Sundried tomato cheese biscuits

I love to cook and bake, but the truth is I am extremely critical of recipes. My tried and true favorites go into my 'permanent folder' and they have to be outstanding to even stand a chance. It's great to have Stefan as a husband for a multitude of reasons, one of which is that he is willing to eat anything I make and he tells me it's all delicious.

Deep down I'm not as forgiving. Lucky for you, I'm posting one of the pages from my heirloom cookbook that passed the test, as a thanks for reading my blog. Just click on the image if you need to see it larger.

I love to make this recipe because it's simple, versatile, forgiving, and delicious. These are a winter staple for us and go great with soups.

My only word of warning is not to use low fat butter. It kind of pours of out of the biscuit while it's baking. They may not be the most healthy, however they are extremely delicious and filling.

Hopefully you enjoy them as much as we do!