Fluffy, cheesy, garlic Cheddar Bay Biscuit recipe

Freeze for baking later: Form all the biscuits and put the pan in the freezer. If baking within a few hours there’s no need to cover the biscuits. Once the biscuits are completely frozen, remove to an airtight container or zipper bag for baking later. Frozen biscuits will keep for up to one month.

To bake frozen biscuits: No need to thaw the frozen biscuits. Simply bake as directed adding 5 minutes to the baking time.

TIPS: do not use pre-shredded cheese for this recipe.

Substitute whole milk or buttermilk for the heavy cream using these ratios: 1 cup milk or buttermilk plus 1/3 cup melted butter. Stir together and use as directed.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.