Blog - biscuits and such
southern food blog
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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.


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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!


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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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Lovely Internet 4.17.15

1. For most of my adult life I lived in big cities where I was told the streets were not safe for me. I have never let fear overpower my need to be out side on the sidewalks after dark, because I do not believe that women should be afraid to be outside, a part of their community.

2. This is amazing.

3. I’m 100% on board with this idea.

4. The best live-tweeting I’ve read, hands down.

5. Moonlight, magic, and macabre. (this made me ball, thank you Liz)

6. Can my uniform be yoga pants and a boxy linen shirt? Great!

7. Hannah wrote a book and it looks beautiful!

8. Intersectionality and pizza. Brilliant! (thanks Brooke!)

9. Oh thank god, I can stop trying to care what an apatosaurus was.

10. Ugh, we’re the worst. The worst.


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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Lovely Internet 4.10.15

1. Jenny has finished her second book and I cannot wait.

2. Dixie is dead. Take her out back and bury her.

3. Sheep are making a comeback.

4. What the world needs is definitely not #whitegirlsrock.

5. Is the answer to the California drought (and our global shortage of fresh water) desalination?

6. The origins of white people.

7. “LOL, what volcano?

8. Pasture raised hens– is this the future of mass egg production?

9. I’ve been working on a book proposal for well over a year and I’ve found, honestly, it’s harder to write the proposal than it is to write the book. Heidi has some great insight on proposal writing.

10. Our Ireland trip, day by day- 1 / 2 / 3 / 4 / 5 / 6  (and as a bonus, our selfie series 1 / 2 )


P.S. The No Time to Cook Book is out!


P.P.S. Grace on being vulnerable.


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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