Been using this biscuit recipe since last March, and it’s so great and easy! And when you add some garlic/onion powder and shredded cheddar the recipe turns out some decent knockoff Red Lobster Cheddar Bay biscuits!
My grandma’s biscuit recipe has a little bit of sugar. When I’ve left the sugar out, it doesn’t taste really different, but it doesn’t brown the same at all. Makes a big difference.
This episode doesn’t have as many views as it should. Every single bit of knowledge from the brining of a chicken to the brushes, and Dans Dream Biscuit is amazingly versatile. I would pay for this knowledge! I’m glad I don’t have to though!
Cocacoloa7849: I make biscuits - much easier than ATK. Use some baking powder salt and flour in the self-rising proportions. Then you add your grease: Bacon fat or avocado oil, butter or coconut oil, choose your choice. Work that in with your fingertips or, less basic?, use a fork. (I try to pastry cutter and it didn't cut it for me.) I think the shape of your bowl makes a difference in how easy it is to use a fork. If you want to do a lot of extra work, use your food processor. Now make a well and add your liquid, you choose the amount for drop or rolled. Get your greased or parchment baking pan and bake at 350F. That's easy. That's basic. Eggs milk spices sugar blueberries nuts, knock yourself out those are all extras. Be careful not to hurt your head. Edit: off and I form biscuits with my hands neither rolling or dropping. It's like I make two rounds and I stick them together so it comes apart easily after baking. Handle them as little as possible; it's easier and they come out more delicate that way. PPS: I am going to try Dan's expensive fatty gems at least once.
I love that ATK truly explores the science of improving recipes and that they are not afraid to challenge traditional assumptions about recipe methods/ingredients, like the warm cream in these biscuits! Got to try these for myself. Sound like a gamechanger.
The only pet peeve I have w/ America's Test Kitchen is NOT offering to print-up recipes without PAYING for it w/ a paid fee to join!!! Love you so much, UNFAIR!
I love to hear Julia say, "Look at that"... I love that!!!! Bridget is so cool the way she asks those "teacher/student", "teaching/learning" questions/comments without making anyone feel stupid. I WANT TO MEET AND HANG OUT WITH THESE TWO LADIES AND HAVE A LAUGHFEST!!!! Dan and the rest of the ATK/CC/CI family too...
I started getting oxo good grip products cause it constantly wins the test here. And I have to say they are a great company. All of there products are well made and always very well thought out. Fun fact they actually started out specifically to make products for people with dexterity issues like arthritis. It's part of the reason they put so much thought and design in there products.
I don't have a problem with it. The food probably still hit the right temp whilst they were cooking, it just might've cooled off a bit whilst setting up their thermometer shot; requiring the camera shot to be ready at exactly the right temperature would be needlessly complicated, but they still need to show something.
When it comes to those pastry brushes, the wood one in the middle (not used in the demo) looked exactly like the cheap paint brushes sold at the big home center store for about $1, and beyond that you can get a polyester 2’ trim paint brush for about $2.50 (with a plastic handle) that would actually work as good or better than the brushes shown there for far less money. Just wash it well before using and your fine (as a pasty brush, not for basting something that is hot). I bet these brushes are all made by 2 or 3 companies and marked up for kitchen use. (I recall Alton Brown often going to the hardware store and repurposing those items for kitchen use1)
Just watch out, the bristles in those cheap brushes fall out kinda easily, because they’re only glued in! Purdy or Woosters are plenty more expensive, but the bristles are woven in, so they’ll hold up better.
What part of the Winco brush is not BPA free? Not the bristles, presumably, since they're not plastic - is the BPA in the wood finish? If so, that's really not a deal breaker.
for pastry brushes, try only dipping them in 1/4 to 1/2 inch. NOT TILL YOUR FINGERNAILS ARE COATED! Thought I was watching a Billy Mayes (RIP) infomercial! The chicken was really good, adding it to the rotation.
When it comes to pastry brushes, I get mine at Home D, Lowe's, Ace, or since I'm there a LOT, Timber Woodworking. Even Horror Fright. Yes, single use paint/stain brushes. steve
theres a cleaning liquid that's good for getting stains off plastic that works on silicone as well. sorry cant remember the name, I don't use plastic or harsh chemicals anymore due to allergies, but it works well!
