[MUSIC] Let’s make some biscuits shall we? Let’s make some southern biscuits.
>>Let’s make biscuits.>>So actually there’s a few techniques then some really great ingredients and
you’re going to have the best Southern biscuits you’ll ever had in your life.
>>Yes.>>So it all starts with flour.
>>Flour.>>This is some self raising flour and I just love using White Lily. White Lily is very popular
down south United States. It’s great, it’s got low protein, which means it’s low gluten.
>>Yeah.>>You just don’t need to worry about any of that.
>>It looks great.>>It’s like a honey wheat. The wheat is a winter wheat. The reason you need to know that
is because it makes them really fluffy.
>>So good. Winter wheat.
>>That’s all you really need to know. Right, right. It’s White Lily though is the name.
>>I’m going to put this over here.>>And if you can’t find it in your grocery store, it’s hard for me to find
it in the Northeast, I order it online. And I even have a link in the blog.
>>It’s crazy what you can get online nowadays.
>>So this is a cup and a quarter of that. And then. It’s really important. If you’ve ever done any kind of baking. You know,
whenever you’re incorporating your fat->>Flour.>>Or your incorporating your butter-
>>Into your flour.>>You want it to be really cold. Because that cold butter,
it as it bakes, it melts and it releases steam which then starts to
build those, those layers of flakes. You know- [CROSSTALK]
>>Those lovely crumbled, fluffy, flaky.
>>So there’s a technique that I’ve been
seeing that people have been using. Speaking of flaky.
>>You’re talking so much, don’t let me say anything.
>>I don’t ever have to worry about you saying anything because you just talk
regardless, whether I’m talking or not. So I’ve got some butter
that I had in my freezer. It’s nice and
cold because I’m holding this butter.>>It’s chilly, chilly butter.>>When you walk around holding this stick of butter.
>>[LAUGH] It souds old.>>In this household, we’re calling, hey, how are you?
>>Hey.>>So anyway, this is a box cutter
that I’ve got right here. I Iove using this technique. Again, people have been doing,
I’ve seen other people do this. It’s a really wonderful way to do it. So what you do is you just doing this and
you’re going to just do this until you’ve got all of these beautiful
ribbons of cold butter and it produces just the right amount of butter.
>>And this is good. What you’re using is marble. It stays nice and chilly.
>>Yeah.>>So it helps with the butter not melting.
>>Well it does but this is a little marble pastry
board that´s really good. Actually what you use it for is when
you´re rolling out your dough because->>But eh, cold butter.>>You don´t want to do things that are going to melt your cold butter. Like holding the dough with your hands
when you start rolling it out with the rolling pin-
>>Putting it in your pocket.>>Yeah>>[LAUGH]
>>Times. So anyway, look at that, that’s perfect.
>>Did you bring the butter? Got it right here.
>>So now, this is going to go into my flour. And what I do is I freeze two sticks. Just because as it gets down to halfway,
it gets a little harder to hold. So you just pick up your other stick and just keep on doing this.
>>Then you can use the other part of pancakes.
>>If you just got solid knuckles and your not worrying about hitting them
against the box grater then you can use just one stick. But I find this is easier. So, anyways.
>>Yeah. I like butter when there’s not blood in it.>>Okay.
>>[LAUGH]>>So we’re going to finish this off and then what we’re going to do is like I said
we really want this butter to stay nice and nice and cold.
>>That’s right.>>So soon as I’m finished here, I’m going to toss it well
with the rest of this flour. I’m going to stick it back in
the freezer just to get it cold for only about ten minutes. And then we’re going to make the dough.
>>Yay.>>Okay folks so.>>That’s been in the fridge.>>This has been in the freezer for about 15 minutes. Like I should you I cut that
cold butter with my box cutter. You can also use, the traditional way is
to cut the cold butter into pieces and then use a pastry cutter
of the back of two forks, you just want the butter to be all
like pebbles, like a little size pea, the little ribbons from
the box cutter work perfectly. So everything’s nice and cold. Now, I got a cold one cup of buttermilk,
delicious buttermilk another key ingredient for this southern biscuits.
>>Mm-hm>>So, I’m just going to sort of start pouring this into the middle.
>>You know, it’s funny everybody has their
favorite biscuit recipe. Like online, my God, there are so many
biscuits and everybody is a master at it. I say if it tastes good then you’re
a master at your biscuit making.>>[LAUGH]>>How’s that for the words of wisdom and knowledge?
>>No. Well, we’re done. Bye.
>>[LAUGH]>>Well, I’m pretty sure if you make these biscuits you’re going to
absolutely love them.>>These are super good. So we are the masters at making biscuits.
>>Yeah, you don’t even have to do really much more
searching after this because trust me, I’ve been making biscuits for a long time.
>>For a very long time.>>I am definitely.>>You are the quintessential Southern cook.
>>I think I’ve mastered. Well, I wouldn’t say that.
>>You’ve got Southern roots.>>I’m a good Southern cook.>>Yeah, you’ve been around me enough he’s talking-
>>I know.>>Now, you don’t want to overstir this and
you don’t want to understir it too. You want to make sure the flour is
nice incorporated, which this is. It’s going to be nice and sticky. Now again like I was saying,
I like to use my marble pastry board. If you have like kitchen
counters that are granite or marble that works perfectly good too. But point is that putting this
out on something like wood, it just becomes as poor as it becomes
a little more difficult for that dough to really do what you wanted to do.
>>Right, and this keeps the butter cold.
