I. Love. These. Biscuits.
Admittedly, they take an unbelievable amount of cheese and require the use of a nifty pastry cutter, but da-amn, they are amazing. Crispy-crunchy on the outside, soft and gooey (with cheese, not dough!) on the inside- wow. Cooked in the cast iron, they are just amazing. They use sharp cheddar, goats cheese, parmesan/asiago, and mozzarella, all rolled into a buttermilk biscuit dough. Now if that doesn’t get you excited, I don’t know what will! The recipe can be found here, I substituted Jules GF flour once again, and really, that pastry cutter is kind of essential.
On a side note, it’s February. Midterms are coming up, papers are due, etc. all icky winter things. On the bright side, the quarter is halfway over – whoo!