Hi NW. It’s down to personal preference. I prefer to use unsalted butter in most of my baking, but my guys like it when I use salted. Either way will be fine!

In reply to Rebecca.

I’ve made these twice and they are a hit with family and guests. Only one tiny problem…I don’t remember if it is salted or unsalted butter I used and the recipe doesn’t indicate. Can you clarify?

Hi Juliana! Definitely bake them directly from the freezer!! Happy Baking!

Hi!!
This looks amazing! Such amazing tips! Thank you.
I have a question… i wanna freeze the biscuits… should I put them frozen in the oven or should I wait until room temperature and then put them in the oven?
Thank you

Thanks so much for taking the time to rate the recipe and let me know you love it, Mpotter! I truly appreciate it!

I have made these several times over the past few years. When I make non self-rising flour biscuits, I still use your method. You are so detailed & helpful—my favorite part is the description of rubbing glue off your fingers. Perfect.
I am horrible with doughs. I am very hit or miss with every cinnamon roll, bread, biscuit & pizza that I make. This recipe and your directions definitely make it more hit than miss. THANK YOU.

You’re so very welcome, Francesca! Thanks for taking the time to rate the recipe!

I have 5lbs of unused self rising flour. Your recipe is perfect for all of my questions I asked finding a particular recipe. Thank you so much for sharing all this!

I just knew when I was putting in the salt that it seemed like a lot. And it was!!
It should be 1/4 teaspoon per one cup of flour

Hi Jeany- I didn’t include that because I truly think you’re better off only baking what you’ll eat that day. Biscuits just plain don’t hold up to storage beyond a day in my opinion. That’s why I made such a point of freezing them before baking. 🙂