Cheddar Cheese & Chive Buttermilk Biscuits + captures of spring

Hello, friend.

I love biscuits. You know the type, the ones you can only find in that hole-in-the-wall, backroad diner somewhere deep in the heart of the South. A place where the cookin’ is good and the waitress refers to everyone as “honeychile”. I love those kind of biscuits with their golden tops and buttery layers. Pulling them apart releases a steady trail of steam that ascends upwards. A heaping spread of jam or apple butter layered gracefully over each piece and you have got yourself a mighty fine breakfast. There is something so rustic and beautiful about a homemade biscuit. Growing up, it was one rare occasion Momma Crawford would make biscuits homemade (Father prefers the store bought kind. I know, he’s crazy!) But when she did…oh momma YES!

Iron Skillet Shepard's Pie with Cheddar Biscuit Topping

Hello, friend.

It's official, the first snowfall of the season happened this past week. Now I’m done and ready for spring. Please, and thank you.

For Christmas this last year I received so much cast iron. From pots, skillets, casserole dishes, plates, and more, it was truly a cast iron Christmas for me. If you’re new to the blog, a very important fact about me is that my love for cast iron runs deep. I love it. Scratch that, I’m obsessed with it. There is something so rustic and charming about cooking or baking in a cast iron skillet. It tells a story of dinners past and meals gone by. When I’m using my cast iron skillet, it makes me think I live on an old farm in the deep south and I’m making a beautiful Sunday brunch for friends and family. I also am known to daydream, a lot.