This is an awesome evolution of your content! You have so much talent to share with the world, and your lovely expert Sasha was fun to listen to and watch discuss biscuits, too! I can't wait to learn more :) Also, when y'all said "hard tack" I envisioned Max Miller from Tasting History whacking them together, "CLACK CLACK!" :)
I also think you’re amazing, like the other thousands of folk who follow you. I live in Melbourne Australia where a biscuit is what you guys call a cookie. For us, these are scones. I love the history segment, especially for some of us down under for whom the naming differences can be confusing. Thank you soooo much for all that you do.🦘💖💖💖
Your brother is a cutie pie Erin. And I have to say that if “food studies” had existed in my day, that definitely would’ve been my major too. Lucky Sasha!!!
I’m totally biased (but whatever) I loved the segment and the history lesson by Sasha. I can’t wait to learn more about biscuits and watch more yummy episodes with you Erin.
Recently came across your channel on my current journey down the "RUclips Bakers" rabbit hole. Your videos are not only informative and super entertaining but your energy and camera presence is so much fun. Can't wait to try out your pie dough and biscuit recipes.
I’m 63, just started making biscuits 😁 I didn’t like the taste of Bisquick and I don’t like messy hands 😂 But a bench scraper and a good recipe.. it was a game changer. I make them fairly often now.
Erin, I love your videos and I'm so glad you've got your own channel now. Wanted to shout out that if you ever start a Patreon, you've got folks who'd love to support you in between your book releases.
I make a chicken cobbler that my parents have loved for years. Normally I make it with drop biscuits or cut square biscuits to fit the casserole dish. I’d love to try the lattice technique to change it up a bit. I bet it would look stunning.
Just when you think there’s not much more to learn about biscuits… For some reason, I knew you had some tricks up your sleeve :-) thank you so much for your expertise. Love your videos and Instagram.❤
So glad to see you have branched out to your own channel Erin!! This was long overdue!!! you can always tell you love what you do and your one of the best at explaining it to unseasoned baker.
Erin your show makes me so happy! I love to bake and you bring such amazing energy to everything you make. Thank you for always inspiring me !❤ Also loved the history of the biscuits!
Concurrence. I love food history, thanks for that as well. And fried biscuits are going to be second, after I nail the baked ones.... Thanks so much for the inspiration!
Great episode. Thank you! Concise, informative, easy to understand. I make buttermilk biscuits for Hubby a lot, but still picked up some new ideas and tips. Old dog, new trick! Wow! And a new subscriber.
As a Brit I have only been recently introduced to American biscuits. My family adore them and beg me to make them all the time. It’s a delicious breakfast dish with Ham and Eggs. Next project Biscuits and gravy🇬🇧🇺🇸🫡 I do use my processor to cut the butter and flour but add the buttermilk by hand. I’ve found that adding the BM to the dough to the processor makes a tougher biscuit.
I love this! I do this same thing with my pate brisee dough - I mix the fat + flour in the food processor, but add the water by hand! Be sure to check out the biscuits and gravy recipe on my site! www.erinjeannemcdowell.com/recipes/biscuits-and-green-chile-gravy
I am a Scone addict as well! I'm currently experimenting flavours in scones. And I need to make these savoury american biscuits with cheddar and them! 😂
Love all your videos Erin. I am so glad I stumbled across your work! Question - Have you considered doing an episode on pizza doughs? Pizza that can be savoury or sweet? I think that would be awesome!
I made these biscuits and they're delicious! What would be the best way to freeze them for later, freezing the dough before backing, or freezing the finished biscuits?
Will you be doing fluffy buttermilk biscuits, as well? I definitely prefer fluffy country biscuits for something like B&G (I think the texture is better suited for the gravy).
Recently I made a fried pickle dip and had soooo much left over that I decided to incorporate it into a biscuit. I tell you, it was dang good! The little bits of dill pickles were so yummy! Next time I wouldn’t mix in the topping that was on the dip, as it made me have to add extra liquid to make the texture right but can suggest that as a way to use up excess sour cream/cream cheese based dips!
Love your content, Erin, and would be very curious about your take on vegan baking! Particularly pastries, I’ve yet to find any recipes that produce comparable results 🩷
A cat's head biscuit, at least in WV, might be big, but it is just the leftover scraps of rough that can't be re-rolled. It's all squished together to make the last biscuit.
Yes. Conventional bakes about 25 degrees F/ 15 degrees C lower than convection oven, so adjust accordingly. Note: oven temps can range cra-cra variable; reliable/credible thermometers = your BFFs in the kitchen.
