The Best Biscuit I've Ever Tasted
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- Опубликовано: 28 май 2024
- Breaking down the techniques and steps to help you make the flakiest biscuits of your life. Click here www.eboost.com/brianl and use my code BRIANL to get 30% off sitewide at EBOOST.com or visit your local CVS nationwide to find your favorite SUPER FUEL flavors.
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-- RECIPE --
▪230g or 1/2lb unsalted european butter (plugra or kerrygold) - frozen
▪425g or 3.4c ap flour
▪8g or 1 1/4tsp salt
▪15g or 1 1/4Tbsp granulated sugar
▪15g or 1Tbsp baking powder
▪3g or 2/3tsp baking soda
▪300g or 1 1/4c whole buttermilk
Grate frozen butter on large holes of box grater.
Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together. Add frozen grated butter. Use your fingers to crumble butter fakes into the flour to create a gravely texture. Work quickly to keep from melting the butter. Drizzle in buttermilk while stirring the mixture.
Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle. Use a rolling pin to roll dough out into an 18”/45cm long, 6-7”/17cm wide rectangle.
Now fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers. Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time. Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again. Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times. After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten.
Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square. Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes.
After removing from freezer, brush tops of buscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking.
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CHAPTERS:
0:00 Intro
0:16 The butter
1:06 The biscuit mixture
2:11 Folding and rolling the dough
4:19 Eboost (ad)
5:21 Cutting and freezing the dough
6:54 Baking
8:14 Let’s Eat This Thing
#biscuits #flakybiscuits
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Хобби
Now just add homemade sausage gravy and you’re golden like pony boy.
That vid is going to happen this year for sure
@@BrianLagerstrom yesssssss!!!
Cheddar sausage gravy 🤤
@@BrianLagerstrom tomato gravy is even better my man!
@@BrianLagerstrom I highly recommend you use white pepper in addition to black for that gravy.
Kefir is also a good substitute for buttermilk here
These look great. I don't do much baking but when I do I default to your videos. They're totally pro level and I don't think the instructions could be better explained and easily understood.
Thank you. That means a lot.
Me too!!!!! Trying to eat low carb is bad with you Brian 😂
@@BrianLagerstrom could you use gluten free flour for this recipe?
I guess you could try, Rich. The fat prevents gluten formation and the dough is not kneaded
Legitimately the best biscuits I’ve ever tasted. Was looking for a side for soup tonight and oh look Brian posted a new video. Biscuit perfection. I now understand why Brian’s wife is so into him. Because my wife is now into me.
I love the way this implies she wasn't into you beforehand
I think Brian's wife Lauren doesn't eat gluten.
I can tell just from the recipe that these biscuits are delicious. I will say though that butterfat content isn't particularly important - I've made biscuits with imported butter and with the absolute cheapest butter that walmart sells, all other ingredients being the same, and had identical biscuits in their rise and flakiness. So if anyone out there can't find or afford the nice butter, don't sweat it, your biscuits are gonna rock your socks anyway!
I second this
Just make sure the butter is at least 80% fat. The less fat, the more water is within the butter- adding too much water can cause issues. So margarine n stuff won't work for this.
@@Cats-dv1ji that’s just wrong, I always go for Kerry gold as I believe grass fed to be healthier but I’ve made it with cheaper butter before bc I was at my family’s and that’s what they had yadda anyways it was indistinguishable
yea i was told the key is cold butter because it releases steam that ultimately causes the rise
You really need to be on TV with your own show! You are a naturel teacher, love this channel! Thanks!
Hosted a breakfast with these this morning and can confirm they were a great success! I added cheddar and chives on the fourth fold and refrigerated overnight before cutting.
They turned out perfect and will definitely make again!
Brian, your take on rolling and cutting the biscuits as rectangles is simple genius. Doh! I suspect rectangular biscuits taste very much the same as round biscuits, but I'll miss the baker's treat of the trimmings. I'm making these for my best girl this weekend. I even splurged for Plugra.
Last 3 weeks my family has had me baking your bread recipes nearly daily. Not easy with an 8 hour work day. But following your directions I get perfect tasty bread. Thanks
Great video! I use Smitten Kitchen’s buttermilk biscuit recipe, which is similar. My tricks: I cut frozen butter into chunks then combine w dry ingredients in my food processor. Once I add buttermilk I don’t use a rolling pin, just dump, shape, press down, and fold, repeating a few times to get the layers. All this is so quick the butter has no time to warm up. Flour is barely combined w wet, so it stays really tender. Can’t wait to try the square cut version, so much smarter! I definitely need to add the freezer step. Oh, and butter and honey is the topping of choice!
Your baking videos have always been the best, yet this one tops them all.
