Magnolia Table with Joanna Gaines (2021–…): Season 1, Episode 6 - Tried-and-true Appetizers - full transcript

[Joanna] Okay, Crew, come walk
with us. We're gonna go in the garden.

[Chip] Come on, let's
go get some eggs.

[Joanna] You ready?

We're doing eggs benedict
and biscuits.

[Chip] What?

So, how many eggs do we need?

[Joanna] As many as we can get.

[Chip] All right.
We need a boat load.

- [Joanna] Got it, Crew?
- Crew we're on an egg hunt, son.

[Chip] You know, most people
only get to hunt eggs one time a year.

We get to hunt eggs
every morning.



- [Crew] I got it!
- [Joanna] He's got it!

Well, you better go get
the eggs, if you got it.

[Joanna] As many as we can find.

Come on, buddy.

[Chip] Whoa!

[Joanna] Hand them
to mom. One, got it.

[Chip] Very nice. Last
but not least, bubba.

All right, let's see.

That's one. Get it.

- He got it. Oh!
- [Joanna] Okay.

Okay, Crew, can you grab
that bucket?

I gotta go cook some biscuits.

Thank you, Crew.

- You want me to bring you some biscuits home?
- Yeah.



Yes, I know. Your brothers
and sisters

- want some for sure.
- [Chip] I want biscuits.

Well, what else is gonna
be there

- besides the biscuits?
- [Joanna] It's all biscuits, babe.

[Chip] Woah.

Welcome, friends, to my kitchen.

Just kidding. Alright.

Those are strong...

When it comes to cooking,
I'm not a fancy person.

We're going to just do
this very gracefully.

- But I love being in the kitchen.
- So, let's talk biscuits,

You just scoop some around.

And a lot of what I like to cook

are simple meals that
bring people together.

We've got a lot of
people to feed today,

So, whatever you're
wanting to make at home,

This is just gonna get old, if
every time I'm like, "so good".

Just get creative
and have fun with it.

This is the dream bite.

Because at the end of the day,

You want to help mama
cook today?

It it's these moments
at the table with

- family and friends, for that matter most.
- Perfect!

I love biscuits so much
that I thought today

we could dedicate
an entire episode

to all things biscuits.

So, Chip is one of those guys
that is always on the look out

for the best biscuits and gravy.

So, I just kind of sat down
one day and said,

"What is it that you're
looking for?"

Let me see if I could help you.

And so, for six months
I would work in the kitchen

to try to figure out
the perfect biscuit

for our family.

And every Saturday,
I would serve these

biscuits to the kids and Chip,

and they would give me
their feedback.

And I remember about
six months into it,

I wanted them to be
a little richer.

So, I added two eggs.

And that was the day
that all of the kids and Chip

unanimously voted that

this was going to be
our biscuit recipe.

So, today I'm gonna
share that with you.

First thing I'm gonna do is show
you how to make the biscuits.

That's the base.

And then, we're going to
pull from these

for the next recipes and
to show you all of

my favorite ways to
serve biscuits.

We're going to do a butter
flight to eat with your biscuits.

We're also going to do
Farm Eggs Benedict

with biscuits

And then we're gonna do
a biscuits and gravy

with sausage gravy.
Then, strawberry shortcake.

Because we always know
there's gotta be dessert.

So, today is going to be
a lot of fun.

The first step is
making the biscuits.

So, to start its four cups
self-rising flour

and three sticks of butter.

I use really cold butter.

This is how I like to do it.
I just use a cheese grater.

You can chop this butter
in small pieces

and cut it into the flour.

But, I feel like this is
quicker than chopping it.

The trick to cold butter
is it makes it fluffier.

And so, this is a great way
to also do butter and cookies,

just so that they're a
fluffier cookie.

And then I'm gonna go ahead
and put this into the flour.

And then, I'm gonna
cut the butter into this.

This is called a pastry cutter,

and you want to just basically get
it to where the pieces aren't huge.

But I like these little chunks
like,

you don't want those to
completely go away,

because when you put it
in the oven

and it starts melting,

it starts creating
little pockets, and that steam

creates some really nice
layers in the biscuits.

Okay, so one step that
I forgot to tell you about

that you actually want to do
before you cut the butter

into the flour,
is you put your baking soda

and you're baking powder,
but I forgot.

So, we're gonna just go to
step two.

Two tablespoons of
baking powder.

A teaspoon of baking soda.

Like I said, this is best to do

before you put the butter in it.

I'm just gonna mix
that in there.

So, the eggs, to me,
are what makes this recipe

a little bit different.

Just because a lot of
biscuit recipes

don't have eggs in them.

But, for the family,
the eggs were

the game changer.

So, I'm gonna whisk these
really quick

and then I'm gonna
put them in here.

I think with biscuits,
the richer, the better.

