How to Make the Absolute Easiest Ever Biscuits
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- Опубликовано: 9 июн 2024
- Test cook Dan Souza shows host Julia Collin Davison a recipe for Easiest-Ever Biscuits.
Get the recipe for Easiest-Ever Biscuits: cooks.io/36eiTby
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*Preheat oven to 450 degrees before starting.
***Makes 10 biscuits***
3 cups All Purpose Flour
4 tsp Sugar
1 TBS Baking powder
1/4 tsp Baking soda
1 1/4 tsp Salt
2 cups Heavy Whipping Cream
2 TBS Melted Butter
Wisk dry ingredients until combined.
Place 2 cups Heavy Cream in microwave (60-90 seconds until it reaches100 degrees).
Add cream. Stir to combine.
Line Baking tray with parchment paper.
Use a 1/3 measuring cup sprayed with cooking spray to scoop out biscuit dough on to Baking tray.
Bake at 450 degrees for 10-12 minutes on upper middle rack of oven; rotate tray half way through.
Remove from oven and brush on
2 TBS of melted butter.
Let rest 5 minutes before eating.
Thank you!
You the MVP
@@jael690 Thanks. I shared that because they never list the ingredients in the description but send you to their page for it where you have to pay and subscribe in order to see the recipe. In the vid they never say the amount of cream but they show a close up view of the measuring cup which is 1/2 liter = 2.1 cups.
@@Penguin_Land You're welcome.
Nicely done. Thanks!
EASIEST EVER BISCUITS RECIPE
Yield: 10 biscuits
Ingredients -
• 3 cups all purpose flour
• 4 tsp sugar (primarily for browning)
• 1 TBSP of baking powder (leavener)
• 1/4 tsp baking soda (for flavor and browning)
• 1-1/4 tsp salt
• 2 cups heavy whipping cream (He never said the exact amount in the initial instructions. However, they showed about 495ml on camera, which makes it roughly 2.1 cups of cream. Later in her demonstration she says 2 cups.)
Directions -
1. Preheat oven to 450°F.
2. Whisk dry ingredients until combined.
3. Heat cream in microwave to about 95°F to 100°F, which will take 60-90 seconds. This will melt the butter fat in the cream. Use thermometer to measure temp.
4. Pour warm cream into dry mixture and fold in/mix in until perfectly smooth.
5. Using a 1/3 cup measuring cup, spray with a cooking spray oil, scoop out a 1/3-cup measure of dough and drop straight onto a parchment paper-lined baking sheet. It should look like a biscuit. Spray cup in between scoops.
6. Place in a 450°F oven, upper-middle rack for 10-12 minutes. Rotate sheet about half way through.
7. Brush tops with 2 TBSP unsalted, melted butter.
8. Let cool for about 5 minutes.
Note: I saw as I was posting this that someone already wrote the instructions. However, I didn't want my effort to go completely to waste so I posted anyway.
And we appreciate it..don't doubt for a moment.. thank you bunches 💓
Thank you so much for writing down all the ingredients and the directions. You’re the best
@@nikkigoddess450 You're welcome, Nikki.
Thanks for posting the recipe.👍👍
@@katiem7850 You're welcome, Katie.
Dan deserves big raise. His commentary regarding the nuances of this recipe including what each of the ingredients did was very enlightening. I can’t wait to try this
He reminds me a little of Chris Kimball from the original show.
Hope he already received that raise-Dan is cook’s illustrated editor in chief! 🤠
@@nutritionalyeast704 Yeah, like another commenter said, he's like "Chris Kimball from the original show" in that he's the editor in chief and basically runs the shop! Dan is great!
I love Dan's delivery & sense of humor. He is my favorite.
Dan is great. He is not a food snob like Chris Kimball. He is kind and not rude like Chris Kimball. I am glad that he is gone. I do not watch his copycat show.
Made these this morning. Halved the recipe. Yielded 5 biscuits. I have finally found my biscuit recipe ( after almost 82 years)!!! I will look no further. They are delicious, perfectly browned (15 minutes). Thank you, thank you, Dan.
So before now, in 82 years you never knew how to make a biscuit? Were you in a coma?
@@peteranserin3708Lmao, I just shared this comment with my 88 year old dad. He's never made biscuits either and definitely has never been in a coma. 😂
How much and what for wet ingredients? He didn't say exactly and the link is making me give credit card # to get recipes
@@margaretweber3931 For the full recipe (10 biscuits), he used *2 cups heavy whipping cream*. The full recipe with ingredients is a couple comments down from this one.
