Quick and Easy Biscuit Sorghum Bread Pudding
If you’ve ever been to Nashville, Tenn., chances are you’ve eaten biscuits at the Loveless Café. Even though locals bemoan the changes to the original café and motel—a new addition, gift shops and, most recently, a new barn—the Loveless is a must see. Chief biscuit maker Carol Fay Ellison is a fixture at the café. She’s reached international fame not because her biscuits are unrivaled (honestly, there’s plenty of good biscuits in the South) but because she embodies the cook we all like to think is making our biscuits-a large, spunky woman, who makes biscuits “by feel.” While her biscuit recipe remains a secret, her bread pudding recipe, made with leftover biscuits, is not. Premade biscuits make it super easy, quick and perfect for holiday gatherings.