It wasn’t so much that I couldn’t find the circular cookie cutter that I usually use to make biscuits, it was that I was too lazy to look. So, the other night when it was time for me to cut out the biscuits I was making to go with the Tuscan Bean Soup with Shrimp we were having for dinner, I opted to try out my star cookie cutter instead.
It’s probably just me, but I thought these biscuits were super cute and fun. Also, it seemed like they rose more and were extra crispy. All in my head? Maybe, but like of childhood conversations about which shapes of pasta tasted the best, I became an instant fan of star biscuits and I think they are going to remain in my repertoire for a while. They make me feel impressive without any actual extra work.
If you’re interested, my current go-to biscuit recipe is from Rachel Wilkerson’s website. The original post is for biscuits and gravy with sausage, but it turns out that the biscuits are just as excellent on their own and super easy to make as a side for soups, salads or whatever needs a flakey, buttery biscuit.