All language subtitles for Zoe.Bakes.S01E02.Biscuit.Bake.720p.WEBRip.x264-KOMPOST.[eng]

Mm.

[laughter and exclaiming]

[indistinct chatter]

- [woman 1] So good.
- [woman 2] It's so good.

[Zoe] I have to say,
this is, like,

- such a Minnesota moment.
- [man] It is.

- To be...
- Barbeque with snow.

Barbeque with snow.
Like, I can see your breath.

[man laughing]

[Zoe] I'm Zoe Francois.

I'm cookbook author
and a pastry chef.

I've made it my life's work

to eat sweets, make sweets,

and create beautiful
things out of sugar.

I want to show you how
much fun baking can be.

[laughing]

We're also going to visit
some of the talented bakers

and unique places around
my hometown that inspire me.

It's all going to be
super simple

and, of course, delicious.

Oh, my gosh.

[Zoe] And the great thing is

we can do it together.

[Zoe] Come on.

Come on, you crazy poods.

- Oh, hi, ladies.
- [Heather] Hi, you guys.

Look who's that.

Hi, Ro.

I live in a very social
neighborhood in Minneapolis.

-[Heather gasps] Miles and Zoe!
-[Zoe] I love your hat.

[Zoe] My neighbor Heather

has invited me over
for a small barbeque tonight.

And I can't think of having
a barbeque without biscuits.

[Zoe] See you then.

- [Heather] See you.
- Okay. Yeah, thanks.

- I'll see you later.
- [Zoe] Bye. Have a great day.

Biscuits are really
part of the Southern culture,

and I grew up on a commune in
the Northeast Kingdom of Vermont.

So,

I don't even remember
really having biscuits as a kid.

And so I've relied on my
friends and their recipes.

And today is no exception.

I'm headed across the
Mississippi River to St. Paul

to meet a friend of a friend

who happens to be one of
the best chefs in the country.

- [Justin] Zoe.
- [Zoe] Hello.

- Justin, it's so nice to finally meet you.
- It's so nice to meet you.

Thank you for being here.
Welcome to Handsome Hog.

[Zoe] Justin Sutherland is renowned
for his take on Southern barbeque.

[indistinct chatter]

But everyone tells me

that his biscuits are the
best kept secret on the menu.

Mm.

I've got a grandma from Japan

and a grandma with
Southern roots in Mississippi.

We had a lot of
soul food and sushi.

And so what types of things
did you bake with them?

I mean, everything.

- I personally hate
baking. [laughs] - Stop!

So I admire
the thing that you do,

but biscuits I like doing because
you don't necessarily need a recipe.

I mean, every time Grandma
makes biscuits,

I'm like, "Grandma where's
the recipe?" It's all feeling.

[Zoe] Justin relies on classic
ingredients for his own biscuits.

All-purpose flour, baking
powder and soda to help them rise.

Frozen butter and lard
to bake them tender.

But what catches my attention
is how he incorporates them.

I'm mostly going by
the butter with this,

so I like to run it
between my hands like this

and kind of get these
nice little flat sheets.

[Zoe] After mixing in
ice-cold buttermilk,

he then folds the dough about
a dozen times to create layers.

[Justin] With all those layers
of butter and lard in there,

when those start
to bake and steam,

that's what's going to
kind of grow our biscuit here.

[Zoe] I love this.

We do the big cat-head
biscuits they do in the South.

They're big.

Yeah. Cat-head biscuits? Is
that what you said? [laughs]

[Justin] Yeah,

because they're
the size of a cat's head.

- [Zoe] Love that.
- [Justin] Yeah.

[Zoe] Baking with Justin
reinforces what is for me

the secret
to a great biscuit recipe.

They really are
the size of a cat head.

You have to make it your own.

Look at those layers.

[Justin] Steam coming out.

[Zoe] This is insane.

That is phenomenal.

- The texture on that is like velvet on the inside.
- Hmm.

It has the perfect combination

- of butter, more butter...
- Mm-hmm.

...and then just add
a tiny bit more butter.

- Of more butter.
- [both laugh]

Yeah, the flour is like just
there to hold the butter together.

Exactly. It's a
vehicle for the butter.

[Zoe] Mm.

You're a very good baker
for a man who hates to bake.

Thank you.

