Chef Carla Hall brings her Essence Fest culinary delights to the show

Carla Hall curated the gospel brunch menu at the 25th anniversary of Essence Fest and gives the audience a taste of her biscuits with peach and nectarine compote.
5:13 | 07/12/19

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Transcript for Chef Carla Hall brings her Essence Fest culinary delights to the show
there, don't worry, we're about to bring you a little essence fest feasting to you with my girl Carla hall. Carla hall. Now, I had a blast at essence fest. Tell me some of the things you did while you were there. I was there at the pop-up over at the Melrose hotel. It was amazing there were these salons with all of these women, there was art, meditation, hair stuff, clothes, it was amazing. Then I curated a brunch on that brunch on that Sunday, I was singing with the harmonizers, I was like -- what? I don't really sing. We won't be signing you to a record deal. But did you do a book signing, too? I did two book signings. So, this was -- I made biscuits for the brunch. This is one of those things that I was making. I'm doing a peach and nectarine compote. It sounds so fancy. This is like peach cob on a biscuit. That's kind of what I was going for. You were in Louisiana, my hometown, send me nothing over? I'm going back in a week. Cool. Carla, what's in here? So peaches, nectarines, I have ginger in there, I got some lemon, some honey, and then a pinch of salt, and this is a great thing to make if your peaches aren't that sweet or are hard. This is perfect. Let's jump into the biscuits. I got my flour here, I've got baking powder and baking soda. Salt and sugar. Mix this up. Okay. What is she mixing -- the dry and the wet ingredients together or separate? She's mixing all the dry ingredients so when you have all of those dry things they can go together, if you mix dry with the wet before they're mixed they'll clump together. I don't want the clumps. Here, I'm going to take -- usually I take buttermilk but I'm going to take sour cream and cream. A little bit of water. Okay -- here. Could you use me, too? I'm just sayin'. Come on, let me get down and dirty. Okay. The shortening into that. This is so cool. All right, Romeo, what I want you to do is -- Put me to work. I used the grater for the butter. Wait, why do we grate the butter? Because it makes these beautiful shards. I've been making biscuits for a long time. So, then toss that together. Even with this. What do I mix this with? We got two minutes. You're all mixed up. See how that's so beautiful. The butter has to be cold because there's water and butter, it creates steam -- How long does this peach cobbler -- how do you keep that on? Turn it off. I did, because I thought it was burning. I knew. The next thing I do is I take some oil and I spray it on the cutting board, on my work surface. This holds the flour, right, and then I take this all in here. Oh, yeah. You make this looks so easy. Then I mix this up. Okay, you mix that all up. You do some turns. Fold it like this. Here we are. Okay. Let me set that right there. I want to do this. This is fun. Keke, can you let me do something? Wow. When I can say order, you can say in. There we go. This looks pretty. The pretty side goes down. You go into the flour, you punch out. Shake this out of the cutter. Then you turn it over. The pinched edge goes on top. Go ahead, keke. Do the first one. Just bop it out, love. Just bop it out. Turn it over. There we go. Look at how beautiful those are. Just so fun. Go into the flour. Keke, we're a great combo. Too late. I didn't listen. All right. We get that thing -- we get that thing -- I feel like Lucy and Ethel. I'm Lucy, he's Ethel. You put that in there so it doesn't stick. We're here to learn. The reason you turn it over -- the pinched edge is on top. This goes into the oven at 390. How long do you cook this for? Cook it for about 10, 15 minutes. I know we got to rush. You got your little compote here. I can do a little bit of that. See how she did that. Oh, my goodness. Okay, you get some thyme in there. Oh, that's beautiful. So, wait a minute, I'm not going to taste this bit yet. But I want to let you know at home that you can find this recipe on our Facebook page. Coming up, Jason Jones.

This transcript has been automatically generated and may not be 100% accurate.

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