I would cut them out into biscuit shapes and either put them on a baking sheet lined with parchment paper (if you have the freezer space for a big baking sheet) or put them in a plastic bag then freeze up to three weeks.

Is this THE fluffy biscuit recipe?
I believe they are.

I have made this recipe countless times already and I haven’t had an issue with rise or fluffiness.

They always come out fluffy and tender.

Baking is a science and it can be finnicky.

If your biscuits don’t come out fluffy, there are a multitude of reasons that this could be happening.

I try to address it below and I hope your biscuits come out fluffy!