- Hey guys, I'm back this week
without my little assistant.
She took the week off. (chuckles)
But I'm here shooting this on my own.
We'll see how I do.
I have a mic this week,
so hopefully it sounds a little bit better.
We'll see.
Anyway, I wanted to share with you
a really great recipe for Father's Day,
which is coming up next weekend.
It is this delicious biscuit sandwich
with light and fluffy buttermilk biscuits,
which you don't need buttermilk for,
I'm gonna show you a substitution,
and the most delicious, creamy, cheesy, chivey eggs.
And the combination between the two is just fantastic.
And one of the things I really love about this recipe
is it uses all your fridge staples,
so you probably have everything you need
sitting in the fridge right now.
Okay, so let's make the biscuits to begin.
We're gonna start with 2 1/4 cup of all purpose flour,
then to that, we're also gonna add 2 1/2 teaspoons
of baking powder, in it goes.
Then we're also gonna add 1/2 a teaspoon of salt,
then we're just gonna whisk that up
until everything is combined.
Then, we're gonna add the butter,
so a great thing about this recipe
is you don't have to drag out the food processor.
We're just gonna be using our hands,
and this butter has just been cubed in small little bits,
and what's so great about this
is this is what is going to prevent us
from getting those biscuits that sometimes end up
like little hard bricks.
A lot of times, that is because the butter and flour
were incorporated too much, and when you do that,
you end up losing these little big kind of chunks of butter,
which then create air pockets in the oven when they bake,
and that's what creates
a really flaky and delicious biscuit.
So when you're doing it with your hands like this,
you really can't overmix.
You'll know that it's done when it kinda looks like this,
coarse meal.
And then the next thing we're gonna do is add
either a cup of buttermilk or a cup of milk.
Now, chances are, you probably don't have buttermilk
sitting in the fridge, but I bet you have milk and vinegar.
So you can create a substitute for buttermilk
just using one cup of plain, whole milk,
or even 2%, any kind of milk really will work,
and a tablespoon of vinegar.
So this is just plain, white vinegar.
Now, you could do the same thing with lemon juice as well,
a tablespoon of lemon juice.
And then basically what we're gonna do,
is we're just gonna stir this up, just like this,
and let it sit for at least five minutes.
Sometimes I even go 10 minutes,
because what you want to have happen,
is it's gonna start to get kind of like curdly,
it'll look like it's sort of separating and going bad,
and it'll thicken a little bit.
That's exactly what you want for a substitute buttermilk
and it works really well in these biscuits
'cause what it's gonna do is create
the most delicious texture, that soft and flaky,
and it allows you to also us less butter,
which is another nice thing.
We're gonna take our flour mixture,
our flour and butter mixture.
We're going to pour this mixture in here,
we're gonna whip this up.
So see, wasn't that easy?
I mean, basically, it just took a few ingredients.
It'll look like a big thing of goo, see?
(chuckles) It looks like wallpaper paste,
but don't be afraid,
it's not gonna taste like that going down.
They're light and flaky and so delicious, okay.
We wanna just get our flour on our board here.
And the secret with these biscuits,
really, probably with any biscuit or scone
is not to overwork it, because if you overwork it,
you're going to end up with a really tough biscuit,
and we want a really nice, flaky biscuit.
So I'll show you about the right amount.
It's a very wet and sticky dough,
but see, when you roll it around the board like this,
it stops being so sticky.
Then, we're gonna get out our rolling pin,
and we just wanna be sure it's floured on all sides,
and then gently roll it out to, I would say,
because we want them pretty tall, half an inch, okay?
Then, I've got my baking sheet here,
that I've lined with parchment paper,
and then you wanna get out a biscuit cutter.
I like the metal, because I find, watch this,
they cut into the biscuit so much better.
And technically, you're not supposed to twist a biscuit
because I guess it really prevents the flakiness
because you're sort of twisting,
but I give it just a little twist
just to get it out.
And another thing, what I should've done,
which I just didn't do, here's our beautiful biscuit
that we're gonna put right here,
I just get the flour going.
So I should've floured this ahead of time, here.
We'll just do this right now, just flour it,
because that will also help with the cutting,
and then you won't need to do as much twisting.
But I find the metal ones just cut a bit better
than the plastic ones, okay.
And keep cutting
until you get about seven to eight biscuits.
And look at them, look how gorgeous, in they're gonna go
at 450 degrees Fahrenheit for just 12 to 15 minutes.
So they don't take long,
and once they start to turn golden brown,
then that's when you wanna pull them out,
you don't wanna over bake.
So somewhere around 12 to 15 minutes.
Here we go, look at these, don't these look delicious?
(gasps) Oh my, these are going to be spectacular
when we serve these with some eggs.
Here is a little teachable moment.
My little goof here.
