- Test, test, testing, one, two three!
Okay here I am.
Bon Appetit, sour cream
and onion biscuits.
Molly, take one.
- [Ben] I love it.
[jazz music]
- Hey everyone, I'm Molly
and I am here on day,
shit, I already [bleep] it up.
Hey everyone, I'm Molly.
It is week four of working from home.
So I'm in my home kitchen today
and I'm gonna show you how to make
sour cream and onion biscuits.
This is a recipe that
came out right around
the time that everyone
started to work from home
so I've been seeing a lot
of you making them already.
But for those of you
who haven't made it yet,
most of the ingredients are
already in your pantries
and it's pretty riffable.
But, before we do that, I
have a special guest joining
me today, my Dad, who is on
the other side of the country
staying safe in upstate New York.
We haven't seen each other
in six or eight weeks.
So he's gonna make the biscuits today also
from his home kitchen and then we'll have
a biscuit together at the end.
Wow, look at that!
Oh, did we lose him?
Dad?
Oh, there you are, hi dad.
- Hi, honey.
- Do you wanna show us around
your kitchen a little bit, dad?
- Sure!
- I'm guessing mom
cleaned the shit out of it [laughs].
- Yes she did, yes she did.
- There we are, nice stove.
- [Doug] And I've been well trained,
so I have my stuff out and ready here.
- Have you ever made
biscuits from scratch?
- I don't think so.
- You have the recipe on
basically, with the tutorials.
I'll call you back in a little while
and see where things are
at and we'll go from there!
- All right, let's do this.
- Okay, I love you and I'll
see you in a little bit.
- Okay, good luck with yours.
- Oh thank you, I'm not super
worried about it [laughs].
- All right, bye.
- Okay, bye.
Okay, I have eight scallions here.
I'm going to trim the like
hairy, nubbly ends of,
and discard those 'cause
they're not super tasty.
You'll also wanna take a look at the green
ends of the scallions, and
make sure that there aren't any
either bruised, brown or wilty green ends,
but if they all look super nice and green,
leave them on because we're gonna utilize
this entire scallion in the biscuit.
And then thinly slicing them crosswise.
Whoa, and my eyes are watering, whoa.
So for the dry ingredients,
I'm grabbing a big bowl,
and I'm gonna whisk together
two and a half cups of flour
and I'm gonna show you the
proper way to measure flour
because a lot of people I
think take their measuring cup
and they dig it into the bowl of flour
and then it comes back half
full and then they dig again
and every time that you do that
you're compacting the flour
down into your measuring cup
which means you're actually
measuring more flour per cup
than you would otherwise.
So the proper way to measure four is to,
from a large bowl of
flour, fluff the flour up
with a fork or a spoon and
then gently spoon it into
your measuring cup like this.
And that'll give you the
most accurate measurement.
So I'm gonna do this again,
four two and a half cups
total flour, so there's
two, two and a half.
So we're gonna keep this on
standby, this is called bench
flour which basically means
extra flour that you'll use
to dust your work surface or your bench
as you're folding the dough.
The rest of the dry ingredients that
are gonna get whisked into this are,
two and a half teaspoons
of diamond kosher salt,
one and a quarter teaspoons of sugar,
it's there for flavor
not really for sweetness.
A half a teaspoon of baking soda,
one and three quarters
teaspoon of baking powder.
Text from dad, the entire scallions,
stem to stem question mark?
Answer, yes.
At this point, I'm gonna add
a teaspoon of freshly ground
black pepper and the reason
that it's important to grind
your pepper freshly every time is that
the stuff that's pre-ground
was ground who knows how long
ago months maybe years ago,
and there's really no flavor,
aroma or heat left in that.
So, you want it to be
as fresh as possible.
And then just whisking
all that together so that
the leveners, salt, sugar,
pepper are all evenly
distributed throughout the
flour, and set it aside.
There's a lot of butter in these biscuits.
