Ep 3. Blue-Ribbon Winners: Pies and Biscuits

The Everyday Gourmet: Baking Pastries and Desserts season 1 episode 3 is titled "Blue-Ribbon Winners: Pies and Biscuits." In this episode, viewers are taken on a journey to explore the world of pies and biscuits and learn how to make award-winning creations in their own kitchens.

The host begins by sharing some history on pies and biscuits, explaining that they have been around for centuries and were often served as a way to showcase a family's wealth or hospitality. She then dives into the recipes, starting with pies.

The first pie featured is a classic apple pie. The host explains that the key to making a perfect apple pie is the crust, which should be flaky and buttery. She shares her recipe for a double crust and gives tips on how to make sure it doesn't get too soggy. She also talks about the importance of choosing the right apples for the filling and gives suggestions on which varieties work best.

Next up is a pecan pie, which the host says is her personal favorite. She explains that the filling should be sweet but not too cloying, and that the pecans should be toasted before adding them to the pie. She also shares a secret ingredient that she says takes the pie to the next level, but viewers will have to watch the episode to find out what it is.

Moving on to biscuits, the host starts by explaining the difference between drop biscuits and rolled biscuits. She then shares a recipe for buttermilk biscuits, which she says are a staple in the South. She demonstrates how to mix the dough, cut it into biscuits, and bake them to perfect golden-brown perfection.

The next biscuit featured is a cheddar and chive biscuit. The host says this recipe is perfect for breakfast or as a side for soups or stews. She shares tips on how to get the dough to the right consistency and how to incorporate the cheese and chives without overmixing.

Finally, the host makes a batch of sweet potato biscuits. She says these are a great alternative to traditional dinner rolls and adds a subtle sweetness to the meal. She shares her recipe, which includes a combination of all-purpose and whole-wheat flour, and demonstrates how to roll out the dough and cut the biscuits.

Throughout the episode, the host shares tips and tricks for making the perfect pies and biscuits, such as using cold ingredients, not overworking the dough, and chilling the pies before baking. She also talks about how to store leftover pies and biscuits and how to reheat them for optimal freshness.

Overall, "Blue-Ribbon Winners: Pies and Biscuits" is a fun and informative episode for anyone who loves baking or wants to learn how to make award-winning pies and biscuits. The host's knowledge and enthusiasm for these classic desserts is infectious, making it easy for viewers to follow along and try the recipes at home.