I love that folding bit.

I'm going to take that with me.

[Zoe] I think what
I'm going to do

for Heather's barbeque
is do a mashup.

I'll add
Justin's folding technique

to one of my own favorite
recipes for flaky, tender biscuits.

I'm going to go
with self-rising flour.

So it already has
the leavener in it.

I'm actually going to use
yogurt instead of buttermilk.

It's essentially
the same principle.

So that's going to combine
with the leaveners

and give us a really nice rise.

I'm going to do this whole
thing in a food processor.

It's going to be
less work for me,

and the results
are going to be delicious.

I'm going to pour
my self-rising flour,

and then I'm going to take about
four tablespoons of my butter.

You want to make sure that
your butter is nice and cold.

You can even freeze the butter.

Anything that's going
to keep it in nice chunks.

So that when I'm baking them,
they become flakes.

So I'm just working that in

so that it coats all the flour.

Now, I'm going to add the other
four tablespoons of my butter.

Pulse this a few times.

[food processor pulses]

So, I don't want
to overmix this.

I still have these
really nice chunks.

Now, in goes my yogurt.

It's an ingredient I use
all the time in my baking.

It just adds
a really nice tang to it.

It's a little bit thicker
than buttermilk.

One, two,

three, four.

Just a little bit,

'cause I don't want to break
down that butter too much.

Now the rest of my yogurt.

[food processor pulses]

This is quite powdery so far.

But there's quite a bit of
yogurt in these big clumps

that I'm going to get
worked in there.

So just like Justin,
I'm going to work this.

Just folding about a dozen
times until it all comes together,

so that you get
flaky layered biscuits.

So that looks about right.

I'm just going to flour this
a little bit and just pat it out.

I'm going to divide this into...

You know, it really just depends
on how many biscuits you want.

I don't want to develop any
more gluten in here than I need to.

So just super gently

into rounds.

The beautiful thing
about this recipe

is that you can
bake the biscuits right away

or refrigerate them
until you're ready to go.

That's it.

Super easy.

Super-fast.

And now I'm just going to pop them in
the fridge until I'm ready to bake them.

Along with savory biscuits...

Hey, Heather.

[Heather] Hey, Zoe.

[Zoe] ...a barbeque
needs something sweet, too.

I was just thinking,
I'm not sure,

like what kinds of desserts
Ro would like?

- Oh, what are you thinking?
- Well...

She eats anything.

- Banana pudding.
- Oh, my God.

- She is going to love it.
- All right.

- Awesome.
- Anything banana...

- Really?
- ...that kid will eat.

Awesome, I can't wait
to see you.

- See you soon.
- Bye.

[Zoe] Banana pudding is
one of my all-time favorites.

Super classic
for a Southern barbeque.

And what's not to love?

It's made with pastry cream,

which is just sort of a fancy
pastry chef way of saying pudding.

It's going to vanilla wafers
and whipped cream

and turns out
that Ro loves bananas.

And pretty much any excuse
that I can find to make it,

I do.

I'm going to make
the pudding first.

I start with milk

and add half of my sugar.

If you add sugar to
the milk, it won't scorch

as it's cooking.

When you're
using a fresh vanilla bean,

you want to make sure
that it's nice and soft.

Sometimes you buy them in
the store and they crack in half,

almost like bark.

And that means
it doesn't have the fragrance,

it doesn't have
the intensity of flavor.

That's the vanilla seeds
that we want in our pudding.

You can add a vanilla bean
right to the mixture as well,

- and you'll get even more vanilla in there.
- [igniter clicking]

I'm just going for a simmer.

This pudding is being
thickened by cornstarch,

but also the eggs.

One full egg
and then just three yolks.

Reach in

and separate it from the white
just like so.

You just have to make sure
you don't crack the yolk in there.

If you combine the cornstarch
and sugar together first,

they'll blend
into your eggs even easier.

A little pinch of salt.

Whisk that in.

Now add the hot milk
a little at a time.

And this warms up the egg yolks

very, very gently.

Once the bowl is, like,
warm to the touch,

then I can add it back
to my milk mixture

and finish cooking it

without worrying that I'm going
to cook or scramble those eggs.

I'm going to whisk as I
do it, again, so that I don't

scramble the eggs.

You can see it getting
nice and thick.