There is actually 10
tablespoons of butter,
but that's what makes them so
tender, so moist and so flaky.
I'm taking 10 tablespoons
from this package
so eight tablespoons is one stick,
so about that, another
two tablespoons is 10.
We're gonna reserve
another two tablespoons
for melting and brushing
over the biscuits later on.
And I just pulled this
butter out of the fridge
because it's imperative
that your butter be as cold
as possible the cold butter
is going to melt in the oven
and as it melts, it's
goin' to create steam
and that steam will force
the biscuits to rise up
and will actually like
physically create those striated
flaky layers so that's why we do this.
And now I'm gonna add them
into the flour mixture.
At this point I'm gonna work
the butter into the flour
by pinching and squeezing my fingers
and sort of like smashing
and flattening the butter
into the flour mixture as I go.
It takes a couple of
minutes so stick with it,
you wanna work as quickly as possible
because again, your hands are warm,
they'll warm the butter,
so the faster you get this job done,
the colder your butter will be.
In a couple of minutes
you'll see that they're all
broken down to about the size of a pea.
Obviously it's okay if they're
not all exactly the same size
you just don't want any
chunks that are still
the size of the cubes when they started,
those will actually take
too long to melt in the oven
and you'll end up having
like a greasy biscuit.
But it'll start to look
kind of sandy in here.
And that's what we're lookin' for!
So the butter is now cut
into the flour as they say.
Now we're going to add the scallions
and you can just use your
hands to sort of fluff
them all together and now
I'm going to make a well
and I'm adding one and a
quarter cups of sour cream.
And now taking a fork,
working in a circular motion,
I'm incorporating the flour
into the sour cream mixture
little by little and eventually
these very large clumps
are gonna start to form
as the sour cream hydrates
the flour and butter mixture
and turns it into a dough.
I'm gonna grab that bench flour
that we talked about earlier
flour my hands, flour the bench,
and using floured hands
I'm just gonna kind of
knead it into a slightly
more manageable mass
in the bowl before turning it out.
And don't leave any of that behind because
it'll all get worked in.
So we have our mass and
I am patting it down,
and just kind of incorporating
any loose floury bits.
And I'm patting it into a
very rough eight by four inch
rectangle you're looking for
about an inch thick overall.
But basically what you're
doing here is forming it into
a rectangle that can then be folded.
So taking one side of the
letter and folding it in
and then taking the
other side of the letter
and folding that in, and
now smashing that down.
SO basically just like
forcing a layer upon layer
of dough to ensure that we
get that nice flaky lift.
And now I'm patting it
down into the same size,
eight by four inch-ish rectangle.
One side in, other side in.
Bench flour, boom, boom,
boom, and then patting it back
into an eight by four, one last time.
Okay, this feels pretty good to me.
And now using a floured knife
so that it doesn't stick,
I'm gonna cut this lengthwise
into two equal logs.
Separate those two logs, flour again.
And then cut each of these
logs into four biscuits.
Okay, so I'm just pattin'
'em right back into a square.
These are going on a
parchment-lined baking sheet.
That remaining two
tablespoons of butter that
we set aside earlier, is just
getting melted very gently
so that we can brush it
on top of the biscuits
and that will give them like
a nice buttery, crispy sheen.
In the mean time I'm just
gonna clean up a teansie bit.
[jazz music]
[ball squeaking]
Uh-oh, so the butter is melted.
I do not have a pastry brush,
but it's nothing we can't solve.
I'm gonna take a spoon and
just spoon the melted butter
over each one, and then I'm
gonna use a clean finger
to spread it around to make
sure it's evenly coated
and honestly even the
back of a spoon will work.
And then here's another thing,
I don't have molden salt.
But I do have a Himalayan
pink salt grinder.
So, we're doin' pink salt today
and that's just a little like
crunchy, textural salty finish
All right, these are going
into a 425 degree oven
for 18 to 22 minutes depending
on how hot your oven is
how big it is, so we'll
keep an eye on them.