Professional, pedagogical, and simply satisfying to see.
Oh my! I’ve been waiting for this one, Bri! Thanks. Can’t wait to try it.
Great attention to detail! Great video, please keep them coming!
Thank you!! Was waiting for something like this, loved the recipe
Dude, I don’t know if it’s me or my kitchen but the hydration in the recipe is off the charts for me. To even get the dough under control I have to add flour.
O M G! Just made these this morning. These are not only the best biscuits I have ever made, but they are the BEST biscuits EVARR! The layers, the rise, the crunch. Wooo! Guys...you have to give these a try! I couldn't find the high-fat Euro butter, so I just used regular butter, but got fantastic results. (It's quite a bit more work than my usual lamo recipe, but SO much better. Shredding the butter was the biggest pain, but I did it the night before and kept the shredded butter in the freezer.) Wife LOVED these biscuits. Thanks Bri. Amazing!
Very cool recipe! Thank you!)
When I was looking for a biscuit recipe a few weeks ago I checked your channel for one because I love your recipes. So glad to see you’ve made one now and I’m excited to try it next time I make biscuits!
Great video as always! Love the technique callouts without getting obsessive on need for infographics!
I have tried a few of your recipes, and they are so good! My only issue is that the written recipe does not always match the video, but I can usually figure out what to do. That said, your videos are so much fun, and you remind me of the dad from Back To The Future, which makes your channel so entertaining. I am so glad I found your page!!
I'm so happy to see my favorite butter used for such a great recipe 😋🥰
I learn a new technique every time I watch your vids. Thanks, man. Keep it coming.
I gotta tell you I have been obsessed with your videos recently. I think your pace and knowledge exceed the competition on cooking youtube. I love that you post the recipe in the description too. Very well done.
Just made these this morning! They are perfect! Thanks for sharing the recipe, Bri!
Love this! When doing the letter folds, have you tried using a bench scraper rather than your hands? I’ve found that technique helps keep the dough together while it’s still super crumbly.
Yum yum. That looks so delicious. 👌 Thanks for the video.
Found your channel a few weeks ago, and was delighted to discover in this video that I've been making biscuits following the Lagerstrom method this whole time. Love your stuff, keep it up!
Made these today. Best biscuits I've made. Thank you!
Thank you. Made them for breakfast for my family today, every one loved them
Excellent biscuit vid/tutorial, Bri! My long wait is over.🎉
wonderful! thank you!
4:19 very classy fashion choice 🤣
I’ve been looking forward to this recipe so much! Thank you Bri.
Hope you like it!
Bri!!!!! The Force is strong with you!! Those look delicious 🤤
My Southerner grandmother always used leaf lard for her biscuits and they were so flaky and delicious. I look forward to trying your recipe.
The best of everything anytime he cooks, I admire him very much
Nicely done ✔️
Wow, that looks amazing. I love the butcher block you used to roll on. I have to get me one of those!
So happy to see you using frozen butter. It really is the key to success, or at least one of them. I learn so much from your videos, it's a kick to see one where I'm pointing at the screen shouting, "Yes! This is the way!" Or maybe not shouting, but you get my meaning. (I use self-rising flour, I admit, which cuts two ingredients to one, but same diff.)
BISCUITS!!!!! So hard and yet so easy, like a great pie crust. Thank you, Bri, for helping us mere mortals to make something extraordinary.
Wowwww these are perfect
I have tried this recipe, and it was so good! 😊Great video 👋
Thanks for all you share with us, Brian! With your biscuits I’m wondering why most people tout “ice cold” butter (often frozen and grated like yours, but they then use their hands to mix it. When I make scones or biscuits, I mix in the frozen grated butter with a butter knife. It works perfectly and there are no warm hands in the dough. Why use your hands for mixing? 🧐
I'm into cutting with a knife also
i’m going to make these this morning, thanks for the tip!!
I have a 'go-to' biscuit recipe I love but I have to try yours. Look delicious!
Hey Bri! I haven't made proper buttermilk biscuits in ages, so glad this was on the channel this week. Maximum lift and flakiness achieved, I'm still on a honey butter high from breakfast. Cheers from the Windy City!
Oh my I love Plugra so much! Gonna try this recipe ✌️
I’ll definitely use these techniques for my biscuits. I use White Lilly self rising flour. It’s super light. I add some baking powder to it for a little extra lift. Another trick is to crowd the biscuits in a high walled pan so they support each other and rise higher.
Looks like really tasty scones!
Excellent video Bri! Definitely trying this out asap lol
I hope you do. These were mucho good.
I would love to have them for breakfast with a cup of coffee. Yum!" 😋
Going to try these. Using a bench scraper would be useful.