Can you see the bubbles?

That means it's boiling
and now we start our count.

So three minutes

continuously whisking.

I have to cook
the cornstarch out

until it get super thick
and super luscious.

Switch arms. [laughs]

Three minutes
never felt so long.

All right, I think we are good.

Now, turn off the heat,
whisk in my butter to thicken it.

Okay, so to strain out
any potential lumps

and also that vanilla bean.

Oh, it smells so good.

So when I was a kid
and my mom would make pudding,

she would put it in the cups
and then refrigerate it

but not cover it

because I like that little
bit of skin that develops.

You'd break through that little bit of
skin to the creamy custard underneath.

But for this, I want it
to be perfectly smooth.

And so I'm going to put plastic wrap
right onto the surface of my pudding

so that
I don't get that skin on it.

Whenever you're working
with cooked eggs,

you want to make sure
that you chill it really fast.

It'll take about 20 minutes
for that to chill down.

So, that really soft, creamy
pudding that we made earlier

is now nice and thick.

It's going to make a great pudding
when we fold in our whipped cream.

I'm just going to whip
the cream all by itself.

So, I want to do this
on a medium high speed

so that they create little bubbles
that are much, much more stable

and they'll hold up
in my pudding.

I think making this
into an individual dessert

is a super cute way to go

and that is like the perfect kid
size, but this is the size I want.

And you want to be really
careful that you don't overwhip this.

You want it to be medium peaks.

Look at that.
So it holds its shape

but it's not overly whipped.

You can sweeten this with
a bit of confectioner sugar.

But today my pudding
should be plenty sweet enough.

Add maybe
a quarter of the cream.

And I'm just going to
fold that in quite a bit

in order to
loosen up the pudding.

I don't want to add
all of the whipped cream

or I'll deflate all of the
air that I just put into it.

A quarter more.

And now
I can just gently fold it.

It's so beautiful.

And then I'm going to reserve the rest of
that cream to put on the top of my puddings.

Okay. Throw some cookies
right on the bottom.

Spoon the pudding
over the top of that cookie

so it absorbs
in there and softens it up.

And then just slices of
banana down in there,

'cause every single bite
has to have lots of banana.

That's what this is all about.

The creaminess of the pudding,

the sweetness of the banana

and the little cakey bit
of the cookies.

And then a dollop of
our cream right on top.

Those bananas will go
a little bit brown

if you don't
cover them completely.

Look at how cute
they are. Right?

Throw these babies
into my refrigerator,

and that is it.

I'm going to let all those
flavors marry together.

I'm going to let all
those cookies soften up.

And when we bite down into that

banana and cookies
and pudding and cream and...

I can't wait until
the end of dinner.

Look at this. It's snowing.

It never snows quite this early.

This is, like,
the first snow of the year.

This is Minnesota.

This is when you
have a barbeque.

I love it.

That's awesome.

So, I've already made
biscuit dough.

I've already made
banana pudding.

But just to gild the lily
because it's just how I roll,

I have to make one more dessert.

I'm going to make my
"Happy Accident" berry cobbler.

It's fresh berries,

fresh ginger that I'm going
to grate in with the fruit,

a little bit of zest,

and then I'm going to top it with a biscuit
recipe that I came up with by accident.

I was actually going for, like, a
classic, beautiful, fluffy biscuit.

And I may have gotten
a little bit distracted

and added too much buttermilk.

It was just a little bit
sloppy looking.

But I didn't want to waste it,

and it had
cheddar cheese grated into it.

I'd gone through all this trouble
to make it, and then I totally blew it.

So I decided I was going to
prepare all my fruit

and just scoop that sort of wet,
sloppy biscuit dough right on top

and see what I got.

What I thought was an accident

turned into the best
berry cobbler I'd ever had.

I'm going to start with
the fruit for my cobbler.

The amount of sugar that you use

will depend on the kind of
fruit that you're using.

So, if your strawberries
are super sweet,

you don't have to
use as much sugar.

If you are using a tart fruit,
you can add more sugar.

That looks about right.

And then you want those
juices to tighten up just a little bit

by throwing in some cornstarch.

Some lemon zest.

This will perk up
all those flavors.

One thing that you have to do
with fresh ginger is peel it.

The ginger gives it a little bit of
spiciness, a hotness almost to it.