Modern sets usually have higher than normal ceilings... on average 18-24 feet or even higher to help mitigate the heat. And having a huge AC unit without vents to quiet the stream of air. Also many modern studio lights uses LEDs, so little heat is being generated... usually at 10-20% compared to old tungsten lights. Their ovens would probably be the true culprit at generating the majority of the heat.
Soooooo........... I for one do NOT like Sogy, slimy, flappy chicken skin..... That doesn't mean I never braise my chicken... I do! ... I just save the skin after it's done it's job and fry them up super crispy in a cast iron skillet and use them as garnish for what ever I am making... Keeping them Crispy!
I don’t think yellow mustard would work be sure it’s a little tangier and thinner than whole grain mustard. I think honey mustard would be great though!!! Excellent idea! Yum!!
It’s always so ‘proper’ lol like we all check the temperature of our chicken twice 😝 🐓 AND cook certain pieces separately! Cheers, still enjoy watching
I would too. Those two pieces, minus their skin, looked different from the others, which - at least in my family - would have raised more questions than it deserves. No reason not to brown them too.
I'd use ether white wine vinegar, apple cider vinegar or lemon, along with some water. These won't taste the same but they will serving the primary purpose of the wine which it to add some acidic brightness to the dish.
brownthumbs1 Why would you want to substitute wine? If you don't drink, surely you could still keep some in for cooking? Freeze a bottle into ice cube trays if you won't use it all at once. If alcohol is your concern, it shouldn't be- it will completely evaporate during cooking.
@@spencerwilton5831 on the rare occasion, some people are allergic to wine. Some don’t drink it (or include it in cooking) for religious or personal reasons. Don’t judge others for what they want to put in their bodies.
You guys are highfalutin big spenders. I got my brush at the 99 cent store. It works for what I use it for, egg wash on bread mostly. I'm interested in this filo dough. It's something like puff pastry but you do part of it yourself, spreading the butter between the layers? What is it used for beside baklava? What's it made from etc. This is not part of my cooking vocabulary
Please don't perpetuate the myth that you need to cook the flour to get rid of any "raw flour" taste. This is a misunderstanding still espoused by many cooking schools. It's about making sure the starch is enveloped in fat so it creates an emulsion in the liquid. Think about how long things subsequently cook, if you don't initially cook the flour long enough it won't taste raw. It'll be lumpy but not raw. This is my own bête noire but science really matters. 🤓
I am completely baffled as to why the tapered breast pieces were not given a quick 1-minute browning. It’s rare to see ATK mis-step like this, and strange Bridget didn’t mention ask about that further. I’d hate to be the person that got those flabby-skinned pieces. And I’d gladly give up a bit of juiciness in those pieces for tasty skin.
@@sandrah7512 OK thank you... That wasn’t explained as much in the video (although I still prefer browned skin and/or would have taken the skin off all of them which again, was not done in the video. But I’m picking the pieces with the skin!)
Off topic, but the girl in the background at 21:45 seemed a bit off put haha. Perhaps because they made her film taking an empty tray away (multiple times?) lol
@@IzzyTheEditor en.m.wikipedia.org/wiki/List_of_America%27s_Test_Kitchen_episodes I can yeah. Ep was aired Feb 2020, just before the pandemic, so was most likely shot in late 2019
I made these biscuits last night. Oh my Lord, they were wonderful! We ate them with a vegetable beef soup that my husband made. SO GOOD!
Been using this biscuit recipe since last March, and it’s so great and easy! And when you add some garlic/onion powder and shredded cheddar the recipe turns out some decent knockoff Red Lobster Cheddar Bay biscuits!
My grandma’s biscuit recipe has a little bit of sugar. When I’ve left the sugar out, it doesn’t taste really different, but it doesn’t brown the same at all. Makes a big difference.
This episode doesn’t have as many views as it should. Every single bit of knowledge from the brining of a chicken to the brushes, and Dans Dream Biscuit is amazingly versatile. I would pay for this knowledge! I’m glad I don’t have to though!
