I make round biscuits for anything I can press out with my hands (fluffy unlaminated biscuits) and squares for anything that requires rolling (flaky laminated ones). That's most efficient for me AND you can tell the difference between the fluffy and the flaky ones.
Handy buttermilk tip: I only use buttermilk for biscuits and cornbread and stores in my area only sells buttermilk in quarts. So when I open a carton, I freeze the leftovers in recipe-sized portions. Then when I want to make my next batch of cornbread or biscuits I just defrost a container and I’m good to go!
You can make your own buttermilk by churning whole milk. If you don’t have a churn, a relative of mine used to sit in a rocking chair and vigorously rock and shake the jug. It is more time consuming that way, but works. Table top churns are really handy for small amounts. There are a lot of antique table top churns out there because nobody bothers anymore, but they are glass with wooden paddles and metal lids and have a combination wood and metal handle, have used them many times. As a kid loved to watch the process from milk to buttermilk to butter, and also wanted something to do, or would sometimes get paid for it. You can churn it at the table after the supper dishes are washed and have it done in no time to use for that leftover cornbread and buttermilk snack. There are also companies that make reproductions from the 1800s that sell small churns fairly cheap. They hold about a quart or so at a time. They look like a regular wood churn that sits on the floor, just smaller. If I can remember the name of the company I'll let you know.
Chef John is a great teacher. All of his videos are straight to the point, while keeping a lighthearted feel. It's all in the voice and Chef John is the Morgan Freeman of the culinary voice overs.
I have been looking for a great corn bread biscuit, so I am appreciative of your video! I would do an after baking brush with garlic, parmesan, cayenne butter!
Omg I just told my wife I want to make biscuits this weekend and boom this video pops up praise the lord 🙌 🙏. Thank you for this video and all others as well
i recently had some lab work done. my doctor called me and said my cornbread levels were low so she gave me a prescription for this recipe. thank you chef john i hope you take my insurance
Tip: To help incorporate butter into flour, use a coarse cheese grater and a stick of cold, firm butter over your bowl of flour. That will take you most of the way there. I use this method for scones and it's a winner.
I have a ham and bean soup on the stove now, crying out for these beauties! It is chilly here in the VA mountains, first soup of the year. Off to the store for pepperjack cheese! Thank you, Chef John - you always come through in your usual spectacular fashion! ❤
Love the recipe, looks like a winner! I remember the thumb trick on the Alton Brown´s show, and have read about it in other cookbooks. It is supposed to help the biscuit rise more evenly. That´s why here in Mexico biscuits usually are marked with a "navel" in the center, using a coke or beer botle.
Those do indeedy look really good Chef John!!! I love the idea of combining the biscuit, with cornbread concept and adding the pepperjack cheese,...wow!!! Over the top yummy goodness!!! Side note; I've never been one to roll out and cut my biscuits, preferring the drop method, just for ease and time saving purposes, but I have recently begun doing my biscuits a bit differently to get that smooth round cut biscuit look,.... rather than the norm of rolling them out and cutting them, then re-rolling the scraps, etc......skip all that rolling / cutting, and just form the dough into balls and then flatten them, voila biscuits!!! So much simpler, easier, and no overworking the dough. Just thought I'd share that with you all. Call me crazy if you like, but I prefer this no nonsense approach. Lol 🍃🤗🍃
John - absolutely love your videos. One thing I learned from my granny is that square biscuits taste the same as round and you don't have the scraps from the round versions. When I make my biscuits I always roll out to a rectangle like you but then I just use the bench scraper to cut even square biscuits. Kudos for a great channel!
This is quite similar to my go-to biscuit recipe, though I don't put as much effort in mine. I just mix everything together and use a spoon to plop the dough onto a baking sheet and bake as is. They aren't as pretty but they have more surface area which I personally love
I made these ❤❤❤. Now they are the biscuits my husband asks for. Also I gave some to my neighbor and they ordered a dozen!! The cornmeal adds something very special!
