Recipe is behind paywall. Here is list of ingredients: 3 cups King Arthur All Purpose flour (for higher protein content) • 2 Tbsp granulated sugar • 4 tsp baking powder • ½ tsp baking soda • 1 ½ tsp salt • 2 sticks unsalted butter (1 cup), frozen and grated except last Tbsp of each stick which is set aside • 1 ¼ cup buttermilk Five triple folds. Chill for half an hour. Bake at 400°F for 20-25 minutes rotating half way through.
@@Appaddict01 Imagine biscuits with the chew of pizza dough. It might not be an issue if you don't overwork the dough and keep everything ice cold, but when you get a bunch of gluten in there, it can result in tough biscuits. AP flour would help prevent the dough from getting too tough. Also high gluten = really tough to roll out. If you have a ton of bread flour kicking around, you could "dilute" it with some cake flour. You want to bring something that could be 13% protein to about 10% protein.
3 cups All-Purpose Flour 2 Tbsp Sugar 4 Tsps Baking Powder 1/2 tsp Baking Soda 1 1/2 tsp Table Salt 2 sticks of unsalted butter 1 1/4 cups of cold buttermilk. Coat frozen butter sticks in flour and grate all but I tablespoon of each stick. Save remaining 2 tablespoons for later. Add grated butter to the flour mixture. Gently coat grated butter with the flour by tossing it through your fingers.. do not work butter into the flour yet. Add buttermilk to mixture and stir only until just combined. Will still be very shaggy. Tip the mixture onto a floured surface and form gently (by touching it as little as possible with your hands to avoid overly warming it) into a rectangle. Roll the dough into a 9x12in rectangle and fold like a business letter. Turn the folded rectangle with the short side toward you and repeat this four more times (5 rolls and folds total). Make sure finished rectangle is a half inch thick when finished and set on a baking sheet to chill in the fridge for 30 minutes covered with plastic wrap. Flour a sharp knife and cut a quarter inch off of each side of the rectangle. Then cut biscuits into equal portioned squares. Place biscuits onto a baking sheet lined with parchment paper, brush the tops with the melted 2 tablespoons of butter from earlier, and bake them in a pre-heated oven at 400°s on the upper middle rack for 25 minutes. Rotate halfway through. Let cool for 15 minutes to keep biscuits from drying out.
Thank you for this. I got all the way to the end and she doesn’t say what temp to cook them at. I went to the site and it won’t give you anything without giving them your email address. I don’t like that.
Made these today. Used King Arthur flour and a package of Kerrygold butter. The butter in the large block was easy to grate and although the butter was salted, the biscuits were perfect in texture and taste. This recipe is a little time consuming but the results are amazing.
Coating the sticks of butter in flour is LIFE CHANGING. I tried grating butter once and swore never again because it was a mushy, slippery mess even frozen. The flour really does help!
3 cups of flour (high pretine) 2 tbsp sugar 4 tsps baking powder 1/2 tspns baking soda 1-1/2 tspns table salt (whisk together) 2 sticks of frozen and grated unsalted butter (gently mix in flour) 1-1/4 cup of butter milk and mix gently with flour mixture roll to a 9" x 9" on the baking board fold in 3 and repeat 4 more times cover with plastic for 30 minutes in the refrigerator cut into 9 pieces and bake in a 400 degree oven for 20-25 minutes
I'm so happy to see someone shredding a frozen stick of butter, been doing it for many years and telling everyone of the benefits, started when making scones (also a folding challenge)
I have never seen or read about the need to fold scones. I have over 500 cookbooks - a few dozen are only on British Tea cakes & items. A scone is not a biscuit.
It's a waste of time the easiest is to squeeze butter cubes between fingers in the dough. As you roll they become flaten out further into layers. If you grate you run the chance of them melting faster.
I made these! Accidentally added an extra 2 Tbsp of buttermilk (I made my own w/ milk and vinegar). Didn't have a super sharp knife, but did the cuts with a slightly dull one. And forgot to brush the butter on the top. They turned out fabulous. My roommate was really impressed. Two thumbs up!
Those biscuits are gorgeous. I LOVE the idea of freezing the butter and grating it. I've avoided making biscuits, pastry, scones because I find cutting in the fat so tedious but I'm definitely going to give these a shot.
Wow. What a great biscuit this was. Perfect recipe. I used King’s Arthur bread flour. Could not have come out better. I’m usually not someone who likes biscuits. But these are now my go to recipe. My picky family loved it. Served with gravy (made w Italian sausage) and fresh squeezed OJ.
