15 Minute Cacio E Pepe Biscuits

Within the last couple of years cacio e pepe has become such a culinary buzzword. Every pasta-driven instagram posts it almost on a daily basis. I’ve seen people say cacio e pepe is the new alfredo, whatever that means.

Like any hot trend there has been some elitism that has rode alongside it. From arguing the pronunciation to claiming if you don’t have pecorino made with milk from a virgin sheep that is then processed by the spirit of nonnas past then you’re doing it wrong.

While you do want to make everything right and perfect as possible, here’s the deal. Cacio e pepe=cheese and pepper. That’s the literal translation. You know what tastes great with cheese and pepper? That’s right, mother-hecking buttermilk biscuits!

The true beauty of this drop biscuit recipe is there isn’t an intense amount of work to it. Once your oven’s preheated the whole thing takes about 15 minutes. What could be better???

P.S. this is a small batch recipe that makes about 6-8 biscuits. Feel free to multiply for more goodness!

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Honey Butter Biscuits and Sausage Gravy

Brunch rules. It gives you an excuse to day drink, and it’s a time where people get creative in food combinations. Hi chicken and waffles, shrimp and grits, and biscuits and gravy. One by one I’m on a mission to provide the best brunch recipes, and this here is a special one.

My brother Sean, aka The Biscuit Queen, is the most incredible baker. He provided the extra fluffy, extremely layered, and above all; inordinately buttery recipe for the biscuits. I could wax poetic about how beautiful and artisinal these biscuits are with their subtle honey flavor and golden glow.

And to pair with them is my sausage gravy that’s packed with fresh sage and some crushed red pepper for your nerve. The salty gravy with attitude absorbs so beautifully into the sweet and buttery biscuits.

In short, this dish tastes like warmth and family because that’s where it comes from. You also get to read the recipe as my brother wrote it which is fun.

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