Blog - biscuits and such
southern food blog
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Mint & Pea Soup

This past week I was honored to cook for a local farm to fork dinner. Greenlands invited me to cook for their April Homestead Dinner, and we came up with a menu that highlights the bounty of spring in the South.

 

 

Dinner started with two appetizers- shredded chicken with ginger and carrot wrapped in pak choi and goat cheese and red wine onion jam on freshly baked bread. The amuse bouche, my moment to play around a little, was a cheddar biscuit with honey and green onions.

 

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We followed this with a fresh pea and mint soup (from The No Time to Cook! Book), marinated shrimp over butter lettuce, and then the main course. The big kahuna. Greenlands harvested one of their heritage pigs and we served the ham with a whiskey, mustard, and pomegranate sauce on a bed of farro, sweet potato, pomegranate, and kale. For dessert Heather and Maud from Greenlands made an Early Grey infused mousse. It was all fantastic.

 

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I have been so thankful for this partnership with Greenlands. They are a delight to work with and the opportunity to create menus based on what they’re growing and raising has been a challenge I’ve loved. It’s one of the coolest things that has come from this whole blog experience.

 

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Mint & Pea Soup

4 cups fresh peas

1 avocado

1 cup almond milk

1 cup vegetable stock

1/2 cup fresh mint leaves

1 tsp salt

 

Combine all ingredients, fresh, in a blender and blend until smooth. Chill and serve cold.

 

 

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Lovely Internet 4.24.15

1. This made me chortle.

2. I am so excited about this! I can’t wait to learn all the things.

3. Redefining God to fit the science.

4. Ever wondered what happens to your plastic bottles?

5. Before Billionaires wore hoodies… whatever happened to burnouts?

6. I might need this before our next book* club meeting!

7. Yeah, I kind of hate the whole Lily Pulitzer look.

8. I was born at the tail end of the Oregon Trail Generation- this article describes my experience exactly!

9. What’s on your daily/sometimes/never lists?

10. How do airlines handle the religious needs of the ultra-conservative?

 

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Sorghum & Goat Cheese Hand Biscuits

First of all, I cannot tell you how grateful I am for the wonderful things you all have said about my new book. The response has been amazing and I am overwhelmed. You guys are the absolute best and all of this is possible because of you. So, thanks, from the bottom of my heart.

 

sorghum biscuits 3

 

This week has been kind of crazy (and has every intention of continuing to be crazy), with both a photoshoot for a local magazine (look for me in Focus on the Coast this summer!) and two food events to promote No Time to Cook! Let’s just say that I’ve been putting my time management and multitasking skills to good use!

 

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The unofficial food theme of this week is handheld pastries, with both strawberry & honey hand pies on the menu and these sorghum and goat cheese stuffed biscuits. Stuffed biscuits are one of my favorite ways to make biscuits lately, they’re simple and there’s something so incredibly satisfying about having everything compact and easy to carry out the door. I’ve been experimenting with all the different things you can stuff biscuits with and let’s just say- the possibilities are endless!

 

sorghum biscuits 4

 

This time in my life feels constantly like I’m just on the precipice of what I can achieve. I’m chasing the dream and I feel like I’m getting closer. It does get exhausting, and some times I forget to stop and look back at how far I’ve actually come. I’ve been trying to take more time lately to appreciate my accomplishments and to feel pride in what I’ve done. It’s been a tremendous amount of work, this blog and these cookbooks and all of the food, but it’s been well worth it.

 

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Sorghum & Goat Cheese Hand Biscuits 

makes 12 biscuits

4 1/2 cups flour

2 tsps baking soda

1 tsp baking powder

2 tsps salt

2 sticks butter

2 cups buttermilk

1/2 stick melted butter for topping

1 log fresh goat cheese

1/2 cup sorghum

 

Heat oven to 425F. Mix together dry ingredients. Cube butter and work in with your hands, breaking the butter up into small pieces and mixing in with the dry ingredients, until the texture resembles cornmeal. Stir in the buttermilk. Transfer to a floured surface and press into a rectangle. Fold on itself and pat into a rectangle. Repeat three or four times, finishing with a large rectangle of dough that is 1″ thick.

 

Use a round biscuit cutter to cut into 3″ rounds. Roll the round out further until they are about 1/4″ thick. Fill each biscuit with a tablespoon of goat cheese and a drizzle of sorghum. Pinch the edges and place on a lined baking sheet. Brush the top of each biscuit with melted butter. Bake for 10-12 minutes or until golden brown. and baked through.

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