I watch this obsession w/ Round things & just shake my head. You so exquisitely show a Square slab of lovely layered dough. You then squared up the square form. *And from there I wd quickly cut into Squares, saving time & any snotty comments from biscuit perfectionists. Enjoy. ..xxoo
These look great! The more biscuits I make the more I learn. It does sometimes seem that the re-rolled scraps come up higher than the 1st rolling. I believe you need to knead the dough a little more vigorously than I was taught. Don't be afraid to handle it - being too easy on it doesn't give it the structure it needs to rise up. And this recipe, with the cornmeal, will be very forgiving. I'm making these ASAP!
Chef John, how about cutting a Vidalia Onion into a half inch dice and putting the pieces into the dough for a cheesy baked hushpuppy only larger? As such I believe those belong with Fried Catfish and Fried Pickles, too. Don't forget the Cayenne Pepper Sauce and Tartar Sauce made with Duke's Mayo, Dill Relish, Salt, Pepper and Capers! Of course you won't! 😋😎
I can imagine that Brits and Australians are appalled when they hear that a favorite American breakfast is "biscuits" with sausage gravy poured over! If you're thinking sweet "cookies" with gravy, yes, that would be disgusting!
Greetings and salutations to Chef John. I just caught this particular video early in the release. I have been catching up on his work and enjoying his sense of humor and utility. Thank you Chef John, for a place I can go to sharpen some skills and knowledge, get a laugh or a chuckle, and enjoy a few minutes not thinking about, capitalism, politics, family problems, regrets. I appreciate your efforts and your skills.
This looks absolutely amazing. Cannot wait to try. Have you ever considered creating a playlist with all of your bread recipes? I love them, they are always successful.
In the last 3 or 4 weeks I made first split pea soup using a pound of bacon, then pinto bean soup using a pound or so of chicken with bacon instead of ham, and a few days ago I made chili with pinto beans. I use dried beans most often. And of course I made my awesome cornbread in a cast iron skillet. And I’ve made some biscuits and bread and a homemade chocolate chocolate cake in between.
Success! It took me longer to clean up after myself than to make them but I don't mind...I enjoyed the process, but don't think my computer will live much longer with all the flour it attracts...They look close enough to yours for my first attempt and they are Tasty! I will continue to make these...I wondered if I could be gentle enough for them to rise with all the rolling and layering, so was thrilled to see they rose just as yours did! A good lesson. Thank you sir!
It occurs to me that I have been watching your videos since that mixing bowl was new. 🤣🤣 But I will say that you have out-done yourself with this recipe. What a great idea! Thanks!
I was just re-watching the video where you originally made a cornbread biscuit joke, the other day 😂 I sat there going "As a southerner, I wish that existed 🤔" Bless you 😂
These look like a fun bit of baking. I'm in the South but not really a fan of cornbread that often (OK, it's more like I'm not a fan of the Jiffy kind that comes in a packet). These look amazing though.
Hey Chef John- these look great! Making them this afternoon for dinner tonight.. Can I prepare them and let them rest on the baking sheet for a few hours prior to baking them?
roll the scraps into a disc and cut it in wedges - eliminates any further scraps. and I wonder if there's a way to dip them in lightly crushed corn flakes to give them an extra crunchy exterior and texture...
these look so good! i feel like you could get a prettier/slightly darker top if you lower the oven temp a bit (350-375?) and let them cook longer, and/or even use an egg wash on top along with/instead of the melted butter :)
You did it. You finally did it, you beautiful SOB. You actually found a way to combine cornbread and biscuits. May god have mercy on our souls
Southerners are in shambles right now.
As a southerner I am dying to try to make these beautiful biscuits!
Never is a bad biscuit ever made. They will all be eaten, either by hand or in a bowl of soup beans. lol
Why do I hear Henry Higgins and the Colonel singing in "My Fair Lady?" Hahaha 🤣
Using cornmeal in biscuits isn't a new thing though.
I finally decided to give up the scrap rolling and I make square biscuits these days. No waste, no substandard biscuits and a lot less work.
I make round biscuits for anything I can press out with my hands (fluffy unlaminated biscuits) and squares for anything that requires rolling (flaky laminated ones). That's most efficient for me AND you can tell the difference between the fluffy and the flaky ones.
Handy buttermilk tip: I only use buttermilk for biscuits and cornbread and stores in my area only sells buttermilk in quarts. So when I open a carton, I freeze the leftovers in recipe-sized portions. Then when I want to make my next batch of cornbread or biscuits I just defrost a container and I’m good to go!
