Lauren Furey> The farm to table mentality is very important to me as a chef.

Today I'm getting some fresh goat cheese right from the farm that I'm going to use later tonight.

(Lauren screams and laughs) I'm Lauren Furey.

"Now We're Cookin'."

♪ I feel like I'm living on the edge today, having the biscuit queen in this kitchen.

Carrie, I am so happy you're here today.

Carrie> I'm happy to be here.

Thank you for having me.

Lauren> Of course.

This goat cheese, pimento cheese is so good, you can eat it straight out of the bowl.

Well, how about this, should we get to it?

Carrie> Yeah.

Let's do it.

♪ I'm chopping the chives.

<Oh yeah> That's my job.

Lauren> And chives.

It's hard to find ones that are super pretty sometimes, but if you can't find chives in your local grocery store, scallions are totally fine.

Carrie> Yeah, we use that in our pimento cheese.

Lauren> The important part about cutting, I feel like, is to work the knife right.

And don't let it work you too much.

So let's get- <Choke up on it.> Yes.

Oh, yeah.

All right.

So we're going to get our big pimento cheese bowl.

Carrie> Okay.

Equal parts goat cheese and cheddar sharp cheddar.

Carrie> There's plenty of cheddar cheese I'll tell you that.

Lauren> Our pimento peppers.

And, a little mayo.

Carrie> A lot of mayo.

Lauren> A lot of mayo.

Yeah.

I love how creamy it is.

Lauren> Okay.

Every last, last drop of it.

What are some uses of mayonnaise that some people might not realize?

Carrie> Well, it's great for your hair.

Did you know?

Lauren> No wonder.

Okay.

Carrie> I mean, I haven't used it for my hair.. (laughs) I like to baste my turkey at Thanksgiving with mayonnaise.

<Wow> Lemon zest, lemon juice, mayonnaise and herbs.

Really good for a moisture barrier.

Lauren> That sounds delicious.

Okay, pepper, measure with your heart.

I say.

All right.

And then, just a pinch of salt, because that goat cheese in the cheddar cheese and mayonnaise already has some.

Carrie> Down and up, right?

<Yes.> And then look at all those beautiful colors.

<Oh, yes.> It is just like a party in a bowl.

Lauren> This pimento cheese is so good that it's borderline fancy.

If you want to, if you want to put on the Ritz, you can serve it on a biscuit.

Like open faced with maybe some candy bacon or country ham.

Carrie> I love that idea and I love how the cheese is still together.

Lauren> I think it's time for a taste.

<Yes.> What do you think?

<Yes, yes, yes.> Oh, okay.

Both> Cheers!

<Carrie> Cheers.

Look, at...hold on.

Look at my bite, compared to hers.

Lauren> Oh, no.

All right, all right, all right.

<Yeah.

There we go.> All right.

<Cheers.> ♪ Lauren> Oh my God!

I love... Carrie> new flavor alert.

I'm going to make goat cheese, pimento cheese and sell it.

That's really delicious.

Lauren> And we've got plenty more.

And what do you say we start making some biscuits Carrie>...have biscuits.

Lauren> All right.

Well we're going to go eat some more of this and make some biscuits.

Carrie> All right.

Let's do it.

♪ I cannot wait to see this process.

Lauren> Before we get started, I have just been dying to know, why biscuits?

How did you get started in all this?

Carrie> Honestly, my mom, Callie, for whom the business is named, made these incredible country ham biscuits when I was growing up and I was the server at all of her catered parties and people would ask me, where can we buy these?

Can we order 200?

And I'd run back in the kitchen and say, "Mom, they want to order..." She's like, no, 'I'm not making any more than I'm making now.'

And so it was just this always this big deal.

And I just knew they were too good not to be shared.

So as I said, we've got to we got to get these to the people they want them.

Lauren> All right.

So here's our self-rising flour.

Carrie, you want to do the honors here?

Carrie> Yes, absolutely.

I love this self-raising flour.

Lauren> I personally adore yellow cornmeal like it is my favorite ingredient.

I think of all time.

<Really?> Yeah.

<Ever?> Ever.

Carrie> Okay.

Well these are the best biscuits I've ever tasted.

What does the cornmeal do to the texture of the biscuit?

Lauren> It adds texture.

And it adds a little bit of a grit to it.

<Yeah.> All right.

So the yellow cornmeal is in sugar.

<Sugar.> Yes.

And the sugar adds sweetness.

Yes.

And this shortening.

Carrie> So it all goes, you don't have to pulse the dry, everything just goes in at once.

<Yes.> Well this is an easy recipe.

Lauren> So the shortening is- Carrie> And your hands aren't goopy.

Lauren> Clean hands Carrie> For now.

Lauren> Yeah, yeah, yeah.

We're just going to, We can always add more milk too.

So let's start about with three quarters of a cup.

Black pepper.

<Yes.> Oh yeah.

<Okay.> And we're just going to pulse it until it's just combined.

Yeah, okay <Okay.> All right.

Ready.

Yeah.

All right, let's see how that's doing.

So you want to try?

They do say like never eat raw flour, so... Carrie> Who says that?

That sugar makes it even tastier.

Lauren> Oh yeah.

It's a borderline dessert like biscuit but not quite because it has that peppery.

Carrie> I think biscuits should all have savory elements to them.

But it's okay for them to also be sweet.

<Yes.> Yeah that's good.

Lauren> Well coming from UK, I know I got the seal of approval.

All right.

So Carrie, now we're going to roll out our biscuits and we have our oven preheated and it's hot ready for the biscuits.

