Molly Makes Sour Cream and Onion Biscuits | From the Home Kitchen | Bon Appétit

test test testing one two three okay here I am Bon Appetit sour cream and onion biscuits Molly take one hey everyone I'm Molly and I am here on day shit I already fucked it up hey everyone I'm Molly it is week four of working from home so I'm

in my home kitchen today and I'm gonna show you how to make sour cream and onion biscuits this is the recipe that came out right around the time that everyone started to work from home so I've been seeing a lot of you making them already for those of

you who haven't made it yet most of the ingredients are already in your pantries and it's pretty riffle but before we do that I have a special guest joining me today my dad who is on the other side of the country staying safe in upstate New York we

haven't seen each other in six or eight weeks so he's gonna make the biscuits today also from his home kitchen and then we'll have a biscuit together at the end Wow look at that oh did we lose him dad oh there you are hi dad i na do

you want to show us around your kitchen a little bit dad sure I'm guessing mom cleaned the shit out of it yes yes there we are nice stove and I've been well trained so I have my stuff out and ready here have you ever made biscuits from scratch

I don't think so you have the recipe on basically with the tutorials right I'll call you back in a little while and see where things are at it and we'll go from there all right let's do this okay I love you and I'll see you in a little

bit okay good luck with yours I think you're not super worried about it no right bye okay bye okay I have eight scallions here I'm going to trim the like hairy nubbly ends up and discard those because they're not super tasty you'll also want to take a look

at the green ends of the scallions and make sure that there aren't any either bruised or will tea green ends but if they all look super nice and green leave them on because we're gonna utilize this entire scallion in the biscuit and then thinly slicing them crosswise oh

and my eyes are watering so for the dry ingredients I'm grabbing a big bowl and I'm gonna whisk together two and a half cups of flour and I'm going to show you the proper way to measure flour because a lot of people I think take their measuring cup

and they dig it into the bowl of flour and it comes back half full and they dig again and every time that you do that you're compacting the flour down into your measuring cup which means you're actually measuring more flour per cup than you would otherwise so the

proper way to measure flour is to from a large bowl of flour fluff the flour up with a fork or a spoon and then gently spoon it into your measuring cup like this and that'll give you the most accurate measurement so I'm gonna do this again for 2

and 1/2 cups total flour so there's two two and a half so we're gonna keep this on standby this is called bench flour which basically just means extra flour that you'll use to dust your work surface or your bench as you're folding the dough the rest of the

dry ingredients that are gonna get whisked into this are 2 and 1/2 teaspoons of diamond kosher salts 1 and 1/4 teaspoons of sugar it's there for flavor not really for sweetness 1/2 a teaspoon of baking soda 1 and 3/4 teaspoon of baking powder text from dad the entire

scallion stem to stem question mark answer yes at this point I'm gonna add a teaspoon of freshly ground black pepper and the reason that it's important to grind your pepper freshly every time is that the stuff that's pre ground was ground who knows how long ago months maybe

years ago and there's really no flavor aroma or heat left in that so you want it to be as fresh as possible and then just whisking all that together so that the leaveners salt sugar pepper are all evenly tributed throughout the flower and set it aside there's a

lot of butter in these biscuits there is actually ten tablespoons of butter but that's what makes them so tender so moist and so flaky I'm taking ten tablespoons from this package so eight tablespoons is one stick so about that another two tablespoons is ten we're gonna reserve another

two tablespoons for melting and brushing over the biscuits later on and I just rolled this butter out of the fridge because it's imperative that your butter be as cold as possible the cold butter is going to melt in the oven and as it melts it's going to create

steam and that steam will force the biscuits to rise up and will actually like physically create those striated flaky layers so that's why we do this and now I'm gonna add them into the flour mixture at this point I'm gonna work the butter into the flour by pinching

and squeezing my fingers and sort of like smashing and flattening the butter into the flour mixture as I go it takes a couple of minutes so stick with it you want to work as quickly as possible because again your hands are warm they'll warm the butter so the

faster you get this job done the colder your butter will be in a couple of minutes you'll see that they're all broken down to about the size of a pea obviously it's okay if they're not all exactly the same size you just don't want any chunks that are

still like the size of the cubes when they started those will actually take too long to melt in the oven and it will end up you'll end up having like a greasy biscuit but it'll start to look kind of sandy in here and that's what we're looking for

so the butter is now cut into the flour as they say now we're going to add the scallions and you can just use your hands to sort of fluff them all together and now I'm going to make a well and I'm adding one and a quarter cups of

sour cream and now taking a fork working in a circular motion I'm incorporating the flour into the sour cream mixture little by little eventually these very large clumps are gonna start to form as the sour cream hydrates the flour and butter mixture and turns it into a dough

