All the rage right now, obviously, is Joanna Gaines.
She has a new book, Magnolia Table,
filled with tons of recipes.
And one thing that kind of stuck out to us,
because we're Southern Living, is her biscuit recipe,
which she claims is like the best biscuit recipe ever.
We have a very, very good recipe that I make so often.
It's only three ingredients, so I'm a little skeptical of
Joanna's recipe, which calls for eggs.
Which I have honestly, I've never heard of in a biscuit
recipe before.
How do you make your biscuits?
It's a little bit different, and a little more than three
ingredients but certainly, no eggs.
We are gonna make them exactly the way that she calls for
them and see if they actually measure up to the competition,
your biscuits.
Yeah.
And, what I think are the best biscuits,
the Southern Living biscuits.
Alright, so the first thing it calls for is four cups
of self-rising flour, two tablespoons of baking powder,
and a teaspoon of baking soda.
Uber fluffy!
Uber fluffy!
Uba fluffy.
So, we're gonna whisk those ingredients together.
So this is 3/4 of a cup of cold butter, not frozen.
And then using a pastry cutter, Micah is gonna cut in all
this butter until the butter resembles small peas.
Now we are going to stir in two beaten eggs
with a wooden spoon.
One and a half cups of buttermilk,
and she writes more as needed.
If it needs a little more, throw it in there,
because it is all up to the Lord now.
(laughs)
The dough should be coming together in a sticky mass.
Cover the bowl and we are gonna pop it in the fridge
at least 30 minutes.
She said or overnight, which is a huge time discrepancy.
(laughs)
Pretty big difference.
But, at least 30 minutes, so we're gonna pop this in
the fridge.
We're gonna add him to a floured surface.
Can you imagine all of Joanna's children helping out
with this recipe?
That's actually a delightful thought.
Isn't it?
Yeah.
I thought it was nice.
Use floured hands to press it into a round that's 14 inches
across and half an inch thick.
Alright, let's measure it, let's see what we got.
Not 100% sure.
Oh my gosh!
Micah, this is literally exactly 14 inches.
Exactly 14 inches, everybody.
If you do it correctly, you will get exactly 20 biscuits,
including the scraps.
You use a floured 2 3/4 inch cutter.
Very specific.
And then we've got a prepared baking sheet for when we
start to cut, and it's got parchment paper on it.
(laughs)
So we're gonna start on the edges.
(light music)
So we do have 20 biscuits.
It'll be fine.
We probably should have used a smaller sheet pan.
Make sure they touch.
The reason why is because when biscuits are touching
each other, as they're rising in the oven they don't rise
to the side and fall, they rise up against each other
and rise up.
What a great life motto.
(laughs)
Oh wow!
(laughs)
Surprisingly, her recipe calls for the biscuits to be
topped with a mixture of one cracked egg and one
tablespoon of buttermilk.
And we've got our oven preheating to 400 degrees,
because you do need a very hot oven to cook some biscuits.
And then let them cool before we spread the biscuit love.
Ooh!
A little underwhelming.
Yeah.
But what's interesting is these are the ones that we
actually worked the most.
So this one we worked three times, two rounds of scraps.
Right.
These first guys are pale and flat.
Also, we baked these for the full 20 minutes.
Mmhmm.
I'm curious to the difference between like this guy
and this guy.
Yeah.
I've got some good layers here!
You know what I just realized?
Look at that!
I folded the dough on that one on accident.
So you're telling me you accidentally made the recipe
the way you normally make it?
Joanna Gaines, if you're watching this, I'm sorry.
(laughs)
This is round one biscuit.
Look how flat that is.
It is very thin-
I wish I had my ruler, because.
There are no layers.
I couldn't pull the top off.
It's like spongy almost.
It is spongy.
Well, should we try them just like-
I think we should.
I don't really want to try that one.
Oh we're gonna try a couple.
To be fair.
(inaudible)
Um, cheers.
You want to feed each other?
Hell no.
Cheers!
Here we go.
Let's talk about this for a second.
(laughs)
The flavor's not bad, the flavor's good.
It's pretty buttery.
I'm gonna say that.
The flavor's good.
It's buttery, you get the butter, it's nice.
It doesn't feel like a biscuit.
If Cracker Barrel's biscuits and corn muffins had a child,
it would be Joanna Gaines' biscuit recipe.
Yeah.
Round one.
Not necessarily this last guy, but the first round.
I feel like we should get one from the middle.
Yes, these we mixed another time.
This one's got some layers.
Yeah, it does.
Look at that!
Surprisingly better.
It definitely is better.
Repadding all those scraps, you're naturally adding more
layers, because there's chunks that will not be like
completely-
Yeah.
And we covered it in flour to cut out the circles,
and so we keep the layers separate.
This is our last guy.
Okay.
Look at again, the color on this one.
Gorgeous.
Micah's accidental flour fold to make perfectly fluffy.
(laughs)
You know, I get it, Joanna Gaines.
And I honestly think that hers are probably like,
when she makes them in her kitchen, like our last ones.
Because she knows-
She knows what she's doing with the recipe.
I'm actually impressed with the egg and buttermilk brush.
It's made it glossy and brown, so that's good.
And the flavor's good.
Texture's the pitfall for me, this does not,
if I were to taste this my first thought
would not be biscuit.
We love you.
We still love you, Joanna.
We would make your biscuit recipe.
For you, if you wanted to come and visit.
That sounds like a lot of pressure!
Please come and visit!
(laughs)
For more infomation >> Siege in Fog (人生若如初相见) - Episode 24 [Eng Subs] | Chinese Drama - Duration: 45:12. 
Không có nhận xét nào:
Đăng nhận xét