We make our own yogurt at home, and as a result we have a lot of yogurt whey produced as a by-product. I decided to try it as my biscuit liquid. It doesn't have the same fat as buttermilk, but gives an amazing flavour and I think contributes to a really tender crumb. And the acid really activates the leaven.
Folks always love this bowl, which was from a nesting set Food52 sold until about 2020 - they haven't continued to make it, unfortunately! Don't forget to check out the new Tools + Links section of my website, that has links to a ton of my favorite tools + ingredients! www.erinjeannemcdowell.com/tools-links
The biscuits I make most are the cream biscuits from America's Test Kitchen. They are also made in a food processor which is so much easier. They are also so tender and flaky.
I typically rely on visual cues to determine doneness for biscuits - but temperature is rarely a bad way to test baked goods' doneness. The "magic" temp for many baked goods is around 200°F/93°C or higher. Personally, with biscuits, I typically look for the golden brown color on top, and a deeper golden brown on the base of the biscuit (I physically pick one up to check)!
You’d want to experiment with it to get it just right - but one idea: you could also make a sweetened (honey or brown sugar) gochujang butter, and use that to baste the biscuits! I’ll be talking about butter basting in the next episode of the BISCUIT BONANZA! ❤
Help, every time I make biscuits or pie dough with butter I get a lot of butter leakage. I have tried chilling thoroughly, even overnight and that doesn’t solve the problem. I have also used an overnight thermometer to make sure my oven is at the right temperature. Any ideas where I am going wrong?
This likely means you need to incorporate your fat a bit more into the flour. If it isn’t “protected” by flour, the butter is prone to melting out in the early stages of baking. The folding technique I talk about in this episode also helps a bit with this! ❤
I like a pillowy biscuit rather than a flaky biscuit there's a difference if you ever had Cracker Barrel biscuits that's a pillowy biscuit, any particular method for that one?
Question for the PASTRY QUEEN!!!! I have been seeing homemade recipes on RUclips for BUTTER EXTRACT!!! Is this a thing, I have never used this, does it really enhance a recipe?? Have you used it??? Thanks in advance!!
@@erin-jeanne-mcdowell Yeah totally agree!!! Just keep having RUclips showing these and I was like WTH!! I knew You would know!! You are after all the PASTRY QUEEN!! Thanks for responding!!
Great video …… question 🙋♀️? What’s the difference between biscuits and scones? I have made scones unsuccessfully they were so hard and tasteless,,,, help ❤
It’s easy to confuse them due to regional differences + the fact that they use similar mixing technique (the cut in/rub in method). Truthfully, the biggest difference is regionality, followed by variances in ratios + ingredients used. While technically you can make either a biscuit or a scone with any kind of dairy, scones are often/traditionally made with cream, boasting a higher fat content overall. Traditionally scones are also a bit drier, though this isn’t a strict rule (I make scones to be fluffier, like I learned in the first bakery I worked in). Biscuits are more commonly made with milk or buttermilk, and often boast a lighter, flakier texture over a dense one. There’s also unofficial rules, like scones are often studded with inclusions like dried fruits, and can tend historically to skew a bit sweeter, whereas biscuits tend to skew a bit savory (a situation I’ve avoided completely in this episode + our savory scone episode ( m.ruclips.net/video/VUBN52jXebY/видео.html ) Again - in current times, none of these differences are hard and fast rules - and you’ll see a lot of overlap in these types of recipes, because they are born from the same techniques + concepts. The main difference you’ll see when they’re being referred to is the origin of the person talking about them! I grew up eating both scones + biscuits, and love them both 🫶
Erin dear, I drawn to this video to watch you make biscuits and learn from you. Not all interested in the history of biscuits, or if biscuits are cookies in other countries, or were once used in oldtime seafaring days. What was all that about? 🤔
It's definitely possible! I'll refer you to one of my favorite bakers who specializes in gluten free stuff: The Loopy Whisk! theloopywhisk.com/2021/09/03/extra-flaky-gluten-free-buttermilk-biscuits/
A few things to unpack here: first up, shortening has a higher melting point than butter, which means it typically is easier to work with and bake without risk of the fat melting out of the biscuit. I often recommend folks struggling with pie dough start by making some with shortening for this reason - it gives you a nice basis to practice the technique. That said, once you really nail the method, you can absolutely achieve as wonderful results with butter - it just takes a little more practice to get "just right." As far as the self rising flour - totally agree: it makes an awesome biscuit. As I mentioned in this episode, you don't have to follow my recipe to use some of the tips suggested in this episode! The main thing I'd encourage you to consider is the quantity of baking powder you're using. You'll notice there's A LOT in my recipe's ratio - and I've noticed that many recipes that call for baking powder aren't boasting as much as is present in self rising flour. Without a nice quantity of chemical leavener, you're not going to achieve that lovely lift!
