Transcription
This, this is a garbage biscuit. Buttery, tall, flaky [ __ ] biscuits. That's what we are making today. All right, very first thing you need to do is grate up half a pound of butter. That's 2 sticks. If you, by the kindness of the grocery store, make sure it's very cold. It should be in the fridge right up until you're ready to use it.
Okay, so you just take it and I'm gonna use the smaller holes here. You could probably use the big ones and it'd be okay, but we're gonna do small because I said so. Now you want to go quickly because your hands are gonna start warming the butter. Now you take the grated butter, you lift the grater. Oh holy [ __ ]! All right, just catch it before it falls off. Picking up grated butter's not very fun. And you just kind of scrape it out of the grater. That's good. Now get rid of your cheese grater. Wash the butter off of your hands.
Now you're going to take this finely grated butter and I want you to put it in the freezer because it needs to be very cold. Okay, we're not trying to freeze it rock solid. We just want to freeze it while we're getting the rest of our ingredients together.
Next, we need some all-purpose flour. You need 4 cups. Now I could scoop out the flour, but it's really not appropriate to scoop straight out of the bag. I do it sometimes, but not for biscuits. It's biscuits are sacred because it packs so much flour in there. You could be getting a cup and a half in one scoop. So if you don't have a scale, the proper thing to do is pour this into a bowl, spoon it into your measuring cup, level it off, and that's one cup of flour. That's a lot of work and it's an extra bowl to wash, and I'm not gonna do that. So we're gonna just tear out a bowl here on the scale. Now it's 120 grams for 1 cup of flour. We need four of that, which is 480 grams. I'm not actually that good at math. I've just made this recipe so many times. You know, in school they said you would never have a calculator at your disposal, but I got a phone and I got freaking Google Home. Hey Google, what's 120 times 4? 480. There we go. I have a math servant at my beck and call. 480 grams of flour. 4, 34, 44, 50, 104, 74, 474. [Music] 7904, 82. Pastured the big rip down the back. It always happens. I don't believe you that it's still 481. So of course now it's 479. I give up. That is close enough.
All right, so you can get rid of your scale. We're not going away. The baking soda and the baking powder because it's too small of an amount. It's like when you try and weigh a habanero pepper, like a single one at the grocery store. It doesn't register on the scale and they have to give it to you for free. So now we need 4 teaspoons of baking powder. 1, 2, 3, 4. That was four. I'm not actually that good at math. Okay, and you need 1 teaspoon of baking soda because we're using buttermilk in this recipe because you should. And the acid from the buttermilk reacts really nicely with the baking soda. 1 teaspoon baking soda. Yep. Well, we have the teaspoon out, we should add our salt now. This is a coarse kosher salt. So if you have a fine salt, you should add maybe one teaspoon, not one and a half. But we're gonna add one and a half teaspoons. And that's it. Then you just stir that up. Definitely get a bigger bowl. That's when I stir, I usually explode flour everywhere. You want to make sure it's really mixed in. Huh? Okay, so 1,000 mix. I'm just setting to the side. Your space cleared off here. And now we're gonna get back out our cold butter and mix that in. I dropped a little bit of this into one of the ice cube trays. I'm not gonna tell anyone and we'll just see who finds it in their drink.
Okay, so now you just want to kind of start coating the butter in the flour. So I'm grabbing the flour from the bottom and tossing it to coat the butter because if you just grab the butter with your hand, it's just gonna mountain stick to you and that's not very nice. Okay, so once most of the butter is covered in flour, you just want to work it in a little bit with your hands. Not very much. You're kind of squishing it. We want, see how that's kind of flat and layered? That's what we're going for. So give it like five good squishes. Well, there, one. The extra graham. See, everything works out. Okay, dust off. But we're going right back in, so don't get too crazy. You get rid of your little butter pan here.
Now I have a cup and a half of buttermilk that I just kept in the fridge. Keeping with me. We'll want everything to be cold. Yeah. And the reason you want your butter to be very cold, all your ingredients to be very cold, is that when you put cold butter coated in flour into a biscuit and you put that into a hot oven, that cold butter is gonna create steam and that's gonna create one of those pockets that gives you this beautiful, beautiful flaky layers. But that's not all you gotta do to make those flaky layers. There is a technique. It's not a recipe, it's a technique, and I'm gonna show you. Now, a cup and a half of buttermilk right into the flour. And we're gonna go on with our hands eventually, but it's just so soupy right now that I usually just take a spatula or this like flat wooden spoon and we just mix until a shaggy dough forms. Shaggy dough. Shaggy dough. All right, so once you're does mostly mixed, there shouldn't be a ton of loose flour left. It should be just kind of like shaggy, tacky dough. Scrape it off the spatula and we're just gonna turn it out onto the surface here. We don't really need to flour it. It's enough extra flour in this bowl. Wow, that's a big pile of it. It's good dough.
So now we're just gonna kind of press and pack it together into a dough. And this used to be where I would stop with biscuits. I was so concerned about overworking the dough. I was like, okay, okay, pack it into a disc and cut it out. You're not gonna get any [ __ ] layers if you stop here. Not a single one. So what you need to do once you've got that started to pack it, you can come into the edges. Whoops, get back in there. We're picking it up. We're checking for loose flour underneath. You can knead the dough a couple of times until it comes together because we're still pretty loose here. And we just want to knead it just until it comes together. Depending on the climate you live in, you might need to add a titch more of buttermilk or flour, but most of the time you shouldn't. You really don't want to get in there with adding too much extra stuff because then your biscuits get too wet and then you have too much flour and they get dry and tough and it's just a whole debacle. Okay, if I were to add in the extra liquid, I would add it to this loose stuff on the bottom here, not this nice ball that's already come together. But I think we can probably just get this to mix in if we just press it in a little bit.