Easiest-Ever Biscuits
3 cups (15 ounces) all-purpose flour
4 teaspoons sugar
1 tablespoon baking powder
¼ teaspoon baking soda
1 ¼ teaspoons table salt
2 cups heavy cream
2 tablespoons unsalted butter, melted (optional)
Don't forget to warm the heavy cream to about 95-100 degrees to make Dan's recipe.
Cocacoloa7849: I make biscuits - much easier than ATK. Use some baking powder salt and flour in the self-rising proportions. Then you add your grease: Bacon fat or avocado oil, butter or coconut oil, choose your choice. Work that in with your fingertips or, less basic?, use a fork. (I try to pastry cutter and it didn't cut it for me.) I think the shape of your bowl makes a difference in how easy it is to use a fork. If you want to do a lot of extra work, use your food processor. Now make a well and add your liquid, you choose the amount for drop or rolled. Get your greased or parchment baking pan and bake at 350F.
That's easy. That's basic. Eggs milk spices sugar blueberries nuts, knock yourself out those are all extras. Be careful not to hurt your head.
Edit: off and I form biscuits with my hands neither rolling or dropping. It's like I make two rounds and I stick them together so it comes apart easily after baking. Handle them as little as possible; it's easier and they come out more delicate that way.
PPS: I am going to try Dan's expensive fatty gems at least once.
Is this shortbread with less sugar? (Short = shortening)
Thank you so very much!!!! 👏🏼👏🏼👏🏼
Thanks!
I love that ATK truly explores the science of improving recipes and that they are not afraid to challenge traditional assumptions about recipe methods/ingredients, like the warm cream in these biscuits! Got to try these for myself. Sound like a gamechanger.
They revel in changing recipes.
Made these biscuits. They are insanely good...
I appreciate these videos so much. I watch an episode on PBS and then I can look up what I missed! Thanks!
The only pet peeve I have w/ America's Test Kitchen is NOT offering to print-up recipes without PAYING for it w/ a paid fee to join!!! Love you so much, UNFAIR!
I love to hear Julia say, "Look at that"... I love that!!!! Bridget is so cool the way she asks those "teacher/student", "teaching/learning" questions/comments without making anyone feel stupid. I WANT TO MEET AND HANG OUT WITH THESE TWO LADIES AND HAVE A LAUGHFEST!!!! Dan and the rest of the ATK/CC/CI family too...
Love America's Test Kitchen. Thank you so much
you guys are awesome! I love your cookbooks.
I started getting oxo good grip products cause it constantly wins the test here. And I have to say they are a great company. All of there products are well made and always very well thought out.
Fun fact they actually started out specifically to make products for people with dexterity issues like arthritis. It's part of the reason they put so much thought and design in there products.
amazing biscuits and that chicken! dream dinner
Yum Lan. Nice job
Awwwwwwwwwesome!!! Loved the explanation. 🌟🌟🌹
I'm loving the new intro!
These biscuits rock! Had a damn tasty breakfast of biscuits and gravy and the gravy took longer to make :)
Dan! 😍 Talking about my favorite bread! 😍
I love Bridget's personality so much 😂😂
Fabulous, can’t wait to try this one out 👍
Totally making those biscuits
Ever since ATK admitted during a Q&A that their TV thermometer is fake, I feel irrationally offended whenever they use it.
What??
I don't have a problem with it. The food probably still hit the right temp whilst they were cooking, it just might've cooled off a bit whilst setting up their thermometer shot; requiring the camera shot to be ready at exactly the right temperature would be needlessly complicated, but they still need to show something.
@@marko3296 Dan confessed in a Q & A that the temperature is preset or faked to ensure it’s the correct one.
Of course its a fake
They’re filming. It’s not in real time.
That looks delicious- and truly not very complicated. Well done!
When it comes to those pastry brushes, the wood one in the middle (not used in the demo) looked exactly like the cheap paint brushes sold at the big home center store for about $1, and beyond that you can get a polyester 2’ trim paint brush for about $2.50 (with a plastic handle) that would actually work as good or better than the brushes shown there for far less money. Just wash it well before using and your fine (as a pasty brush, not for basting something that is hot). I bet these brushes are all made by 2 or 3 companies and marked up for kitchen use. (I recall Alton Brown often going to the hardware store and repurposing those items for kitchen use1)
Especially wash it well if you have painted with it lol!