~~
@nuggettflavor
2 years ago (edited)
*Preheat oven to 450 degrees before starting.
**Makes 10 biscuits**
3 cups All Purpose Flour
4 tsp Sugar
1 TBS Baking powder
1/4 tsp Baking soda
1 1/4 tsp Salt
2 cups Heavy Whipping Cream
2 TBS Melted Butter
Wisk dry ingredients until combined.
Place 2 cups Heavy Cream in microwave (60-90 seconds until it reaches100 degrees).
Add cream. Stir to combine.
Line Baking tray with parchment paper.
Use a 1/3 measuring cup sprayed with cooking spray to scoop out biscuit dough on to Baking tray.
Bake at 450 degrees for 10-12 minutes on upper middle rack of oven; rotate tray half way through.
Remove from oven and brush on
2 TBS of melted butter.
Let rest 5 minutes before eating.
@@margaretweber3931Two people posted this exact recipe, but I'll copy/paste it directly in my comments to you. Here you go: .EASIEST EVER BISCUITS RECIPE
Yield: 10 biscuits
Ingredients -
• 3 cups all purpose flour
• 4 tsp sugar (primarily for browning)
• 1 TBSP of baking powder (leavener)
• 1/4 tsp baking soda (for flavor and browning)
• 1-1/4 tsp salt
• 2 cups heavy whipping cream (He never said the exact amount in the initial instructions. However, they showed about 495ml on camera, which makes it roughly 2.1 cups of cream. Later in her demonstration she says 2 cups.)
Directions -
1. Preheat oven to 450°F.
2. Whisk dry ingredients until combined.
3. Heat cream in microwave to about 95°F to 100°F, which will take 60-90 seconds. This will melt the butter fat in the cream. Use thermometer to measure temp.
4. Pour warm cream into dry mixture and fold in/mix in until perfectly smooth.
5. Using a 1/3 cup measuring cup, spray with a cooking spray oil, scoop out a 1/3-cup measure of dough and drop straight onto a parchment paper-lined baking sheet. It should look like a biscuit. Spray cup in between scoops.
6. Place in a 450°F oven, upper-middle rack for 10-12 minutes. Rotate sheet about half way through.
7. Brush tops with 2 TBSP unsalted, melted butter.
8. Let cool for about 5 minutes.
Note: I saw as I was posting this that someone already wrote the instructions. However, I didn't want my effort to go completely to wa
My wife makes fantastic "regular" biscuits, but I thought I'd surprise her. Woke her with coffee and biscuits in bed. At first, she thought I'd snuck out and bought something somewhere, but I managed to convince her that, after 56 years of marriage, I learned how to bake. She loved them! And I do too!
Aww! This is so sweet! ❤🥲 Thank you for sharing
♥️🌷♥️🌷♥️🌷
Your wife is a lucky woman!
What a sweetheart
Hope she showed you her appreciation 😉
Just made this recipe. I also added 1/2 of fresh finely chopped jalapeno and a half cup of sharp cheddar cheese. It turned out incredible. Increase the cooking time to 15 - 16 minutes. Thank you!
@@TheBeefTrain . Well to the exact specifications. No. But adding just a bit of flavor, it still is the better of most recipes I have used. Since, I have also added honey and cinnamon. Still is a great potion. :D
Sounds disgusting. Did you burn up your tastebuds with cigarettes or something?
@@oldcountryman2795 Not a fan of Jalapenos or cheese! Nooooo.
And I don't smoke. 😁
You just made "your" recipe, not "this" recipe. That's fine, but you can't tell us about the recipe in the vid. I'm looking for feedback on the recipe in the vid.
@@MrJetouchet smart!!!!?
I've made this into shortcakes: up the sugar, add some vanilla and lemon zest, then top with fresh berries and whipped cream
Yummy for the tummy. Thanks for sharing. P.S. I'd adjust as I'm insulin resistant. Sub out 2/3's of the all purpose flour for a combination of lupin flour and almond flour (so I'd have a third of each type of flour). Swap out half of the sugar for allulose. I just created a new recipe, based on your creation. I bet both would be delicious.
@@stacyhackney6100 that’s impressive.