@@erin-jeanne-mcdowell thanks so much! I'm going to try your recipe and see if I get good results. I also bake in cast iron (using the supportive biscuit method you mentioned). Can't wait to try it!
I answered this more fully in another comment, but the main takeaway is the methods/techniques used to make them are the same, and they are definitely close relatives. The precise ratio, base ingredients, and even shape can vary based on the recipe being used! ❤
This is usually an issue with mixing or temperature. In addition to using cold butter, be sure to chill the biscuits before baking, and make sure the oven is up to the proper temperature before you put them in. If the oven isn’t hot enough/biscuits aren’t cold enough, they are prone to having melting butter in the early stages of baking. I also recommend checking your oven temperature with an oven thermometer - sometimes I notice the preheat cycle on some ovens can also cause problems. Occasionally it takes awhile for ovens to dip low enough to trigger the preheat cycle, and it really blasts heat until the oven comes up to temp - an oven thermometer is inexpensive and can help you monitor the temp throughout baking to see if this could be the culprit! ❤
The next episode of the bonanza will dive into these deeper! They are an even easier biscuit method l, named drop biscuits because you drop the batter/dough onto the baking sheet instead of rolling out/cutting them!
Fun video, but this is an awful recipe to try and follow. The history section doesn't add to the experience, and gets in the way of trying to follow the recipe (it really needs to be the first or last section of the video). I also shouldn't have to go digging around into the text version of the recipe just to find cooking temps and times.
Amazing how repeative youtube videos have become.....each topic in human history, no matter how obscure, has no less than 100,000 videos reporting the same information....
LOVE the addition of the food history! It's the perfect compliment to Happy Baking. ❤
This is an awesome evolution of your content! You have so much talent to share with the world, and your lovely expert Sasha was fun to listen to and watch discuss biscuits, too! I can't wait to learn more :) Also, when y'all said "hard tack" I envisioned Max Miller from Tasting History whacking them together, "CLACK CLACK!" :)
Thank you so much!! ❤️
I also had an image of Max Miller clacking his hard tack.
Actually, anytime I hear the word "hard tack", there's Max, clacking away lol
I also think you’re amazing, like the other thousands of folk who follow you. I live in Melbourne Australia where a biscuit is what you guys call a cookie. For us, these are scones. I love the history segment, especially for some of us down under for whom the naming differences can be confusing. Thank you soooo much for all that you do.🦘💖💖💖
Your brother is a cutie pie Erin.
And I have to say that if “food studies” had existed in my day, that definitely would’ve been my major too. Lucky Sasha!!!
I’m totally biased (but whatever) I loved the segment and the history lesson by Sasha. I can’t wait to learn more about biscuits and watch more yummy episodes with you Erin.
Hey - my brother is in this video, we love some family connections in this lil corner of the internet!!!!!
@@erin-jeanne-mcdowellWillie is awesome! BISCUIT BONANZA!!! 😅
Sasha's history segment was wonderful! Would love to see them again ❤
Great video, with clear and concise explanations. Love that you explain the “why” and the “how” - so much easier to comprehend.
Recently came across your channel on my current journey down the "RUclips Bakers" rabbit hole. Your videos are not only informative and super entertaining but your energy and camera presence is so much fun. Can't wait to try out your pie dough and biscuit recipes.
Apparently your quiet and reserved nature is a family trait. 🤣 You must have had a fun (and loud) childhood.
Swoon. The biscuit is just the hero of breads. And I LOVED the history lesson ❤️✨❤️
Your brother being the new Biscuit Colonel is incredible. Love the history, and love your overall format. You're just so great at what you do!
It’s Bodacious Biscuits Girl Fall is my one takeaway from this video and I am going to spread the good news.
YESSSSSSSS ❤
Her recipe for the ultimate chocolate cake is amazing.
😂 Thank you for this episode, your brother is a hoot 😂
Love you Erin!! You are the best!! ❤
Amazing video, the history lesson was awesome, great all around. Love this format.
