Add melted butter and milk to the flour mixture (mixing with a wooden spoon), until a soft, wet dough forms.

Push the dough out with your hands, about 3/4″ thick, a little more or a little less depending on how thick you like your biscuits. (Flour is your best friend here! But don’t add so much that the dough becomes firmer–just enough so that you can work with the dough without it sticking to your hands.)

Cut out as many biscuits as you can, then gather the scraps, kneed them together, and re-push out and re-cut. You can do this as many times as you need to, but the next rollings might not be as good as the previous ones.

Place the biscuits on a greased cookie sheet, cover them, and place them in the freezer until hard, 2-5 hours. When they’re hard, put them in a large resalable, freezer-safe bag, or an air-tight container and place them back in the freezer until you’re ready to bake them.

To bake biscuits, do not thaw them. Place them, frozen, on a cookie sheet and bake at 425 for 15-20 minutes, flipping them halfway through.