Even though I use frozen biscuits pretty often, it has never occurred to me to freeze ones that I made myself. Most recipes make more than I generally need at one time, but not so many that it feels "worth it" to freeze some. This recipe, however, makes a huge batch, so it was pretty easy to bake some immediately and still have plenty to freeze.

I find no loss in quality from freezing raw biscuits and baking them up from frozen. Many people say they actually bake up better that way, because the butter doesn't melt as quickly in the oven. I haven't tested them side by side myself, but I will say that, for me, biscuits baked from frozen are just as good as any cooked from a freshly mixed batch.

You may be able to find this recipe on the google books preview of the book (here: https://www.google.com/books/edition/..., but if you have a favorite biscuit recipe, you can very likely freeze that one the same way!

Nutrition (per biscuit):
Calories: 223
Fat: 5g
Protein: 6g
Carbohydrates: 36g (1g fiber, 2g sugar)

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