Welcome to the Bon Appétit Foodcast. But with a little repurposing, mashed potatoes can become fluffy, endlessly layered biscuits—a roll-over dish that’s just as good as (or maybe better than?) The Thanksgiving equivalent of hair of the dog. Courtesy of Bon Appetit/YouTube. When something's so easy to make that you don't even need one. Photo by Laura Murray, Food Styling by Micah Morton. Preheat oven to 250°. Turn the dough out onto a floured surface and pat down into a 10-inch circle. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Scatter bread in a single layer on a rimmed baking sheet. Chris and Rawlston Make Each Other's Recipes | From the Home Kitchen | Bon … Cooking advice that works. Add the chilled, grated butter to the dry ingredients and toss lightly just until the butter is coated in flour. Lastly, add that reserved grated cheese, tossing it with your hands so that it's evenly distributed. Once you’ve tried ‘em, I can all but guarantee that next Thanksgiving you’ll peel an extra potato or two with the next day’s biscuits in mind. culture. the OG. In a large bowl, whisk together 2⅓ cups all-purpose flour, 2 tsp. My favorite thing about Thanksgiving is when it’s over. All rights reserved. Restaurant recommendations you trust. I like a combo of rosemary, sage, and thyme. View the daily YouTube analytics of Bon Appétit and track progress charts, view future predictions, related channels, and track realtime live sub counts. Recipes you want to make. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Bon Appétit has been noted for increasing their web presence through the use of social media, their website, and their YouTube channel. To revisit this article, select My⁠ ⁠Account, then View saved stories. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Episode 274: There's a whole carby, chewy, bready world out there that doesn't involve sourdough or yeast. The long, thin strands of butter guarantee a biscuit that’s flaky AF. Enjoy the biscuits warm, with a slather of butter, served alongside some eggs or, for the ultimate leftover treat, break open a biscuit to build a slider-sized, but also superior, turkey sandwich. Ad Choices. Not because I want festivities to end, but because I know that the next day will bring a fridge full of leftovers, which for me, is a holiday in itself. Grant Melton is an Emmy Award–winning culinary producer, food stylist, and recipe developer who’s favorite food is chocolate chip cookies (salted, obviously). Bon Appétit relaunched its YouTube channel Tuesday with a diverse slate of new chef-hosts after months of turmoil and the exit of numerous high-profile hosts of color over accusations of … Bake, stirring occasionally, until dried out, about 1 hour. salt, and 1 Tbsp. (If you’d rather use a 3-inch biscuit cutter, that works too.) Fill the well with ¾ cup buttermilk. Brush the tops with buttermilk and top with more cheese, a sprinkle of herbs and a pinch of freshly cracked black pepper. They’re mysteriously dry, even when drowned in gravy. To cut the biscuits, grab an empty soup and remove the lid from the bottom so you have a hollow cylinder. Bon Appétit - YouTube Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. While you’ve got the grater out, shred some cheese—you can use any kind of hard cheese you like, but I’m partial to a super sharp cheddar—until you’ve got ¾ cup cheese, plus a little extra for topping the biscuits. To revisit this article, visit My Profile, then View saved stories. Pastry chef and online personality Claire Saffitz has officially announced that she is no longer working with Bon Appétit magazine. Cooking in the Time of Coronavirus. Using a cheese grater, grate ½ stick of butter. Start by preheating the oven to 400°. The one leftover that’s often overlooked is one that, without fail, I always have a mountain of: mashed potatoes. There’s no need to worry so much about whether your mashed potatoes are super fatty or plain Jane—I’ve made this recipe with both, and both work great. Even with all the butter and cream, mashed potatoes never seem to be quite as good reheated. Gather up whatever herbs you’ve got and finely chopped enough so that you’ve got 2 Tbsp. Bake the biscuits for 20–25 minutes or until they’ve doubled in size and are golden brown on top. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Butter a 13x9x2-inch baking dish and set aside.