_One of my favorite breakfast treats is a fluffy, buttery biscuit, so I decided to bake some for staff breakfast. For a savory touch, I added cheddar cheese and chives from our herb drawer.
I use my mother’s trick for pull-apart biscuits: roll the dough out to 1/4″-thickness and cut rounds with a cookie cutter or floured glass rim. Then stack two thin rounds on top of each other, brush the tops with milk, and bake. -Ruth Selby