So see how these look really delicious and flaky,
you can see that, and we're gonna just pull that
right apart for our little sandwich,
but then like this one doesn't have as much lift.
This was the one that I rolled out too much.
So the ones that I just rolled and cut
are the ones that do better.
So that's just a little tip for you.
Try not to roll out the dough too much,
and also keep that dough at like 3/4 of an inch thick
because the thicker the dough is
when you go to cut the biscuit,
the more that they're gonna rise, and we want them to rise
so we can split them and fill them
with the delicious scrambled egg mixture.
Okay, so one last thing we're gonna do to these biscuits
before we set them aside and work on our eggs
is to just brush them a little bit with some melted butter.
I know.
But this is what makes these so delicious
and see, it gives them just a little more shine,
and it'll also give them
a really nice buttery, salty flavor.
Okay, so we're just gonna set these aside
and get to work on our eggs.
Here is my go-to method for making
a really killer scrambled egg,
and I have sort of evolved in my thinking over the years.
I used to use water a lot, and I still think
that's a good way to go,
but if you want something to be rich,
heavy cream is the way to go,
especially for Dad on Father's Day.
We need to spoil him.
Okay, so I have got two eggs here.
We're just gonna do a little dab, maybe a teaspoon or so,
of the heavy cream, and then we're gonna whisk this up.
I am really a big fan of nonstick pans
for scrambling eggs.
This one, I just bought, and I love it.
It's an all-clad, non-stick pan.
It's eight inches,
which I think is the other thing that matters,
you want a small pan when you're scrambling eggs,
and you'll see why in a minute.
We are going to put a tablespoon of butter in our pan,
I know, this whole breakfast is seriously rich,
I'm not gonna lie.
This is not the diet spa breakfast,
if you're looking for that for Dad.
I'll link below to some healthier options.
This is when you really want something decadent,
which, I don't know, these days,
we're all about the decadence.
I think we're gonna pay for it
when this is all over. (laughs)
We are going to add our scrambled egg mixture,
and then this is where the technique comes in.
The technique and the patience.
So you wanna just swirl them around,
just to get them to set a little bit,
and you'll see that they're setting
when they start to get a bit opaque around the sides,
that's what we're looking for.
See how that's sort of getting opaque there?
And if I swirl my pan around, they start to stick?
Then we're gonna go in with my little spatula here,
and we're gonna push these eggs around,
and see those beautiful curds that are starting to form?
That's what we want, and then we wanna swirl
the egg that isn't cooked around the curds.
And this is the part where you might also
wanna lower the heat.
Once the egg curds look like this,
then you wanna turn the flame off.
This is another critical step
because the heat from the pan will continue to cook the eggs
without overcooking them.
All right, there.
And then you can kinda keep folding them and let them set.
And while they're setting there,
then we're gonna season.
So this is where I like to do a little bit
of flaky sea salt,
and this is just the Fleur de Sel sea salt.
So we're gonna put a little bit of that,
and then we're gonna do some pepper, of course,
gotta have our pepper,
and then I also like to use some type of cheese.
So really, whatever you have in the fridge will do.
I like mozzarella, or if you have some Swiss would be good,
or maybe a little bit of cheddar,
whatever you really have.
Even goat cheese would be fantastic.
Okay, and then, my finishing touch are some chives.
So I'm growing the chives right now,
which are really fabulous.
You'll get to see that soon on the garden tour,
which we're gonna do.
If you plant flowering chives, they'll flower on you,
and the flowers are totally edible.
So I like to sprinkle some of that on the plate, too.
We're gonna do that as a garnish.
So now, the moment we've all been waiting for,
we are going to fill these delicious biscuits.
Now, the thing with the biscuits
is you don't wanna cut it
because you'll end up sort of compressing
all that flakiness.
You just wanna pull it apart.
So very gently, we are going to pull this biscuit,
and then, you just wanna spoon these delicious,
cheesy, chivey, eggs on top.
There, and it's okay if it spills a little bit
over the side, that's part of its charm.
And then, as a finishing touch,
you can just add some more of the chives,
and of course, the flowering chives.
I wish I could serve this to my own dad on Father's Day.
It'd be so fun if I could just pick this up
and send it through the camera, here Dad.
- This is for me?
Mm, thank you, this looks delicious,
except, where's the bacon?
Oh, just kidding.
Oh, mm.
These biscuits are so nice and fluffy.
The chives, I am gonna miss being with you.
You are such a great cook.
These biscuits are so light and fluffy.
- I wish you were here in person,
I'd whip these right up for you.
Well, we will do that someday soon.
And I hope that all the dads out there
enjoy their day as well, and hopefully,
when this is all over, we'll make it up to you dads,
and take you out to a big, fancy breakfast somewhere.
But in the meantime, I think you'll really love this.
All right, you guys, I'll see you back here next week.
Until then, bye.