♪
♪ >>
♪ >> IT'S
♪ >> IT'S FRIDAY AND WE'VE GOT
ONE MORE REASON TO CELEBRATE.
IT'S NATIONAL BUTTERMILK
BISCUIT DAY.
BISCUIT DAY. SO WE HAD TO TURN TO AN EXPERT
MS. BRENDA GANTT.
WITH MORE THAN 2.3 MILLION
FACEBOOK FOLLOWERS, THIS
SOUTHERN LADY HAS GONE VIRAL
FOR HER DELICIOUS RECIPES AND
SAGE ADVICE.
SAGE ADVICE. SHE SHARED A FOOLPROOF BISCUIT
RECIPE IN WHAT'S COOKING.
MISS BRENDA, I'M SUCH A FAN.
IT MEANS THE WORLD THAT YOU'RE
CELEBRATING NATIONAL BISCUIT
DAY.
DAY.
DAY. THANK YOU FOR BEING HERE.
>> YOU'RE SO WELCOMED AND I'M
GLAD TO BE HERE FOR A BISCUIT.
CHRISTINE: A CONFESSION TO
MAKE.
MAKE.
MAKE. I'VE NEVER MADE BISCUITS FROM
SCRATCH, BUT YOU'RE HERE TO
SHOW US A FOOLPROOF WAY THAT
EVEN I COULD BE SUCCESSFUL
WITH, RIGHT, MAKING THESE
BISCUITS.
BISCUITS.
BISCUITS. >> THAT'S RIGHT.
IT'S SO EASY AND ALL OF AMERICA
NEEDS TO KNOW HOW TO DO THIS.
I'M GOING TO SHOW YOU.
CHRISTINE: YES, MA'AM, LET'S
GET STARTED.
GET STARTED. >> TAKE YOUR BLACK SKILLET AND
YOU GREASE IT WITH A SOLID
GREASE, JUST LIKE THIS.
AND YOU TURN YOUR OVEN ON 500
DEGREES, AND PEOPLE SAY, OH, I
DIDN'T KNOW MINE WENT TO 500,
OF COURSE IT DOES, THEY
WOULDN'T PUT IT ON THERE IF IT
DIDN'T.
DIDN'T.
DIDN'T. CHRISTINE: GOOD POINT.
>> SELF-RISING FLOUR.
IT HAS TO BE SELF-RISING NOT
ALL PURPOSE.
ALL PURPOSE. YOU MAKE A BIRD NEST WHEN YOU
FIRST SIFT IT.
I'VE SIFTED MINE.
YOU MAKE A BIRD'S NEST SHAPE IN
THE BOTTOM OF YOUR BOWL SO
YOU'LL HAVE A HOLE IN YOUR BOWL
SO TO SPEAK LIKE THAT.
AND TAKE SOME GREASE AND YOU'RE
GOING TO PUT IN ABOUT THE SIZE
OF A LARGE CHICKEN EGG.
CHRISTINE: OK, GREASE INSTEAD
OF BUTTER.
OF BUTTER. >> THAT'S EXACTLY RIGHT.
DO NOT USE BUTTER.
YOU'RE GOING TO BUTTER YOUR
BISCUIT AFTER YOU TAKE IT OUT
OF THE OVEN.
I MEAN, YOU KNOW, THAT'S NOT
ROCKET SCIENCE, IS IT?
>> IT IS NOT, NO, MA'AM.
>> ALL RIGHT, YOU GET YOU SOME
BUTTERMILK.
BUTTERMILK. THIS IS NOT WHOLE BUTTERMILK,
BUT I LIKE WHOLE BUTTERMILK
BETTER, YOU PUT A CUP, CUP AND
A HALF IN THAT HOLE, RIGHT?
OK.
OK.
OK. AND
OK. AND I
OK. AND I JUST EYEBALL IT.
YOU REALLY CAN'T DO TOO MUCH OR
TOO LITTLE.
TOO LITTLE. I MEAN, IF YOU'RE OFF A LITTLE
ON YOUR GREASE OR BUTTERMILK,
IT WILL WASH OUT.
AND YOU TAKE ONE HAND SWISH
TOGETHER THE BUTTERMILK AND THE
GREASE LIKE I'M DOING IT HERE,
I'M NOT PULLING IN ANY FLOUR
RIGHT NOW, I'M PULLING IN THE
BUTTERMILK AND THE GREASE, OK.
AND I'M PULLING IN A LITTLE
FLOUR AT THE TIME AND I'M GOING
TO CONTINUE TO KNEAD IT FOR A
LITTLE MORE FLOUR, A LITTLE
MORE, UNTIL YOU'VE GOT A
THICKNESS THERE AND IT WILL
WORK.
