How to Make a Cheese Biscuit

- [John] Today we're making these amazing super flavorful Parmesan fried sage biscuits they are so flaky they just dissolve in your mouth like an angels wing I don't know what to say and they are just like, cheesy fried sage deliciousness. also not as difficult as you think, let's get started. I'm actually excited because today is the first time I'm ever using a food processor ever. Two cups of all purpose flour into our food processor I have the dough blade on right now by the way it's gonna help you when I'm pulsing the butter and flour and buttermilk and eggs together so I get nice little crumbly pieces. You of course know the secret to a good biscuit is having little clumps of butter inside of there just like in pastry dough because when you bake it the butter will basically steam up and puff up and then you will have a fluffy risen biscuit not some hockey puck situation you have to pretend you're enjoying because someone made it for you. the more you know. [laughs] one tablespoon of baking powder, into there. One teaspoon kosher salt. if you're wondering we always say kosher salt because the grain size is larger if you're using table salt it's a smaller grain so basically in any measurement you're gonna get more table salt inside than kosher salt because of the grain size there's more air between the grains if the grains are larger. Into there we go and I'm gonna give it a couple of pulses just so it mixes up it's literally the first time I'm using it. Pulse. Pulse pulse. Some beautiful Parmesan cheese I'm just gonna grate it freshly I love freshly grated cheese because there is more flavor to it and a lot of the times when you buy a pre grated cheese they're mixing it with powders like cellulose and cellulose just FYI is just pulp to wood so its fine to eat wood you're getting you know fiber but I would like just the cheese hold the tree. [laughs] Okay, finely grate about a cup of Parmesan cheese I'm gonna add my Parmesan cheese in now and just give it a quick pulse. I'm cutting three quarters of a cup of cold unsalted butter into about one inch size cubes. This butter needs to be cold just like making pastry because you want it to kind of maintain it's structural integrity while you're pulsing it you don't want it to become like a goo, and remember you wanna have little pellets of butter leftover when you send this into the over so you can't over work it. Okay, into my food processor. It really is the first time doing this so, I think that I'm going to use the actual metal blade lets give that a try because the dough processing blade wasn't processing things. This is a user error. Back on there and try that again, pulse. Way better. Okay, let me show you the texture right now. Oh my god. I just learned a very very valuable lesson about food processors. Good thing I have that emergency kit right next to me. There goes my career as a hand model. So let me show you the consistency of this. You can see it's crumbly, I have some big pieces but I still have to mix in the wet stuff. I'm taking about half a cup of this beautiful fresh sage and I'm gonna fry it in some vegetable oil. Really easy it only fries for maybe about 3 seconds. Heat your oil up, add a few leaves in there at a time. Turn them over about a second and a half into frying and then remove them carefully and place them on some paper towels sprinkle with salt and let them cool. My sage leaves are nice and room temperature and they're really crispy I don't know if you can see but like. I can crumble them up easily which is what I want. I want crumbled up pieces of this tasty sage. All right I'm gonna crumble this up and just dump it in. Pulse. Now for the wet ingredients, I have half a cup of cold buttermilk. And one cold egg. When you make a cake you wanna have room temperature ingredients but when you're making a pastry or biscuit every thing is gonna be cold. Give it a quick whisk just to break the egg up. Okay, pour that in. Close it and let's pulse. Move your food processor aside. Now I'm gonna lightly flour my work surface actually liberally flour it. Careful. [Laughs] She's a killer. I love this tool they give you, a tool that let's you get all the things out of that dangerous contraption. Okay. I love all the beautiful speckles of the fried sage can you see this it's so gorgeous. A little wet so I'm gonna flour the top a bit so it doesn't get stuck on my hands. Okay, kneed it up just a couple of times maybe like four or five. And. Okay. Now we're gonna roll it out and here is where a lot of biscuit attempts fall flat this is not a pastry dough. Its similar to a pastry dough but it's not. You're gonna want to roll it out maybe to be close to an inch thick. If you roll it out too thin I won't puff up and just nobody likes a flat biscuit if you like a flat biscuit let me know in the comments and I'll apologize to you. But most people want a nice puffy pillowy biscuit that they can pour something delicious onto it, either butter, Butter, butter, or gravy mostly made with butter. Okay, let's roll it out. Now we're gonna cut these using a smallish circle size is your choice but somewhere around two inches you could just use a knife and make square or rectangular ones or triangular it's totally up to you. Carefully press it out. That's nice that will puff up beautifully. So I have a bowl of flour set aside and in between each biscuit or every couple of biscuits I'm just gonna dip my cutter in there get it nice and powdery tap off the excess and then I will cut my biscuit. I can see beautiful specs of butter in every single section of these along with these amazing fried sage pieces and off camera I have eaten the dough so I know it tastes good already. Place some parchment paper on top of your baking sheet. And now just place those biscuits. Now I could just pop these in but want them to have that beautiful golden brown color which means you're gonna have an egg wash. Crack an egg add a drop of cream, and give it a quick whisk. Take your pastry brush. And we're just gonna brush the top of each biscuit. These are going in to my pre heated oven at 425 and they'll bake for about 20 to 25 minutes until they are golden brown. I will probably be checking in them half way through and turning the pan around because my oven is not giving me even heat, so sad. Okay, into the oven. So this is amazing as is but you know gilding a lily is a thing so lets put a little more butter on there just for show and take a bite. It's like a pillow made of bread and cheese and fried sage it's so and just dissolves in you mouth. Oh my gosh, you have to make these. Let me know if you have any questions in the comments. I'm like on a cheese high right now. Hit that like button and don't forget to subscribe.

Channel: Preppy Kitchen

Views: 111,943

Keywords: cheese biscuit, sage biscuit, savory biscuit, biscuits, buttermilk biscuits, side dish, fluffy biscuit, how to make, how to bake, baking, baker, preppy kitchen, baking with preppy kitchen, savory dish, savory side dish, savory cheese biscuit, savory sides, dinner side dish, savory baking ideas, savory baking, how to get a fluffy biscuit, perfect biscuits, the perfect sage biscuit, cheesy biscuits, biscuits with cheese, parmesan biscuits, cheese biscuit recipe

Id: B3CAQKr87tM

Length: 8min 34sec (514 seconds)

Published: Thu Jun 14 2018