Carrie> Okay.

So what's your temperature?

Lauren> It is at 475 I have some extra flour that we're going to use to put on this parchment paper, and you'll see why later.

This dough is nice and soft and it tends to be a little sticky.

So this will make our life easier.

Carrie> Do you want to dump it?

Lauren> Yes, please.

Carrie> And what quadrant?

Lauren> We will do in the bottom quadrant okay.

Quadrant three <In the south side.> Yes.

That just made me feel really smart, that word.

Carrie> I don't know where it came from.

(laughing) Lauren> All right, Carrie, let's, let's get messy here.

I try to touch the dough as like little as possible.

<Yes.> Now.

So how I do is flatten it out first by folding this piece of parchment over.

Or you could use, like, a bendy cutting board to be sure that everything is flattened out.

Parchment is so easy.

Carrie> Yes, and it's less of a mess.

Lauren> It's less of a mess.

Carrie> This kind of reminds me of how I do pie dough.

Lauren> Oh.

Tell me about that.

Carrie> I feel like pie dough is so delicate.

And this kind of, puts a barrier for the heat from your hand.

So we need to incorporate this.

<Yeah> I think people over think biscuit making.

So this I mean, biscuits are so simple.

They require a flour, a fat, a liquid.

And then of course.

The love that you put into it.

Now we're going to flip it.

Okay.

Now you're, you're in essence laminating the dough.

inside the parchment.

Lauren> I'm in quadrant four.

Carrie> Quadrant and south west quadrant of (laughing) the parchment paper.

Lauren> And so this is crazy, but I love to use the side of my hand.

<Ooh.> It makes me feel like a ninja.

All right.

Carrie> I like it.

Lauren> Here we go.

Now we're lengthening the surface area to make more biscuits.

And I have our lightly buttered sheet pan here.

And so now we're going to dip the biscuit cutter and then just push it down and not twist it.

Right, Carrie?

Carrie> Right.

So you so you can either pull it away or you can just lift straight up.

That's a pretty, pretty little girl.

<Yeah.> Carrie> We got 16.

Lauren> So we got 16.

Carrie> And I'm going to take these.

Where are yours?

Lauren> Well what about our, little creature here?

Carrie> Yeah.

We got to make a snake.

<Yes.> Got to make the snake.

Lauren> Let's tell our, our viewers here about the snake.

Carrie> Well, the snake is two-fold.

in our world.

So a lot of times when you're making biscuits at home, you're not making mass quantities.

So you need to make sure that the ones that don't have friends next to them, because if you if you don't give them a guide, they won't necessarily go up.

They may go to the left or the right.

The snake really is a barrier, for it's a friend.

Lauren> It is a friend.

Carrie> But it's also your snack.

So, you know, you make the biscuits.

Let's say you're having a dinner party.

You don't want to eat, you want to taste to make sure that you know, <Absolutely> but then you can have the snake.

And if you put melted butter and roll that and cinnamon sugar, <Oh my gosh.> it's like a Southern churro.

Right?

Lauren> Say what Carrie, that is, that sounds like a dream.

So it reminds me of cinnamon sugar toast growing up.

Carrie> Oh that's my favorite childhood memory for sure.

Lauren> We have a nice amount of melted butter here for to brush on these biscuits.

Carrie> I love this part.

Lauren> It helps give them a little glisten and a color.

Carrie> And a little texture too.

<Texture> Like these ones that have craggy bits.

I love the, we call them butter rivers, like right here.

<Oh.

Butter rivers.> Make it super textured and crunchy.

Lauren> That's my type of river.

Carrie> Yes.

That's right That's right.

Lauren> And I love how when you make biscuits, it almost seems that most of the time when you're baking, you want to space things out.

<Not here> But in baking biscuits.

And, why is that, Carrie?

Carrie> Well, I think that there are a million ways to do it, but we like the biscuits to touch because then they bake more evenly.

They are next to each other.

They're supporting each other.

Kind of like, do you want to go to the party by yourself or do you want to go with me?

Lauren> I want to go with you.

Carrie> That's right.

So we rise taller when we have our friends next to us.

Biscuits are the same.

Lauren> I love that.

All right, so let's pop these in the oven.

And, oh, I can't wait to eat these.

Carrie> I know I'm starving.

(waves crash) Carrie> Oh, I can smell them.

They smell so good.

Lauren> Oh, boy.

Nice and toasty.

Carrie> Perfect.

Lauren> We got that golden brown.

Good job!

And that butter river really came through.

Carrie> I know.

See the butter rivers?

<Yes, yes.> So can we like, take a little piece of the snake.

I know it's hot.

<Yes>, but just try to.

Oh, yeah.

It's hot.

Lauren> Oh, yeah.

We've got the chef hands now, right.

Carrie> And here let me do yours first.

Lauren> Thank you.

Oh yeah.

And it spreads so easily.

because it's nice and warm.

<Yes.> Wow.

Oh yeah I like I like the the amount of smear she does.

Both> Cheers.

Cheers.

Carrie> I love the cornmeal.

It's a whole 'nother level of texture but also has flavor.

It's really good.

Lauren> You taste the sweetness in it too.

And the cornmeal lends sweetness too.

Carrie> This is like the perfect combo.

There's no better combo.

<There's no better> than pimento cheese.

Lauren> Cheers, Carrie.

So good to see you.

Carrie> Thank you for having me.

This was so fun.

Lauren> And as always we got to say "Now We're Cookin'".

Carrie> "Now We're Cookin".

♪