WORK.
WORK. YOU
WORK. YOU SEE DOWN HERE IN THE BOWL
WHAT I'M DOING.
CHRISTINE: I LOVE THE FACT THAT
YOU'RE JUST USING YOUR HANDS,
WE DON'T NEED ANY SORT OF
EQUIPMENT, UTENSILS.
EQUIPMENT, UTENSILS. NO, YOU KNOW, GOD GAVE YOU FIVE
SENSES AND YOU NEED TO BE USING
THEM.
THEM.
THEM. WHY
THEM. WHY HAVE YOU GOT THEM IF YOU
CAN'T USE THEM, AND CLEAN YOUR
HAND OFF AND THEN YOU TAKE THIS
AND YOU JUST PULL THE -- PULL
THAT OFF YOUR HANDS AND PUT IT
BACK DOWN IN THE BOWL.
HECK, THAT'S A WHOLE BISCUIT
AND THEN YOU FLOUR YOUR
SURFACE, OK, FLOUR YOUR HANDS,
AND TAKE YOUR DOUGH OUT, PUT IT
ON THAT SURFACE AND MOVE YOUR
BOWL OUT OF THE WAY AND THEN
YOU'RE GOING TO JUST PAT DOWN--
YOU DO NOT USE A POLLING PIP
YOU'RE GOING TO JUST PAT DOWN-- YOU DO NOT USE A POLLING PIN.
YOU'RE GOING TO--
DON'T USE A ROLLING PIN, YOU
PAT THAT DOWN.
AND YOU REMEMBER THEY USED TO
HAVE CANNISTERS AND, MY HUSBAND
AND I, WE DIDN'T HAVE A BISCUIT
CUTTER AND WE MADE US ONE.
AND YOU CUT YOUR BISCUITS OUT
AND YOUR PUT THEM ON YOUR
PLATE, I MEAN, ON YOUR SKILLET.
SEE HOW EASY THAT WAS AND THEN
YOU'RE GOING TO COOK THEM ON
500 DEGREES.
500 DEGREES. LET ME GIVE YOU THIS LITTLE
TIP.
TIP.
TIP. CHRISTINE: PLEASE.
CHRISTINE: PLEASE. >> THE MORE YOU COOK YOUR
BISCUIT THE DRIER THEY BECOME.
YOU COOK IT ON 350 THEY'LL SIT
IN THERE SO LONG THEY'RE GOING
TO DRY OUT, BUT IF YOU COOK
THEM ON 500 PRE-HEAT, THEN WHEN
YOU POP THEM IN, THEY
IMMEDIATELY RISE UP AND TURN
LIGHT BROWN AND TAKE THEM OUT.
>> I FOLLOW YOU AND YOU'VE BEEN
QUITE THE SENSATION.
WHO HAVE YOU BEEN SURPRISED BY
THE MOST IN TERMS OF PEOPLE WHO
ARE WATCHING YOU?
IS IT MORE YOUR GENERATION OR
ARE YOU FINDING THAT A LOT OF
YOUNG PEOPLE ARE LEARNING AND
WANTING TO ENGAGE WITH YOU?
>> OH, IT SURPRISES ME THAT 50
AND 60-YEAR-OLD PEOPLE CANNOT
MAKE A BISCUIT.
SOMEHOW THEY GOT LEFT OUT.
I DON'T KNOW IF IT'S BECAUSE
RESTAURANTS COMING IN OR
I DON'T KNOW IF IT'S BECAUSE RESTAURANTS COMING IN OR--
I DON'T KNOW WHAT THE PROBLEM
WAS, BUT THEY DIDN'T LEARN HOW
SOME WAY, BUT I FOUND THAT IT'S
SURPRISING TO ME THAT YOU HAVE
YOUNG GIRLS NOW THAT ARE EIGHT
THROUGH 12 THAT ARE ACTUALLY
MAKING AND COOKING BISCUITS AND
SO, WE'VE GOT A GENERATION THAT
IS INTERESTED IF SOMEBODY WOULD
JUST HAVE THEM TO DO THAT.
CHRISTINE: THANK YOU ALL YOU
CAN DO TO INSPIRE US AND
MOTIVATE US IN THE KITCHEN AND
IN LIFE.
IN LIFE.
IN LIFE. WE APPRECIATE YOU.
>> THANK YOU SO MUCH.
>> THANK YOU SO MUCH, HAVE A
GOOD NIGHT.
GOOD NIGHT. CHRISTINE: FOR INFORMATION
FOLLOW HER ON FACEBOOK, COOKING
WITH BRENDA GANTT AND I
ACTUALLY CHATTED WITH HER FOR
15 MINUTES AND MAYBE