Now that the egg is in there,
I'm going to pour buttermilk.

I eyeball the buttermilk
slightly when I'm pouring it in.

Just depends on what
consistency you're wanting,

but I like them to be
pretty sticky,

and it's still dry.

So, I'm gonna pour
a little more in here.

Since now we've got
school going,

it's harder to do a fun,
big breakfast during the week.

So, biscuits and gravy

typically happen every Saturday.

Okay, this is the texture
that I like

where it's sticky.

This is like
the perfect texture.

Okay, I'm gonna let this sit
in the refrigerator

for 30 minutes,

but, because we've got
a lot of people to feed today

I made two batches,

and this batch in here
has already been in here

for a little over 30 minutes.

So, we're going to start
working with this mixture,

and I'm going to get some
flour to put on the surface.

Okay, so I'm gonna go ahead and

get this mixture out.

So, you want to press the dough

to be about a
half an inch thick.

Homemade biscuits.

They're not perfect, but
just know you can modify it.

You could make whatever shape
you want.

This is a two and
three-quarter inch cutter.

That's the size I like to use.

This will make 20 biscuits.

So, I just start on the edge.

And the great thing
about chilling this dough

is it's easier to cut.

So, you want your biscuits
to touch.

That actually helps them rise.

So, these aren't like cookies

where you want to
give them space.

To me, the more...

I wanna say junk-y,
the uglier it is.

It's fine because when it
bakes, it all rises and it actually

just makes it look even more
homemade.

It's like a
arts and crafts Project

playing with dough.

With Joe.

Okay, that's good.
Let me go wash my hands.

So, I'm going to brush these
with about

a tablespoon of buttermilk
and one egg.

I'm going to brush the tops.

These biscuits bake
pretty quick,

so, I'm gonna put these in
for 15 minutes, at 400 degrees

So, up next is butter.

I'm gonna show you how to make

three of my favorite
compound butters,

which is lemon butter,
strawberry butter

and pumpkin butter.

I tell my children
it's ice cream

and they love it.

Whipped butter is going to be
the base

and I'm just gonna whip this.

Get it light and fluffy.

Compound butter is impressive,
but super simple.

You just add flavorings in it.

You can do salty.

You can do sweet.

You could do anything.

Okay, so I'm gonna put

a quarter cup
of strawberry preserve.

This is just my kids' favorite.

We have a butter flight
at Magnolia Table,

and depending on the season,

that's the flavors of butter
that you're gonna get.

And these are our most popular.

A pinch of salt.

And this is so simple.

But it really elevates butter.

Okay, I'm gonna show you
what this looks like.

I can smell those biscuits.

I think they're almost done,
too.

So, this is the color.

And this is with a quarter cup
of strawberry preserves.

There is your strawberry butter.

Once I pull out the biscuits,
I'm gonna show you

how to make the pumpkin butter
and the lemon butter.

Those look good.

One final touch I like to do
on the biscuits.

See if you can guess.

Just a little bit of butter.

Just a little bit.
Don't be scared.

Since they're so hot

when they come out, I just
get a stick of butter.

Even if it's cold.

Gonna let those set
for a second.

Now, we're going to move on
to the lemon butter,

which is really quick.

Zest two lemons.

So, all the essential oils
are in the skin.

So, this gives the butter
a lot of flavor.

During the spring I like to do
lemon blueberry pancakes,

so this butter is perfect.

That's just so pretty.

And I lost all of it.

That can stay right there.

I'm gonna do this.
I think we've got enough.

It smells very strong, so...

We're good.

That lemon smells so good.

Let's try a biscuit.

Okay, so there you've got
the strawberry butter,

the lemon butter.

I'm gonna try a biscuit
while it is hot.

This is the best time
to eat a biscuit,

and I'm gonna do

[whispering] strawberry butter.

It's a hard job.

[crunching]

Do you hear that crunch?

[crunching continues]

Hmm.

Like underneath, it's buttery

and you can see, like,
how nice and fluffy it is.

And then the texture
on the outside

is just a little bit... crunchy.

And now, it is time
to make the pumpkin butter.

So, for the pumpkin butter,
it is half a can

of pumpkin puree.

This is really common.
You can find this

in the baking aisle.

About a tablespoon of honey.

Ooh, it's so pretty.

Half a teaspoon of cinnamon.

And half a teaspoon of
pumpkin spice extract.

So, with pumpkin puree,
since it's kind of chunky,

you've gotta whip that out.

So, at first it looks like you're
making pumpkin cottage cheese,

But then it gets nice
and pretty and whipped.

Okay. I think that is good.

So, I wanted to show you
three different

compound butters.

You can see how easy it is.

So, there you go.

There are the
flavors of the month.

Lemon, strawberry and pumpkin.

