These are wonderful served with soups and we especially love them with potato soup and chili's. They are so easy to make, you could also make them to be enjoyed as a snack and I'm often asked to make them when we have oyster roasts and low country boils and invite friends over. You can kick up the level of heat by the amount of cayenne pepper you choose to add. Each recipe makes about 2 dozen small biscuts, so I usually make two recipes...one with the cayenne, and one without. We first tasted these at a little restaurant in Brunswick, Ga. that served them along with their soup and salad bar. I asked for the recipe and the owner wrote it down for me. That was about 8 years ago. The restaurant was bought by someone else a few years later and they stopped serving these little gems. LOL, we haven't been back.