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zakruti.com » Dish recipes » Bon Appétit
Molly makes sour cream and onion biscuits from the home kitchen bon app tit

Molly makes sour cream and onion biscuits from the home kitchen bon app tit

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Rating: 4.5; Vote: 2
Join Molly Baz in her home Test Kitchen (and her dad in his kitchen) as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn t just a gimmick. Used in place of the more typical cream or buttermilk, it adds rich, tangy flavor, and acidity that helps make the biscuits incredibly light and tender. These are at their peak when they re warm out of the oven. Plan accordingly. Kristen: I want to try this recipe. You and your dad are so cute! One thing I learned recently is to put the butter in the freezer for a few minutes, and then grate it on a cheese grater. Then it massages super quickly into the flour, and you get far less pain in the hands. :)
Date: 2020-04-22

Comments and reviews: 9


fluff the flour, use two cups, etc For god's sake, people, I beg you to use WEIGHT. Not dice three potatoes, potatoes are different, people are different, please tell us to use 350g of diced potato. Not two and a half cups, please use grams. We can sieve the flour afterwards to make it as fluffy as needed. But baking is chemistry, and chemistry is a precise science, so instead of eyeballing the ingredients it's a good practice to provide weights. Even imperial measurements would be fine, I don't really care since I can convert. But I bet our measuring cups are different volumes and our flour is of different density - and there's no converting that.
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3 mn in a great explanation of why measuring ingredient by weight is so much superior to measuring by volume, and for all the Americans that will jump on, horrified at the idea that someone is forcing metric on them, you can measure weight in ounces it works too (although grams is still a better option)
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I remember being served biscuits at a restaurant in Florida and being confused as a British person - we thought they were actually bringing us actual biscuits (cookies) and even more surprised when we got served scones haha!
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Honestly would love a mini series (depending on how long this Quarantine lasts) of the chefs cooking with their parents or something like this and we get to hear embarrassing childhood stories
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It was so sweet to see Molly's dad being so lovely and supportive, but thinking of that got me sad, because my dad was never like this and most probably never will be. Mr. Baz is a real treasure!
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This video made me very happy. I m usually depressed but I m glad BA was here once again to make something genuinely nice and sweet for me to enjoy. Thank you Molly and her parents
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OMG i can t tell you how sweet and enjoyable this was. Just so comforting. Please have more BA people cooking with their parents. This was mfing adorable.
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How does she have a sun burn? Was she on the beach when she wasn't supposed to be? I thought bon appetit was in NYC. Why does she live in CA.
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The proper way to measure anything is just using metric measurements. It makes it so much easier than paying attention to how you fill a cup.
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