I'm not going with a ton of
it because it's pretty strong.

Toss that all together.

Your fruit is going
to cook down.

So, we want to have
a nice big layer of fruit.

Set this aside and now
we can make the biscuits.

This time I'm not using
self-rising flour.

So, baking soda
and baking powder,

that's how
your biscuits will rise.

A little bit of sugar.

Make sure that they're
really well combined.

Then I incorporate
my cold butter.

Now I can even do that
technique I did with Justin

and smash the butter
and the flour together.

That creates those sheets
of the cold butter.

Okay, so, when
I squeeze it together,

it should hold
but then it's still powdery.

That's what I'm looking for.

Let's get some
cheddar grated up.

I just love the mixture of fresh
berries and that sharp cheddar.

It's so good.

Toss that about and now we
need to add our liquid ingredients.

The buttermilk has acid in it so it's going
to make these biscuits rise even more,

and my heavy whipping cream

because richness, richness,
richness.

I'm just gently
going to stir this together.

And this should be kind of
sloppy and gloppy and wet.

Like this.

Now I have my fruit
that is slightly sweetened

and has that fresh zip of
lemon zest and ginger in it.

And I'm going to top it with
these rich, cheddary biscuits.

Little bit of sugar.

If you're not into
barbeques in the snow,

you can serve this anytime.

I am going to put this
on a baking sheet,

just because those fruit juices
might bubble out of the pan.

Into a 350-degree oven,

about 40-minutes.

We're done.

My banana pudding
has been setting.

I'm a firm believer that you should test
the food before you serve it to somebody.

[softly] That is amazing.

Mm.

Get down there
and get some cookie.

It turns to, like,
the consistency of a cake

when it's sitting with all that
cream and pudding and banana.

Mm.

That is so good.

Ro is just going to love this.

- [oven beeps]
- [gasps]

Look at those jewels
popping out of there.

So beautiful.

So, this is cooling,

and now the last thing
I have to do

is just bake the biscuits
and I am ready.

And because I had
already made them,

there's almost
nothing left to do

except put them in
some more butter.

[whispers] A lot of butter.

Dip the biscuits in the butter

and then turn them upside down

and then they're just
going to go brown in there.

I'm going to put just a tiny
bit more salt on my biscuits.

So, into the oven we go.

After 30 minutes in a
425-degree preheated oven,

hot, fresh biscuits.

Look at these.
They're absolutely gorgeous.

You can see that butter
just bubbling up in there.

And that is
all you need at a barbeque.

Well, that and cobbler,
and banana pudding.

- [Heather] Hey, Zoe.
- [men] Hey, Zoe.

[woman] What is up with
this cart? What is in there?

[Zoe] Well I may have gone
a little overboard.

[all exclaiming]

- Look at those.
- [man] That looks amazing.

Oh, my God. What is that?

[man] Look at that.

- Me, me, me.
- Oh, okay.

- Who likes cookies and bananas?
- Me.

Oh, then let's eat.

[indistinct chatter]

-[woman] Oh, thank you so much.
-[Zoe] You're welcome.

[all laugh]

-[Zoe] That's good?
-[Heather] Do you like it? Yeah?

Mm, I love. It's so
buttery. So good. So soft.

Oh, my God, these are amazing.

I love the, like, crunchy
and soft berry. It's awesome.

And then with the little bit of
richness that the cheddar adds.

- Mm.
- [man] It's not too sweet.

It's like the old-school
pudding I remember, but better.

- [Zoe laughing]
- This is really good.

[Zoe] Sharing good food and good
times makes for good neighbors

and great stories.

Do you want to switch
that out for some pudding?

[Heather] Mm...

[Zoe] She might need to get in there
'cause the cream is not sweetened.

- Yuck.
- [laughing]

[man laughing]

[man] Yeah, yeah.
I thought it was a yum.

[Zoe] It's unsweetened
whipped cream. That's why.

You got to get into the pudding.

This is the kind of story we'll be
sharing at neighborhood get-togethers

for years to come.

[Zoe] I have to say,
this is, like,

- such a Minnesota moment.
- [man] It is.

- To be...
- Barbeque with snow.

Barbeque with snow.
Like, I can see your breath.

-I know, right? Exactly. Exactly.
-[Zoe] And it's like...