Adapted from
Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle
The biscuits should be cooked until the tops are nicely browned for the best flavor. These biscuits should be served the day they’re baked but the dough can be refrigerated up to three days in advance or frozen for at least two months. Child advises the biscuits can be baked and frozen, then “…reheated for 5 minutes or so in a hot oven.”