My biscuits are made from scratch in small batches using fresh ingredients.  I do not use preservatives.  To ensure quality and freshness I recommend that they be refrigerated or kept frozen until ready to use.  They will keep 3-4 weeks refrigerated and 4-6 months frozen in an air-tight container. 

To use:  let thaw or come to room temperature.  Place biscuits on a baking sheet and cover with aluminum foil.  Heat in a 300-degree oven for 10-12 minutes.