Give your biscuits a name and tell us about your recipe.
Wiscondin Cheddar Crackers – adapted from King Arthur Flour Parmesan Crackers
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I almost always strictly adhere to the recipes unless the substitution is an even exchange, like switching the kind of cheese.
Tell us about how you added a Wisconsin twist to your creation.
How did you do?