Can a Master Chef Contestant Redeem a School Lunch? | Ramsay Redemption

It’s Ramsay Redemption time and this week Monti is redeeming a school lunch that Gordon Ramsay burned on Twitter! How will the this Southern Spin turn out?

Follow Monti:

Step 1

Preheat oven to 425° and line a sheet pan with parchment paper.

In a pint size mason jar, mix the vinegar into the heavy cream and seal

Shake it for 1 minute straight until it thickens. Congrats! You just made sour cream!

Step 2

Grate frozen butter in a food processor.

Toss together grated butter, flour, baking soda, and salt in a large bowl.

Chill in the freezer for 10 minutes.

Step 3

Take the flour and butter mixture out of the freezer and make a well in the middle.

Add the sour cream and mix JUST until a dough forms. You want a sticky, wet dough. If the dough is too dry, add a few more tablespoons of heavy cream.

Step 4

Lightly flour your work surface and put your dough on it.

Sprinkle flour over the top of the dough.

Lightly flour your rolling pin and roll the dough into a 9X5-inch rectangle that is about 1 inch thick. The shortest sides of the rectangle should be the left and right sides.

Fold the dough over each other in thirds, like a business letter. Roll the dough lightly again into a 9 x 5-inch rectangle and repeat the letter fold 5 times total.

Cover the dough with plastic wrap and let it firm up in the fridge.

Step 5

Roll the dough out lightly until it is ½ an inch thick.

Dip a 2 1/2-inch round cutter into flour, and punch straight down.

Re-roll scraps, and make more rounds.

Line the rounds up on your sheet pan so their sides touch.

Brush the tops with a touch of heavy cream.

Step 6

Bake for 10 to 15 minutes, until they are a golden brown.

Brush the tops with melted butter.



Biscuit dough is just like revenge. It’s a dish best served cold.

Keep your bowl and the flour in the fridge until just before mixing. Keep the butter in the freezer until it’s time to grate it into the flour.


When you mix the ingredients together, do it with the least amount of stirring possible to keep gluten from forming. That way when people bite into the biscuit, they don’t chip a tooth. Ain’t nobody got time for that.


Being a flake is bad for internet dating but AMAZING for biscuits.

To get the flakiest biscuits ever, roll the dough out gently without pressing down too much. Your hands are hot, keep them away from the dough.


When it’s time to cut your biscuits, dip the cutter in flour so it doesn’t stick to the dough. Then punch straight down, DON’T TWIST. Twisting dough keeps it from rising.


Put the biscuits on your sheet pan so their sides touch. They help each other rise.

Large, heavy-bottomed saucepan (rounded sides)

Wooden Spoon with a flat edge

Slotted Spoon


12 ounces pork sausage

3 tablespoons all-purpose flour

2 cups whole milk

Salt TT

Black Pepper TT

Chives, sliced on the bias for garnish


Step 1

Place a large saucepan over medium-high heat.

Chop up the sausage into small dice.

Brown the sausage. Don’t stir it too much. The brown stuff stuck to the pan is called fond and that’s exactly how you should feel about it. It’s a flavor gold mine!

Once the sausage has cooked through, remove it from the pan with a slotted spoon and set aside.

Step 2

Lower the heat to medium and scrape the bottom of the pan with the flat edge of a wooden spoon to remove all the brown spots.

Sprinkle in the flour.

Whisk until the flour has soaked into the fat and continue to cook until you can no longer smell raw flour (about 1 minute).

Step 3

Add the milk to the pan in a small stream, whisking constantly. Don’t stop stirring until the gravy thickens, about 5 to 7 minutes. Work your whisk into the round sides of the saucepan to unearth any trapped flour and keep the gravy from getting lumpy.

When the gravy is thick and glossy, add the sausage back into it and stir to incorporate. Add salt and pepper to taste. If the gravy has thickened too much, thin it with a little milk, until it’s the right consistency.

Slice biscuits in half and place the biscuit bottom on the center of a plate.

Pour about ⅓ cup of gravy on the top.

Garnish the gravy with sliced chives.

Lean the biscuit top over the gravy at an angle.

How to Choose a Knife Block For Style and Safety

Proper storage of knives can keep them from becoming dull as quickly. In addition, storing them in a knife block increases safety. You do not risk accidental cuts while rummaging in a drawer for the proper knife.

Simple Tips to Cleaning Your Knife Block

There are numerous benefits that result in using a knife block. These kitchen aids are very handy. As a result, it is necessary that you remember the simple and easy steps to cleaning this particular kitchen accessory.

A Quick Overview of the Butcher Block

Butcher block actually is a term used to define a method of construction that involves gluing wood and then placing it under extreme pressure. The method appeared in the late 1800s, and originally it was used to make sanitary and safe cutting surfaces for butchers. Until then, butchers used slabs of sawed off tree stumps as work areas, which tended to be both unstable and unsanitary.

How to Have a Vegetarian Barbecue

In the United States, a barbecue is a very popular way to celebrate holidays in the summer of just bring families together on a balmy Sunday afternoon. Barbecues have long been associated with meats such as ribs and steaks, and poultry. Recently, more and more people have decided not to eat meat. This leaves us with somewhat of a dilemma in the barbecue area. This article discusses some ideas for incorporating a vegetarian menu into your barbecue.

What’s So Great About End Grain Cutting Boards?

If you’ve been shopping for a top-quality cutting board, you’ve probably encountered terms like “edge grain,” “composite,” and “end grain.” By now, you’re probably wondering what these terms really mean, and what advantages (if any) one style has over the others.

The Cheese Making Process For Types of Aged Hard Cheeses & More

Learning the process of making homemade aged hard cheese can be fun to do for a school project or just to save money on the cost of all the types of cheeses that you may fantasy. Cheese making is not all that hard to do once you get the hang of it, and you have fresh core ingredients like milk and rennet.

Summer Cookouts – Quick Tips

Summer’s here, and so is your chances for summer cookouts. Nobody needs to be told what this cookout means. Putting it straight and simple, summer cookouts equals to cookouts, road tours, and lengthy days at fun woods or beach! Most people love to be outside and workout pretty often in the summer.

Are Your Aluminum Pots and Pans Dangerous?

There has been a lot of press about what kinds of pots and pans are safe. With the news that Teflon can flake into your food, some people are looking for alternatives to nonstick.

Digital Kitchen Scales Go Beyond Your Mom’s Old Measuring Cups

For people who love cooking, a digital kitchen scale is one accessory you shouldn’t miss on having. Remember the time when you had to get out your mom’s set of measuring cups to get things done? Well, with digital kitchen scales you can simply forget estimating through the lines of these cups and get accurate measurements of the ingredients you will use.

Free Soul Food Recipes Update – How Soul Food is Winning Health Experts Praise

Soul food recipes are winning more health expert smiles and applauds. Soul food is slowly throwing off its unhealthy reputation with the latest changes taking place. Discover what they are and why health experts are loving the changes taking place.

Making Sushi Rice – This is What You Need to Get Started

Making that divine, chewy sushi rice and getting just the right sheen to it takes more than just a pot of boiling water. In order to make the perfect sushi rice you will need the right equipment. The following is a list of the equipment you will need.

3 Tips For Rave Review Burgers

The weekends are warming up and its time to get out of the kitchen and out of the house to fire up the grill and serve some memory making hamburgers to that hungry crowd. Here or five simple tips that will make you a grilling legend.

You May Also Like