@@chrismeloy1149 Thank you. Lupin flour has much more fiber and protein than all purpose flour and is therefore more absorbent than all purpose flour, so more liquid will be needed. Alittle water can be added if the baker prefers to not increase the quantity of cream, or the baker can experiment with lupin flour and reduce it's quantity to less than a third of the flours, to see how that impacts the shortcake's texture. Use a scale and write the quantity of every attempt, and by maybe five tries, a person should be pretty much on their way to locking down their version of the recipe.
@@stacyhackney6100 do you prefer them to restaurant biscuits?
@@chrismeloy1149 I am insulin resistant which means my body struggles with carbs so I avoid restaurant biscuits even though I love their flavor and texture. To my knowledge many restaurant biscuits use all purpose flour as their base. All purpose flour is mostly starch and would spike my blood sugar. I eat all purpose flour but I combine it with higher protein and/or higher fiber flours to give my body a break. If I went to a traditional restaurant and ate biscuits and gravy or biscuits and jam, with a bit of meat or eggs and veg, I'd be hungry a few hours later. My blood sugar would fall after my body had digested the carb-heavy, fiber-light meal, and would push me to eat something, usually more carbs, in my body's attempt to raise my blood sugar after it had fallen because the carbs had been digested. I have learned the hard way that it is best to pay attention to quantity when I eat high carb foods. I can eat a high carb food, but in a small to moderate portion, and it is best paired with a high fiber food, and protein. When I ignore that reality and eat high carb foods, like my beloved watermelon, without those guardrails, my body sustains measurable damage; my liver struggles.
If I was going to a restaurant with family and friends, and knew I was going to eat a biscuit made with all purpose or bleached flour, I'd eat one biscuit. Not two, not three. I'd have alittle butter with it. If I wanted jam with it, I'd take my sugar free jam to the restaurant with me in my bag. That biscuit would be the only high carb component of that meal. I wouldnt, for example, eat the biscuit with fried potatoes and ham and eggs, because the biscuit and potatoes would be a hit to my body that is not helpful. I'd have a biscuit, eggs and bacon, maybe a side of fresh strawberries with no sugar on them, as berries are a lower carb fruit. If I had a beverage, it would have no carbs. So, in this example, that one biscuit would be my only high carb component of the meal. I'd probably eat three scrambled eggs, to get full.
In another example, if I wanted home fries at a restaurant, which is a high carb dish, I'd order them, take my small scale in a bag to the restaurant with me, and whip it out as quietly as possible to make sure I didn't eat more potatoes than my body could handle. I'd eat the potatoes, with eggs, probably with bacon. I'd eat no bread, and no sugared beverage would accompany the meal. I'd want ketchup on my potatoes so I'd bring sugar free ketchup in my bag to the restaurant. I rarely go to restaurants, but adjusting how I eat and learning about nutrition is how I've been able to not tip into diabetes for the last 11 years, since I was diagnosed as prediabetic.
i love how bridget, julia and dan explain stuff and why they do what they do based on the science of food and baking/cooking, bc it makes it much easier to understand how we get the exact results they did and why they turn out the way they do. very entertaining and educational.
I agree. The science aspect of this show is why it has always been among my favorites.
Just read your take on this & could not agree more!
The partnership of Dan and Julia is amazing. They should do a movie or documentary together
Is that buttermilk? Or is that heavy whipping cream? Can't buy cream at the grocery store
It’s heavy whipping cream. For viewers living in America it should be available in the supermarkets. Make sure it’s heated to 90 degrees or warm temperature
Now this is a biscuit I can do myself. I won't have to beg my wife into making biscuits for me any more. Thanks yall.
Lol. You can make traditional biscuits on your own. I believe in you!
You can do it!
😂
@@briantuma1502 I think maybe it's because the way you have to handle the batter. "I think in the vid he said something along the lines of most biscuit batters you have to be careful with or something." Sometimes that part is hard for some people.
God bless you.
After I cut in the butter I put the bowl in the freezer for at least 20 minutes before adding the liquid. This is when I heat my oven and if I don't have butter milk I let my milk sit with a teaspoon of vinegar in it. The first time I used vinegar I thought my wife was going to eat the whole batch.
If Dan’s in it, I watch it and I was not disappointed. I will be trying these biscuits.
I'm pretty sure Dan is the dream biscuit here.
I am so fortunate that I have my grandmothers sourdough starter, it’s over 100 yrs old and still going strong, I have her cast iron skillet as well .