Family holidays at the McDowell household must be a hoot, lots of great food too!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Loved the history lesson Thank you for sharing Sasha and Erin!
i love biscuit bonanza. sasha laid down some interesting knowledge and that guy who said "BISCUIT BONANZA" brought the fireworks.
I’m 63, just started making biscuits 😁 I didn’t like the taste of Bisquick and I don’t like messy hands 😂 But a bench scraper and a good recipe.. it was a game changer. I make them fairly often now.
Erin, I love your videos and I'm so glad you've got your own channel now. Wanted to shout out that if you ever start a Patreon, you've got folks who'd love to support you in between your book releases.
Thanks so much for the support ❤
I make a chicken cobbler that my parents have loved for years. Normally I make it with drop biscuits or cut square biscuits to fit the casserole dish. I’d love to try the lattice technique to change it up a bit. I bet it would look stunning.
Just when you think there’s not much more to learn about biscuits… For some reason, I knew you had some tricks up your sleeve :-) thank you so much for your expertise. Love your videos and Instagram.❤
Your delivery is delightful. Your knowledge impressive. New subscriber. ❤
So glad to see you have branched out to your own channel Erin!! This was long overdue!!! you can always tell you love what you do and your one of the best at explaining it to unseasoned baker.
Food history FTW!! Love!
Erin your show makes me so happy! I love to bake and you bring such amazing energy to everything you make. Thank you for always inspiring me !❤ Also loved the history of the biscuits!
I love the lattice top idea! I will definitely being trying that! Thank you for an informative, cheery video!
Always love your videos! Bought all 3 of your cook books. Love Sasha's crochet top! I bet she made it!
I also am obsessed with Sasha's top!!!! Follow Sasha on social media: instagram.com/snackwithsash/ - I think they shared who made it!
Cannot WAIT for all the biscuit videos
You’re hilarious! Thank you for the recipe. 😊
I’m Absolutely making this biscuit recipe, just cutting it in half ❤ Thank you
They look amazing Erin.😊
Concurrence. I love food history, thanks for that as well. And fried biscuits are going to be second, after I nail the baked ones.... Thanks so much for the inspiration!
Great episode. Thank you! Concise, informative, easy to understand. I make buttermilk biscuits for Hubby a lot, but still picked up some new ideas and tips. Old dog, new trick! Wow! And a new subscriber.
Thanks for joining this sweet community! 🧈🫶🧈
your brother is hilarious. Love the history of biscuits
Delicious❤
As a Brit I have only been recently introduced to American biscuits. My family adore them and beg me to make them all the time. It’s a delicious breakfast dish with Ham and Eggs. Next project Biscuits and gravy🇬🇧🇺🇸🫡
I do use my processor to cut the butter and flour but add the buttermilk by hand. I’ve found that adding the BM to the dough to the processor makes a tougher biscuit.
I love this! I do this same thing with my pate brisee dough - I mix the fat + flour in the food processor, but add the water by hand! Be sure to check out the biscuits and gravy recipe on my site!
www.erinjeannemcdowell.com/recipes/biscuits-and-green-chile-gravy
FRIED. BISCUITS?!
Now, I'd like to give that a go...😏
You are amazing! I ordered your books I can’t wait to read them. 🎉🎉🎉
I hope you love them! ❤❤❤
I am a Scone addict as well! I'm currently experimenting flavours in scones. And I need to make these savoury american biscuits with cheddar and them! 😂
Don’t forget to check out our #happybakingepisode featuring fluffy cheese curd scones! m.ruclips.net/video/VUBN52jXebY/видео.html ❤
Love all your videos Erin. I am so glad I stumbled across your work! Question - Have you considered doing an episode on pizza doughs? Pizza that can be savoury or sweet? I think that would be awesome!
I made these biscuits and they're delicious!
What would be the best way to freeze them for later, freezing the dough before backing, or freezing the finished biscuits?
YUM!
Will you be doing fluffy buttermilk biscuits, as well? I definitely prefer fluffy country biscuits for something like B&G (I think the texture is better suited for the gravy).
Recently I made a fried pickle dip and had soooo much left over that I decided to incorporate it into a biscuit. I tell you, it was dang good! The little bits of dill pickles were so yummy! Next time I wouldn’t mix in the topping that was on the dip, as it made me have to add extra liquid to make the texture right but can suggest that as a way to use up excess sour cream/cream cheese based dips!