Thank you so much!
What a great idea! I make my own recipe scratch ranch dressing that uses a pint... A month later I find moldy buttermilk.
You can make your own buttermilk by churning whole milk.
If you don’t have a churn, a relative of mine used to sit in a rocking chair and vigorously rock and shake the jug.
It is more time consuming that way, but works.
Table top churns are really handy for small amounts.
There are a lot of antique table top churns out there because nobody bothers anymore, but they are glass with wooden paddles and metal lids and have a combination wood and metal handle, have used them many times.
As a kid loved to watch the process from milk to buttermilk to butter, and also wanted something to do, or would sometimes get paid for it.
You can churn it at the table after the supper dishes are washed and have it done in no time to use for that leftover cornbread and buttermilk snack.
There are also companies that make reproductions from the 1800s that sell small churns fairly cheap.
They hold about a quart or so at a time.
They look like a regular wood churn that sits on the floor, just smaller.
If I can remember the name of the company I'll let you know.
@@navaleah8663 That is quite fascinating thanks
Buttermilk lasts an astonishingly long time anyway, but freezing any milk product is a great idea.
A chef once showed me how to make biscuits in a similar way with Masa flour added. Really delicious and still light and fluffy
Brock Purdy!!!!!! Go Cyclones! I’m making this recipe just because of the reference. Chef John, you’re a legend.
Chef John is a great teacher. All of his videos are straight to the point, while keeping a lighthearted feel. It's all in the voice and Chef John is the Morgan Freeman of the culinary voice overs.
If he can't tell quantities he's not worth watching.
A combination of words I never thought would give me joy….
You’ve officially outdone yourself, Chef John. These look amazing!!!!! 🤤
Brock Purdy playing so well he gets into a Chef John video.
So glad that you created this video. Nice work as I wouldn't know how to successfully make these biscuits without your video.
I have been looking for a great corn bread biscuit, so I am appreciative of your video! I would do an after baking brush with garlic, parmesan, cayenne butter!
I made a batch with 1/2 cup of diced jalapenos from a jar. Pretty tasty
the 49ers reference! Love it!
Looks fantastic!! We need a fried Chicken and biscuit recipe next! 🤤
Talk to me nice @chesterschicken
I love all those words and you have gone and put them together in one food!!!!!! You beautiful mad genius.
I so enjoy your presentations...now off to the store for buttermilk and pepperjack cheese, while my soup is sill cooking! Yum...
Hey glad to see you back! I hope you and Michele had a good time off and Christmas holiday season!
Yum !! Now you made me want a bowl of chili, just so I can try your biscuits !
Omg I just told my wife I want to make biscuits this weekend and boom this video pops up praise the lord 🙌 🙏. Thank you for this video and all others as well
i recently had some lab work done. my doctor called me and said my cornbread levels were low so she gave me a prescription for this recipe. thank you chef john i hope you take my insurance
Tip: To help incorporate butter into flour, use a coarse cheese grater and a stick of cold, firm butter over your bowl of flour. That will take you most of the way there. I use this method for scones and it's a winner.
ATK for the win!
Thank you!
Chef John and Alton Brown might make for one hell of a cooking series. Love them both.
I have a ham and bean soup on the stove now, crying out for these beauties! It is chilly here in the VA mountains, first soup of the year.
Off to the store for pepperjack cheese!
Thank you, Chef John - you always come through in your usual spectacular fashion! ❤
Love the recipe, looks like a winner!
I remember the thumb trick on the Alton Brown´s show, and have read about it in other cookbooks. It is supposed to help the biscuit rise more evenly. That´s why here in Mexico biscuits usually are marked with a "navel" in the center, using a coke or beer botle.
I don't think I've ever clicked on a recommended video faster, and I'm so happy I did.
I'm definitely going to make a batch of these. They sound like they're amazing .
Me too!
Those do indeedy look really good Chef John!!! I love the idea of combining the biscuit, with cornbread concept and adding the pepperjack cheese,...wow!!! Over the top yummy goodness!!!