WOW!!! ROCK ON!!
That is one of the coolest things I have ever read on the internet. Good for you for maintaining the old ways my so many mock it.
Aww, that's the sweetest inheritance! I hope your family continues that great tradition.
Hi Karin! I'm Carin 😍It is pronounced Karen, and boy is it a hard time to be called that 😂 Can I please buy some of your starter? I don't have a Granny who kept starter and I LOVE to bake. I would be honored to be able to use her starter.
@@carinrichardson I will send u some
These are the easiest tastiest biscuits! I love how simple and quick this recipe comes together. It took longer for my oven to preheat than it did for me to make the biscuits
This is one of the best recipes ATK has ever done; quick, foolproof, and most importantly delicious.
These are my favorite biscuit ever! Super tender! They are a money addition when paired with their skillet chicken pot pie.
OMG, I was completed blown away with how absolutely fantastic the recipe was. Best Biscuits Ever and so easy to complete. Simply Delicious.
Me too
I love recipes like these. Especially for something that’s technically a “quick bread” that’s good for breakfast or an addition to a weeknight meal. I will run out of bread or english muffins so it’s great when I can quickly put something together using ingredients i always have.
I’m definitely making these.
Thank you for sharing ❤️
I am so saving this one!
Biscuits and jam makes a great snack. I want to make them now because I’m peckish 😋
Me too...yummy.
Followed Dan's method and recipe this morning...by far, the BEST and EASIEST biscuit recipe EVER! I used a #16 scoop and they turned out fine! They were moist and tasted great! Way to go Dan!
How cool - and the explanation of each ingredient's role in the final result is most edifying - thanks for this creation!
Just wanted to add my 2 cents now that I have made these a few times…..OMG! SO GOOD, SO EASY!! This is a game changer for sure. Moist, tasty biscuits on the table in under half an hour. Incredible. Will experiment with savoury and sweet in the future. Thanks ATK!
I've been looking for a simple biscuit recipe. I'm so glad you shared one!! Thanks! I can't wait to try this!!😍
Thanks so much for the fun quick recipe for biscuits! I love the recap at the end, so you refresh your /my memory for making it.
She is one of my favorite personalities and am so glad that she/they are on RUclips
Looks do-able. I've searched along time to find a good quick biscuit recipe. Great job, Dan!
I've made these a few times and they are that good and that easy!
I like watching this guy. Simplifies everything
I have to stop watching these videos. I am so freaking hungry.
3 o'clock in the morning and I watching biscuits and scrambled eggs from test kitchen. I'm so addicted. Man, I need to go to sleep so I can wake up and make these babies....lol
These biscuits look delicious can't wait to make them
I am writing this review as I savor the last bite of this biscuit from this recipe. Oh my this is what an old and tired body needs to say, hey I can still cook!!!! And it tastes great!!!! Text kitchen has been in my life since their beginnings, and you have never failed us yet. Thank you so much for taking all the hours of time and all those ingredients for us out here to look like a pro. God Bless.
This is my go to recipe for biscuits. It's amazing for biscuits and country gravy
I've been looking for a foolproof recipe I can teach a men's group to make 200 biscuits for their quarterly breakfast, that doesn't require a 'baker' to make. Just found it. Thank you ATK!
Love this, I feel like a lot of people shy away from bicuts cause they can be a little bit intimidating, especially since there are so many different recipes and methods. I love how easy this is!
Dan was a great teacher. I do love this show!
I’m going to try these tonight! They seem easy to make and I love the way they explained the process..
My new favorite thing to make has been garlic-rosemary drop biscuits. I'll be using this recipe and adding grated garlic and ground rosemary to it. After they're cooked I use the America's Test Kitchen garlic butter spread. I make a double batch and leave it in the fridge for garlic bread, croutons, drop biscuits, and even toasted garlic oyster crackers for tomato soup. The batch of garlic butter stays good in an airtight container for 2-3 weeks.
Got to try this! I have a recipe that makes wonderful biscuits but requires a lot of rolling and folding, and I have an autoimmune problem that causes a lot of pain and fatigue, so haven’t been making them for a while. I am a southerner transplanted to Seattle over 20 years ago, and still have to make the things I grew up on often. Thank you so much, Dan!
You can do it! I believe in you!
Made these last night, so easy and so good. Thanks for this recipe Dan.