>>It does, it keeps it cool, nice and cool. So, okay. So now we’re just going to roll this out. And it’s a little sticky to the touch,
which is okay.>>Put some more flour on it.>>And we’re just going to put a little flour in there. But it’s so nice. It’s so lovely.
>>Yes. And, so what we’re going to do,
>>[LAUGH]>>Nice and fluffy>>[LAUGH]
>>Yes. Anyways.We’re going to roll this out,
and it’s going to->>About how thick do you get it?>>I would say about a half, half an inch thick. Yeah, and then we’re going to,
what we’re going to do, just because we really love to build, see that’s got a little wetness to it so-
>>Yeah, you gotta get some more flower up there
>>So we’re going to just roll this again. And we’re going to continue doing this and
we’re going to, I just keep rolling this out.
>>That’s good, there we go, there we go.
>>Sometimes if it’s a little more moist that’s okay that happens. You just adjust with flour and a little more here in order
to bring these sides up. I’m going to add a little flour here.
>>There you go.>>And what that does is the layers like that just makes
it even more flaky and more delicious.
>>Yes and it gives it kind of a little bit
of do the layers like stay so you see them in your biscuits?
>>Well it just->>And they just have a, you open one up, it’s like, a nice little layer.
>>Yeah, they’re super flaky, and they’re, yeah. So this is really, really perfect. So now we’re going to do-
>>Yay.>>Yay, we’re going to take our->>I’ve got it.>>He’s got a biscuit cutter.>>I’m going to cut the biscuits.>>He’s going to cut some biscuits.
>>[LAUGH]>>So I’ve got a two and a half inch biscuit cutter. You can use any sort of circular device,
but these with the little edges, its little indented as you work [CROSSTALK]
>>Just go down. Do not press.
>>Don’t do a bunch of twisting because the nets sort of, it keeps it from
rising the way you wanted to rise.>>I’m just going to do this. I’m going to take it. And move it over here.>>Yeah.
>>Oopsie. I got a layer there.
>>Yeah, yeah. Put it together.
>>Put it right in there.>>And we’ve gotta preheated the oven at 407 degrees Fahrenheit.
>>We’re going to go ahead and finish these off, and
then we’re going to put them in this tin. I like to put them snug against each
other, then that way they don’t spread, they just build, and
they rise, pure perfection. And then we’re going to bake for
about 15 to 20 minutes, until they’re gold,
golden brown, so, so perfect. And we’ll finish them off
with a little melted butter. And they’re going to be good to eat.
>>They’re so good!>>Yay! Yes
>>Yay.>>My gosh look at these.>>You all.>>It smells like a Southern->>Home in here, it is Southern home.>>Yes.
>>My gosh. So.
>>It looks great.>>So beautiful. I mean, they just rised, they’re gold and brown
>>Yeah>>I let them go about->>[INAUDIBLE]>>17 minutes.>>And then [CROSSTALK].>>About 17 minutes, you’re saying?>>Yeah, just to finish these off. You don’t have to do this, but.
>>Mm.>>Might as well do it right, if you’re going to do it. I know. Actually, you do have to do it.
>>Yes, you do.
>>Yes, you do.
>>Yes, you do.
>>It just adds another layer of flavor that is so spectacular.
>>Okay these are good to eat let me grab a fork.
>>Grab a fork I’ll grab it right now.
>>Be careful they’re piping hot which is why I tried to tell you that. Okay.
>>Let’s get that one, I like that one.>>Okay well.
>>[LAUGH]>>Okay and when I like to do they’re just, look how nice and
flaky these are. And they just I mean, you just see the layers.
>>Yes.>>And what you can do is you can get a fork like this, and just kind of->>Rat.
>>Break it open. Sorry.
>>Yay.>>And look at that->>Yes.>>That is just pure perfection.>>Here, put that on there, let’s have some butter.
>>It’s broken open a little bit-
>>But there you go.
>>You guys.>>They’re so fluffy on the inside.>>The smell is amazing.
>>The dog is on my foot.
So you want some.
>>Yes.>>Well Flo you can’t have any of these.>>I like to have my biscuits, besides with sausage, a little butter.
>>These are so good with sausage and gravy,
we made sausage gravy too. Okay.
>>A little butter and now just a little of my apricot preserves. Yes, okay.
>>[LAUGH]>>What? You look like breathing like
a fire-drake [INAUDIBLE].>>It just takes you so long.>>I’m trying to get that right, okay, here we go.
>>Is that not heaven in a pan? [LAUGH]
>>Fine, I am eating this out right now.
>>Yeah.>>This is amazing.>>Yeah, the best of the south.>>It’s so flaky. And fluffy.
>>I’ve said this to Chris before. These biscuits are even
better than McDonalds. [LAUGH]
Mm, now these are 100% Loon Approved.
>>Yeah, I was pretty certain that
was going to be the case. I can’t wait any longer. I’ve just got to have some.
>>Yes., have some of that.
>>Are these deliciously as they look?>>Yeah, yeah. No matter what you put on that biscuit. See. Likes the biscuits.
>>My gosh.>>No matter what you put on that biscuit, you can still taste biscuit.
>>Well, maybe not anything but this is so good.
>>Now, you can get this recipe and many more howtofeedaloon.com.
>>That’s right and be sure to go to all our social media channels and-
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>>[LAUGH]>>And so you get more out of barking and having biscuits.>>Yes.
>>Bye.>>Biscuits, biscuits.>>[LAUGH]>>[LAUGH] Hey everybody.>>Now if you like what you saw, make sure you subscribe to our YouTube channel.
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