Made these this afternoon and oh man they are so good. Not gonna lie I had no faith when I first poured the dough onto the countertop, but by the fifth fold it was bang on! Thanks Brian!!
I plan on using these for biscuits and gravy
Looks really good, different from my grandmother's southern biscuits which were always made with shortening rather than butter. Also she would always mix up the dough and pinch off individual biscuit amounts before quickly individually shaping and putting on the pan. Never used a biscuit cutter and never had any waste. Hers were not as flaky as yours but I think they may have had a higher rise.
Looks delicious.
🙌 yes!! Thank you for cutting the biscuits in to squares instead of using a round cutter… I stopped using a cutter years ago because I thought the re-rolling invoked was pointless
Been waiting on a biscuit recipe from you for a minute! Will definitely be trying this soon. Feel free to send out a sausage gravy recipe soon to accompany it. :)
Square cut is the only way to go👏👏👏Nice!
Thanks!
Hey Bri, happened to try the pan method you showed off for tenders in the Cesar video in your Weeknighting playlist, and I just wanted to let you know those were the best tenders I’ve ever made! Seared and juicy tenders were a thing I never knew I needed, thank you!
Riiiight?!?! Anytime I prepare chicken now, I salt and pepper the chicken, then do the rest of the prep, and the amount of FLAVOR increases tremendously afterwards! Probably biggest game-changing tip
As a southern grandma I have been using frozen butter and lamentation for a while now. Always comes out great. But I will have to say, square biscuits are just weird. 😃
I love your videos and have made several recipes with great success. Keep it up!! ❤
“Frozen butter and lamentation”… Sounds like an episode of Hell’s Test Kitchen.
I do grated frozen butter but haven't tried folding and laminating yet. I cut my biscuits into squares like Bri did, but I mash the corners in with my fingers as I put them on the baking sheet to make them almost round.
The two game changers that upped my biscuit game: square cut using a pizza cutter rather than a knife, replace the salt with 2 Tbsp of everything bagel seasoning.
I’ve been using this exact recipe (courtesy of Tyler Florence in my case) around fifteen years, including techniques. Got it off the F.N. site but the vid isn’t with it. Tho I can make it in my sleep by now, it’s weirdly exciting to finally watch one of my fave recipes being made and see it getting the love it deserves.🥳
This is my exact recipe. It's awesome. Add some sugar and sprinkle some turbinado on top, bake, make a shortcake.
just made some of these and they were so delicious!! this recipe was also super easy to follow and made working with dough with cold butter much less intimidating. i didn’t use super high fat butter which didn’t really affect the taste all too much, but it’ll probably be even better if you do use that type of butter
following what another commenter said, i mixed the butter into the dry ingredients with a butter knife so the warmth from my hands wouldn’t melt the butter as much. additionally, since i live in a really warm climate, i ended up putting the butter back in the freezer after i grated it because it was already getting too warm and it definitely helped. i also ended up losing count of the amount of folding i did, so i ended up folding my dough about 6 or 7 times total which ended up in a super flaky dough. i love how these aren’t dry at all; the texture was absolutely perfect and this was my first time making homemade biscuits. i totally recommend this recipe to anyone who read all of this!!
Heck yeah for European butter, and laminating folds 🙂 I've had excellent success with this approach.
Euro butter is everything for lamination.
Great technique
Thank you! Cheers!
I've never enjoyed a biscuit in my life. I've heard a lot of people swear by biscuits with sausage gravy. Sausage gravy sounds like a good thing to me, but I've never eaten it to confirm.
You, Bri Guy, have never steered me wrong. I have tried the majority of the recipes on your channel, and been happy with all of them. Your weeknight khao soi in particular has people threatening violence over the last bowl.
So you've got enough cred for me to take it on faith and try your biscuit recipe. But I'm waiting for the gravy accompaniment. When might we see that?
Once I've made these, I couldn't stop making them, I always just make a double or triple batch and keep it in my freezer, this is great to have on hand. And I'm not American, we don't really have this kind of baked good in our culture, so the only biscuit I know is a fresh home made one. I LOVE IT!
i might have to try this. i've been wanting to learn how to make home made biscuits.
Thank you,
Definitely not traditional southern style biscuits but I can't wait to try this!
Made these last weekend. Super easy and so delicious. I used a darker baking sheet so the bottom crisped up nicely. So flaky and buttery. Won’t ever make a different biscuit I don’t think.
I love your videos, I've made several of the recipes and they are always spec-tac. I wanted to say that after you finished grating your butter you said 'two pounds' when you meant to say 'two sticks'. Keep up the good work.
I have made 5 things from your channel and they have all turned out great. Biscuits are in the future. Thanks for the knowledge.
