This is not a cooking show. Spoon biscuits refers to how we ate the bread, not the name of the recipe. I was longing for regular old Southern biscuits from my dad’s recipe, but I knew something had to change. David’s ideal is quite different from mine. He likes biscuits bigger and softer than I do. I always overcook them to his taste, so I tried using the air fryer for a half recipe. It felt like cooking for dolls – tiny bowl, small utensils, little rolling pin, and a small cutting board instead of a pastry sheet. The best part? No leftovers! The biscuits had a delicate crust and melted in my mouth. That’s because they were one step removed from being raw. Next time I will increase the cooking time and take David’s biscuits out while I cook mine another two minutes. That should work out well, because he likes cool food, while I like it piping hot. Well, you know I’m not referring to Jell-o or ice cream. A happy adjustment should be easy when you are cooking for only two people.