Fantastic! Quick, easy to make and very tasty. No hint of sweet, just like Dan mentioned. I was excited to try since I just made strawberry jam for the first time.
So- not sure what I just did but- it worked.
You see, I only had non-fat dry milk, which is NOT cream. So-
1- I made the milk as usual.
2- For flavor I added 1tsp vanilla (not sure if that did ANYTHING but whatever)
3- For fat I added 1tbsp beef tallo.
For this recipie this worked, the biscuits taste fine and baked up great. Not sure how many of you have animal tallo but if you don't have cream, it appears that in this instance, it may have saved the day.
(Now to see if anyone actually reads this.)
I read and liked what you said. I watch a lot of cooking videos and read the comments. I get frustrated with those that ask can I use this instead of that, will this work with whatever. Cooking is all about using common sense and going for it. Experiment. Plus I'll write "GOOGLE IS YOUR FRIEND"
I do like your idea of powdered milk and have used that in many different recipes but I am curious about using bacon fat. Especially if you are making these for biscuits and sausage gravy. Hmm going to have to try that.
your tallo replaces the missing fat in the milk - excellent!
What is animal tallo?
@@mimisalazar3133In this case, a prettier way to say animal fat - the oil, grease from certain animals. Tallow had a particular melting point but that's getting into the weeds. Animal fat.
@@mimisalazar3133 Rendered fat from animals.
Made this biscuits today and not only was it quick and easy to put together, it was delicious! No fuss dream biscuit. I've already shared the recipe with family and friends.
LOVE you guys, thanks for all your work!
Thank you Dan and Julia. I have been trying to learn how to make biscuits . I will definitely going to make them, you gave us really good instructions easy to follow. I can't wait to trying this recipe.
Thank you A.T.K !!❤️
Can't tell y'all how.much.I.enjoy.the.show! I have learned so much, and have stolen so many of your recipes.
I just made these biscuits and they were heavenly! I cannot imagine doing biscuits any other way from now on. They were delicious by themselves, but I can’t wait to try them with strawberries and whipped cream or fruit jam! Thank you so much ATK!
@Pam Beals Were they sweet? What was texture like? Thx!
Love Dan!
These are wonderful!
I had to try this recipe to believe it and these biscuits came out better than what you see in the video! My new favorite easy and fast biscuits!
Totally making these tonight. I want my kids to start learning to make stuff like this! They start today haha 😂
This recipe came out so great! The recipe I used before was time consuming and this is just so easy!
I watch you show it’s amazing I learned many dishes you’r prepare thank you for all.
Dan used science to change the history of biscuits!!! I melted a stick of butter with a cup of buttermilk on my stove. Used all purpose flour and a half tsp. Soda and these are the best biscuits I ever made! I would use 1-2 tbs. sugar though.
Thanks! I was wondering if melted butter in buttermilk would work.
I'll try it and report back. Thanks again!
I just made these this morning and I have to say...
These are the easiest and tenderest (is that a word) "drop" type biscuits ever...
This will be my go to from now on...
I absolutely love this recipe, can't wait to try this!!
This is my new go to recipe. It's so good! These biscuits get my family excited.
”Pretty up your biscuits” 😊
Never made biscuits before. Just tried this recipe. Best biscuits I've ever had. Ridiculously easy, stupid proof! I love them!
We call them scones in England. They can be sweet with a little sugar and sultanas or savoury plain no sugar with cheese or without. I've never made them with warm cream though.
I have made these several times now. Each time they have been equally superb.
Love ATK and can’t wait to try these biscuits tonight!:)
I made these biscuits tonight and OMG this is the only way I'll ever make biscuits. They are so good. I did half the recipe for just the 3 of us and they are all gone. I made gravy, bacon and fried potatoes with them for a breakfast kind of dinner. There was some of everything else left but not the biscuits. Thank you so much for the recipe.
I want to eat at good house! :)
Thank you for sharing, I will definitely make this recipe!😋
Dano is the best! He's my favorite chef!
love seeing clean hands when people cook / bake
I made these this morning and they were great! I made them with county gravy and oh so filling! They’d also be great as the base for strawberry shortcake. So easy to make and don’t have the off-putting taste you can get from frozen or refrigerator tube biscuits. This recipe is a keeper!
