Love the recipe here’s what you need to make it !! Dry 2 cups all purpose floor 2 teaspoons baking powder 1/2 Teaspoon baking soda 1 tablespoon sugar 1/2 teaspoon salt preferably coarse 1/2 teaspoon cayenne pepper if you would like spice 6 tablespoons cold cubed butter (incorporate with the dry ingredients just until combined do not overwork) 8 oz of sharp cheddar cheese 3 tablespoons chopped chives or Dill whatever your preference Wet 1 1/3 cup of buttermilk 425• degrees pre heated for 12 minutes with rotation half way through
I'd rather freeze the butter then shred it on the large holes of a box grater. Our fingers' heat wind up softening the butter no matter how quickly we work, and no messy, oily hands and fingernails to scrub clean either.
Thank you so much Joseph - love from Prague! just made these - i didnt have buttermilk, used greek yogurt instead and didnt have cheddar, used maasdaam, edam and parmegiano and it is still so good - thank you for the measurements and easy to follow instructions!
My children and I made these some years ago. I love your addition of the chopped chives. We didn't add the cayenne but tried the recipe with a wonderful spicy pepper jack and they were great as well. I would think that chopped scallions would be an awesome addition. The beauty of these, like any recipe is creating a tasteful treat to suit not only your taste, but what you have available in your kitchen or pantry. Thank you for the mini tutorials you give on your site too.
This is by far the best recipe I have found on the internet. Simple ingredients, beautifully presented and absolutely delicious. I have sent this to everyone I know. They have all loved it. Well done. One small addition was a pinch of cayenne to warm the palate.
What an amazingly simple recipe...love the idea of just scooping them onto the tray rather than cutting them, and the fact that the recipe doesnt require eggs. Thankyou Chef Thomas; I love all your videos !!
Hi Thomas. Would you mind doing a video on the differences of flour? What makes bread flour, bread flour? What makes cake flour, cake flour? Why do some cake require cake flour, self-rising or all purpose?
Hi Therapeutic Calm. I might not be Thomas but I can help you with that. Thre reason flour is classified by name is because they have different levels of protein. Bread flour has the most protein because you need alot of protein to make good bread. But with cookies you need to use something with lower protein
Greetings from Singapore !Made 2 batches today ! First was exactly how your recipe requires (savory)and second was a little sweeter. Yumilicious ! Simple, straight forward. Thank you Chef !
I really appreciate the basic scientific explanation behind things. That really helps me remember tips. also, these were amazing. I froze and grated my butter in and they were sooo layery. thanks for the recipe!
Looks easy and delish.I havn't baked these in a while, so needed to refresh my memory.Thanks for speaking clearly and explaining clearly, unlike many other people doing the same thing.😍
Truly the easiest and BEST biscuits I have ever made! Thank you! I halved the recipe and didn't have buttermilk so I just used coconut milk and 1 tablespoon ACV. I had less cheese but still freakin' fantastic, moist & delicious & a bit healthier! Thank you! P.S. really loved that you explained what each ingredient does so I could try to play scientist and substitute what I thought would work. mmm mmm good!
I freaking love it when Thomas has a writing utensil behind his ear. It's just so charming. I literally watched the entire conundrum playlist yesterday on marathon but noticed that there are a ton NOT in the playlist! Must vet through the whole everyday food channel now! 😳
great recipe!! much easier than other biscuit recipes-- absolutely delicious. next time I'll be adding more chives and more cayenne pepper for some more spice, but that's just a preference!! Thank you!
this is just like my mums cheese scone recipe (from New Zealand). For a sweet version you can use cream instead of milk. Also for sweet version you can use for your liquid a can of soft drink aka soda aka carbonated lemonade which helps keep the scone light and airy
Because the recipes are almost identical. Red Lobster 'Cheddar Bay Biscuits' use garlic powder, these use chives. Otherwise.pretty much the same biscuit.
