QUESTION: I would like to make biscuits in advance of when I need them. Should I partially bake them and then freeze them, or freeze them unbaked? Or is this impossible?

ANSWER: It's not impossible. It's easy to freeze unbaked biscuits.

It works best with baking-powder biscuit recipes. Make the dough and cut out the biscuits, then freeze them on a baking sheet. When they're hard, put them in a freezer bag with the air pressed out.

Don't thaw them before baking. Brush them with a little melted butter and bake at 425 degrees for about 8 minutes, until they are brown and warmed through.

To help you along, here's a make-ahead biscuit from Ina Garten's book, “Make It Ahead.”

2 cups all-purpose flour1 tablespoon baking powder1 teaspoon kosher salt6 tablespoons (¾ stick) cold unsalted butter, diced2/3 cup cold half-and-half1 egg beaten with 2 teaspoons half-and-half, for egg washFlaked sea salt, such as Maldon, and coarsely ground black pepperPlace flour, baking powder and salt in a food processor and pulse to combine. Add the butter, breaking up the pieces as you put them in. Pulse about 10 times, until butter is the size of large peas.Pour the half-and-half down the feed tube with the processor running and pulse just until the mixture starts to come together.Dump the dough onto a floured board and quickly knead it into a ball. Roll the dough out ½ inch thick with a floured rolling pin. Cut out the biscuits with a 2½-inch plain round biscuit cutter.To bake right away: Place on a sheet pan lined with parchment paper. Brush the tops with the egg wash and sprinkle with sea salt and pepper. Bake 10 to 15 minutes at 450 degrees. Cool 5 minutes.To bake ahead: Cut the biscuits and refrigerate overnight, or freeze. Before baking, brush them with egg wash and sprinkle with salt and pepper.Yield: 8 to 10 biscuits.