- Welcome back everybody.
I'm here with Jenna Fischer and Angela Kinsey.
Give it up!
(applause)
And joining us now is culinary genius
and New York Times number one, bestselling author,
chef Joshua Weissman, give it up!
(applause)
- Thank you.
- [Kelly] It's nice to meet you, meet everybody.
- Pleasure. Pleasure to meet you all.
- Yes. I'm very excited, Josh.
So why did you name your book though
An Unapologetic Cookbook?
- [Josh] I mean, look at this sandwich.
- [Kelly] I, well, I'm not apologizing either
for when I'm going to eat it.
- [Josh] That sandwich has never apologized.
I was just telling them earlier.
It can't, it's physically impossible to apologize.
- [Kelly] Because it's so delicious.
- [Josh] It's still dripping.
- [Kelly] It's dripping.
- [Josh] Still dripping.
- [Kelly] My mouth is watering.
Does this sound good to anyone else?
This, eating this?
- Yeah!
- I can't wait for the part where we eat it.
- Sign me up.
- [Kelly] Okay. So how do we get started Josh?
- Okay. Very simple.
So we have a bowl right here.
Right. First step.
So flour, butter. That's in there. It's already broken up.
You wanna get the butter into little pea size pieces
which they sort of are.
This fork, if you don't have a pastry blender,
you can just run that through.
It's already been run through, so you're fine.
But you run that through
and then you got the buttermilk here.
- Okay.
- You add the buttermilk, start stirring.
Toss that in there. You're mixing it all in.
It'll start to come together.
I'll leave about a tablespoon in there.
You don't have to pour it all in
cause I have no idea how much is in there.
- Oh we poured it all in.
- [Kelly] Too late!
- [Josh] You screwed it up, no I'm just joking.
You're fine. You're fine.
- Oh. I'm sorry, oh let me do it?
- Please.
- You know why she wants me to do it?
Cause you'll know I'll mess it up -
- [Josh] Faster Kelly, you gotta go faster -
- [Kelly] Oh my god. (laughs)
- [Angela] It's a race! It's a race!
- [Josh] They're already ahead of you Kelly!
- We're winning!
- [Kelly] They are not Josh!
- [Josh] Okay. We're gonna dump this out.
- [Kelly] Okay.
- [Angela] Dump it.
- And you can see, oh, there's no way
that this dough's ever gonna come together, right?
- [Kelly] That's what I'm thinking Josh.
- [Josh] It looks terrible, right.
Don't forget to pop your bowl down there
if you already haven't.
Okay so then you're gonna start to
kind of knead this together.
- [Kelly] Okay.
- [Josh] It's okay if it gets everywhere.
_ [Kelly] I like how messy -
- [Josh] Give it a try. Give it a try.
- [Kelly] Ooh, that feels good.
- [Josh] Doesn't that feel nice?
- [Kelly] Oh, and it does congeal.
- It does, yeah congeal.
I don't know if I would use that word, it's a weird word.
- [Kelly] No? Oh, okay.
- [Josh] Y'all are really good.
What the heck?
- I mean, Jenna, let's be fair. I'm standing here like this.
- [Kelly] Do you bake often? Look at her face.
- [Jenna] What? Do I?
- [Kelly] What do I?
(audience laughs)
- I might make bread?
- [Josh] What is going on? Look at this.
She's like, whoa, whoa. You're way ahead of yourself Kelly.
- Whatever Jenna!
- Roll that bad boy out now, cause now you're ready to roll.
- Oh okay.
- I like that. You were ahead though.
- [Angela] Oh, I'm gonna roll.
- [Kelly] I don't really know how to roll.
- [Josh] Yeah. Who's the roller? Yeah.
- [Kelly] Do you know how to roll, or?
I know how to roll.
(audience laughs)
- You're rolling. It's fine. It's fine.
- [Jenna] I mean, it might be like
if you handle it too much, the heat from your hands
melts the butter, you don't want that.
- It's so good. Perfect.
- It's not about how you get there.
- [Josh] See that little layer?
- [Kelly] Or the finish line, it's how you get there, what?
- [Josh] That's perfect, that's good.
- Alright, how am I doing?
- [Josh] Roll to a half inch.
So you see, this is, I like this.
You see the little layers.
- [Kelly] Is it gonna flake like that?
- [Josh] That's what you want.
- [Kelly] Okay I do.
- [Angela] What are we doing?
- So I'll do one demo.
Yeah, they're so ahead of us, how is this possible?
- [Kelly] Is yours flaked like ours?
- [Jenna] I don't know.
- [Kelly] I don't know.
- That's great, boom.
- [Angela] What? Why are you coming over here with shade?
- [Kelly] I don't know.
- Pop it out, look at that.
- Okay. Okay.
- [Angela] I didn't know there was gonna be smack talk.
- [Josh] You can already see the layers.
You were telling me that you can't get the tops brown.
- I can't, not like that.
- 350 isn't for everything, y'all, all right.
You're gonna put it at 475, pop it in there.
425 convection. Rip it at 12 minutes.
It'll come out beautifully.
- I totally do it at 350.
- [Josh] Like these right here.
- Totally. You called me out and you don't even know me.
That's amazing.
- I mean, you know, that's the whole point, right?
It's an, unapologetic, I'm not apologizing.
- [Kelly] I love it.
Okay, so this is how they come out.
- [Josh] They will come out like this.
Look at this. Chunky.
- [Kelly] Oh I can't wait.
- [Josh] Chunky, right?
This is the easiest part.
You've got a beautiful buttermilk fried chicken
or any kind of fried chicken.
You can get crazy with it,
Korean fried chicken doesn't matter, right?
Pop that bad boy,
onto your bottom bun, all right.
And then this is a honey butter,
that's also gonna come with the recipe in there.
You stir that up, literally
all this is, your favorite honey
heated up just to steamy hot.
You're not boiling it.
Cut the heat and you whisk in a few tablespoons of butter
and it becomes this glossy, emulsified, honey butter.
- I am so excited -
- [Angela] Wow.
- [Josh] So you stir it up, and then just let it fall.
Don't try to control it, let it do its thing.
- [Angela] Don't control it, let it go Kelly.
- [Josh] Look at that.
- [Kelly] Okay. Let it go.
- [Josh] It has a mind of its own.
(applause)
- [Josh] All right.
- [Kelly] Okay.
- [Josh] That looks great, Kelly doing it.
That's perfect.
There's no such thing as too much honey butter.
- Okay.
- [Kelly] You put it on right?
- [Josh] Top bun, boom.
- [Kelly] Oh, we get to eat it now, right?
Let's dig in.
- [Josh] Okay. Look at this.
- [Angela] Oh, wait, that's the wrong one.
- [Josh] Look at this!
- [Kelly] Oh my God, it's gonna be so good!
- [Josh] That's good, that's great, yes!
(applause)
- [Angela] How in the heck, can't put it in my mouth.
- [Kelly] I love this show. I love this show.
- [Angela] That's so good.
- [Josh] So good.
Sweet, salty, crunchy,
every single flavor in one.
- Well done.
[Josh] Yeah. Thank you.
- Thank you so much Josh.
- [Jenna] Amazing.
- [Kelly] Do you like yours?
- [Josh] Oh, it's great, it's incredible.
- [Kelly] Well for Josh's buttermilk biscuit recipe
check out our show's Facebook page
and to learn how to make the honey butter,
his fried chicken, all of this,
and dozens of other incredible recipes,
pick up Josh's number one
New York Times bestseller, An Unapologetic Cookbook.
It's amazing y'all.