How to Make Indoor Pulled Chicken and the Ultimate Flaky Buttermilk Biscuits
ฝัง
- เผยแพร่เมื่อ 28 ก.พ. 2020
- Test cook Becky Hays and host Julia Collin Davison make the perfect Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce. Tasting expert Jack Bishop then challenges host Bridget Lancaster to a tasting of basmati rice, gadget critic Lisa McManus reviews the gadgets you didn’t know you needed, and test cook Erin McMurrer unlocks the secrets to making Ultimate Flaky Buttermilk Biscuits at home.
Get the recipe for Indoor Pulled Chicken: cooks.io/2utmOSg
Get the recipe for Flaky Buttermilk Biscuits: cooks.io/37bTnBm
Buy our winning rimmed baking sheet: cooks.io/2OTFRd8
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When I was a kid, I'd always watch America's Test Kitchen with my family and weirdly never try making a recipe. (probably because I was 7 years old lol) After randomly going on the internet, I stumbled upon this recipe and decided to make the biscuits because I had all the ingredients available. Now I've made these twice and they are a hit with the family! Thank you so much for this recipe and all that you do! I encourage people to try this recipe if they can
I asked my family tonight where these biscuits ranked in my long list of biscuit recipes: unanimous number 1 all time.
Made the biscuits today. Mind blowingly DELICIOUS!!! I used store brand all purpose flour with no issues. I've been making a lot of ATK recipes lately. EVERY SINGLE ONE is GOLD!!!
You are discriminating. Have some pity.
I have found that using hot dog buns comes in handy when eating pulled chicken or pulled pork or sloppy Joe's. You dont have to worry about the sauce and the meat going everywhere. Especially if your dressed up or have nicer clothes on.
It was really helpful to see the biscuit without the edge being cut off and the effect of leaving it on.
The layers are key!!
Absolutely agree... wanting a bigger biscuit overall & less waste, as I watched was thinking, "oh, I'd just leave that ON there, why are they cutting it off" ..... Then, they showed it AND the roll-up idea. Ohhhhhh, lightbulb moment. lol My question was if they would still be that flaky/layered if more liquid was added. (for me) the dough & esp final product 'seemed' more on the dry, crumbly, scone-like texture. Could it be done w/ a bit more buttermilk or ? for a moist-er, still layered end result? As is, imho, wouldve been the ideal medium for that pulled chicken tho. :) Stay safe, be kind, be well & ENJOY!
Yeah, if they did not show that bad cooked edge, I probably would have left it on too. My mom always cut the edges and cooked them for me as a snack. I never knew why she cut them, but I enjoyed the snack ha ha 😎
The biscuit technique is basically "Rough Puff". Learned that and the grated frozen butter from Mary Berry & Paul Hollywood on the BBC. Could a cup of floured shredded cheddar be an issue to the "oven rise"? Great demo and recipe.
Just when I was thinking that I didn’t like the sound of liquid smoke 💨, You stopped to explain what it is exactly. Thank you for clearing that up! Great 👍🏼 ☺️ very helpful indeed ☺️
I made the chicken & biscuits tonight. Sooo very good!
That's a lot more work than I usually do when making biscuits, but if I end up with these beautifully layered biscuits, then they're definitely worth the effort.
America's Test Kitchen and Cook's Illustrated recipes tend to be some of the most difficult recipes I use, but the end result is amazing. I'm getting the impression that Cook's Country recipes tend to be easier
Whew, thank goodness, I found someone to make the biscuits. I'll bring a cake. When do we come over, dear? lol
These remind too much of those darn canned flaky biscuits. Carrie Morey's biscuits from Callie's Hot Little Biscuit and the TV show How She Rolls make my mouth water and these do not. Not that they would not be good. And I'm not making any biscuits or pie crust that has me grating butter. It is not worth the pain of grated fingers.
Craving biscuits terribly now. Those looked spectacular!
use the pulled chicken with the biscuits. then you can live a full life!
Live yo best life!
Love the recipe videos, Thanks. Always enjoy the taste test and equipment reviews. Definitely helps me to know what to look for in the grocery and kitchen shop. Thanks
Erin and her biscuits, outstanding!
Wow I absolutely love the biscuits recipe and technique 😍😍
Tried both recipes and they were a hit with the family. Thanks ATK! 👍😋
A personal comment....Becky, LOVE the new hair style!Plus, you're one of my favorite chefs to watch, your enthusiasm is infectious.
Love her. Love them all. Great cast.
rm brooklyn I miss Chris Kimball, the creator & Exec Producer of ATK. Sad when he left the show!😰😰😰😰
I would marry her
Can the biscuits be prepared and chilled a day ahead before baking? This would be lovely for a brunch buffet!
Learned a new buscuit recipe frim Erin. Mine are fluffy. Flaky looks beautiful and I bet they taste devine
Thank You, For information I enjoy and Learn every time I watch your class.
Both recipes look incredibly delicious!! I can’t wait to try both! 😋😋😋😋
On the biscuits, 243 layers, I think. Three to the power of five.
wow
Yup, I came up with the same.
