If you have trouble making tender and flaky biscuits, give this recipe a try. The combination of the two different flours and the very cold butter makes a big difference.
The mini cheesecake has been a one of my go to options since college, when I didn’t have a spring form pan to make big cheesecakes. I also like this option because it can be tweaked to match the situation and can be made in almost any flavor that is appropriate...