Okay, let's check in on Doug Baz.
There he is!
- Okay, here we go.
I know that you've often
talked about working
cooking clean is that the expression?
- I just said it.
- That's not my jam,
not with flour I guess.
- Why aren't you wearing
an apron you crazy man?
- [Doug] I'm gonna take this off.
- No, don't do it.
- I'm gonna take this off.
- Oh my God.
[laughs] Oh my God!
You totally set my up for that [laughs].
Okay.
God, you're the most embarrassing.
- I'll show you my biscuits now.
- Oh dad, how come
there's only six of them?
- I don't know, I just cut.
I like 'em bigger.
- Okay.
- I like 'em bigger.
- Oh it was very intentional.
- Yes.
- And you did the letter
folding technique?
- I did it three times, yeah.
I'm ready.
- They look great.
Okay, and you put flaky
salt on top of those?
- [Doug] Flaky salt and melted butter.
- Perfect, okay throw them in the oven,
it's preheated.
- Preheated, yep.
- Throw them in there and,
mine are in the oven too, I'll show you.
I'll give you a quick sneak peak.
Here's mine, they're in the oven.
- Ooo!
Nice.
- Okay dad, so your timers set.
Let's chat when they're out of the oven.
- Okay.
- Don't eat one without me, okay?
- Okay, I won't.
- Okay, see ya in a bit.
- Bye!
- Okay so it has been,
22 minutes which is on
the upper end of the range that you'll see
on he recipe, that's because
this oven that I'm cooking
with here runs a little
bit lower in temperature
than the one that I cook
with in the test kitchen
which is super powerful, so get to know
your own oven and don't
pull them out until
they look golden brown and delicious.
I'm gonna give you a little
look inside the oven.
There they are.
They're nice and fluffy,
golden on top and around the edges.
And they look finished!
Now we're gonna check back in with my dad
and we're gonna have ourselves a biscie!
There he is!
- Yours out?
- Mine are out,
are yours out?
- Yeah.
- Let me see.
Lookin' good, dad.
Can you pick up a hero biscuit for me?
Nice separation of
layers, they look fluffy.
- [Doug] They feel very,
they're very light.
- Yeah!
- I'm surprised given
how big they are.
When do we get to eat them?
- Right now, let's go for it.
Okay, I'm cracking in.
- [Doug] Oh yeah!
- You see that steam?
- [Doug] Oh.
- And I like to put a
little extra flaky sea salt
on once the butters on there too.
Cheers!
Thanks for making biscuits with me, dad.
- [Doug] My pleasure, really.
- [Ben] We can't see ya, Doug.
- Oh.
- There he is, he's back.
- I made an extra one.
- Uh-oh.
I knew you were up to something.
[laughs] Oh my God, dad.
- Can ya see it?
- Yeah, I can see it.
So the backstory here,
is that growing up, when
we would have biscuits,
the Bisquick biscuits in the morning,
he would always shape them into the first
initial of our names so
I always had an M biscuit
in the morning so now I understand where
those other two missing biscuits went.
Another trick up your sleeve [laughs].
- That's where they went.
- Hi, honey.
- Hi mom, you let him do that?
- I didn't know, I didn't know
about either of his surprises
these were middle of the night--
- He always has something up his sleeve.
It was easy though too, right?
- Oh absolutely, yeah.
It was a piece of cake, so to speak.
- A piece of biscuit.
- Of biscuit.
- Piece of biscuit.
- All right well, love you mom,
I'm gonna share the rest
of the biscuits with Ben
and Tunes.
- Okay.
- I love you!
- [Doug] Keep up the
good work, I love you.
Bye!
- Kay, talk soon.
- [Jill] How long is
this stuff gonna take?
- They're still on.
- Let's see, I have to
get off of this somehow.
- [Jill] End the call.
