>>>
>>> WELCOME BACK. THEY ARE FLAKY AND
IRRESISTIBLE.
IRRESISTIBLE. BISCUITS.
BISCUITS.
BISCUITS. NOT JUST ANY BISCUIT BUT THE
KIND THAT IS MADE BY THESE
CHEFS.
CHEFS.
CHEFS. HERE WITH A PREVIEW IS THE HOST
OF REAL FOOD, CHADWICK BOYD
AND MY DEAR FRIEND -- IT HAS
BEEN TOO LONG.
WE ARE HAPPY TO HAVE YOU.
YOU HAVE AN EVENT WE WANT TO
TELL US ABOUT.
SUCH A TREAT TOMORROW.
IT IS CHEF CARLA HALL.
YOU WILL BE MY BISCUIT FRIEND
TODAY.
TODAY.
TODAY. >>
TODAY. >> TOMORROW AT WILLIAMS-SONOMA
NOON UNTIL 2 PM.
COME FOR OUR BISCUIT CLASS.
WE WILL HAVE FUN AND WE WILL
LAUGH AND CARLA WILL SIGN HER
BOOK, SOUL FOOD, AND WILL MAKE
GOOD BISCUITS.
GOOD BISCUITS. TODAY WE WILL MAKE A SPECIAL
ONE.
ONE.
ONE. >>
ONE. >> FANTASTIC.
>> FANTASTIC. >> YOU CAN DO THIS, CHRISTINE.
>> WE TAKE THE GUESSING OUT
AND WE WILL USE SELF RISING
FLOUR THAT HAS THE BAKING
POWDER IN A. I AM STARTING WITH
2 1/2 CUPS.
WE WILL ADD SOME BAKING SODA.
>> HERE IS THE INGREDIENT LIST
ON YOUR SCREEN.
>> ONE TEASPOON OF SALT.
>> THIS IS A FANCY BISCUIT.
WE WILL AND ONION POWDER.
>> HERE IS A TRICK.
IT'S CALLED STOP, DROP AND ROLE.
TAKE FROZEN BUTTER AND DROP IT
IN THE FLOWER AND THEN GREAT IT.
IT COMES OUT LIKE SNOW.
>> YES, LIGHT CHEESE.
THIS WILL GIVE SOME LIFT TO THE
BISCUITS.
BISCUITS.
BISCUITS. KEEP STIRRING.
KEEP STIRRING. >> I HAVE ALREADY DONE THE
ONIONS.
ONIONS.
ONIONS. >> ARE YOU MAKING THIS RECIPE
BECAUSE YOU ARE IN THE SOUTH?
>> I WANT TO PAY RESPECT TO MY
ATLANTA PEOPLE.
ATLANTA PEOPLE. WE ARE USING GEORGIA SWEET
ONIONS AND I MAKING SAGE
BISCUITS AND CARLA WILL MAKE
ANOTHER KIND.
ANOTHER KIND. >> I COOKED THE ONIONS.
>> HOW DID YOU DO THAT?
>> TWO TABLESPOONS OF BUTTER IN
A SKILLET.
A SKILLET. CHOP THEM UP AND COOK THEM DOWN
UNTIL THEY ARE SOFT.
ADD FLOUR TO THIS.
YOU WANT THE FLOUR TO SOAK UP
THE MOISTURE.
THE MOISTURE. >> CHECK THIS OUT TOMORROW.
>> AND ONE HALF CUPS OF GRUYERE
CHEESE.
CHEESE.
CHEESE. YOU ARE DOING A GOOD JOB.
>> COLD, HEAVY CREAM.
KEEP GOING.
KEEP GOING. >> WHY ARE PEOPLE CHALLENGED BY
BISCUITS?
BISCUITS?
BISCUITS? >> THEY JUST NEED TO PRACTICE.
>>
>>
>> >>
>> >> WHAT IS THE MISTAKE THAT
PEOPLE MAKE?
PEOPLE MAKE? I THINK THEY ARE SCARED.
THE BASICS ARE -- USING REALLY
GOOD FLOUR, FULL FAT AND
BUTTERMILK AND CREAM YOGURT.
>> YES, NOBODY WANTS A DRY
BISCUIT.
BISCUIT.
BISCUIT. >> I LIKE CHEESE IN MY
BISCUITS.
BISCUITS.
BISCUITS. >> WHY THIS CHEESE?
YOU COULD USE ANY KIND OF
CHEESE BECAUSE THE ARE DROP
BISCUITS.
BISCUITS.
BISCUITS. >> I WILL LET YOU DO THIS
TRICK.
TRICK.
TRICK. INSTEAD OF PARCHMENT RUN THE
BUTTER LIKE THAT ON THE BOTTOM.
>> OKAY.
>> OKAY.
>> OKAY. AND IN THE FINAL MINUTE I WILL
GIVE YOU THE BEST KUDOS.
YOU ARE KILLING IT IN THE BIG
APPLE.
APPLE.
APPLE. I
APPLE. I LOVE FOLLOWING YOU.
THIS IS YOUR PASSION AND YOUR
DREAM.
DREAM.
DREAM. I'M PROUD OF YOU.
HOW DO YOU LIKE NEW YORK?
>> YOU KNOW, ATLANTA IS
BECOMING LIKE NEW YORK.
ENTERTAINMENT IS EVERYWHERE.
>> I WILL DO A LITTLE TRICKIER.
USE AN ICE CREAM SCOOP.
>> YOU ARE MAKING THIS DOABLE.
IT IS AMAZING.
>> THAT'S ALL YOU DO.
LET'S HAVE A TASTE.
I WILL MAKE ONE FOR YOU.
THIS IS WITH BIG PRESERVES.
>> ARE THERE ANY ALTERNATIVES?
TAKE OUT THE ONIONS IF YOU
DON'T LIKE THEM.
IT WILL TURN OUT JUST AS GOOD.
>> CHAIRS.
>> CHAIRS. >> CHEERS.
>> CHEERS. >> I LOVE YOU SO MUCH.
THESE ARE ABSOLUTELY DELICIOUS.
MOIST ON THE INSIDE AND
CRUNCHING ON THE OUTSIDE.
FLAVOR IS AMAZING.
YOU CAN SEE THEM TOMORROW.
WILLIAMS-SONOMA TOMORROW.
WILLIAMS-SONOMA TOMORROW. ALSO FOLLOW HIM.
HE HAS