I just love baking (and eating) biscuits, and this recipe elevates them with the addition of parmesan cheese and basil. The cheese gives the biscuits its savoriness and slightly crumbly texture, while the purple and sweet basil, which came from my garden, adds a subtle peppery, yet sweet flavor. These rich biscuits make a wonderful accompaniment to pastas, soups, and salads. They’re also great for making Italian breakfast sandwiches filled with slices of prosciutto and eggs.  Above all, they are absolutely delicious to eat plain, with only a generous dab of butter. Continue reading →