Mmmmm, cheese scones, a real favourite of mine. The addition of buttermilk rather than ordinary milk must make for another dimension in taste. I was actually looking for a classic biscuit recipe but was sidetracked,lol. But of course, the US version would be, I guess, a cookie. And the chef is a hunk. ;-)
This is my standard recipe I go to for all my biscuits…. I do add a lot more spices to my batter though….ie. garlic powder, onion powder, chill powder, sometimes a dash of cumin, I also add parsley, and sometimes I’ll add chopped jalapeños for a kick. The combinations are endless. I also prefer to omit the sugar unless I’m making a sweet biscuit. 👍🏽
1 1/3 cup of buttermilk makes my batter wet, even though I just put 270g of buttermilk. In the recipe link it is stated as 1 teaspoon of sugar but in video it is 1 tablespoon of sugar
Great video, as always. US biscuits are scones in the U.K. Would it be really difficult to make this series more international by including Celsius and metric measurements? It wouldn't add more than a few seconds to the time.
this is an excellent formula Thomas; I don't put buttermilk in but mine came out just as nice with Natura soy original & a little club soda equal to the liquid measurement. Also as I do with my scones I replaced 1/2 cup of the flour with Oat "flour" which is large flake oats which I process in my mini cuisinart for about 30 seconds...gives a great flavour to either the savory or sweet biscuits. My 83 yr old mother is having some dietary issues lately and not getting sufficient calories and these are an amazing way of getting some excellent protein, vitamins and calories into her. I also make them "sweet" but just using vanilla, 2 tablespoons organic natural cane sugar (or honey) and perhaps sliced almonds cranberries or golden raisins....so as you say just a variation on my standby scones. THANKS AGAIN....YOU ARE A BRILLIANT BAKING SCIENTIST AND love your presentation always. BA
I’m an American living in the UK.. while very similar in appearance.. a British scone will never live up to an American Biscuit.. even a rubbish biscuit sold via a McDonalds Sausage Biscuit is still a million times better than British scone #Fact
Yum, now I'm hungry 😍 What if you can't get double-acting baking powder? In Germany, there's just "baking powder." Is all baking powder by default double-acting or how can I tell if it is or isn't?
We call that a scone mixture. For us in the UK they are not what we call biscuits. I’m not sure if your all purpose flour is our plain flour or self raising flour.
Hey! Excellent video, as always :D By the way, I have this problem making japanese cotton cheesecake. I have tried different recipes that I have found on the internet but it never comes out like it does in the videos. Instead, I always (like, ALWAYS) end up getting a chewy deflated brownish stuff that looks like napolitan flan. I never change anything from the recipes and I do everything as they tell me to do, but it just doesn't turn out well. I'm desperate :'(
I think i can help you with this. Japanese cheese cake rised by the air in your meringue, so if you 1) didnt beat the egg white long enough (a little more thn soft peak) 2) overbeat the batter (you have to fold gently the egg white to the flour and cheese mixture) , than your cake will delate and just come out chewy cuz there's no air for it to rise. So make sure you beat your egg whites till at least soft peak and fold gently, just enough, and bake it long time (350F for like an hour) than it should be a success :D
Could someone please explain to me what he means by having to "rotate them" halfway through the baking process? What does rotating mean in this context?
So he said to bake for 12minutes so at the half way mark (6 minutes) pull out the tray and rotate it so that the biscuits that were in the back of the oven are now in the front.
![Wiz Khalifa - Khalifa's Home [Official Music Video]](http://i.ytimg.com/vi/wnrLCTe0Nz4/mqdefault.jpg)
Love the recipe here’s what you need to make it !!
Dry
2 cups all purpose floor
2 teaspoons baking powder
1/2 Teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt preferably coarse
1/2 teaspoon cayenne pepper if you would like spice
6 tablespoons cold cubed butter (incorporate with the dry ingredients just until combined do not overwork)
8 oz of sharp cheddar cheese
3 tablespoons chopped chives or Dill whatever your preference
Wet
1 1/3 cup of buttermilk
425• degrees pre heated for 12 minutes with rotation half way through
So he baked it at lower temp, yeah?
@@Siddhi1395 It's high temp.
Can someone please tell me what rotate the biscuits means? Turn the biscuits over or rotate the tray around? Thank you
@@globalcitizenn When you turn them halfway through baking them in the oven turn the pan the opposite direction of the way you put it in the oven
Thank you for putting the ingredients here for us because i was looking for them. Appreciate it.