Folded into 3 layers a total of 5 times. Each folding process triples the number of layers.
3^5 or 3×3×3×3×3= 243 theoretical layers.
Those biscuits 👌
I will definately make the biscuits.Thank you ladies. 👍
Making doughs like this for biscuits is so hard for those of us with OCD. We feel the overwhelming need to work that dough into a neater, less shaggy mess 🤓
Love this ladies in the kitchen
Love that beautiful Le Creuset pot! I want one ☺️
I'm a 71 yr old French woman watching from the countryside outside of Paris. Here in France these cast iron "cocottes" (dutch ovens in English), like the one they used to braise the chicken, are family heirlooms that are treasured and loved thru several generations. During WW2 our families gave up cast iron cookware for the war effort. We had to use aluminum ones. Out of respectful love, I have kept what my mother-in-law called her wartime cocottes. They are much lighter in weight and with age I found them very practical until I got an induction cooktop.
I have a few cast iron ones that are close to/ or over 100 years old or much more and in excellent condition. They are relatively big because in those times there were very big families and everyone cooked EVERYTHING at home. Notably, I have 1 that is very big and oval shaped and very heavy. It was meant to cook pheasant or geese, hare etc. There's still so much love in them. I'd like to try your recipe but I'm not sure of finding liquid smoke or molassus here. In any case, it was fun too watch!
@@isabellelaval7294 I would love to have just one Le Creuset or cocottes. what treasures you have in your heirlooms. do you have treacle in Paris? maybe you could substitute that for the molasses. I enjoyed reading your comment Isabelle. p.s. how do you say grandmother in French? I am a new grandmother and I love the word maman for grandmother but I am not sure if this is the French word for it....
That's awesome ,my mouth wss watering ,longing for a bite.thank you for sharing.
I’ve made this recipe several times. My grandson loves them. It really is the easiest, flakiest biscuit ever
That chicken recipe looked really good!
And I will probably try the biscuit recipe.
I've made this recipe several times. I'll never go back to traditional biscuits. So worth the extra work.
I cannot make any quick bread! I’m going to try these biscuits. Thank you
I never even heard of pulled chicken. I'm going to make it just like they did. Thanks for sharing!
I love all our ATK hosts and presenters, but am I allowed to say Erin is my favourite? #moreerin
Love the recipes Love the Gadgets! 😀
That chicken looks amazing.
Those biscuits look amazing!
Yum! I’m going to have to make the biscuits! And the chicken! I always buy great basmati rice. It’s so good.
We buy the winner of the Basmati rice taste test and love it!
Saving this to make the chicken recipe very soon.
Beautiful biscuits!
if you offer the recipe show it. then if i seek more recipes ask me to join.. i but i love watching you guys on utube. like many people these days i no longer pay for cable/ dish. so glad you are on utube.
looks so good
I love ATK for all of their fabulous recipes and valuable tips, I also love that ATK allows viewers to see women EATING things they want to eat without “eating shame”! Or stopping to cut the daintiest bites for their dainty mouths!
Yum! YUM! YUM! Can't wait to try these recipes. The biscuts are like croissants.
Subscribed. I think I saw you on TV once or when I was shopping for a pressure cooker. Glad to have rediscovered this channel. Love scrumptious yet straightforward recipes. Let's eat!
That is beautiful and yummy.
I just dreamt last night of making pulled chicken sandwiches and I see this video in my recommendations, it's meant to be I gotta make it now! 😋
Yum! I want some right now!
Best pulled chicken and biscuits ever!
Very masterful!
My father-in-law used to parboil his shrimp with liquid smoke in the water as well as the usual suspects. When guests arrived he put the shrimp on the grill for a couple of minutes and served them. All those Rhode Islanders were amazed at the smoke flavor he got and wanted to know how he did it.
IMO the best brand of basmati rice is Zebra, which you can find at your local Indian or Pakistani grocer. They usually have much better produce for far less money too, so it’s worth the extra trip.
For that trip I would have to get on a plane.
The marmalade looks absolutely amazing, more chunky than mushy.
How about a 🍋 LEMON MARMALADE recipe.
The best I ever ate was from Scotland, tangy sour with chunks & pieces of 🍋
I can't help with a recipe but I can tell you Tiptree brand lemon marmalade is pretty amazing. Its made in England and I buy it on Amazon.
Eric Lewis , is that the brand of marmalade in the video?
@@cinderblock2289 Not sure. Tiptree makes a really amazing range of marmalades.
I love Scottish LIME marmalade!
Where’s the links for the winning utensils that Lisa showed?
Can you freeze the biscuits before baking? If so, how would that change baking time? Would you need to thaw?
Love you guys ❤
In the south we use White Lilly flour for biscuits.
I’ve been rolling biscuits like croissants for Christmas and Thanksgiving dinners for a while. Didn’t grate the butter though. Might start doing that. I make them rarely because they are a LOT of effort and my kitchen counter space is limited. But they are just so good. I usually just ate the outside ones.
