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?
Please enter a valid email address.
Well played. You deserve a cookie.
But only if you go to a bad restaurant
A Case for Eating Out on Valentine's Day
Compound Goat Cheese
Marble at the Food52 Shop
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.