Okay, so now we've patted this into a disc and I have some pretty good dough going on my hands here. Let's go ahead and just wash your hands, get that cleaned off so that you don't start incorporating this dough that's gonna get dried out back into your nice biscuits.
Okay, so we have our biscuit dough. Yeah. And it's not super tacky. We're gonna just roll it out into a rectangle disk shape thing. If it starts really sticking and coming off on your rolling pin, you can lightly flour the dough and your rolling pin, but you really want to avoid. What is that? There is something on my rolling pin. Hmm. That's okay. This is real life. That happens. You just pick it off and you go right back in. See now, see how much is coming off onto my rolling pin? That's telling me that needs a little bit of flour. The dough will always talk to you. It will tell you what it needs. Let's take a little flour and here our limp ends pretty sticky. So I was gonna flour it, not over the dough, so we don't get a bunch of extra flour on there. Okay, tuck that in. Just roll this out.
Now I want you to pretend that this is a book you really don't like. You know, maybe it's Little Women. You've just found out that Meg dies. That's really, really sick. And you're like, and you close the book. Okay, close the book. And now we rotate it the other direction. Come back in and roll it out. And this is why you don't want to put too much flour. We want to create one. This dough needs to be cohesive. We don't want to be able to like pick this back up and have it open again. If you put down too much flour, it creates a barrier. So it's a fine line between rolling it out and having too much flour. But if you do get too much flour, you can always just take your fingers, dip them in some water and flick the dough until it comes back together. Okay, rolled it out again. Amy marries Laurie. Oh, close. Flour and raw. And at this point, you're like, why am I still reading this book? But you've got to finish it. You kind of commit it. Now, okay, close the book one final time. And now we want to roll this out, honestly, to about an inch thickness. We don't want it to be super thin. Still these little brown bits in my dough. You know what that was? Some things that's better not to know.
Okay, so I come in here. If you don't have a biscuit cutter, just use a really sharp knife and you can make square biscuits because if you use a glass jar or a cup, uh, you're gonna pinch closed all those beautiful layers you just made. And this, we just did laminating. This was a really simple, quick lamination. And that is what's gonna give you those beautiful biscuits. So come in here, cut out your biscuits. [Music] Lift up the extra. Okay, and we're just gonna gently. Well, we'll go ahead and get our pan here. I find dark pans are really the best for biscuits. And I just have some parchment just to line it with there. And we're just gonna take a peek at this biscuit. Record fit on there. Look at those beautiful layers. That is exactly what we are going for. Okay, now when you put your biscuits down on the pan, you want them to be just touching. Don't smush them together, but they should be touching. Like the way that high schoolers sit next to each other in the movie theater. They're like, I don't know if I really like you yet, but we're gonna like switch like this. Close. That's gonna help them rise.
Okay, so now we're just gonna scrape off anything that we don't want in this biscuit dough. Scrap. Press it. Pinch together any seams. Seams are not your friend. Pinch the seams. Flour if you need it. Gently roll it out. This is the only other time we're gonna roll it out. Yep. Again, about an inch thick. If you keep rolling, you're gonna have tough biscuits. You're overworking the gluten in that dough. Straight down. Yes. Lift up onto the pan. And now this is a good amount of biscuit dough. I don't want to waste it. So we know he's not gonna be the most beautiful biscuit of the bunch, but that's okay. So I'm just gonna fold him back and chew this here. And we're gonna try and get one more biscuit out of him without working the dough too much. Okay, there we go. Yes. I have and biscuits out of that. Make sure they're friends. Make sure they're like, just touching each other. Really gonna help them rise.
Okay, so now, very important. We're gonna stick these in the freezer for 15 minutes. It's gonna help that butter get nice and cold again because we've been working with our warm hands for a while. 15 minutes. If you end up forgetting about them and freeze them for a couple of hours or overnight or something, no worries. You can still totally bake them from frozen. It's just gonna add a little bit of cook time. So into the freezer for at least 15 minutes. A seam. Pinch the seam shut. That one almost got away from me. Coop.
Okay, it has been 15 minutes and then it's time to bake these biscuits. Biscuits, I'll tell you right now, how tall they are when you cut them out and does the fact how tall they're gonna be. These two, you're gonna be a little taller than this one, but that's okay. We still love him regardless. Now these are gonna go into a 450 degree oven, which I forgot to tell you to preheat. Wait till it's preheated before you stick them in, please. For 15 to 18 minutes. Oh my God, look at those biscuits. Those are some [ __ ] biscuits. The layer, the flakiness, just look it. Oh, it's so beautiful. Okay, see, and we've got how they just come apart. But where are they held together? It really helped them rise. Oh my God. Biscuit one, biscuit two. And these are like unique individuals, you know? It's like, this is like awesome. It's got a little slump on that side. No big deal. This is our short little friend. He's still got, look at those layers in that. Holy [ __ ]! And this one, the crowning biscuit glory. Okay. All right, y'all. Thank you for watching. That is buttery, flaky, tall, delicious biscuits. Hit that like and subscribe button for me. And then you can head to our website, cleavercooking.com, where we just released a new product. It's called Date Night In. Super fun, interactive video you can do at home with your date. Go check that out. And thanks for watching. [Music]