I love the way you speak, chef! Very clear and professional style presentation
Made these this morning! So good! Didn’t have butter milk, used cream of tartar and whole milk.
I'd rather freeze the butter then shred it on the large holes of a box grater. Our fingers' heat wind up softening the butter no matter how quickly we work, and no messy, oily hands and fingernails to scrub clean either.
Thank you so much Joseph - love from Prague! just made these - i didnt have buttermilk, used greek yogurt instead and didnt have cheddar, used maasdaam, edam and parmegiano and it is still so good - thank you for the measurements and easy to follow instructions!
Did you dilute the yoghurt with water?
My children and I made these some years ago. I love your addition of the chopped chives. We didn't add the cayenne but tried the recipe with a wonderful spicy pepper jack and they were great as well. I would think that chopped scallions would be an awesome addition. The beauty of these, like any recipe is creating a tasteful treat to suit not only your taste, but what you have available in your kitchen or pantry. Thank you for the mini tutorials you give on your site too.
This is by far the best recipe I have found on the internet. Simple ingredients, beautifully presented and absolutely delicious. I have sent this to everyone I know. They have all loved it. Well done. One small addition was a pinch of cayenne to warm the palate.
What an amazingly simple recipe...love the idea of just scooping them onto the tray rather than cutting them, and the fact that the recipe doesnt require eggs. Thankyou Chef Thomas; I love all your videos !!
I’m addicted to these biscuits. They’re so amazing
Just made these and they are DELICIOUS! Thank you for sharing the recipe.
Hi Thomas. Would you mind doing a video on the differences of flour? What makes bread flour, bread flour? What makes cake flour, cake flour? Why do some cake require cake flour, self-rising or all purpose?
Hi Therapeutic Calm. I might not be Thomas but I can help you with that. Thre reason flour is classified by name is because they have different levels of protein. Bread flour has the most protein because you need alot of protein to make good bread. But with cookies you need to use something with lower protein
Greetings from Singapore !Made 2 batches today ! First was exactly how your recipe requires (savory)and second was a little sweeter. Yumilicious ! Simple, straight forward. Thank you Chef !
I made this the other day. Extremely delicious!
I made these for dinner tonight and everyone loved it!! Even fought for the last biscuit 🤣😍 thank you chef!! ♥️
I really appreciate the basic scientific explanation behind things. That really helps me remember tips. also, these were amazing. I froze and grated my butter in and they were sooo layery. thanks for the recipe!
Amazing recipe!! My kids love these yummy biscuits!! Thank you!!
I like how often he says that I'll make the dishes every single day, like I'm doing nothing but cooking all day without even bothering to eat
E Ka well well well would you look at this 😂😂😂
Looks easy and delish.I havn't baked these in a while, so needed to refresh my memory.Thanks for speaking clearly and explaining clearly, unlike many other people doing the same thing.😍
Truly the easiest and BEST biscuits I have ever made! Thank you! I halved the recipe and didn't have buttermilk so I just used coconut milk and 1 tablespoon ACV. I had less cheese but still freakin' fantastic, moist & delicious & a bit healthier! Thank you! P.S. really loved that you explained what each ingredient does so I could try to play scientist and substitute what I thought would work. mmm mmm good!
2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp baking soda
1 tbs sugar
1/2 tsp coarse kosher salt
Pinch cayenne
6 tbs butter
1 1/2 cup cheese
3 tbs chives
1 1/3 cup butter milk
400 degrees 13 min
Thomas Joseph! Excellent chef!
I freaking love it when Thomas has a writing utensil behind his ear. It's just so charming. I literally watched the entire conundrum playlist yesterday on marathon but noticed that there are a ton NOT in the playlist! Must vet through the whole everyday food channel now! 😳
So delicious! I made mine with jalapeno instead of chives and it turned out great. Thanks for the recipe!
great recipe!! much easier than other biscuit recipes-- absolutely delicious. next time I'll be adding more chives and more cayenne pepper for some more spice, but that's just a preference!! Thank you!
Always great when the science behind the method is explained.
Thomas Joseph, you are my favorite. You are so exact and your explanations are very clear.