I'm gonna grab that bench flour that we talked about earlier flour my hands flour the bench and using floured hand I'm just gonna kind of knead it into a slightly more manageable mass in the bowl before turning it out and don't leave any of that behind because it'll

all get worked in so we have our mass and I am patting it down and just kind of incorporating any loose flowery bits and I'm patting it into a very rough eight by four inch rectangle you're looking for about an inch thick overall but basically what you're doing

here is forming it into a rectangle that can then be folded so taking one side of the letter and folding it in and then taking the other side of the letter and folding that in and now smashing that down so basically just like forcing a layer upon layer

of dough to ensure that we get that nice flaky lift and now I'm patting it down into the same size 8 by 4 inch ish rectangle one side in other side in bench flour boom boom boom and then patting it back into an 8 by 4 one last

time okay this feels pretty good to me and now using a floured knife so that it doesn't stick I'm going to cut this lengthwise into two equal logs separate those two logs flour again and then cut each of these logs into four biscuits okay so I'm just patting

them right back into a square these are going on a parchment-lined baking sheet that remaining two tablespoons of butter that we set aside earlier is just getting melted very gently so that we can brush it on top of the biscuits and that will give them like a nice

buttery crispy Sheen in the meantime I'm just going to clean up a teensy bit oh so the butter is melted I do not have a pastry brush but it's nothing we can't solve I'm gonna take a spoon and just spoon the melted butter over each one and then

I'm gonna use a clean finger to spread it around to make sure it's evenly coated and honestly even the back of a spoon will work and then here's another thing I don't have Maldon salt but I do have a Himalayan pink salt grinder so we're doing things all

today and that's just a little like crunchy textural salty finish all right these are going into a 425-degree oven for 18 to 22 minutes depending on how hot your oven is how big it is so we'll keep an eye on them okay let's check in on Doug boss

okay here we go I know that you've often talked about working cooking clean it's not the expression I just said it that's not my job not with flour I guess why are you wearing an apron you crazy man I'm going to take this off no don't do it

I'm going to take this off I'll show you might just get snow dad how come there's only six of them I don't know I just cutting I like him bigger I like him big name yes I mean you did the letter folding technique I did it three times

yeah I didn't look great okay and you put flaky salt on top of those Lakey cells okay perfect okay throw them in the oven it's preheated crazy yep and my minor in the show nice okay dad so your timer set let's chat when they're out of the oven

okay I eat one without me okay okay I want okay so it has been 22 minutes which is on the upper end of the range that you'll see in the recipe that's because this oven that I'm cooking with here runs a little bit lower in temperature than the

one that I cook with in the Test Kitchen which is super-powerful so get to know your own oven and don't pull them out until they look golden-brown and delicious I'm gonna give you a little look inside the oven didya they're nice and fluffy golden on top and around

the edges and they look finished now we're gonna check back in with my dad and we're gonna have ourselves a Biscay there is yours out mine are out are yours out yeah let me see looking good dad can you pick up a hero biscuit for me nice separation

of layers they look fluffy they feel very they're very light yeah I'm surprised given how big they are where do we get to eat them right now let's go for it okay I'm cracking in oh yeah you see that steam and I like to put a little extra

flaky sea salt on once the butter is on there – Cheers thanks for making biscuits with me dad my pleasure will he's back I made an extra 100 knew you're up to something oh my god didn't you see it yeah I didn't see it so the back story

here is that growing up when we would have biscuits the Bisquick biscuits in the morning he would always shape them to the first initial of our name so I always had an M biscuit in the morning so now I understand where those other two missing biscuits went another

trick up your sleeve where they went hi hi mom you let him do that you know I didn't know about surprises these were middle of the night always has something up his sleeve it was easy though too right oh absolutely yeah was a piece of cake so to

speak he's the biscuit all right long love your mom I'm gonna share the rest of the biscuits with Ben and tunes okay I love you keep up the good work I love you this step into their so long let's see I have to get off of this somehow

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