.WELCOME
.WELCOME BACK TO SUNRISE ON THIS SUNDAY MORNING. ALL RIGHT. YOU MAY NOT BE ABLE TO FIND IT
ON THE CALENDAR BUT JUST TRUST
US. SEPTEMBER IS NATIONAL
BISCUIT MONTH. YES. IT'S A
THING NOW CHEF TENORIO
ABSOLUTELY LOVES BISCUITS WHICH
IS WHY SHE'S EXCITED TO SHARE
SOME SECRETS TO MAKE THE
PERFECT BISCUIT IN YOUR VERY
OWN KITCHEN. CHECK IT OUT. ALL
RIGHT. IN MY BOWL I HAVE SOME
SELF RAISING FLOUR. IF YOU
DON'T HAVE SELF RAISING FLOUR
YOU CAN GET ALL PURPOSE FLOUR
AND ADD A HALF A TEASPOON
OF BAKING SODA TO HALF A
TEASPOON OF BAKING POWDER AND
YOU'VE GOT SELF RAISING FLOUR.
OK, NOW THE KEY TO A PERFECT
BISCUIT IS FLOUR MADE FROM SOFT
WHEAT. WHITE LILY FLOUR IS THE
BEST. THE NEXT KEY COMPONENT TO
THE PERFECT BISCUIT IS CALLED
FAT COLD BUTTER COLD CREAM
CHEESE COCOA BUTTER MILK AND
YOU WANT TO WORK QUICKLY. YOU
WERE GOING TO USE FOUR
TABLESPOONS OF EACH AND I AM
JUST GOING TO WORK THIS THROUGH
UNTIL THIS MIXTURE STARTS TO
LOOK ABOUT THE SIZE OF PEAS IT
IS BETTER TO USE THIS PASTRY
CUTTER THAN YOUR HANDS BECAUSE
YOUR HANDS ARE WARM AND YOU'RE
GOING TO MAKE THIS FAT WARM AND
WE WANT TO KEEP IT AS COLD AS
POSSIBLE. THAT CHILL ON YOUR
FAT IS WHAT'S GOING TO ALLOW
YOUR BISCUITS TO POP UP AND BE
NICE AND FLAKY IF YOU'RE MAKING
A SUPER SWEET BISCUIT FOR
BREAKFAST OR BRUNCH YOU CAN OUT
A LITTLE BIT MORE SUGAR IF
YOU'RE A SUPER SAVORY BISCUIT,
LEAVE THE SUGAR OUT ALTOGETHER.
THREE QUARTERS CUP
OF BUTTERMILK IS A NICE COLD
BUTTERMILK AND I'M USING FULL
FAT BUTTERNUT TURN MY MIXER
ONTO MY FLOUR COUNTERTOP AND
THEN WENT TO FOLD MY BISCUIT
ALMOST LIKE YOU WOULD FOLD A
LETTER AND YOU'RE JUST GOING TO
DO THAT VERY GENTLY A LITTLE
BIT MORE FLOUR HERE PRESS IN TO
IT. THE LATIN AND AGAIN THE
SAME WAY A ROLLING PIN WOULD
AND YOU'RE GOING TO FOLD AGAIN.
THIS IS HOW YOU GET LAYERS IN
YOUR BISCUIT IS RIGHT. ALL
OF THESE BEAUTIFUL FOLDS AND
YOU'RE GOING TO REPEAT THE STEP
THREE OR FOUR TIMES. NOW YOU
CAN ABSOLUTELY USE A BISCUIT
CUTTER. MY ONLY ADVICE WITH A
BISCUIT CUTTER IS WHEN YOU
PRESS DOWN DON'T TWIST, YOU'RE
SEALING OFF YOUR ARM AROUND THE
BISCUIT. FOR ALL THOSE LAYERS
TO SHOW OK, I'M GOING TO CUT MY
BISCUITS WITH A KNIFE, PICK
THESE BEAUTIES UP, PUT THEM ON
A PARCHMENT LINED BAKING SHEET.
I AM JUST GOING TO BRUSH THE
TOP OF MY BISCUITS WITH THE
REST OF THE BUTTERMILK. THAT IS
IN MY MEASURING CUP. IF YOU
WANT TO MELT BUTTER AND BUTTER
INSTEAD. ABSOLUTELY CAN. YOU
KNOW MY THEORY THERE'S NEVER
TOO MUCH ABOUT HER. NOW HERE'S
THE KICKER. THESE ARE GO IN THE
FREEZER FOR 10 TO 15 MINUTES
BEFORE A STICK OVEN THAT HELPS
THE FAT SOLIDIFY AGAIN SO THAT
IT HAS NO COMPETITION WITH THE
HOT OVEN. IT'S A GOOD LOOKING.
NOW I'M NOT A BISCUIT PURIST. I
WILL EAT WHATEVER I WANT ON A
BISCUIT AND TODAY IT'S GOING TO
BE A LITTLE BIT OF BUTTER AND A
LITTLE BIT OF STRAWBERRY
PRESERVES. LOOK OUT FOR MY
APPLE BUTTER. IT'S GOING TO BE
AVAILABLE FOR FREE ORDER REALLY
SOON. ALL RIGHT. TIME FOR A
TASTE
. I'M READY TO MAKE A
SANDWICH TRYING TO MAKE
SANDWICH. I JUST WANT PUT SOME
BUTTER JAM IN THERE RIGHT NOW.
WE'RE GOING INCLUDE A LINK TO
TUTORIALS FOR RECIPES AND W
TEACH OUTCOME. SHE ALSO WROTE A
BISCUIT BLOG LINDSAY WHICH