Love all your videos, another great recipe! I really like how you explain everything & tell us how things work (eg baking power etc), thanks :) :)
Just made them wow delicious thank you
These look great! I will be make them today.
I've never made cheese scones before. Gave these a bash yesterday. Result? Mouthwatering...Thank you.!!
Look so easy, thanks for sharing
Made these biscuits and omg... SO GOOD
Love this recipe its easy and yummy just made this while i was watching its great 😊😊😊😊
Great recipe 👏
I like the way you demonstrate your recipe, because you give the exact measurement. thnx for this video.
Excellent recipe and very simply explained, Thanks!
this is just like my mums cheese scone recipe (from New Zealand). For a sweet version you can use cream instead of milk. Also for sweet version you can use for your liquid a can of soft drink aka soda aka carbonated lemonade which helps keep the scone light and airy
The thumbnail looks like red lobster biscuits 😍😍😍
AKA the best biscuits
+Marie as a southerner I'm going to have to say... no. ☺️
trevorpinnocky I'm a southerner and I still agree with Marie.
trevorpinnocky As a southerner, there's something wrong with you. #CheddarBayMasterBiscuit
Because the recipes are almost identical. Red Lobster 'Cheddar Bay Biscuits' use garlic powder, these use chives. Otherwise.pretty much the same biscuit.
Best biscuit recipe. Thanks for sharing
Lovely recipe. My mom taught me a great tip for mixing the biscuit mixture: use a butter knife. It allows you to mix but is hard to overmix with.
This is very informative,thank you
I could eat that entire tray of biscuits....
AHHH THIS IS MY FAVORITE TYPE OF BISCUIT!!!!!
Love the video and your kitchen
I just can't get enough of these things.
thank you so much.. I just made it
these look delicious - and easy! perfect combo
Thank you so much ❤
Made some with half whole wheat flour and half oat flour! Really good!
Thank you. I'm going to attempt this recipe. ❤👍
That biscuits looks so delish!I have to try!
thanks thomas joseph, looks delicious
Oh wow! This reminds me of cobblers which is a fruit of the season mix with a similar pastry cake mix as a topping! These look good to try as well!
Yes, it's the drop down cobbler biscuit type bakes.
Can’t wait to try this recipe... 😋😍
Very good chef👍👍👌👌
Bravo! Great recipe!
These look delicious
Gonna try this
Mmmmm, cheese scones, a real favourite of mine. The addition of buttermilk rather than ordinary milk must make for another dimension in taste. I was actually looking for a classic biscuit recipe but was sidetracked,lol. But of course, the US version would be, I guess, a cookie. And the chef is a hunk. ;-)
looks so good!
We made these in class today, along with sunny side up eggs, and turkey bacon.
Best cheesy biscuits ever & so easy which I love :)
I love Thomas. Cheers to the lucky boy or girl that has him 😢 lol
this is awesome. I might make them today. THomas,you have a new subscriber!!!
“Gold the lily”. Awesome expression.
It's "gild" the lily. Very old expression.
This is my standard recipe I go to for all my biscuits…. I do add a lot more spices to my batter though….ie. garlic powder, onion powder, chill powder, sometimes a dash of cumin, I also add parsley, and sometimes I’ll add chopped jalapeños for a kick.
The combinations are endless.
I also prefer to omit the sugar unless I’m making a sweet biscuit.
👍🏽
1 1/3 cup of buttermilk makes my batter wet, even though I just put 270g of buttermilk.
In the recipe link it is stated as 1 teaspoon of sugar but in video it is 1 tablespoon of sugar
Great video, as always. US biscuits are scones in the U.K. Would it be really difficult to make this series more international by including Celsius and metric measurements? It wouldn't add more than a few seconds to the time.
Or, you could just ask Google. It wouldn't take you long. Or watch someone from your own country may be.
Notime there's so many comments asking for metric measurements. It wouldn't hurt to include them.
Ha, someone deleted my comment.
It actually requires an awful lot of time, even though there are a couple of great measurment converters out there, it is still very frustrating.
220 C, it took me all of 5 seconds to google it.........
Awesome!!
These look delicious & so easy to make :)
Dear Thomas....I absolutely love your biscuits! But I am now on a no wheat diet. Do you have a recipe for the same biscuit with almond flour?
just substitute almond flour for regular flour and keep everything else the same.