Just watch out, the bristles in those cheap brushes fall out kinda easily, because they’re only glued in! Purdy or Woosters are plenty more expensive, but the bristles are woven in, so they’ll hold up better.
I know what I’m making this weekend - those biscuits!!!
What part of the Winco brush is not BPA free? Not the bristles, presumably, since they're not plastic - is the BPA in the wood finish? If so, that's really not a deal breaker.
I’d like to know because I have a great chicken alla BPA recipe.
Thanks guys!
Thanks, this is on my next week menu.
It was enjoyable to see how everything was done
Chicken looked very nice thanks.
for pastry brushes, try only dipping them in 1/4 to 1/2 inch. NOT TILL YOUR FINGERNAILS ARE COATED! Thought I was watching a Billy Mayes (RIP) infomercial!
The chicken was really good, adding it to the rotation.
When it comes to pastry brushes, I get mine
at Home D, Lowe's, Ace, or since I'm there a
LOT, Timber Woodworking. Even Horror
Fright.
Yes, single use paint/stain brushes.
steve
Those would be good for biscuits and sausage gravy! 😋
Yummy
16:31 for biscuits 😉
I love this opening!
So nice, I had to watch twice.
theres a cleaning liquid that's good for getting stains off plastic that works on silicone as well. sorry cant remember the name, I don't use plastic or harsh chemicals anymore due to allergies, but it works well!
That biscuit recipe looks really good 😋
I wonder how hot the set is with all the lights and the ovens going.
Modern sets usually have higher than normal ceilings... on average 18-24 feet or even higher to help mitigate the heat. And having a huge AC unit without vents to quiet the stream of air. Also many modern studio lights uses LEDs, so little heat is being generated... usually at 10-20% compared to old tungsten lights. Their ovens would probably be the true culprit at generating the majority of the heat.
Dan 💗💗💗💗
8:35 Bridget with the reality check lmao
Can y’all get them wooden hannel fibre brushes at Home Depot or Lowe’s?
Yeah for like .89 cents
As all great relationships are symbiotic, Bridget.
I would try and tell folks fun little poultry pun..
But it was *pretty braisen.*
I already tried the recipe. So I have a leg up.
to me this recipe seems half baked
@@slerch123 Your tone is a little spicy!
I’m sure you didn’t *chicken* out on the intentional dad jokes
@@wotan10950 It's wining like this that gets me stewed
Oooooooooh Dan.
Dan can pretty up my biscuits any day...
Soooooo........... I for one do NOT like Sogy, slimy, flappy chicken skin..... That doesn't mean I never braise my chicken... I do! ... I just save the skin after it's done it's job and fry them up super crispy in a cast iron skillet and use them as garnish for what ever I am making... Keeping them Crispy!
I was wondering why the chicken wasn’t marinated beforehand to enhance the flavour
You can add spices to the brine.
Anybody else ever notice how often Oxo products are the winner/runner-up pretty much any time they're in the running???
Can you do a dry brine instead? Can ATK please respond?🙏🏾❤️
I'd love to try Dan's biscuits 😏
Hands off my TV husband!
Let me guess, before they announce winners...OXO for the win.
Bridget: Chicken fat and onions...it doesn't get much better!
Lam: (adds 3 cloves of minced garlic, minced fresh thyme, and ground black pepper)
Can I sub the whole grain mustard with yellow or honey mustard?
I don’t think yellow mustard would work be sure it’s a little tangier and thinner than whole grain mustard. I think honey mustard would be great though!!! Excellent idea! Yum!!
16:30 time stamp for biscuits.
Didn’t a prior winning silicone brush have an angled arm? What happened to that one?
oh wow, lan lam is so pretty in this video *_*
How much cream?
It’s always so ‘proper’ lol like we all check the temperature of our chicken twice 😝 🐓 AND cook certain pieces separately! Cheers, still enjoy watching
Just made these... oh my goodness this recipe is the one.
I still would have browned the skin on the tapered breast pieces. This recipe looks awesome.