Okay, I'm gonna go and put the
biscuits on a platter.

You can see
every shape is different,

which is totally okay.

Okay, so here are the biscuits,

and I'm gonna leave these out

because I'm gonna basically
build off of these

and show you all the
different ways that

I love to serve these biscuits.

Okay, so we're gonna get started

on the Farm Eggs Benedict,

And this is something we serve
at Magnolia Table.

It's one of Chip's favorites.

So, I just put the bacon
in the oven.

And instead of doing a
traditional English muffin,

we do biscuits.

So, we're going to start
with a hollandaise sauce,

which is two egg yolks
and then a half a tablespoon

of fresh lemon juice.

And you're gonna whisk
this pretty vigorously

because you want the egg yolks
to get lighter in color

toward... it kind of ribbons.

Hollandaise sauce can be
a little tricky,

so if you're not feeling
up to it,

depending on how busy
your morning is,

you can always buy this
at the store.

But I just wanted to show you
the fresh way to make it.

My arms are burning,
everything's burning.

Breathe.

Oh.

I'm gonna take a break because
I've gotta turn the burner on.

You see, it's getting
a little lighter in color.

I'm gonna heat up the water.

And once I get this to the

color that I like
and the consistency,

I'm gonna put this over a pot.

It's not ribbon-ing.

This is why you can just buy
hollandaise sauce at the store

No! You want to eat fresh
hollandaise sauce.

Homemade hollandaise sauce
is so good,

but I can't feel my forearms.

You can see this consistency
now is a little thicker,

and you just want the
water to be simmering,

and you want to make sure
it's really low.

So, you're just gently gonna
warm this and the trick here,

because you don't want
to overcook this egg,

I've melted the butter.

This is half a stick of butter.

And this is all about
consistency.

So, this takes typically
four to six minutes,

depending on how
thick you want it.

What I love about this
sauce is, it's really rich.

It's buttery, really savory.

And so, when you serve this
with the biscuits

that can tend to be
a little drier,

it's just the perfect blend.

I feel like they're
about to break.

It's thickened,
but it's like curd.

So, let me show you
what not to do.

So, guess what?

Too hot, too fast.

I tend to like to do things
really fast.

And when you do things
really fast,

it's called 'haste makes waste',
as what Chip would call it.

So, I just hasted my wasted.

I did this for you.

I did this to show you
what not to do.

Cut.

Okay, take two.

I have whisked the egg yolks
back in that kinda ribbon stage.

I'm gonna put them back up here

and the key here is to

just make sure the butter,
you're not putting it in too quick.

So, I'm going to just do it
a little bit at a time.

And, I think on the last time
I went a little too quick.

A little too hot.

So, now we're going to go
low and slow.

Patience is key with
hollandaise sauce

and strong arms.

Clearly, because this is
quite the activity.

I like my hollandaise sauce
to be a little runnier.

I don't like it too thick.

Pour in this last bit of butter.

Okay.

So, even that water,
I can hear it,

is starting to boil.

So I'm taking it off at the
right time.

You can see that consistency.

So, I'm going to keep this
warm and just put this on

back of the stove.

I'm gonna check on the bacon.

Oh, it's done.

So, I'm gonna let that set.

And now I'm gonna work
on the poached egg,

which is the last piece
of this puzzle.

So, I always like to
crack the egg first

and put it in a bowl

because you can actually
get it closer to the center.

It just makes for a
smoother process.

You're not just breaking
the egg in there.

So, I'm adding about
a tablespoon of white vinegar

and what the vinegar does

is it just helps keep that
egg together.

Okay, I feel like it's coming
to a boil.

Yeah. Okay.

So, now I'm gonna just drop
the temperature a little bit

and let it simmer.

And then you want to create,
like, a whirlpool and drop that egg

right in the center.

Pour that egg in there.

If you want it super runny,
I'd say three to four minutes,

and if you want it
a little thicker,

closer to five minutes.

I love poaching eggs.

I feel like it's so fun
to watch.

You see all of it kind of
coming together

and form into this solid.

Say, this one is
almost finished.

So, a slotted spoon
is really great for this

so that when you pick it up,
it drains all that water.

Just gonna pull it out and
test that jiggle.

This one looks good.

Okay.

So, now I'm gonna just
grab my plate and

start assembling the
farm eggs benedict.

Two lucky biscuits.

Set this right here,

You know, super simple.

It's just layering and...
It's, again,

it's as much as you wanna do.

I mean, my kids will have one.
Chip can eat two.

But I'm gonna show you here.

I like to do two pieces
of bacon on it.

I just wanna make it pretty.
I'm gonna get the egg.

I will tell you a trick.

Sometimes if it takes
a little too long

the hollandaise sauce
can get thick.

Just add a little warm water
to it and whisk it

and it'll make it smoother.