Love your content, Erin, and would be very curious about your take on vegan baking! Particularly pastries, I’ve yet to find any recipes that produce comparable results 🩷
A recipe for my dairy free/vegan pie dough recipe is coming to the channel very soon! ❤
You are so awesome!
A cat's head biscuit, at least in WV, might be big, but it is just the leftover scraps of rough that can't be re-rolled. It's all squished together to make the last biscuit.
That's so interesting to know! There are so many fascinating regional tidbits with classic recipes like these!
Erin, how about Heavy Cream biscuits for teas or desserts?
Yes ✅
thank you thank you
Is there a difference when baking in convection ovens?
Yes. Conventional bakes about 25 degrees F/ 15 degrees C lower than convection oven, so adjust accordingly. Note: oven temps can range cra-cra variable; reliable/credible thermometers = your BFFs in the kitchen.
Yes! The usual rule is lower the temperature 25 degrees when using convection ❤
We make our own yogurt at home, and as a result we have a lot of yogurt whey produced as a by-product. I decided to try it as my biscuit liquid. It doesn't have the same fat as buttermilk, but gives an amazing flavour and I think contributes to a really tender crumb. And the acid really activates the leaven.
😊
I love your bowl. Do you have info you can give me for it?
Folks always love this bowl, which was from a nesting set Food52 sold until about 2020 - they haven't continued to make it, unfortunately! Don't forget to check out the new Tools + Links section of my website, that has links to a ton of my favorite tools + ingredients! www.erinjeannemcdowell.com/tools-links
The biscuits I make most are the cream biscuits from America's Test Kitchen. They are also made in a food processor which is so much easier. They are also so tender and flaky.
Can I test baked biscuits with a thermometer? What temp is done?
I typically rely on visual cues to determine doneness for biscuits - but temperature is rarely a bad way to test baked goods' doneness. The "magic" temp for many baked goods is around 200°F/93°C or higher. Personally, with biscuits, I typically look for the golden brown color on top, and a deeper golden brown on the base of the biscuit (I physically pick one up to check)!
If I wanted to make a sweet and spicy gochujang biscuit, how much sweetener and how much gochujang paste should I add?
You’d want to experiment with it to get it just right - but one idea: you could also make a sweetened (honey or brown sugar) gochujang butter, and use that to baste the biscuits! I’ll be talking about butter basting in the next episode of the BISCUIT BONANZA! ❤
Help, every time I make biscuits or pie dough with butter I get a lot of butter leakage. I have tried chilling thoroughly, even overnight and that doesn’t solve the problem. I have also used an overnight thermometer to make sure my oven is at the right temperature. Any ideas where I am going wrong?
This likely means you need to incorporate your fat a bit more into the flour. If it isn’t “protected” by flour, the butter is prone to melting out in the early stages of baking. The folding technique I talk about in this episode also helps a bit with this! ❤
I like a pillowy biscuit rather than a flaky biscuit there's a difference if you ever had Cracker Barrel biscuits that's a pillowy biscuit, any particular method for that one?
I think you’ll love the other episodes of the BISCUIT BONANZA as we talk about different types of biscuits! ❤❤❤
If that biscuit can put a Red Lobster biscuit to shame then I gotta have one!! 😮 how can I get one?! 😊
Question for the PASTRY QUEEN!!!! I have been seeing homemade recipes on RUclips for BUTTER EXTRACT!!! Is this a thing, I have never used this, does it really enhance a recipe?? Have you used it??? Thanks in advance!!
I am NOT into butter extract! I’m into real butter!!! 🧈❤🧈
@@erin-jeanne-mcdowell Yeah totally agree!!! Just keep having RUclips showing these and I was like WTH!! I knew You would know!! You are after all the PASTRY QUEEN!!
Thanks for responding!!
Great video …… question 🙋♀️? What’s the difference between biscuits and scones? I have made scones unsuccessfully they were so hard and tasteless,,,, help ❤
It’s easy to confuse them due to regional differences + the fact that they use similar mixing technique (the cut in/rub in method). Truthfully, the biggest difference is regionality, followed by variances in ratios + ingredients used. While technically you can make either a biscuit or a scone with any kind of dairy, scones are often/traditionally made with cream, boasting a higher fat content overall. Traditionally scones are also a bit drier, though this isn’t a strict rule (I make scones to be fluffier, like I learned in the first bakery I worked in). Biscuits are more commonly made with milk or buttermilk, and often boast a lighter, flakier texture over a dense one. There’s also unofficial rules, like scones are often studded with inclusions like dried fruits, and can tend historically to skew a bit sweeter, whereas biscuits tend to skew a bit savory (a situation I’ve avoided completely in this episode + our savory scone episode ( m.ruclips.net/video/VUBN52jXebY/видео.html )
Again - in current times, none of these differences are hard and fast rules - and you’ll see a lot of overlap in these types of recipes, because they are born from the same techniques + concepts. The main difference you’ll see when they’re being referred to is the origin of the person talking about them! I grew up eating both scones + biscuits, and love them both 🫶
@@erin-jeanne-mcdowell thank you so much for taking the time to explain the differences so well. I’ll check out your link 🤗🙋♀️❤️❤️
Erin dear, I drawn to this video to watch you make biscuits and learn from you.
