Easy Cheese Biscuits

Developed Fall, 2021. The unbaked biscuits keep for months in the fridge and bake in less than 20 minutes. Freshly-baked cheese biscuits and a warm bowl of split pea soup make a comforting cold-weather meal.

8 large refrigerator biscuits (Pillsbury Flaky Layers™ work well)
1/2 c finely-shredded sharp cheddar (Kraft™ works well)
2 T melted butter (optional)
1 t coarse sea salt (optional)

Preheat a toaster oven to 375 F. Pull a biscuit from the stack and carefully split it in half. Sprinkle a tablespoon of cheese on one half, top with the other half, and press the edges together to seal in the cheese. Arrange on a 12 inch baking pan on a 3-2-3 layout. Brush tops with melted butter and sprinkle on a little salt (optional). Bake 17 to 18 minutes until tops are golden brown. Lift biscuits off pan while warm with a thin spatula. Let cool until safe to eat. To store extra, wrap tightly in plastic film and freeze.