Sorghum Oat Biscuits

People who speak of themselves in 3^rdperson always seem a bit strange to me..

Almost as though you are speaking of oneself while you’re not there.. but you are there, aren’t you?

So why not "I" instead of "he"?.. Is this a thing..? My major was engineering so grammar wasn’t a requirement.  Why am I talking about this..

Because, I’m hiring and last week was a week of interviewing tomfoolery.. We (my husband and I)  have a small tech firm on the side and freelance out projects. We need 2… I repeat 2 good people who aren’t lying on their resume..

In the technology, software development, matrix coded “where is Neo when you need him”world.. Lying on your resume isn’t cool.. Because hello, you can’t wing it.. You can’t wing it

So if I say “Tell me about your hands on exposure to XRM”.. Or” how about your experience with building on SSRS reports”

I need you not to look at me with a blank stare or I’ll be forced to cut you with my severe side eye..

There were a few of these fib tellin floozies..

Then there was Mr. 3^rd person..

Let’s say his name was Ben..

Because his name was Ben

Read his experience off to me like he was a game show announcer..

“Ben has a degree in computer science and over 6 years of experience”

Is Ben here, sitting in front of me.. ?

Then why is he reading off his tech specs like the buyer’s guide on a new car..

Needless to say I haven’t found anyone.. and I might of met with (some via phone) over 10 people.. This was in addition to my regular 9-5 of tomfoolery and ridiculousness that I call a job..

Last week was a long week…

Long weeks call for lazy weekends and biscuits..

These Sorghum Oat Biscuits..
I've spoken before about my extreme love affair with sweet Sorghum that’s been developing since childhood. My granny made the best pancakes and would smother them in Sorghum syurp . Then of course there was the Sorghum Buttermilk Pie. There's a little BBQ place in North Carolina that made this heavenly treat. A slice of this pie with ice cream and a RC Cola would be all you needed to polish off your Sunday.
This sweet syrup is not over bearing and has a buttery, earthy complexity that plays well with other flavors. So add it to your collards, your cocktails and your marinades.
and of course your biscuits.. Whole wheat and oat biscuits…
Making biscuits with different types of flours is something that I’ve challenged myself with lately. Some with success and others with not so much success..
These got a gold star after the 2nd try and with a little bit of bread flour added.
After serving them a few times and getting the golden ticket of approval I’d say they are worthy enough to share..
And I’m almost sure they would never lie on their resume or speak to me in 3rd person..
 

Sorghum Oat Biscuits
Prep Time- 25mins Cook Time-15-20mins Yields 1 dozen biscuits 

Ingredients:

2 cups Whole Wheat Flour

½ cup bread flour

½ cup old fashioned rolled oats

¾ teaspoon salt

2 ½ teaspoon baking powder

½ teaspoon baking soda

½ cup (1 stick) butter, unsalted

3 tablespoons sorghum syrup

1 large egg

1 cup buttermilk

Directions:

Preheat oven to 400 degrees

Lightly grease baking sheet or butter the bottom of a cast iron skillet

In a large bowl combine flours, oats, salt, baking powder and baking soda.

Cut butter into flour mixture using a fork (or pastry cutter if you’re fancy) until mixture is crumbly.

In a separate bowl, whisk together egg, buttermilk, and sorghum. Add buttermilk mixture to flour mixture and mix just until dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.

If there is some flour remaining on the bottom and sides of the bowl, stir in a tablespoon of extra buttermilk to incorporate the flour into the dough.

If the dough is too wet, use more flour when shaping.

Turn dough out onto a floured work surface and sprinkle to top with flour.

With floured hands, fold the dough in half and pat the dough out to about ½ thick using additional flour if needed. Repeat this process a second a third time until the dough comes together and is no longer clumpy.

Pat dough out to desired thickness, cut with biscuit cutters.

Place cut biscuits onto prepared baking pan and bake for 15 minutes or until golden brown.

Remove from the oven and serve while hot..

Brush tops with butter if desired..