I'm brand new to bisquit making and of the few different recipes I've made these are hands down the absolute best by far. Wonderful! Thank you for the excellent recipe and instruction. ❤
I tried this for Sunday breakfast, BEST biscuits I ever made! Looked just like these! Soooooooo, flakey. I only used cheap flour, not KA. Used buttermilk.
I had a craving for biscuits with butter and honey, one of my favorites, I was thinking of drop biscuits like the bisquick mix, I was in an accident and am partial disabled in my right arm,I wasn't going to try at first because it looked hard, but I did everything thing the way you said, if I was taking too long I just put it in the freezer for a little bit to keep the butter cold, they turned out really good and I am glad I challenged myself, I have been watching test kitchen on Iowa public television for years, now on you tube, thanks guys
Let me make your life easy: Fix a batch of Bisquick biscuits up to the stirred-dough stage. Do not knead, but roll the shaggy dough and cut it in half. Layer some butter on one half, and stack them. Roll, cut, and stack 8-10 times total, then bake as usual. Saves you the measuring and finding ingredients, and you don't need anything special. It's the technique that matters most, not the recipe!
@@patrickevans3797 I'd use softened but not melted butter, for easiest. Be a little generous with it! If soft butter isn't available, cut squares or grated bits will be fine. Again, the deal is just to get a layer of fat in there which won't absorb into the dough but will create layers. Heck, if you like that sort of thing you could even use bacon grease! (Very Southern!) That'd be a savory choice.
These are the perfect ratios, but you can get the exact same effect with a pastry cutter (instead of grating) and it's a lot less hassle. I've been making biscuits my whole life and decided to give this recipe a whirl. This is 100% the best biscuit recipe in the world, all 12 family at my breakfast kept raving about them (and they don't hold back criticism of food). :)
After finding this amazing biscuit recipe, I've not been able to make any others. Everyone loves these, they're really not a lot more work than others but oh so worth the time and effort. These are "weekend or company" biscuits. Thank you for the BEST recipe "never fail" flakey biscuits!!
Looking for a biscuit recipe and saw all kinds. I knew I had it when I saw this one. My first try yielded the best biscuits I ever tasted. Fabulous Thank You!!
I tried using a silicone mat to cut my butter in and subsequently fold into layers without using my hands or a bench scraper. It worked really well. Like using a shirt folding board.
This was the BEST result from a recipe! I followed to a T until cutting, I did use a cutter but lightly pressed excess dough together for the last two and they were absolutely the BEST, softest, flakes biscuits EVER! THANKS SO MUCH!!
They look sooo good! However, I wouldn't have brushed them with melted butter on top, they're too crispy for my liking. I'm going to try these tho, they look amazing!
Good evening everyone today I made these biscuits they were delicious.This is the best biscuit recipe.👍May God continue to bless all the chefs hands at America's Test Kitchen.
I'm making this recipe today for biscuits and gravy. I made it a month ago too and they turned out amazing. I'm now a fan of square biscuits. I ended up using salted butter because that's what I always have on hand. All I did was take a 1/8 of a teaspoon away from the table salt (I use sea salt) to counteract the salt in the butter.
Well salt is salt. Non iodized salt just seems to be more dense than the larger crystals of sea salt but hey if you say you know for a fact that it works well then you know for a fact that it does. That means that it's up to the naysayers to prove otherwise. Thanks for sharing...wait... 🧐...🤨. Your name leaves more questions than answers.
Here's a tip for wonderful crusty biscuit bottoms. While you are making the biscuits sit your cast iron skillet in the oven and let it heat. When you are ready to place your biscuits in the oven, quickly remove the hot skillet, brush the bottom with oil and quickly add all the biscuits. Amazing flavor game changer!
King Arthur all purpose flour! Yes! It does work so well for those delicious 😋 biscuits. My hips thank you for this recipe and video!!! Yummmm !!! Great to munch for any meal and so appreciated by the family especially during this pandemic when we are in need of comfort food(did I say that?) THANK YOU!🤗🙏
These are delicious! I’ve made them several times since seeing the video. I watched the video and wrote down the ingredients and amounts. I had to order the King Arthur flour, and glad I did!
@@arlenestanton9955 Open the video on a desktop (not in an app), and look for the "..." button beside "SAVE"/above "SUBSCRIBE[D]"". Click that, and choose"Open transcript". There's no capitalization or punctuation, and sometimes you need to double-check the words against the actual video (because automatically generated transcripts aren't always the most accurate), but it's still a lot better than typing it up yourself.
@@alysoffoxdale Great tip. I never knew that feature was available. Not as convenient as printing the recipe from behind the ATK paywall, but it will do in a pinch.