Side note;
I've never been one to roll out and cut my biscuits, preferring the drop method, just for ease and time saving purposes, but
I have recently begun doing my biscuits a bit differently to get that smooth round cut biscuit look,.... rather than the norm of rolling them out and cutting them, then re-rolling the scraps, etc......skip all that rolling / cutting, and just form the dough into balls and then flatten them, voila biscuits!!! So much simpler, easier, and no overworking the dough. Just thought I'd share that with you all. Call me crazy if you like, but I prefer this no nonsense approach. Lol
🍃🤗🍃
That looks really good
John - absolutely love your videos. One thing I learned from my granny is that square biscuits taste the same as round and you don't have the scraps from the round versions. When I make my biscuits I always roll out to a rectangle like you but then I just use the bench scraper to cut even square biscuits. Kudos for a great channel!
Brock could have used some of these biscuits while playing outside late fall in Ames. Great video as always.
This is quite similar to my go-to biscuit recipe, though I don't put as much effort in mine. I just mix everything together and use a spoon to plop the dough onto a baking sheet and bake as is. They aren't as pretty but they have more surface area which I personally love
I'm inspired! Definitely making these this week along with a pot of chile. Thank you, Chef John!
I made those and they were delicious!!
A great accompaniment to my taco soup 😋👍
I just watched the Good Eats Reloaded episode about biscuits and immediately thought of the thumb trick - and you did it!
Those look awesome! Thanks for the recipe!
craving biscuits and gravy right now 🫓
I love it! Good stuff gonna do this myself this week
Beautiful!🌟👏😋 Thanks Chef John😊
I made these ❤❤❤. Now they are the biscuits my husband asks for. Also I gave some to my neighbor and they ordered a dozen!! The cornmeal adds something very special!
I watch this obsession w/ Round things & just shake my head. You so exquisitely show a Square slab of lovely layered dough. You then squared up the square form. *And from there I wd quickly cut into Squares, saving time & any snotty comments from biscuit perfectionists. Enjoy. ..xxoo
Great technique, thanks for sharing.
These look great! The more biscuits I make the more I learn. It does sometimes seem that the re-rolled scraps come up higher than the 1st rolling. I believe you need to knead the dough a little more vigorously than I was taught. Don't be afraid to handle it - being too easy on it doesn't give it the structure it needs to rise up. And this recipe, with the cornmeal, will be very forgiving. I'm making these ASAP!
Chef John, how about cutting a Vidalia Onion into a half inch dice and putting the pieces into the dough for a cheesy baked hushpuppy only larger? As such I believe those belong with Fried Catfish and Fried Pickles, too. Don't forget the Cayenne Pepper Sauce and Tartar Sauce made with Duke's Mayo, Dill Relish, Salt, Pepper and Capers! Of course you won't! 😋😎
They look delicious, love the ingredients! Have a great day
Nice cornbread - in Australia we call them scones; and your cookies we call biscuits:)
Do you use eggs in your scones Down Under? That's the main difference I can see between American biscuits and British scones.
I can imagine that Brits and Australians are appalled when they hear that a favorite American breakfast is "biscuits" with sausage gravy poured over! If you're thinking sweet "cookies" with gravy, yes, that would be disgusting!
“Brock Purdy”, you are amazing chef. Good luck niners!
CJ - you're right - your timing is indeed perfect!
As soon as possible, I’m trying this with some homemade chili. OMG, they look so good!
I love the idea of corn bread biscuits.😋
Cyclone Nation appreciates the Brock Purdy shoutout!
Greetings and salutations to Chef John. I just caught this particular video early in the release. I have been catching up on his work and enjoying his sense of humor and utility. Thank you Chef John, for a place I can go to sharpen some skills and knowledge, get a laugh or a chuckle, and enjoy a few minutes not thinking about, capitalism, politics, family problems, regrets. I appreciate your efforts and your skills.
well said
@@brandomichaelson4094 Thank you!
@TheFoodWishes Sorry, I do not know how to DM on telegram but thank you
Very informative and entertaining. Thanks.
This would be awesome with my pepper jack chicken mac and cheese recipe.
This looks absolutely amazing. Cannot wait to try. Have you ever considered creating a playlist with all of your bread recipes? I love them, they are always successful.
These look delicious
You're such a bloody legend man
I see what you did there. That was a Purdy good local football team reference there.
