Bosch and cut it in that way.

Lightly whisk milk and eggs together. Add to dry ingredients.

Mix liquid into dry ingredients just until a dough is formed. Do not over-mix, as overworking the dough can cause biscuits to be tough.

Move dough to lightly floured board or counter. Knead lightly (don’t overwork it) until it forms a ball. Pat flat and roll to about 3/8 to 1/2 inch thickness.

Cut biscuits from the rolled dough, saving scraps to re-roll and cut more.

At this point, cover a baking sheet with waxed paper and place the cut biscuits you want to freeze onto the sheet. They can be close together, but should not be touching. Flash-freeze on the sheet for several hours.

Transfer frozen biscuits to a zip-top freezer bag, removing as much air as possible as you close the bag.

To use your frozen biscuits, remove the desired number from the ziptop bag and place on an ungreased baking sheet. Bake frozen biscuits at 450° for 18-22 minutes.

For the biscuits you intend to eat right away…and you must eat some right away…place unfrozen biscuits on an ungreased baking sheet and bake at 450° for 10-12 minutes. Serve warm and delicious with your favorite condiments or toppings.