We are thinking the same thing. Great minds!

We use AI a lot for recipes

I find I prefer personalized recipes.

Dan Wedge Biscuits

Makes: 8 wedges

Ingredients:

• 2 cups (240g) all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tbsp granulated sugar (for a touch of sweetness)

• 6 tbsp (85g) cold unsalted butter, cubed

• 3/4 cup (180ml) cold buttermilk (or whole milk with 1 tsp vinegar/lemon juice)

• 1/2 cup (60g) shredded sharp cheddar cheese (Dan’s favorite cheesy addition)

• 2 tbsp finely chopped fresh chives (or another herb of choice)

• 1 tbsp melted butter or heavy cream for brushing

• A sprinkle of sea salt for finishing

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, because even simple things should feel just a little fancy.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. The sugar is subtle but gives the biscuits just the right hint of sweetness.

3. Incorporate the butter: Add the cold cubed butter and use a pastry cutter, fork, or your fingers to cut it into the dry ingredients until it resembles coarse crumbs. Don’t rush—those little chunks of butter are the key to flaky layers. Dan knows this.

4. Add the buttermilk and flavor: Stir in the cold buttermilk, cheese, and chives until just combined. The dough will be a little shaggy, but that’s exactly how Dan likes it—no need for perfection, just rustic, glorious flavor.

5. Shape the dough: Turn the dough onto a lightly floured surface. Gently pat it into a rough circle, about 1 inch thick. With a sharp knife, cut it into 8 wedges—like a pie. There’s no need to be precise; the uneven edges are what make these biscuits feel hand-crafted, just the way Dan would want.

6. Bake to golden perfection: Place the wedges on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with melted butter or cream, and sprinkle with a pinch of sea salt for a finishing touch.

7. Bake for 12-15 minutes until the biscuits are golden brown, risen, and a little crisp on the outside, soft on the inside. This is the moment when everything comes together.

8. Cool and serve: Let the biscuits cool for a few minutes before serving. They’re best enjoyed warm, with a slather of butter, honey, or jam—though Dan sometimes eats them straight up, because they’re that good.

The Dan Touch:

These biscuits are for the moments when you want something simple, but just a little special. The cheese and herbs bring a savory warmth, while the rustic wedge shape feels like a true expression of no-fuss perfection. Enjoy them with a cup of coffee or alongside a hearty soup—Dan-style, they’re perfect for any occasion.