Tube biscuits... 😨😲🤢 I don't even consider those real food, lol! The ingredient list of unknowns is gross. Why bother with a recipe as simple & fool proof as this? A child could do this! (might need help heating the cream)
@@Luna.3.3.3 Wow. Are you this judgmental all the time? 🤢 This is the opposite of kind and encouraging, so I sure hope you aren't/weren't ever a teacher in any capacity.
@@Luna.3.3.3 Look, here's some *advice* for you & anyone reading this:
If ever you realize people don't like talk to you, and no one asks for your help, _please_ learn to be more empathetic. Get some perspective that isn't your own, your life is not the same as everyone else's! Not everyone has had the same life experiences, support, and opportunities to learn and grow. Everyone has a first time learning things, experiencing things, that's how it works. And learning should be encouraged at any age, and any time.
Including anonymous strangers on the internet.
I love these biscuits! Recipe easy and turns out just like he says!
Thank you for the recipe 😊
This microwaving your cream trick also works on that other easy biscuit recipe (equal weight cream and self-rising flour, pinch or more of salt), tried it this morning and came out perfectly. Measuring tsp and tbsp are a little beyond me until I've had my morning coffee, so self-rising flour has been a godsend.
Nice!
@BadHattie Can you point us to that other recipe? Would love to try it!
@@bigblue82 It's King Arthur Flour's "Never-Fail Biscuits."
This recipe is excellent and very easy. Made these biscuits about a dozen times over the past year.
A nice and savory modification is to add a tablespoon of garlic powder and onion powder and mix in some shredded cheddar to make some pretty solid knock-off Red Lobster cheddar bay biscuits!
Ooh I'm definitely saving this to try later!! Thank you for sharing!
I made these this morning for breakfast. Loved them. Nicely browned on top and bottom. Very tender and moist.
Wow these are the best in every way made them for friends and they just loved them to and so simple to make what a revolution in scone making thanks a million.🤗💯👌👍
Thank you for this recipe I used a 1 for 1 gluten free flour for this the biscuits came out quite nice.
I made these today and they were delicious!!! Soo easy, thank you!!
Yea eh
Can I warm it later
I made these biscuits yesterday and they are delicious and fast and easy to make! They are a dream! Thank you
I just love your shows excellent with the biscuits dan
Love this Easiest Recipe for #Biscuits ...
Love Apricot Jam and Real Butter on them... Mmmmmmmmm
Im kind of a biscuit snob. But, i will be making these.
Very interesting.
How'd it go?
I'm a biscuit snob too. I will try these. One thing for sure you will never reach for canned biscuits. I use my food processor so it is not much work. I have a diamond biscuit cutter that lays over the patted dough. It makes about 6 at one time.
Baking is really just practical chemistry.
Made these. Delicious and so easy.
450 degrees 10-12 minutes
3 cups all purpose flour
4 tsp sugar
1 tbsp baking powder
.25 tsp baking soda
1.25 tsp salt
500 ml cream(~2.1cups) at 95-100°F
i would prefer the flour weight for a more consistent biscuit
3 cups would be about 360g of flour
@@limited40 360 g.
plus 2 T melted unsalted butter at the end to paint on the biscuits when they come out of the oven.
I have made these a couple times already, and they do indeed turn out very well. I wonder if you folks in the test kitchens have tested any variations, however. I would love to be able to add some shredded cheddar cheese to these, and I also wonder if the same trick of heating up the cream would also work using buttermilk. I love that thing that buttermilk brings to baked goods.
My question goes the other way. When she showed the difference of using "Cold" cream, that pretty much looked to me like something you could still roll out and stamp. Should have done that and showed the comparison (or likeness) just in case your dough doesn't end up so "droppable". AND, if you did it with the cold cream, should be hearty enough to hold that cheese as you mentioned. No, wait! Heat buttermilk, and add Cream Cheese! Yeah Baby!!
@@chrisberry9016 King Arthur flour has a very similar recipe that uses equal parts by volume of heavy cream and self-rising pastry flour blend. What you end up with, if the heavy cream is cold, is that you lose about a quarter of your flour mixture to the bowl, because there isn't enough available moisture to absorb all the flowers. On the show, they are correct about heavy cream being a far better way to carry out the recipe. And actually this past weekend, I did add some cheese to the basic recipe shown in this video. It absorbs the cheese just fine. In fact I wish I had used more. Between the two recipes, this one is vastly superior. I don't say that lightly, because a great deal of the tried and true recipes in my Personal Collection come from King Arthur flour. In fact, America's Test Kitchen in King Arthur flour are where virtually all of my good recipes come from. I suggest you trust America's Test Kitchen on this point. For the full recipe of dough that they make here, you can add up to about 6 oz of shredded sharp cheddar cheese, and about four large scallions, thinly sliced. Trust me, they are very good.