Fantastic recipe and lots of helpful tips. Thank you. I've recently switched to Trader Joe's ORGANIC UNBLEACHED All-Purpose Flour from King Arthur Flour. I paid $4.99 for TJ's and KAF is $6.95 and extra for shipping. I hadn't caught that KAF isn't ORGANIC so TJ's is an upgrade at a lower price. The protein percentage of Trader Joe's is 13.3% so it's higher than KAF! I'm eating a biscuit right now as I type this comment. Easy to follow recipe I just made for the first time today and it turned out exactly like yours. I'm so happy. '
Great minds think alike. I made sausage and gravy too, hubby and daughter, son in law and granddaughter like biscuits and gravy I like biscuits and jelly! But have 1 each left over (I cut them and made 10 tall flaky ones) so breakfast tomorrow will be sausage egg & cheese biscuits! Best recipe ever!
Instead of folding the dough, I cut it with my bench scraper and layer it as I go. Then I don't have to trim the edges at the end because there are no folds to hinder the dough rising. This type of biscuit is what cotton candy would be if it were a biscuit! Incredibly airy and tender!
@@chrisjones1849 Yes, except it's like 8-10 times. You just do it until you feel the dough come together and begin to feel just a little springy. At 8 times there 250 layers. At 10 there are 1000. So that's plenty. And with no folded edges they really rise well and are so delicate!
With a healthy bit of skeptism I made these today. I am not lying when I say that they were fabulous. Mine came together very quickly and didn't look as dry or striated as the thumbnail photo. Definitely give it a try. Don't be put off by the method. I also used Walmart flour, King Arthur is too pricey for me, but I do concede it is the best. Erin is correct, you definitely do not need to eat these with any butter!!
Made today, turned out perfect. I just used regular all purpose flour and swapped regular salt for seasoned salt and cut with a cookie cutter. Will make again!
The first time I made these I got to the part where you put it in the fridge after the last fold. I told my extra large Grandson (who loves biscuits) who was watching me that we had to wait 30 min. He looked horrified. I told him we would just wait until the oven was hot. They were wonderful
Been looking for a new flaky buttermilk biscuit recipe. Just made these. AMAZING!!! I did the cut into quarters and stack method as well Worked great Thank you for my newest best buddy recipe!!!
Bridgett, i dont know what could be better than Erin making ultimate buttery, flakey biscuits with you aiding and abetting until that incredible reveal! ⚘👍⚘
I am going to try these biscuits tomorrow for my husbands birthday.... Thanks for sharing.... Funny thing...my granddaughter and I fall asleep watching america's test kitchen at night.
I use powdered milk. I use the grater trick all the time. Chill the flour too! I use a white wine glass to cut the biscuits then space 1/4" apart. It's important to rest between rolls. Use a pizza wheel for square biscuits.
Ah man here it is 4:28 am in the morning and I've made these biscuits before following you with the directions that y'all gave but I guess I really took my time this time and they came out great and the layers and layers dough thank you
I have been trying to find the perfect biscuit. And I found it!! These are the best biscuits ever!! I wish I could double this but I don’t think it would turn out as well. You can not make these biscuits if you are in a hurry to make biscuits. So make sure you have plenty of time when making these. The hardest for me was shredding the butter but that definitely makes a huge difference in the flakiness of the biscuits. I made hamburger gravy to put on the biscuits.
I can't buy King Arthur flower anywhere in my area. I use all purpose flour, and I get beautiful delicious biscuits every time. This recipe has become a family favorite!
To any Canadian viewers, our AP flour is higher in protein than American AP and very similar to the King Arthur AP flour. For once, being Canadian means no specific flour woo!!!
3cup 13% protein all purpose flour 1/2 tsp bking sd ,4 tsp baking pwd FAT: 16tsb Unsalted grated (lightly flour coated)CHILLED butter for flakes No soft waterless shortening! , add buttermilk FLOUR BOARD: -7 inch square -9x12 rectangle flip up to form log (5* roll) -on th last fold, gluten builds, roll evenly to half inch square Chill 30min ,trim a bit Cut to 9 squares
@Sidney Mathious Really? I'm a lifelong Hardee's biscuit promoter since college in North Carolina and other than color, these don't quite resemble Hardee's to me which are round and don't have layers.
The local Hardee's closed here, but they had the best biscuits and gravy I have ever found anywhere. I used to go there about three times a week in the morning and always got the same thing, the biscuits and gravy, it never got old.
