OF A THUNDERSTORM AHEAD OF THAT
BIG COLD FRONT ON FRIDAY.
BEN?
Ben: CHRISTY, THANK YOU.
ALMOST EVERY SOUTHERN MEAL IS
SERVED UP WITH SOFT BISCUITS.
IN TODAY'S CULINARY CORNER, WE
HEAD INTO A STATE-OF-THE-ART
KITCHEN AT GREENVILLE TECH'S NEW
WEST GREENVILLE LOCATION TO
TACKLE THIS SOUTHERN STAPLE WITH
CHEF BILL.
OKAY.
WE'RE BACK IN THE KITCHEN FOR
ANOTHER CULINARY WITH CHEF BILL
TODAY.
BISCUITS AND GRAVY.
ALL RIGHT, CHEF BILL, LET'S GET
STARTED.
WE ALREADY HAVE THE FLOUR IN
THE BOWL.
Ben: OKAY.
SUGAR, BAKING POWDER.
IT'S EASIER THE BAKE WITH BAKING
POWDER REIN THAN LEVINNING.
Ben: I HAVE ALWAYS HEARD
THE KEY TO BISCUITS IS
SHORTENING?
I'VE WATCHED ENOUGH PAULA DEEN
IN MY DAY.
THERE YOU GO.
WE'RE GOING TO DROP THAT IN.
Ben: IS THAT WHAT THIS IS
FOR?
I THINK I HAVE ONE OF THESE IN
MY DRAWER.
THIS IS REALLY WHAT IT'S FOR.
GET THAT ALL LINED UP LIKE
THAT.
Ben: IS THAT GOOD?
HAVE THOSE CHUNKS SO WHEN IT
MELTS IT LEAVES THOSE AIR
POCKETS AND THOSE LAYERS.
THAT'S REALLY GOOD.
Ben: OKAY.
GO FROM HERE TO HERE.
WE'RE GOING TO ADD A COUPLE.
Ben: YOU'RE GOING ALL IN.
HAS TO BE SOUTHERN STYLE.
WE PUT THOSE TOGETHER AND ROLL
THEM OUT AND INTO THE OTHER.
Ben: SO YOU WANT TO START
TO FOLLOW UP?
ALL TOGETHER.
Ben: WHAT WOULD HAPPEN IF
YOU'RE SHORTENING OR BUTTER WAS
NOT COLD?
YOU WON'T HAVE THE LAYERS,
BUT YOU'LL ARE THE SAME EFFECT.
Ben: OKAY.
ALL RIGHT.
WE'LL PUT THAT TOGETHER.
AND WE'RE GOING TO TAKE ALL OF
THE BISCUITS HERE.
Ben: WHEN YOU WANT IT TO BE
A LITTLE CRUMBLY.
THEN IT'S NOT REGULAR.
YOU DON'T WANT TO DO THAT.
WE'RE GOING TO GET SOME LAYERS
BUILT IN BY FORWARDING IT.
Ben: OKAY.
THAT'S HOW YOU GET THE LAYERS,
BY FOLDING IT.
FOLDING IT.
YOU HAVE LAYERS OF FAT.
Ben: OKAY.
AND THEN I DO EVERYTHING BY
HAND.
WE'RE GOING TO DO THAT
Ben: IF YOU WANT CHEESE,
WHAT WOULD YOU DO?
I HAD IT MIXED TOGETHER.
I WOULD PUT THE CHEDDAR IN WITH
THE FLOUR.
Ben: IN THE BOWL.
IN THE BOWL.
YOU CAN ALSO DO SAUSAGE OR
SOMETHING LIKE THAT.
Ben: YEAH.
THE BUTTER.
MAKE SURE YOU GET A NICE CUT,
END TO END, SO THERE IS NO
WASTE.
Ben: OKAY.
I NOTICE YOU DIDN'T PUT ANYTHING
ON THE PAN
I THIS LIKE THE PAM SPRAY IT
OR PUT SOME BUTTER DOWN.
Ben: ALL RIGHT.
AND THEN NOT TO OVERWORK THE
BISCUIT.
Ben: THIS IS A SOLID
BISCUIT.
THEY'RE A LITTLE BIG.
THIS IS WHAT I CALL A CHEF'S
BISCUIT.
THAT'S A SAMPLE ON YOUR WAY OUT
Ben: THAT'S A PRETTY ONE.
THAT'S A PRETTY ONE.