Thanks for trying the recipes. That’s my
Goal!
I've done the Kenji López Alt cream biscuit. I'll have to give these a try.
These look so good. Have you ever considered doing a breakfast burrito video/recipe? With your love of all things breakfast-y and mexican-y, it seems like something right up your alley!
I love your videos, but I love the dancing at the end. Have a great weekend!
Soooo crispy, light, soft inside what else just a cup of coffee 😋😋😋👌 Good luck Brian and 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
A rare chance to view a Lagerstrom video early. Thanks for the video! I've always wondered how good biscuits were made
I hope you try sometime
wow thanks again!! :)
Fantastic lamination! No wonder you are so please, you should be proud with all those flaky sheets. Thanks for the tip about the acidity in the buttermilk making the most of the leavening agents. I really appreciate how you take that powdery mess to a perfect pastry dough in under 8 mins. It makes me believe I can add it to my Super Bowl eats🤞
Nice! I don't usually do super-flaky biscuits, but I make a ton of biscuits and experiment with them a lot. I'll have to try this one out. Did you try using White Lily flour? It's much more soft than most AP brands.
We call them “criollitos” in Córdoba Argentina 🇦🇷! Cheers!
Ha Ha love the way you said "mucho cold" . Here in Argentina we have some similar biscuits which are known as "Criollitos". These contain a little bit of yeast to help the lard to make rise the pieces when they are baked. I must recognize you took this fat enriched biscuits to another level. They have the best of both worlds: laminated pastries and scons.
I love the food grade tape measure! 🙂
Thanks
I’ve been baking biscuits for thirty years. I use a cast iron pad, with a quarter inch of shortening heated to 450. I cried a dozen biscuits, which took 5 minutes to throw together, into the hot oil in the hot pan, and 12 minutes later they’re almost to the top of the pan. Nothing fancy, but super delicious on a cold winter morning at 5am.
I would do this before I did croissants. Grating the frozen butter and square cut is a baller move. 👌
dude, i've tried making Altons, Kenjis, Marthas, Weissmans and yours. No freaking contest. insane flaky and delicious.
I like to mix up my dry ingredients first and then grate frozen butter straight into the dry mixture with a flat, coarse grater on top of the bowl... no fuss with butter sticking to parchment paper that way.
Either way, those look delicious!
I have always been a square biscuit stan. Love it lol
I just did these over the weekend and they turned out fantastic! Here are my learns from doing this for the first time:
1. It is not too hard and you can do it. As Brian mentioned, it involves technique.
2. I froze my butter and flour to help keep things cold. May do the bowl next time as well.
3. When grating the butter BE CAREFUL and don't grate your knuckle like I did.
4. BE PATIENT. This is probably the most important one. If you feel the butter is getting too warm throw everything back in the freezer for 5-10 minutes.
Good luck!
Made these for the 2nd time and OMG so good. My husband whipped up a gravy and we’re in heaven. I’m the baker. He’s the actual chef.
Made these tonight for my other half who just got back from Paris...fried chicken tenders, mashed potatoes and these....true 'Mmmmmmerican food. In the AM, time for some sausage gravy....
Some Devon cream and Seville marmalade would be perfect with these. Makes an ordinary cup of tea a very special cup of tea. I must make these.
Nice one! I've always wondered why not more people cut square biscuits, especially chefs making videos for homecooks. I don't even own a round cutter =D
I'm partial to circles, I just view it as more traditional and you need rounds in order to have the scraps to make the monster biscuit afterwards (I always fed that one to my dad), but squares are definitely most useful
I often make small batches and cook my biscuits in a pot on the stove, works surprisingly well but I just fold it up and cut the edges off with a knife, those scraps will make smaller biscuits.
I like the squares, and not wasting or re-rolling the dough. My partner likes the circles- no harder edges, even crispiness. So, my compromise is to punch out the circles with the up and down movement, no turning the biscuit cutter. And with the "dog tails". I crowd them together and they create an interesting scone type of formation that is usually the fought over one.
My favorite trick to easily dumping shredded things that tend to stick to parchment paper, plates, cutting boards, etc. is to grate them onto paper towels. I've done this with cheese, butter, carrots, etc. It works like a charm.
Дякую, цікаво!!Привіт з Нідерландів !!
I'm going to have to try this recipe. I typically go for a 50/50 mix of regular unsalted butter to shortening or sub in place of shortening lard, schmaltz, bacon or beef fat depending on what I have on hand. I would think that the fat or shortening would balance out the fat when using the regular butter compared to the high end stuff. I usually just cut my frozen butter into small pieces then use a metal pastry cutter to cut it in. I think that an experiment is called for now.