I am making bloody mary biscuits with a beer cheese gravy for about 300 - 400. they will be served out of hot wells, held for up 15 - 30 minutes at a time. Given the fact that they will be held and not necessarily served fresh to order, I had thought about baking them all off the day before, and warming them prior to service. I didn't think this would adversely affect the quality anymore than holding them. My other thought was to make the dough, cut it and freeze it, and bake them that morning from frozen, but this will be a lot more effort the day of, tying up ovens that I will need for other entrees. Any thoughts?