I have a question about the recipe "Cheese Biscuits" from merrill. You recommended a brand of butter to use; how about a brand of sharp cheddar? thx
Merrill is a co-founder of Food52.
I'd use a decent brand of sharp cheddar, but nothing too fancy -- maybe Cabot?
Put your best pan forth.
Prep your pans for perfection.
Make better coffee.
Breakfast: a worldly affair.
An Instameet by the Bay (Area).
Stop the soap opera.
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Well played. You deserve a cookie.
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