It seems that with cooler weather comes more hearty, substantial food. San Francisco has been feeling extra blustery lately, and these biscuits make a great partner to a fall soup or even a pasta dish. They are so tasty you can even eat them for breakfast- with an egg or tofu scramble and some veggies. Jess’s jalepeno-scallion cheesy biscuits would go great with a vegan chili or your favorite pasta. Also, Nikki shows you how to make a cheddar buttermilk biscuit reminiscent of an American classic, Red Lobster Cheddar Bay biscuits. Both recipes would make great additions to most dinners. In fact, they may not even make it to the table!
Click the continue reading link below to see delectable biscuits, two ways!