Which is why I was so excited to try making freezer biscuits. You use a standard cream biscuit recipe, except after cutting the biscuits and putting them on pans, you pop them into the freezer instead of the oven. After they're frozen solid, you transfer them to a ziplock bag and store them in the freezer.
When you want some biscuits, say to accompany some Slow Cooker Minestrone, you simply toss your frozen biscuits onto a parchment-lined baking sheet and bake at 450° for 20 minutes. They emerge from the oven just as fluffy and delicious as if you'd made them that day.
What a great timesaver!