Amaka: ALL RIGHT.
MELTED BUTTER ON TOP.
Ben: UH-HUH.
SOFTENED BUTTER.
COOLER.
THERE YOU GO.
Ben: YOU'RE NOT GOING TO
PUT THAT TOPPING ON THERE, ARE
YOU?
YOU.
CAN
Ben: WHAT IS THAT?
THIS IS EVERYTHING.
YOU CAN HAVE AN EVERYTHING
BISCUIT.
WE'RE GOING TO POT THESE IN A
475-DEGREE OVEN.
Ben: THAT'S HOT.
YOU WANT THAT.
Ben: HOW LONG?
ABOUT 15 MINUTES.
Amaka: OKAY.
WE'RE GOING THE WATCH THEM.
Ben: ALL RIGHT.
LET'S DO THE GRAVY.
WE'VE ALREADY BROWNED THE
SAUSAGE UP.
Ben: YOU HAVE SOME ONION IN
THERE TOO.
UH-HUH.
SO TRANSLUCEN ONIONS.
PUT A LITTLE FLOUR IN THERE.
YOU WANT THE MAKE YOUR ROUX.
Ben: HOW DO YOU KNOW HOW
MUCH?
WELL, FROM YEARS AND YEARS OF
EXPERIENCE.
JUST ENOUGH TO GO OVER THE TOP.
WE'LL ADD THE MILK AT THE SAME
TIME
Ben: OKAY.
WHERE'S THAT?
OKAY.
WE KNOW TO STOP AND LOOK AS
WE'RE MAKING IT.
YOU CAN WATCH IT THICKEN.
Ben: THAT'S A NON-FAT MILK?
OH, YEAH, IT'S NON-FAT.
Ben:
[LAUGHTER]
THAT'S WHOLE MILK.
A JUG OF FAT.
DELICIOUSNESS.
Ben: THAT'S RIGHT.
YOU'RE GOING TO WAIT FOR THIS
TO THICKEN.
Ben: OKAY.
SO YOU DON'T THINK THAT NEEDS
ANY MORE FLOUR?
NO.
IT COULD USE A LITTLE MORE MILK.
IT'S GOOD TO GO LIGHT ON THE
MILK UNTIL IT GETS THICK.
THEN YOU CAN SORT OF THIN IT OUT
WITH THE MILK.
Ben: OKAY.
ALL RIGHT.
LET'S GET READY THE PLATE IT
Ben: LET'S PLATE IT.
AND EAT IT.
I DON'T THINK I'VE EVER HAD A
BISCUIT WITH AN EVERYTHING
BAGEL.
SO WE HAVE OUR PLATE.
Ben: ALL RIGHT.
ALL RIGHT.
AND I LIKE TO DO THE WHOLE
BISCUIT.
YOU CAN ALSO DO AN OPEN BISCUIT.
YOU CAN DO THE EVERYTHING BAGEL
SLICE.
TURN IT AROUND.
Ben: OKAY.
AND THEN YOU HAVE --
Ben: POUR IT ON, BABY.
POUR IT ON.
LOOK AT THAT.
NICE.
Ben: BEAUTIFUL.
THAT'S QUICK, TOO.
YEAH.
IT DOESN'T TAKE LONG.
WE HAVE THAT RAW FLOUR THERE.
Ben: WE WILL MAKE SURE THAT
WE PUT THE RECIPE AND MORE
INFORMATION ON SOME COOKING
CLASSES WITH THE COMMUNITY ON
THE WEBSITE, AS WELL.
CHEF BILL, BISCUITS AND GRAVY
101 RIGHT THERE.
BISCUITS AND GRAVY 101.
Ben: A LITTLE GREENERY
A LITTLE GARNISH
Ben: GOT TO GET YOUR
VEGETABLE IN SOMEHOW.
CHEF BILL, THANKS SO MUCH.
THANK YOU.
Ben: WE'LL BE BACK WITH
ANOTHER CULINARY CORNER NEXT
THURSDAY.
YOU CAN ALSO LEARN MORE ABOUT
COOKING CLASSES AND A QUICK JOB
PROGRAM AT GREENVILLE TECH'S
CULINARY AND HOSPITALITY
INNOVATION CENTER ON THEIR
WEBSITE BY VISITING CHI
GREENVILLE.COM.
WE'LL PUT THAT LINK ON OUR
WEBSITE, AS WELL.
COMING UP, 75 YEARS AFTER THE
