Your black-pepper biscuits, served with thin wedges of seedless watermelon, were the absolute hit of a large buffet at a major plant exchange yesterday afternoon, Dave's Wife (sorry, don't know your name). I am thinking of trying the recipe with a bit of whole caraway or coarse-chopped fennelseed added. But mine weren't pink -- I was so disappointed; I wanted to play off the colors of the melon and the biscuits, even using a large green-glass platter with a terra-cotta bowl in the middle for the biscuits. I used Dry Sack sherry -- I think the recipe may work well with vermouth/Dubonnet, which WOULD give the pink color...

Thanks!

Lynn