Not all interested in the history of biscuits, or if biscuits are cookies in other countries, or were once used in oldtime seafaring days.
What was all that about? 🤔
I always make square biscuits... For speed and no waste
Can you do bisquits (we know them as skonssi/scones) with gluten free flour?
It's definitely possible! I'll refer you to one of my favorite bakers who specializes in gluten free stuff: The Loopy Whisk! theloopywhisk.com/2021/09/03/extra-flaky-gluten-free-buttermilk-biscuits/
I've made biscuits with butter and baking powder before, but they never turn out as well as when I use shortening and self-rising flour. thoughts?
A few things to unpack here: first up, shortening has a higher melting point than butter, which means it typically is easier to work with and bake without risk of the fat melting out of the biscuit. I often recommend folks struggling with pie dough start by making some with shortening for this reason - it gives you a nice basis to practice the technique. That said, once you really nail the method, you can absolutely achieve as wonderful results with butter - it just takes a little more practice to get "just right." As far as the self rising flour - totally agree: it makes an awesome biscuit. As I mentioned in this episode, you don't have to follow my recipe to use some of the tips suggested in this episode! The main thing I'd encourage you to consider is the quantity of baking powder you're using. You'll notice there's A LOT in my recipe's ratio - and I've noticed that many recipes that call for baking powder aren't boasting as much as is present in self rising flour. Without a nice quantity of chemical leavener, you're not going to achieve that lovely lift!
@@erin-jeanne-mcdowell thanks so much! I'm going to try your recipe and see if I get good results. I also bake in cast iron (using the supportive biscuit method you mentioned). Can't wait to try it!
Your brother looks like an older alternate universe Jack Harlow!
Question: Some say using your hands will melt the butter so I am never sure which is better cutter or hands. Help!😢😂 Thanks
How do biscuits relate to scones? 🇬🇧
I answered this more fully in another comment, but the main takeaway is the methods/techniques used to make them are the same, and they are definitely close relatives. The precise ratio, base ingredients, and even shape can vary based on the recipe being used! ❤
Wow there has never been two people who were more sibling than you
Why do my biscuits always leak butter in the oven? I make sure to use very cold butter. Help!
This is usually an issue with mixing or temperature. In addition to using cold butter, be sure to chill the biscuits before baking, and make sure the oven is up to the proper temperature before you put them in. If the oven isn’t hot enough/biscuits aren’t cold enough, they are prone to having melting butter in the early stages of baking. I also recommend checking your oven temperature with an oven thermometer - sometimes I notice the preheat cycle on some ovens can also cause problems. Occasionally it takes awhile for ovens to dip low enough to trigger the preheat cycle, and it really blasts heat until the oven comes up to temp - an oven thermometer is inexpensive and can help you monitor the temp throughout baking to see if this could be the culprit! ❤
Even time you say biscuit I think of chocolate biscuits shortbread etc. I think this is what Americans call cookies
Drop biscuits?
The next episode of the bonanza will dive into these deeper! They are an even easier biscuit method l, named drop biscuits because you drop the batter/dough onto the baking sheet instead of rolling out/cutting them!
Fun video, but this is an awful recipe to try and follow. The history section doesn't add to the experience, and gets in the way of trying to follow the recipe (it really needs to be the first or last section of the video). I also shouldn't have to go digging around into the text version of the recipe just to find cooking temps and times.
Amazing how repeative youtube videos have become.....each topic in human history, no matter how obscure, has no less than 100,000 videos reporting the same information....
She talk to much
Could have done without the biscuit bonanza ..........
Please please please ditch the background music. Soo distracting and disturbing.
Woke Baking
"bodacious size of my biscuits"
side camera Erin: ( ͡° ͜ʖ ͡°)