Biscuits and Such is a Southern food blog created by Elena Rosemond-Hoerr; the result of a post-college existential crisis. Rosemond-Hoerr found solace in recreating her favorite Southern dishes, far from home. Now on a mission to make grits a hot commodity, this is a great stop for those in the need of comfort food.
Describe your cooking style in three words: Southern. Seasonal. Heirloom.
What’s your signature dish? This is a hard question. I’ve always been a huge advocate of pies, so most people expect me to arrive at any given location with a pie in tow—not an unrealistic expectation, really. But I’ve also been on a decades’ long mission to help people (read: non-Southerners) love and appreciate grits. Grits are one of my favorite ingredients and so many people I meet say that they’ve never had grits that they liked. I’m on a mission to change that.
What do you think is the most underrated ingredient? I used to say butter but recently there has been a butter revolution (hallelujah), so now I might say red pepper flakes. They add the perfect amount of spice and flavor to a dish without stealing the show. I use it in pretty much everything, from eggs to savory pie crust. It’s always on hand in my kitchen.
What’s the best cooking advice you’ve ever received? I grew up in a family that plays in the kitchen. We love to cook almost as much as we love to eat, and we’re always trying our hand at this technique or that recipe, seeing what works and what doesn’t. That attitude of playing in the kitchen, of not being afraid to stray from the recipe, has made me the cook that I am today.
If you could share a meal with anyone in history who would it be? I would love to meet my great-grandmother, Sybil. Her recipes and love of food have inspired generations of Rosemonds to cook, create, and feed. What a pleasure it would be to cook and eat with her.
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