In the last 3 or 4 weeks I made first split pea soup using a pound of bacon, then pinto bean soup using a pound or so of chicken with bacon instead of ham, and a few days ago I made chili with pinto beans. I use dried beans most often. And of course I made my awesome cornbread in a cast iron skillet. And I’ve made some biscuits and bread and a homemade chocolate chocolate cake in between.
Best cornbread I’ve ever had was surprisingly jalapeño cornbread at a Golden Corral once.
Jalapeño on cornbread was a great idea whoever thought of it!
I have a feeling you will get love letters from my biscuit/cornbread/pepper jack loving family!
Many thanks, Chef!
Brock Purdy is officially a star now. Not because LeBron James mentioned him in a tweet, but because Chef John put him in one of his bars! 😅
Omg!!! This southern cook loves this! Imagine adding bacon bits. Yummy! Im never going to be skinny😁
Cornbeard? And Biscuits??? Together? That's my southern brain going crazy
Success!
It took me longer to clean up after myself than to make them but I don't mind...I enjoyed the process, but don't think my computer will live much longer with all the flour it attracts...They look close enough to yours for my first attempt and they are Tasty! I will continue to make these...I wondered if I could be gentle enough for them to rise with all the rolling and layering, so was thrilled to see they rose just as yours did! A good lesson. Thank you sir!
Nice Brock Purdey name drop!
It occurs to me that I have been watching your videos since that mixing bowl was new. 🤣🤣 But I will say that you have out-done yourself with this recipe. What a great idea! Thanks!
LMAOOOO BROCK PURDY Chef John youre the GOAT for that one
Yummy..TFS Chef! ♡
My man with the Brock Purdy reference! 😎 👏
so happy to see this one ! breakfasts will be wonderful now !
I need a bowl of chili STAT
I am telling everyone ""When it comes to biscuits, there's no such thing as too much butter".
Wisdom from Chef John.
I think this one will go viral Chef John!
Enjoyed the whole process,it’s absolutely tasty and delicious.😊
I love the way you prepared and presented it.Thank you for the wonderful recipe.🙏🏻
Purdy! Purdy! What my mom would do with biscuit scraps is make smaller sized biscuits for the kids and waist watching daughters.
I was just re-watching the video where you originally made a cornbread biscuit joke, the other day 😂 I sat there going "As a southerner, I wish that existed 🤔"
Bless you 😂
I wonder if Brock Purdy knows he got a mention from Chef John? He has reached the big time!
You should dod a video compiling all your best one-pan/pot recopies
that sounds really good
Chef John quoting Alton Brown:..
The crossover that we ALL need in our lives
Can’t wait to try them with the soup.
Request: Lamb stew
These look like a fun bit of baking. I'm in the South but not really a fan of cornbread that often (OK, it's more like I'm not a fan of the Jiffy kind that comes in a packet). These look amazing though.
Chef John is the John Cleese of recipes with pepper jack cheese.
I’ll bet those were superb with that Brunswick stew.
"The two on the left that were kind of ragged-"
SHHH!!!
They're _beautiful._
Ooooo with a nice bowl of chili 🤤
You made me hungry
Hey Chef John- these look great! Making them this afternoon for dinner tonight.. Can I prepare them and let them rest on the baking sheet for a few hours prior to baking them?
I'll be explicit.
I'm making this biscuit. 😋
Lol, Brock Purdy graduated from Iowa State University in Ames. And that's where I was born and still live!
roll the scraps into a disc and cut it in wedges - eliminates any further scraps.
and I wonder if there's a way to dip them in lightly crushed corn flakes to give them an extra crunchy exterior and texture...
these look so good! i feel like you could get a prettier/slightly darker top if you lower the oven temp a bit (350-375?) and let them cook longer, and/or even use an egg wash on top along with/instead of the melted butter :)
I have developed an addiction to biscuits, so I may have to tey this one
Can you just grate the cold butter stick into the dry ingredients?
I’m doing this!!
Wow! These look yummy. 😋
"High and proud" sounds like a lyric from a Bob Seger song.
Biscuits with country gravy
I always hate dealing with the scraps of dough, so I cut my biscuits into squares, so no muss no fuss.
LOL!! "I went out of order just to bother some people" 🤣
Those biscuits look so good reminds me of Popeyes biscuits