- [John] Today we're making these amazing
super flavorful Parmesan fried sage biscuits
they are so flaky they just dissolve in your mouth
like an angels wing I don't know what to say
and they are just like,
cheesy fried sage deliciousness.
also not as difficult as you think,
let's get started.
I'm actually excited because today
is the first time I'm ever using
a food processor ever.
Two cups of all purpose flour
into our food processor
I have the dough blade on right now by the way
it's gonna help you when I'm pulsing the butter and flour
and buttermilk and eggs together
so I get nice little crumbly pieces.
You of course know the secret to a good biscuit
is having little clumps of butter inside of there
just like in pastry dough because when you bake it
the butter will basically steam up and puff up
and then you will have a fluffy risen biscuit
not some hockey puck situation
you have to pretend you're enjoying
because someone made it for you.
the more you know.
[laughs]
one tablespoon of baking powder, into there.
One teaspoon kosher salt.
if you're wondering we always say kosher salt
because the grain size is larger if you're using
table salt it's a smaller grain
so basically in any measurement
you're gonna get more table salt inside
than kosher salt because of the grain size
there's more air between the grains
if the grains are larger.
Into there we go and I'm gonna give it
a couple of pulses just so it mixes up
it's literally the first time I'm using it.
Pulse.
Pulse pulse.
Some beautiful Parmesan cheese
I'm just gonna grate it freshly
I love freshly grated cheese
because there is more flavor to it
and a lot of the times when you buy
a pre grated cheese they're mixing it
with powders like cellulose
and cellulose just FYI is just pulp to wood
so its fine to eat wood you're getting you know fiber
but I would like just the cheese hold the tree.
[laughs]
Okay, finely grate about a cup of Parmesan cheese
I'm gonna add my Parmesan cheese in now
and just give it a quick pulse.
I'm cutting three quarters of a cup
of cold unsalted butter into about one inch size cubes.
This butter needs to be cold
just like making pastry because you want it
to kind of maintain it's structural integrity
while you're pulsing it you don't want it
to become like a goo, and remember you wanna have
little pellets of butter leftover when you
send this into the over so you can't over work it.
Okay, into my food processor.
It really is the first time doing this so,
I think that I'm going to use the actual metal blade
lets give that a try because the dough processing blade
wasn't processing things.
This is a user error.
Back on there and try that again, pulse.
Way better.
Okay, let me show you the texture right now.
Oh my god.
I just learned a very very valuable lesson
about food processors.
Good thing I have that emergency kit right next to me.
There goes my career as a hand model.
So let me show you the consistency of this.
You can see it's crumbly, I have some big pieces
but I still have to mix in the wet stuff.
I'm taking about half a cup of this beautiful
fresh sage and I'm gonna fry it in some vegetable oil.
Really easy it only fries for maybe about 3 seconds.
Heat your oil up, add a few leaves in there at a time.
Turn them over about a second and a half into frying
and then remove them carefully and place them on
some paper towels sprinkle with salt and let them cool.
My sage leaves are nice and room temperature
and they're really crispy
I don't know if you can see but like.
I can crumble them up easily which is what I want.
I want crumbled up pieces of this tasty sage.
All right I'm gonna crumble this up and just dump it in.
Pulse.
Now for the wet ingredients,
I have half a cup of cold buttermilk.
And one cold egg.
When you make a cake you wanna have
room temperature ingredients but
when you're making a pastry or biscuit
every thing is gonna be cold.
Give it a quick whisk just to break the egg up.
Okay, pour that in.
Close it and let's pulse.
Move your food processor aside.
Now I'm gonna lightly flour my work surface
actually liberally flour it.
Careful.
[Laughs]
She's a killer.
I love this tool they give you,
a tool that let's you get all the things
out of that dangerous contraption.
Okay.
I love all the beautiful speckles of the fried sage
can you see this it's so gorgeous.
A little wet so I'm gonna flour the top a bit
so it doesn't get stuck on my hands.
Okay, kneed it up just a couple of times
maybe like four or five.
And.
Okay.
Now we're gonna roll it out
and here is where a lot of biscuit attempts fall flat
this is not a pastry dough.
Its similar to a pastry dough but it's not.
You're gonna want to roll it out maybe to be
close to an inch thick.
If you roll it out too thin I won't puff up
and just nobody likes a flat biscuit
if you like a flat biscuit
let me know in the comments and I'll apologize to you.
But most people want a nice puffy pillowy biscuit
that they can pour something delicious onto it,
either butter,
Butter, butter,
or gravy mostly made with butter.
Okay, let's roll it out.
Now we're gonna cut these using a smallish circle
size is your choice but somewhere around two inches
you could just use a knife
and make square or rectangular ones
or triangular it's totally up to you.
Carefully press it out.
That's nice
that will puff up beautifully.
So I have a bowl of flour set aside
and in between each biscuit or every couple of biscuits
I'm just gonna dip my cutter in there
get it nice and powdery tap off the excess
and then I will cut my biscuit.
I can see beautiful specs of butter
in every single section of these
along with these amazing fried sage pieces
and off camera I have eaten the dough
so I know it tastes good already.
Place some parchment paper
on top of your baking sheet.
And now just place those biscuits.
Now I could just pop these in
but want them to have that beautiful golden brown color
which means you're gonna have an egg wash.
Crack an egg add a drop of cream,
and give it a quick whisk.
Take your pastry brush.
And we're just gonna brush the top of each biscuit.
These are going in to my pre heated oven at 425
and they'll bake for about 20 to 25 minutes
until they are golden brown.
I will probably be checking in them half way through
and turning the pan around because my oven is not
giving me even heat, so sad.
Okay, into the oven.
So this is amazing as is
but you know gilding a lily is a thing
so lets put a little more butter on there just for show
and take a bite.
It's like a pillow made of bread and cheese and fried sage
it's so and just dissolves in you mouth.
Oh my gosh, you have to make these.
Let me know if you have any questions in the comments.
I'm like on a cheese high right now.
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