Oh, this smells so delicious.

And then, I like to top it
with some chives

just for color.

Okay.

That hollandaise sauce
is really good.

So, I do not like yolk-y eggs.

But Chip's dream-bite would
be like, just cutting down like that.

And it all going everywhere,
getting the biscuit, the bacon,

the eggs, the hollandaise
sauce, all it in one good bite.

Oh, do you see
the leaves falling?

Please, it's so pretty.

It's like a fake set.

It's like cue the
leaves dropping.

Okay, now for the next
biscuit recipe,

biscuits and gravy.

So, I have a pork sausage here.

I'm gonna go ahead and

brown this meat.

The trick to gravy is
using the same amount

of fat and flour to make
the roux.

And I would say, I'm gonna get
about a tablespoon of fat

from the sausage.

So, I'm gonna have to
add some fat.

So, I'm gonna add probably about
five or six tablespoons of butter.

This is almost done.

This will go back into the gravy

once it's ready.

So, I'm just gonna
set this aside

and add about six tablespoons
of butter

Just because that sausage
wasn't super fatty,

I'm gonna go ahead
and melt that.

You can see these little pieces.

I'm gonna kind of scrape off
because this is the flavor.

Okay, six tablespoons of flour.

Okay. I'm gonna whisk this.

When Drake, my oldest,
went to camp,

he wrote me a letter
and said, "When I get home,

can you please make
biscuits and gravy?"

And so, when he came home
after camp,

we make biscuits and gravy.

So I always like this is gonna
be the recipe

the kids come home for
when they're in college.

So, now I'm gonna pour in
about two cups of milk.

I'm gonna do it slowly
but surely.

I'm gonna start with about
half a cup, to a cup.

So, right now, this is your
chance to get all the lumps out.

So, as you add the milk, you
wanna get it nice and smooth.

So, this is the consistency
that I'm looking for.

And I'm gonna put the sausage
back in.

The kid's like a little
more gravy than sausage,

but that's just part of
the experiment.

Every time it changes
a little bit.

And I think that's the fun.
And the joy in cooking is just

modifying it, playing around,
deciding what you love,

what you don't love, failing,
trying again.

It's just part of the
experience.

I think that keeps me
coming back and back again.

And I'm just gonna taste it
and decide how much salt

and pepper I need to put
in there.

I like using a lot of pepper.

I'm gonna go ahead and
cut the heat off.

That just tastes like home
and I love it.

And then I'm going to plate
the biscuits and gravy

It's this nice, buttery
biscuit with this savory gravy.

Keep saying all these are
Chip's favorite.

This is also his favorite,
the kids' favorite.

I just put a little too much
gravy on their side...

It's so good.

And just when you thought
I was done,

dessert.

Strawberry shortcake is the
last thing, I promise.

So I've got the fresh mint
from the garden.

I'm gonna finish chopping
these strawberries

and you're going to see
how easy it is

to make strawberry shortcake
with biscuits.

I love to serve
strawberry shortcake.

If I'm hosting a shower
or for a birthday party.

It's a beautiful dessert
that's really simple.

And it's light.

Compared to my other desserts.

So, I'm gonna add about
a half of a cup of sugar.

I'm adding the sugar to
really soften the strawberries.

So, as these strawberries
sit in the sugar,

they're just gonna get sweeter.

And then there's going to be
some liquid at the bottom.

So, I'm gonna put this
in the fridge about an hour,

and I want to show you
what it looks like after

it's been sitting
in the fridge for an hour.

So, you can see that sugar's
dissolved.

You see the juice,
that liquid down there.

And that liquid is
almost like a simple syrup.

You can add this
to like a sparkling water,

you could make a spritzer
with it.

And then I've made
fresh whipped cream,

which is super simple.

It's basically just heavy
whipping cream, sugar and vanilla.

And now, I'm going to assemble
the strawberry shortcake.

We are going to
cut the biscuit in half

and add strawberries.

Put 'em all around.

I feel like strawberry
shortcake is a classic.

Obviously, you know,
I think the traditional way

is with angel food cake.

I like the density of
the biscuit.

Kind of making like a
strawberry shortcake sandwich.

This is the fun part.

This is where I feel like
kind of making art.

I like to get a little
sprig of mint.

Just add it to the side
for a garnish.

And there is your
strawberry shortcake.

I'm gonna actually
do it like this.

Mm. That's good.

Oh.

And there you have it.

About 20 different ways
to eat a biscuit.

What do I say after that?

How did I end it?

So, go make biscuits.

So, that's a full biscuit
episode.

Thank you for not leaving.

Now, take this recipe.

Try it at home.

I think you're gonna love it.

I'm gonna take these home
with me.

[whispering] See you later.

I could have gone a little
overboard with the biscuit thing.