These are salty, sweet, fragrant, finger-licking good. You can either make them in the pods, slurping the sauce clinging to the outside while stripping out the beans with your teeth or use shelled beans in a saucy side dish. We often serve a version of this for guests to snack on while we tend the grill or finish in the kitchen.
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.