Lots of good tips here.
I have never grated butter, it looks better than my peeler. I use a vegetable peeler to shave the butter. I think I will try the grater 😎
@@TitoTimTravels Be careful, you two, with grating butter. It can be very painful.
Only 1.3M subscribers....means most of the world is in pure darkness
Pretty certain I’ll be making those biscuits. Can never get mine like grandma’s & these are pretty darn close!
Happy Baking!! Let us know how you like them.
Came here for the biscuits-great tutorial!
I got my cheese slicer for $1 bucks and until I saw this videoI did not know it was a cheese slicer I was using it for my pies and cakes..lol
243. @20:14 There are 243 layers.
Fabulous
Cache River is my favorite Basmati. It’s hard to find, though.:)
These 2 women making the biscuits are my homies now
If you are looking for water in your butter, do you use a specific butter?
When I was in my teens, I spent a lot of time indoors pulling my chicken.
So thaaat's what I was doing wrong with my pulled chicken... okay, I'll give this a shot!
Happy Cooking!
Yay, Becky! 👍
Beautiful! Now how do I make them gluten free? I would love to see a video on that.
I’ve always like your show but it’s even better these days
Can the flakey biscuit dough be made the night before, refrigerated until morning to bake? Great Show, been going back through lots of past shows I missed. Found y'all during the isolation and improved my cooking and utensils, skillets and Instant Pot. By Age On Social Security and made mt first pot roast, Beef Stew, Pork Loin Chops and Pinto Beans. Always made Chili, TEXAS STYLE, No BEANS, Spaghetti with meat sauce, Chili Mac and a few others but have stepped up my game from watching ATK and Country Kitchen
Yea, the Gadget Guru is back!
You need some chip beef in gravy, and some sausages to go with this to make for a perfect breakfast.
Didn't know that was a cheese slicer. I thought it was a mini spatula. I will try slicing my cheese with it to see if it does taste better.
Can you use self rising flour and then the 2 sticks of butter and buttermilk?
Self rising flour is milled with softer wheat. You get a bread like biscuit.
This appears to be Andrew Janjigian's biscuit recipe. He wrote an article in Cook's Illustrated (September, 2015) that briefly described the effects of flours with different protein content. The King Arthur all-purpose flour used here has an 11.7% protein content. King Arthur's self-rising flour only has an 8.5% protein content, plus additional baking powder, both of which are going to affect the ending results. You'd most likely have to adjust the baking powder used in the recipe (and you'd have to play around with that), but the lower protein content of your self-rising flour will not produce the structured layers that King Arthur's all-purpose flour produced. BTW, the extra protein in King Arthur's bread flour (12.7%) produced biscuits that were too tough, while flour favored in some biscuit recipes, like White Lily flour which only has 7-8% protein content, produced a more cakey biscuit. I hope you get the results you see here by using King Arthur's all-purpose flour.
Sure King Arthur flour only available in the US....thanks for at least mention the protein %age
Those biscuits!
I use a potato masher to make pulled meats.
Can I ask
On your biscuit, why do you use unsalted butter , I see that in a lot of recipes and always wonder why unsalted not salted
List the gadgets please!
Biscuits - 14:02
I am so glad to see Erin's recipe for flaky biscuits. I had been wanting to devise something similar by using an altered version of your blueberry scones recipe. In it you instructed the same things, like the shredding of frozen sticks of butter and letter-folding the dough multiple times. I imagine it would have resulted in something similar here. But now I know it's doable, and will be giving this a shot soon.
By the way, when I made those scones years ago, I used Jovial's all-purpose einkorn flour and they turned out wonderful, even with its weaker, more primitive gluten.
Oh, and I absolutely love her methods of keeping track with folds! I definitely needed that trick too, because I also get lost in my own mind when doing something like this.
Try India gate classic basmati rice
Would you do a episode of melting white chocolate and milk chocolate the correct way.
The pulled chicken recipe is fantastic. It's fussy and creates a ton of dirty dishes -- as with all ATK recipes -- but seriously tasty.
Quick tip - if you have a stand mixer, you can use it on low with its paddle attachment to shred the chicken to a more consistent size.
Those biscuits are a religious experience
If I was wearing a white shirt and eating that BBQ chicken, my shirt would be spotted with sauce.
nice :)
Those biscuits🔥🔥
I call those rolled up edges from a big biscuit square "lagniappe" biscuits.
Watch me make this “pulled effort” with turkey-thigh meat, boneless and skinless, of course! 😁
Boyyou like that riice you weren't even listening to what he was saying you were thinking rice all good I think it's hilarious
i watched this
I count 729 layers in the biscuits.
I'm not a big fan of fish sauce. Could I simply substitute soy sauce or hoisin sauce instead?
What about osyter, great taste
Did she mean 9.5 inch square at the end? An 8.5 inch doesn’t make sense to me for making 9 evenly sized squares (after trimming 1/4 inch around the edges).
243 layers, BTW :)
oh my gosh those flakes