Lovely
wooww!! gonna try them
We only buy single acting baking powder. It reacts with heat, so you can set the dough aside for a while after mixing with the dairy.
this is an excellent formula Thomas; I don't put buttermilk in but mine came out just as nice with Natura soy original & a little club soda equal to the liquid measurement. Also as I do with my scones I replaced 1/2 cup of the flour with Oat "flour" which is large flake oats which I process in my mini cuisinart for about 30 seconds...gives a great flavour to either the savory or sweet biscuits. My 83 yr old mother is having some dietary issues lately and not getting sufficient calories and these are an amazing way of getting some excellent protein, vitamins and calories into her. I also make them "sweet" but just using vanilla, 2 tablespoons organic natural cane sugar (or honey) and perhaps sliced almonds cranberries or golden raisins....so as you say just a variation on my standby scones. THANKS AGAIN....YOU ARE A BRILLIANT BAKING SCIENTIST AND love your presentation always. BA
just had to sub so i can make this. thanks greetings from Hawaii
I’m going to make these in cooking class tomorrow at school but a lot simpler method :p
biscuits looks so yummy 😋seek the lord be it too late, thanks I'll try it.
Great video! I am planning to use your recipe and use goat cheese instead!
I love that💗
Hi! What do you think about using almond flour instead of traditional flour? :) Thanks!
In the UK these are just cheese scones!
american biscuit and british scone are pretty much the same.
I’m an American living in the UK.. while very similar in appearance.. a British scone will never live up to an American Biscuit.. even a rubbish biscuit sold via a McDonalds Sausage Biscuit is still a million times better than British scone #Fact
lylletza wow u are just being rude right now 😒
Dj Cadinouche it’s an open forum where people share their opinions.. not a place where you can self-appoint yourself to regulate comments
lylletza sorry I can’t take it British scones are so watermelon totally love it even if in the USA the cheesy stuffs are better though 😍
Ur voice is superb
Yum, now I'm hungry 😍
What if you can't get double-acting baking powder? In Germany, there's just "baking powder." Is all baking powder by default double-acting or how can I tell if it is or isn't?
Yes, they are.
TheGuerrCZ thanks
What kind of biscuit is this?? Crunchy or doughy one?? Please let me know.
Pls let me know ....will help us check the baking
Looks yummy :)
Wooow .. Yammy
Yum!!!!!!!
I'm in love with him!!!💕💕
We call that a scone mixture. For us in the UK they are not what we call biscuits. I’m not sure if your all purpose flour is our plain flour or self raising flour.
Hey! Excellent video, as always :D By the way, I have this problem making japanese cotton cheesecake. I have tried different recipes that I have found on the internet but it never comes out like it does in the videos. Instead, I always (like, ALWAYS) end up getting a chewy deflated brownish stuff that looks like napolitan flan. I never change anything from the recipes and I do everything as they tell me to do, but it just doesn't turn out well. I'm desperate :'(
I think i can help you with this. Japanese cheese cake rised by the air in your meringue, so if you 1) didnt beat the egg white long enough (a little more thn soft peak) 2) overbeat the batter (you have to fold gently the egg white to the flour and cheese mixture) , than your cake will delate and just come out chewy cuz there's no air for it to rise. So make sure you beat your egg whites till at least soft peak and fold gently, just enough, and bake it long time (350F for like an hour) than it should be a success :D
hi! Looks delicious! I don't get buttermilk
here. Can I substitute it with yoghourt?
Anjana Harpalani the have a vid on buttermilk substitutes in the kitchen conundrums series on this channel.
These biscuits are divine ! Even easier to do than your mom. AMAZING
yummy
Can we use self rising flour instead of all purpose?
Are these good for freezing?
Can we store these cookies & for how many days ?
yasss!!!
can i use margarine instead of butter
Could someone please explain to me what he means by having to "rotate them" halfway through the baking process? What does rotating mean in this context?
So he said to bake for 12minutes so at the half way mark (6 minutes) pull out the tray and rotate it so that the biscuits that were in the back of the oven are now in the front.
@@pinkkisses3043 Thank you so much!
You're welcome!!😁