Yea that was strange they didn't brown them as well.
I would too. Those two pieces, minus their skin, looked different from the others, which - at least in my family - would have raised more questions than it deserves. No reason not to brown them too.
yeah, i was so confused by it and i had to rewind to before she puts in the chicken to make sure that i wasn't going crazy...
I'm assuming it's just a matter of overcooking?
versatile and multi-X chicken even for those who don't like chicken. And yes bleached fatty, the biscuits "just disappear".
I💙ATK❣️
Brown the skin on the thin end of the chicken breast with a tiny kitchen blow torch.
I loooove the new opening
What can I sub for the white wine?
Probably chicken broth.
1 part vinegar to 3 parts water
I'd use ether white wine vinegar, apple cider vinegar or lemon, along with some water. These won't taste the same but they will serving the primary purpose of the wine which it to add some acidic brightness to the dish.
brownthumbs1 Why would you want to substitute wine? If you don't drink, surely you could still keep some in for cooking? Freeze a bottle into ice cube trays if you won't use it all at once. If alcohol is your concern, it shouldn't be- it will completely evaporate during cooking.
@@spencerwilton5831 on the rare occasion, some people are allergic to wine. Some don’t drink it (or include it in cooking) for religious or personal reasons. Don’t judge others for what they want to put in their bodies.
C'mon, y'all. Can't get much more basic than this.:)
You guys are highfalutin big spenders. I got my brush at the 99 cent store. It works for what I use it for, egg wash on bread mostly. I'm interested in this filo dough. It's something like puff pastry but you do part of it yourself, spreading the butter between the layers? What is it used for beside baklava? What's it made from etc. This is not part of my cooking vocabulary
Biscuit bound
Please don't perpetuate the myth that you need to cook the flour to get rid of any "raw flour" taste. This is a misunderstanding still espoused by many cooking schools. It's about making sure the starch is enveloped in fat so it creates an emulsion in the liquid. Think about how long things subsequently cook, if you don't initially cook the flour long enough it won't taste raw. It'll be lumpy but not raw. This is my own bête noire but science really matters. 🤓
Do you rinse the brine off the chicken before towel drying?
Yes rinse off let water run clear then blot dry👍🙌
😊
I am completely baffled as to why the tapered breast pieces were not given a quick 1-minute browning. It’s rare to see ATK mis-step like this, and strange Bridget didn’t mention ask about that further. I’d hate to be the person that got those flabby-skinned pieces. And I’d gladly give up a bit of juiciness in those pieces for tasty skin.
Yea that was strange they didn't brown them as well.
@@sandrah7512 OK thank you... That wasn’t explained as much in the video (although I still prefer browned skin and/or would have taken the skin off all of them which again, was not done in the video. But I’m picking the pieces with the skin!)
Lol! "....you can ditch your family! "
Briefly ignoring my crush on Dan 😅, I just love watching him present recipes and cooking.
If you want a lighter biscuit try cast iron
So people who like breast meat get either soggy skin or none at all?
They can eat the untappered part of the breast
@@coolnewpants with NO SKIN! Bland and BORING!
Woah oxo didn’t win
Ha, oh wait
Ditch the family not the skin 🤣
Off topic, but the girl in the background at 21:45 seemed a bit off put haha. Perhaps because they made her film taking an empty tray away (multiple times?) lol
"A little more tiring?" Are the testers basting a rack of ribs or painting a house?
Depends on using the basting brush in a busy bakery day in and out for hours on end... maybe.
A house made of ribs
The breast is so thick and tender, so why is it so dry? Most people don't like the breast on chicken or turkey because it's so dry.
Why am I getting mexican commercials on this stupid thing?
Why does Lan sound like she has a cold or flu or allergies?
It's clear Lan doesn't get Bridget's sarcastic sense of humor. Lan is too proper and sensitive.
Lawn-cahn-kook
Would love to work for ATK/PBS! Not a single mask to be seen!
@@sandrah7512 And you can prove that?
@@IzzyTheEditor en.m.wikipedia.org/wiki/List_of_America%27s_Test_Kitchen_episodes
I can yeah. Ep was aired Feb 2020, just before the pandemic, so was most likely shot in late 2019