I posted some photos of biscuits over on Instagram last week and everyone (understandably) lost their minds, including me – I do love a good biscuit, particularly one loaded with grated cheddar or cheese ends, and especially when that biscuit is used to bookend eggs and cheese or fried chicken or pulled pork. Pulled pork seems like a big production, but it’s really not – and in fact, like most braised dishes, requires far less actual work than a lot of other dinners out there. If you have a) a slow cooker, or b) plans to be around the house for a few hours, you can pop a pork shoulder in and let time + heat do all the work.
This is just a straight-up regular old biscuit, which you can make with butter + milk/cream/thinned yogurt or sour cream that needs using, or you can forego the butter and just use heavy cream. This is my go-to when I have cream in the house (truly, it’s fab), otherwise I cut butter into the flour-baking powder-salt mixture, add cheese or berries or chopped chocolate if I’m into it, and then turn it into a dough with one of the aforementioned dairy products. There’s always enough left coating the sides and bottom of the measuring cup to dab on top of the biscuits before they go into the oven. Honestly, aren’t biscuits the best? I have a bunch of versions on this site you could use, but I went ahead and posted a summation of what I did to get the Instagram biscuits over on Facebook (since it’s tricky to post actual recipes on Instagram).