Self raising White Lily flour is my go to. The soft winter wheat that White Lily uses makes a big difference in texture. I can get it in Georgia but the farther North you go in the US it’s not always available at the grocery store.
I just had to comment on these biscuits. I have been trying to find a recipe for some biscuits that rise, have flavor and are edible. These are the BOMB!!!! I made some tonight for the 1st time and have eaten 3 of them already. Very good, light, flaky and has a nice crispy bottom, its just a wonderful recipe. Best one I have found. I wasted a whole bag of flour trying other recipes but this one is a keeper. Thank you for sharing. NOTE: I used regular milk as i had no buttermilk. I was a bit confused on the baking powder, baking powder and salt since the recipe originally was written with all purpose flour, so since i used self rising I left out the salt, baking powder and baking powder. Not sure if i was suppose to or not, but they still tasted wonderful. A++++++
The acidity of the buttermilk reacts with the baking soda to make CO2 gas. That helps the biscuits rise and the buttermilk adds a tangyness to the flavor of the finished biscuits. They look amazing.
Gotta love a good ol’ cat’s head biscuit. I’d love to see you do a video on fried cornmeal mush. It’s one of my favorite breakfast treats. It beats pancakes & waffles, in my opinion. Lol
Self rising is the same as adding rising agents yourself, but the factory mixed it more thoroughly. So if you're like me and you refuse to buy self rising, you can sift it into itself several extra times to make it work. Quite similar to what I grew up with! Nice! These look denser in a desirable way.
I only want to make 4 at a time, can the remaining dough be stored in the fridge for a couple days until I’m ready to make the next batch? If I make 8, the other 4 will get hard by the time I’m ready for biscuits again.
I made the recipe he did above and it made 11 biscuits, so maybe cut recipe in half but trust me, your going to love them. I am sure they freeze well also
Your biscuits would have come out taller and more fluffier, had you not used a rolling pin. Using your hands to gently press down before folding the dough over, allows more air into the dough. If you do the pressing and folding into thirds from top to middle and bottom to middle, that will give you extra flaky layers. I do that step 6 times and then start cutting out the biscuits. Also, when you cut out your biscuits, remember to NOT TWIST the cutter, glass, or whatever you're using to cut out your biscuits! Twisting it will deflate your biscuits. Once cut out, place the biscuits in or on a pan that makes them touch. Doing so, helps the biscuits to rise more.
Well for the baking soda you need some type of acid to activate it, so just whole milk want do. Although you did use self rising flour but if no acid is used then the baking soda would have been useless otherwise. And buttermilk gives it just a little more cultured flavor that brings zing to the thing. Your biscuits looked good
![Kodak Black - Sharp Vibes [Official Music Video]](http://i.ytimg.com/vi/oEV0OoLJeIs/mqdefault.jpg)
You know Jerry Clower? Whoppin biscuits! Give it a listen.
Self raising White Lily flour is my go to. The soft winter wheat that White Lily uses makes a big difference in texture. I can get it in Georgia but the farther North you go in the US it’s not always available at the grocery store.
Up yonder Arthur is King. And King Arthur is having a bake off. No white people allowed. No kidding.
You know they good bc they look like Popeyes biscuits 🤤
Came here to say this
I have made biscuits for 40 years and these are the best biscuits I have ever made. Thank you so much.
I just had to comment on these biscuits. I have been trying to find a recipe for some biscuits that rise, have flavor and are edible. These are the BOMB!!!! I made some tonight for the 1st time and have eaten 3 of them already. Very good, light, flaky and has a nice crispy bottom, its just a wonderful recipe. Best one I have found. I wasted a whole bag of flour trying other recipes but this one is a keeper. Thank you for sharing. NOTE: I used regular milk as i had no buttermilk. I was a bit confused on the baking powder, baking powder and salt since the recipe originally was written with all purpose flour, so since i used self rising I left out the salt, baking powder and baking powder. Not sure if i was suppose to or not, but they still tasted wonderful. A++++++
I can't wait to make these delicious looking biscuits ! All your recipes are DELICIOUS !!!
Those buttermilk biscuits came out looking fluffy and delicious. 😋 Thanks for the double upload .☺️💖
My man is rockin'!
The acidity of the buttermilk reacts with the baking soda to make CO2 gas. That helps the biscuits rise and the buttermilk adds a tangyness to the flavor of the finished biscuits. They look amazing.
Love the shirt , only thing better than a fresh biscuit is Nonc Nu
these are absolutely gorgeous. will be trying. thanks for the recipe! you are an excellent cook!
Shut the front door!! These look delicious!! I can't wait to make 'em!! Thank you Cajun Ninja!!☺️
Love your recipes. Thanks for this one.
Looks great and easy to follow your recipe. I hit that LIKE button😋
Gotta love a good ol’ cat’s head biscuit. I’d love to see you do a video on fried cornmeal mush. It’s one of my favorite breakfast treats. It beats pancakes & waffles, in my opinion. Lol
Dem biscuits looks so damn good! I could eat that whole plate.
Jerry Clower. Molasses and biscuits
@TheCajunNinja# Fan4Life!!!! Love to you and yours!!!!
Naaaaahhhhwaaa ninja, that looks good gah de don pooo yahhh!!!
Slathered with butter and strawberry jelly 😊
Self rising is the same as adding rising agents yourself, but the factory mixed it more thoroughly. So if you're like me and you refuse to buy self rising, you can sift it into itself several extra times to make it work.
Quite similar to what I grew up with! Nice! These look denser in a desirable way.
The noise I just made when you open that biscuit😶 help lol
love recipes boss can't wait to try this one
Self rising flour already have baking powder in it
Cook up some sausage patties and you have a great breakfast idea.
Couldn't drop at a better time just doing extensive cleaning in the kitchen and wondering what would I cook.
Need to write the recipe
I only want to make 4 at a time, can the remaining dough be stored in the fridge for a couple days until I’m ready to make the next batch? If I make 8, the other 4 will get hard by the time I’m ready for biscuits again.
Make them all and freeze what you don’t eat.
I made the recipe he did above and it made 11 biscuits, so maybe cut recipe in half but trust me, your going to love them. I am sure they freeze well also
Any suggestions for gluten free biscuits….many people out here are gluten intolerant. Thx!
Can you make these and put them in the fridge overnight for the next morning to bake?
Those would be good buttered up with some Steen's.
Some white gravy on top.. man..
What can you do if you don’t have the mixer with a dough kneader attachment?
Not everybody has a big mixer like that.MOST people will use thier hands
Your biscuits would have come out taller and more fluffier, had you not used a rolling pin. Using your hands to gently press down before folding the dough over, allows more air into the dough. If you do the pressing and folding into thirds from top to middle and bottom to middle, that will give you extra flaky layers. I do that step 6 times and then start cutting out the biscuits.
Also, when you cut out your biscuits, remember to NOT TWIST the cutter, glass, or whatever you're using to cut out your biscuits! Twisting it will deflate your biscuits. Once cut out, place the biscuits in or on a pan that makes them touch. Doing so, helps the biscuits to rise more.
100% correct. Experimented and researched for a couple of years, 1 batch per weekend till I got it right.
Why arent you posting the recipe? It’s not like I can buy the cookbook…
Well for the baking soda you need some type of acid to activate it, so just whole milk want do. Although you did use self rising flour but if no acid is used then the baking soda would have been useless otherwise. And buttermilk gives it just a little more cultured flavor that brings zing to the thing. Your biscuits looked good
I’ve made them several times with whole milk, and I can tell you with certainty it works. ☺️👊🏻
How long do you mix it in the mixer?