Let me be clear, this is not meant to be braggy, but matter-of-fact.
I make INCREDIBLE buttermilk biscuits. Tiny towers of fluffy layers, gorgeously golden. crackly crust on top, tender within. The perfect vehicle for everything from more butter to a whole breakfast sandwich, I spent a full winter perfecting them in college, and it shows.
I’m breaking from my typical positive attitude to start this post with a complaint: I’ve tried so many other cream cheese frosting recipes, and I’m perpetually disappointed (I’m cringing just thinking of the flour fiasco I got up to on Ashe’s birthday this year. ) As I did on his birthday, I always wind up relying on my go-to cream cheese icing, and it’s past due time I shared it on here.
