This is a cozy carb-fest in a cast iron skillet. Just how I like it! This weekend I’m headed to HOTLANTA where I’ll be speaking at Create + Cultivate about digital media and food. I’m also so stoked to be going back to the south where I can order half sweet tea/half unsweetened tea like the almost-southerner I am and eat all the biscuits I want. I was born in Atlanta and lived the first three years of my lil’ life at The Georgia Tech family dorms while my dad finished up college. I’m excited to pass by and look at the playground I used to play in. (I’m pretty sure it’s another math lab now, but whatever.) In preparation for this trip, I wanted to pull together another fun, appetizer-like carb fest for you all. The best part about this entire thing is that you can totally use store-bought pizza dough (s/o to Kenji Lopez for the inspiration). I teamed up with McCormick and their new herb grinders. They’re super simple to use and for this recipe I used two, actually: the Italian blend (it went inside the butter mixture) and the basil (for the top). The recipe starts …

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