Freezer Biscuits

I have yet to make this recipe and freeze the biscuits but I'm going to try that soon. I also haven't tried the variations and have just made the plain biscuits. Maybe later today. . .

2 cups all-purpose flour
4 tsp. baking powder
3 tsp. sugar
1/2 tsp. salt
1/2 cup shortening
1 egg
2/3 cup milk

Variations:

Asiago/Garlic:

1/2 cup shredded Asiago cheese, divided
1/2 tsp. dried minced onion
1/2 tsp. garlic powder

Sesame Herb variation:

1/2 tsp. each dried marjoram, thyme and basil
1/2 tsp. sesame seeds

In a small bowl, combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In another small bowl, whisk egg and milk stir into the dry ingredients just until moistened. Do not over blend.

Turn dough onto a lightly floured surface. For the biscuit variations add the ingredients now and knead 20 times. (For the cheese biscuits, reserve a bit of the cheese to sprinkle on top of the "finished" biscuit.) Roll out to 3/4" thickness; cut with biscuit cutter. (I use a drinking glass.)

Arrange biscuits in a single layer in an ungreased cookie sheet. Cover and freeze overnight or until solid. Transfer to a freezer bag and freeze for up to 2 months.

To use frozen biscuits: Place on a greased baking sheet. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Serve warm.

If you're not freezing the biscuits they should be done in about 10 to 12 minutes.