Recipe here, from her Home Cooking show on the Food Network. No way, a PD recipe with less than a stick o’ butter?? Yes, it is for real, folks. This biscuit recipe definitely won’t win any biscuit competitions. But it is no-frills and no-fuss, just the stone needed to kill two cravings on a lazy Saturday afternoon. The only adjustments I made were substituting whole wheat flour, using 1 cup of sweet potato mash instead of 3/4 cup, and omitting the milk. Oh, I also added a couple tablespoons of rosemary, which definitely raised it up a notch. The dough comes together fine and isn’t a mess to handle because it’s on the dry side. Instead of making individual biscuits, I flattened it to 1/2-inch disc and baked it whole in a cast iron skillet. As a result, both the top and bottom developed an appealing crunch. The aroma while it was baking was immensely satisfying. With plenty of goat cheese and fig walnut jam, and a leftover bottle of wine, it was a scrumptious dinner for one. Too scrumptious apparently, since I almost polished off the whole thing. Oh stomach, how you scare me so.