Buttermilk has low fat content, so, no, you must use heavy cream to make this recipe.
That's amazing WOW
Love you ladies glad to see your still together❣️❣️❣️
Just made this recipe. Super easy! I've never put sugar into my biscuit recipes before. Although it's good, next time I won't add the sugar. With the sugar in this recipe, I think this would make a great shortcake for strawberry shortcake dessert. This is a keeper for me.
Just made these amazing biscuits this morning. They were delicious! Thanks Dan and Julia!
How much cream?
@@annalonero9982 2 cups of heavy cream.
This is indeed groundbreaking!!
I wanted to make quick biscuits for my kids. I watched this video and then 20 minutes later we had biscuits!
They said things like “best breakfast ever!”
We will definitely make the dream biscuits again!
I warm my milk in the microwave before converting it to buttermilk for pancakes and mix in melted butter. Makes the batter fluffy. The last biscuits I made were a total flop. Can't wait to try these!
As a dyed in the wool, roller and stamper who has often stated, "if it's dropped, it ain't a biscuit" I have to admit these biscuits look pretty tempting. It depends on how well they split open and accept a heavy dose of sausage gravy.
Thank you for opening your mind that way!
@@juansierra5704 drops are easier to make and if a drop can perform like a stamp, that works for me. Plus those ATK chefs really make sure their recipe works before they shoot the segment. I’ve never made a bad ATK recipe.
@@zimmejoc im sure there is a huge population of die hard Red Lobster customers that would tar and feather you for saying that the Red Lobster cheddar buiscuits are not "biscuits"........
Chris, if you are short on time give these a try! I am of the same same philosophy about biscuits and these passed the test😄
@@orion7741 Red Lobster still has customers? 😂 You are probably right though.
These biscuits look amazing. Simple to make and I bet they are delicious. I'm making these soon!
Excelent thank you
You can see that Julia likes Dan since she always has a big smile on her face when she does these segments with Dan
...unlike the fear in her eyes with their previous host.
Chris Kimball was her boss and the maker of a media empire. Dan is her friend and subordinate. That's the difference you're seeing.
@@JKiler1 they are friends off camera that is what you are seeing ..
@@xadam2dudex I wasn't replying to you, but to G Buc, who made a silly comment.
Julia is married. She has eyes for nobody except her husband.
I've made these several times. They're delicious and so easy compared to other biscuits. I'd err on the side of adding a little extra cream tho, otherwise they can come out a bit dry. That will cause them to spread out a bit more in the oven though, but no biggie. They still don't turn into pancakes like regular cream biscuits usually do.
(Of course, dry biscuits can be just the thing if you're looking to cover them with gravy or something.)
I appreciate your caveat re:drier biscuits. I don’t bake at all, so tidbits like this really help.
Try chilling the dough before baking, that will help them not spread.
@@jred5153 oh that’s an idea. They are pretty warm after mixing because of the warm cream. I wonder if using refrigerated or frozen flower might also work, since we’re playing with temperatures here to get the desired results.
These come out great!
I made these this morning and they turned out great! They were very easy to make and they tasted and looked delicious. I scooped half with the recommended 1/3 measuring cup and the other half with a 1/2 cup ice cream scoop. They both tasted the same, but the measuring cup ones looked better.
These biscuits look wonderful and I'm sure they taste as good as they look. I do still think that a good, multi-layered old school biscuit is worth the labor.
Ingenious. Easy. I’m making them tomorrow!
I'm going to be trying this one this weekend.
Ok guys I just finished making these and the only thing I couldn't find was a thermometer so I had to guess the temperature. Plus I think my microwave is a bit weaker, so I went a bit longer for time on the cream. BUT MY VOTE FOR THESE BISCUITS IS A 10 OUT OF 10!! I was so surprised how they were going to taste and im telling you right now this is going to be my biscuit recipe from now on!!! They were magically delicious 🙂
I use my instant read meat thermometer.
Girlfriend milk no butter no cheese no eggs no cake