0:00
- I'm heating up my pan, y'all,
0:02
and I sprayed it with a little nonstick olive oil.
0:06
And I'm gonna melt some butter
0:09
because that's where my biscuits are gonna go
0:11
to bed for about 20, 25 minutes.
0:14
All right, you know I told y'all
0:17
that the next three videos you are gonna see,
0:20
was gonna be Michael's dinner that he requested
0:25
So my next thing on Michael's request menu is biscuits.
0:33
And I have been so torn about what to share
0:38
with y'all because this comes in 50-pound bags to our store.
0:49
It is the best biscuit mix you'll ever put in your mouth.
0:55
And this is what we use our buttermilk biscuit mix.
1:02
And all you need is buttermilk with it.
1:06
But I know that there's a good chance
1:09
that y'all won't have any of this in your kitchen.
1:12
So I've decided that I'm gonna make biscuits
1:17
like you probably would if you were at home.
1:20
So having said that, the recipe that I'm gonna share
1:25
with y'all today, and I don't think Michael's gonna care,
1:30
he's just gonna be so happy he got a biscuit at home.
1:34
He, like I said, he is not gonna care.
1:36
But I'm using the classic buttermilk biscuit
1:41
in my "Southern Baking" book.
1:47
But if you come to the store, in any of the stores,
1:53
everywhere, y'all need to try this because it's good stuff.
2:01
Now you, one thing you wanna make sure of
2:03
that you use buttermilk, real buttermilk,
2:06
when making that biscuit because it gives it that twang.
2:12
So this recipe really makes a lot of biscuits, y'all.
2:18
This recipe we're using four cups of self-rising flour,
2:25
and I'm cubing up one cup of cubed butter.
2:34
You know, there's so many different utensils out there
2:39
that people have invented to make
2:43
our life a little bit easier.
2:45
But you know what, you can't beat the utensils
2:51
I'm telling you what, so I got this so nice
2:55
and it's about, it's somewhere between cornmeal
3:02
and a very small pea.
3:04
So now I'm gonna gradually add our buttermilk.
3:09
And I can see my little Grandmother Hiers' hands going
3:15
I can see it like it was yesterday.
3:21
Okay, we don't wanna overwork this too, too much.
3:27
I'm gonna have to stop and wash my hands, y'all.
3:30
All right, I wanna flour my tablecloth
3:36
because I'm gonna dump this out
3:39
and I'm going to knead it just a few times, not much.
3:43
We don't want to overwork it.
3:56
And this is what you call kneading,
4:00
for you brand new cooks that are just beginning
4:04
your years in the kitchen.
4:16
How many times did I do that?
4:18
That's like, the third time.
4:22
It's a beautiful dough, isn't it?
4:27
Now I'm just gonna gently pat it out.
4:33
So you'll wanna go straight down and straight up.
4:43
Look at that, look at that biscuit, y'all.
4:48
Oh Grandma Hiers you watching?
4:52
Are you watching, my little angel?
5:00
Now I like for my biscuits to touch
5:04
because I like it to have a soft side.
5:08
Oops, I put that right there on my...
5:12
Now depending on how tall you want your biscuits,
5:18
it's gonna depend on how many times you pat it down.
5:25
So I'm hoping that I'm gonna produce
5:32
some mile-high biscuits.
5:38
I'm gonna try to take some of that melted butter
5:49
Now at the restaurant we do put cheese
5:53
in our cheese biscuits, and when they come out
5:57
of the oven we brush 'em with melted butter
6:01
that has garlic in it.
6:06
But I usually don't do that at home
6:10
because, just funny me, if I'm going to have gravy,
6:14
I like just a plain old-timey Southern biscuit,
6:18
like my Grandma Hiers used to make.
6:23
Okay, look at those, would you?
6:30
My daddy told me one day, he was sick
6:33
and he had his valve replacement surgery,
6:39
and I was back there in the bedroom sitting,
6:43
visiting with him and he said, Blue,
6:48
you know that my mother, your grandmother is a true,
6:54
real live angel, and she was.
6:58
I can't think of, if I was judging her,
7:01
I wouldn't have been able to find a sin.
7:06
So she is watching me, her granddaughter,
7:09
make her buttermilk biscuits!
7:11
You can have it, sister.
7:12
- How long would they, I'm putting it in 350.
7:15
Well, because we're in a commercial oven,
7:22
this runs about 50 degrees hotter than this kind of oven.
7:26
So the directions, say 425, for a home oven,
7:30
but since that one runs, I'd do it about on 350,
7:36
which would put it at 400, in the real world.
7:42
They're ready, y'all, and hot as blue blazes.
7:46
Now I've just got to bring 'em over here
7:57
if I can find my brush,
7:59
There it is, I want to brush 'em with butter.
8:10
Get that pretty wonderful tasting, glossy butter on it.
8:17
Those are some pretty biscuits, aren't they?
8:23
Not the ones we serve at The Lady and Sons,
8:25
but one day I'll make,
8:32
I'll make those that we serve.
8:37
Uh-oh, I was kind of shy with my butter, wasn't I?
8:41
I can fix that though.
8:43
I know where the old lady keeps some butter around here.
8:48
You can serve, oh, I like that biscuit right there.
8:51
It looks like it's already kind of split open
8:54
for me to go in there and put some more butter,
9:01
Put some more butter in it.
9:04
Because I like my butter on the inside as well as the top.
9:09
Come on outta there, butter.
9:15
Never had a piece of butter fight me so hard.
9:28
So when y'all come into one of the restaurants,
9:38
I need to tell the ladies at the store,
9:41
'cause they put out a sample of something,
9:44
and I need to make sure that
9:45
they're putting out a sample of our sweet potato butter.
9:50
Or you can make a honey butter for your biscuits.
9:55
But I'm going straight for the goods, y'all.
10:01
Michael will never know that I stole one of
10:06
his biscuits before he could get home and eat it.
10:11
I wish y'all were here with me.
10:28
since I had that sweet potato butter, Eddie.
10:32
I think I had forgotten just how good it was.
10:42
I swear I need to eat this biscuit in private
10:46
so I can moan and groan.
10:57
I can't wait for Michael to taste it.
11:02
He might ask me to marry him all over again, maybe.
11:08
And maybe this time I won't say yes, I'll play hard to get.
11:18
So wonderful, y'all, the flaky, the crisp bottom.
11:27
I could go on and on and on.
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So if you have my baking book,
11:36
it's the buttermilk, Southern Buttermilk Biscuits,
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or if you happen to have some of our mix,
11:43
you're not gonna go wrong either way.
12:01
Hey y'all, it's Paula Deen now if you enjoyed this video
12:05
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12:08
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12:11
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12:14
Love and best dishes y'all.
