Food
Carla Hall’s Flaky Buttermilk Biscuits | Food Network
Carla takes us down South with her featherlight biscuits that just melt in your mouth!
Get the recipe ▶ https://foodtv.com/3zFT96P
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Flaky Buttermilk Biscuits
RECIPE COURTESY OF CARLA HALL
Level: Intermediate
Total: 50 min
Active: 15 min
Yield: Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits
Ingredients
8 tablespoons (1 stick) cold unsalted butter, plus some softened butter for the pan
2 1/2 cups all-purpose flour, plus more for the dough
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole fat, cold, cultured buttermilk
2 tablespoons vegetable shortening
Nonstick cooking spray
Directions
Brush softened butter on a sheet pan.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
Cook’s Note
You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw them and then bake in a 350 degrees F oven until toasted and warm. If only fat-free buttermilk is available, you can substitute it with a combination of 1 cup of full fat sour cream and 1/2 cup of whole milk.
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#CarlaHall #FoodNetwork #FlakyButtermilkBiscuits
Carla Hall’s Flaky Buttermilk Biscuits | Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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Four teenage chefs face off in the Chopped kitchen, putting their skills to the test as they compete to impress the judges and survive each round.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Teen Chefs Take Over the Chopped Kitchen 👩🍳🔥 Chopped | Food Network
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Guy Fieri visits Murphy’s Bar and Grill in Honolulu, where Irish-inspired flavors meet island hospitality, including Gaelic steak with a whiskey cream sauce. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
#Honolulu #Hawaii
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Murphy’s Bar & Grill: https://www.murphyshawaii.com
Follow them: https://www.instagram.com/murphyshawaii
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Savors Gaelic Steak in Honolulu 🍀🥩 Diners, Drive-Ins and Dives | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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@user-jy6hu6ox5p
December 18, 2023 at 9:41 am
Carla you’re amazing! You have a fan in NJ!
@VTdwellings
December 18, 2023 at 9:41 am
I haven’t baked them off yet but I followed the instructions and girl I felt the dough come together just as you said it would with the fold, fold, turn and dust of flour. Can’t wait! I’ll give a final update after baking. 🤞🏽I need them crossed because my oven doesn’t quite reach 450F. 💋
@rosemaryvyslouzil6249
December 18, 2023 at 9:41 am
Delicious 🙏🏼😇👍👌💯 thank you Carla
@timburris3758
December 18, 2023 at 9:41 am
I’m Wif Ya Miss Carla! If Ya Waitin On Me; You Backin Up Honey!
@timburris3758
December 18, 2023 at 9:41 am
Knuckle Suckin; Lip Lappin Good!!🙈🙈🙈
@janetpoole2765
December 18, 2023 at 9:41 am
♥️
@Jasmine_breeze
December 18, 2023 at 9:41 am
What a wonderful woman and what a great recipe! I immediately felt like making these cookies. With cream cheese or clotted cream and jam will also be delicious. And by the way, what a great teacher. You started like a lady in a classic cooking school and ended up like a diva! You should have your own channel. Even if someone doesn't cook, they can watch it for pleasure. Inspiring to enjoy life 😊❤
@orellaminx3530
December 18, 2023 at 9:41 am
So many great tips, both for biscuit making and pastry work in general, things I've never heard replicated anywhere else.
@saeedsaeedi6026
December 18, 2023 at 9:41 am
Talking too much
@SleepyScooter
December 18, 2023 at 9:41 am
CARLA!!! These are the best biscuits I have EVER made! I did not think my biscuits could get any better, but this way of making them took them to a whole nother level. I will never make them the "old" way again! Thank you! ❤
@globalwarming4786
December 18, 2023 at 9:41 am
Carla ❤ you’re amazing
@marshyburrows1094
December 18, 2023 at 9:41 am
Excellent video
The bowl is beautiful ❤….. whole fat buttermilk is almost impossible to find in my area…
@dianeshea4192
December 18, 2023 at 9:41 am
Girl, you've got the moves!!!! I can't wait to make these delicious yummy biscuits, to go with my coconut shrimp and some cauliflower. Leftover biscuits would make excellent breakfast sandwiches (ham, egg and cheese) with some homemade hash browns. It's 2AM Sunday, and my mouth is watering. ❤❤❤
@SD-nh6tz
December 18, 2023 at 9:41 am
No emulsion blender?It's ok. Very slowly stir buttermilk into shortening until desired consistency.
@tiwantiwaabibiman2603
December 18, 2023 at 9:41 am
Once she put the shortening in, I'm out! Who stoll uses toxic shortening???
Bye Felicia…
@dianesdecoratingmore7584
December 18, 2023 at 9:41 am
Your version is so nice, ❤ i use sour cream in one of my recipes, if you can do comment https:// youtu.be/5QYQbHJqUBM 😊
@wilmamcconnell7178
December 18, 2023 at 9:41 am
I like my biscuits brown on top.
@mandamorris7934
December 18, 2023 at 9:41 am
Oh wow…. I was told to never twist my cutter… Interesting! These look so good and I love your teaching method!!!
@mslj4062
December 18, 2023 at 9:41 am
Love Carla! Her sweetness and energy is just fabulous for TV!! 👏🏼🙏🏼❤️🔥🙌🏼🤯
@susanfortner2267
December 18, 2023 at 9:41 am
This video was so worth it, just the tip about spraying the counter to hold the flour was worth it! Miss you and The Chew crew ❤️❤️!
@teegood1904
December 18, 2023 at 9:41 am
Is she a he????
@TheMusicOfOzi
December 18, 2023 at 9:41 am
How do we eat those without winding up looking like one ..?
@BadgerMonkey
December 18, 2023 at 9:41 am
Josh Weissman's looks better and he does it in 5 minutes because he's not fluffing out the time to fill a 30-minute slot; also, he cuts them into squares so you don't need a mold or dirty up a glass and there's no additional handling to make the dough more tough.