These biscuits are a nice addition to morning coffee and tea. They’re small enough to enjoy a few without feeling guilty. I particularly appreciated the moxie to create the Gruyère biscuit, and I wasn’t sure I would like it, but it works very well with a well-roasted coffee.
They are incredibly mild, however, and I would really like to taste more of a butter forward flavor. I’m also curious if there’s a way to do a sweet flavor while still sticking to the mission of lightly sweet, such as a brown sugar or cinnamon or vanilla.