Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Chef David Bishop teaches how to prepare a baking powder biscuit simply and easily.
Tags:baking powder biscuit recipe,baking powder biscuits,biscuit recipe,breakfast recipe,cooking tips,from the chef to you
Grab video code:
Baking Powder Biscuit Recipe
Hi! I’m Chef David Bishop. Thanks for watching from the Chef to You. Today, I'm going to teach you how to make some Baking Powder biscuits. Before we start and sending everything together, let’s look at our ingredients.
We got buttermilk, butter, we’re going to use the butter to grease the bottom of the pans, brush the biscuits after six minutes and brush is again when they’re finished. We got a self-rising flour over here. I like salt in biscuit. You can use other brands. There are several good one’s out there. Crisco shortening, good quality shortening is always important when it comes to a biscuit. Now let us zoom in on this and let’s go and get started.
We got our flour. We’re going to add the shortening to this, still done in the old fashioned way with a couple of knives. Take these two knives and cut the shortening in to it’s about a pea size. Now, there are four things to remember while I’m cutting up this shortening is not over mixing your dough. What I’m doing right now, I'm playing with this flour for 10 minutes. You’re not going to activate the gluten and once that cold liquid is added and any liquid is left and have added into this flour, you start creating glutens sort of a little bit of mixing as possible.
Now, I got a few more seconds here, we’ve got all of our shortening cut in and a couple of spots right here, all right. Save these knives in case you need to use it later. I like to use a spoon or rubber hard rubber spatula at this point for my both hands don’t get dirty. One hand is going to get some mix on a little bit and I’m going to try to keep my hands dirty.
I’ll make a little belly in the middle. Pour our butter milk. All right, base is simply, just mix it in till it is incorporated. You do not want to mix a lot. You don’t want to put on the mixer, you do not want get electric mixer, you do not want to do anything like that and what’s going to happen is you’re going to have it too tough, the gluten react too much to it.
All right, you want just mix until all the flour’s incorporated. I’m going to add just a pinch of butter milk. It’s always a judgment to call on the buttermilk. Today outside -- it’s a little damp outside so it’s going to affect it. You want a little bit tacky dough but you don’t want your dough too runny either. It’s a bit runny and kind of sinking above the bowl you know you’re way too wet. You want a nice texture, all right. As you can see there, I've added this form pretty well into the bowl forming a ball.
All right our next step, now we put it out away. So, we’ll just have to wait here, I’m going to sprinkle some flour right across the bottom here. This will allow you to use a spoon so I don’t have to get my hands dirty at this point in time. They will be getting dirty a little bit but not right now.
All that’s done in our way, now we’ll take some more flour, sprinkle across the top. This is where Chef David differs from other people. I press mine down. This procedure doesn’t matter as much as now or mixing your dough and not getting your oven at the right temperature. What I like to do is fold this in, fold this side in, fold this side over, and roll it. Now I press it down, tuck my sides in. All right, now I just press it out. Whatever the desired thickness some people have thin biscuits, some like thick biscuits, whatever desire you’d like. I used to go about a half an inch.
All right I got my dough mended out. You noticed how we didn’t over mix it. We didn’t over work the dough. Next thing, I want to keep to remember is this right here. You want to take the biscuit and cut them in sizes. I’m using the largest of three and we can take the small one, make h’orderve type of biscuits, ham biscuits.
Next thing, I teach my students is connecting the dots. Every time you work at dough it’s going to be tougher. We can't use the left over the second time but we’re going to try not to anymore when we have to. What I mean by connecting the dots is you see right here, I want to make dough between these two biscuits. So I connect my circles and I go on rolls. I don’t go around the outside because I’ll waste the middle, all right.
It looks like I can get more right here. We bring a pan over here, we’ll take this pan right here and take some of that butter that’s on here earlier, we brush where we put the biscuits. This gives it a nice crisp bottom, now I require you spray the little pan whatever you prefer. If you’re going to have a wet paper in these, you won’t need anything at all.
What, I’m going to do is just set these biscuits out here. Now you can see them right here. I don’t want you to miss out on it. There are six and there’s another seven. All right, set them aside just that you can rework your dough. You notice I've made up very little squares up here. I might be able to get one more biscuit out of here. When you take your leftovers, be careful again not to over work the dough. That’s really important. You just want to fold it up one of this so it’s going to be flat on top, press it down, and take some of the flour over here. Looks like a round and get one more biscuit to see when you stretch this thing long ways here. I’m not going to be able to get too wide here. Wonderful!
So here, I've got two, four, six, eight, nine biscuits. The next key thing for biscuit is a proper temperature oven. You turn the oven to 425, some on this 450 and you want to make sure the light is off I mean that oven is ready and you put it in that time. Don’t put it in the oven five minutes early when the number is only at 350. That initial jump on a biscuit is very, very important. I want to set this in the oven. We’ll be back in six minutes.
Well, my biscuits are done. We’re going to brush them again with some butter. All right, put them in the basket and now, I’ll be right back for some final comments. Let’s take a little look at what we have made today. We've got nice hot biscuits with some butter brushed on top of them. I've got some apple molasses here, some raspberry jelly right here and look, I got some sausage. I know what I’m going to be doing. This is Chef David Bishop cooking and teaching. You have a blessed day.