@@MaxStax1 I agree and miss going to our local Hardee's for breakfast which I love their biscuits and gravy also. Due to the virus problem I had to cut back and eat more at home instead.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Recipe is behind paywall. Here is list of ingredients:
3 cups King Arthur All Purpose flour (for higher protein content)
• 2 Tbsp granulated sugar
• 4 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp salt
• 2 sticks unsalted butter (1 cup), frozen and grated except last Tbsp of each stick which is set aside
• 1 ¼ cup buttermilk
Five triple folds. Chill for half an hour. Bake at 400°F for 20-25 minutes rotating half way through.
Thanks KR. Hiding the recipe was really a dirty trick that I hadn't expected from ATK. Big Thumbs Down.
@@marloaichele2621 how was the recipe hidden when the video is the recipe?? Did you not watch it?
Couldn’t you just use bread flour it has higher protein content?
I'm confused. On the video, she states KA all purpose flour is 13% but when I look it up KA ap flour is 11%. Which is correct?
@@Appaddict01 Imagine biscuits with the chew of pizza dough. It might not be an issue if you don't overwork the dough and keep everything ice cold, but when you get a bunch of gluten in there, it can result in tough biscuits. AP flour would help prevent the dough from getting too tough. Also high gluten = really tough to roll out.
If you have a ton of bread flour kicking around, you could "dilute" it with some cake flour. You want to bring something that could be 13% protein to about 10% protein.
3 cups All-Purpose Flour
2 Tbsp Sugar
4 Tsps Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Table Salt
2 sticks of unsalted butter
1 1/4 cups of cold buttermilk.
Coat frozen butter sticks in flour and grate all but I tablespoon of each stick. Save remaining 2 tablespoons for later.
Add grated butter to the flour mixture. Gently coat grated butter with the flour by tossing it through your fingers.. do not work butter into the flour yet.
Add buttermilk to mixture and stir only until just combined. Will still be very shaggy.
Tip the mixture onto a floured surface and form gently (by touching it as little as possible with your hands to avoid overly warming it) into a rectangle.
Roll the dough into a 9x12in rectangle and fold like a business letter. Turn the folded rectangle with the short side toward you and repeat this four more times (5 rolls and folds total).
Make sure finished rectangle is a half inch thick when finished and set on a baking sheet to chill in the fridge for 30 minutes covered with plastic wrap.
Flour a sharp knife and cut a quarter inch off of each side of the rectangle. Then cut biscuits into equal portioned squares.
Place biscuits onto a baking sheet lined with parchment paper, brush the tops with the melted 2 tablespoons of butter from earlier, and bake them in a pre-heated oven at 400°s on the upper middle rack for 25 minutes. Rotate halfway through.
Let cool for 15 minutes to keep biscuits from drying out.
Thank you!
Thank you. Final shape is 8 1/2 inch square and 1/2 inch high. Allows the 1/2 inch trim on 4 sides after chilling but before baking.
Thank you so much!!! Appreciate this 🥹🫶🏽
Thank you for this. I got all the way to the end and she doesn’t say what temp to cook them at. I went to the site and it won’t give you anything without giving them your email address. I don’t like that.
Why didn't I listen and trim the edges? 😭😭😭 Well my biscuits didn't rise as high, but they still tasted delish! ❤❤❤
Made these today. Used King Arthur flour and a package of Kerrygold butter. The butter in the large block was easy to grate and although the butter was salted, the biscuits were perfect in texture and taste. This recipe is a little time consuming but the results are amazing.
Enjoyed your comment, I'm hoping to try this, this weekend...
OOOOOOO! This is what I'll use my precious, hoarded Kerry Gold for! Been looking for the perfect recipe!
Thank you for this info comment!
Coating the sticks of butter in flour is LIFE CHANGING. I tried grating butter once and swore never again because it was a mushy, slippery mess even frozen. The flour really does help!
3 cups of flour (high pretine)
2 tbsp sugar
4 tsps baking powder
1/2 tspns baking soda
1-1/2 tspns table salt
(whisk together)
2 sticks of frozen and grated unsalted butter
(gently mix in flour)
1-1/4 cup of butter milk and mix gently with flour mixture
roll to a 9" x 9" on the baking board
fold in 3 and repeat 4 more times
cover with plastic for 30 minutes in the refrigerator
cut into 9 pieces and bake in a 400 degree oven for 20-25 minutes
I LOVE America's Test Kitchen :) Been watching for decades, I have learned so much from them
I'm so happy to see someone shredding a frozen stick of butter, been doing it for many years and telling everyone of the benefits, started when making scones (also a folding challenge)
I have never seen or read about the need to fold scones. I have over 500 cookbooks - a few dozen are only on British Tea cakes & items. A scone is not a biscuit.
It's a waste of time the easiest is to squeeze butter cubes between fingers in the dough. As you roll they become flaten out further into layers. If you grate you run the chance of them melting faster.
I made these! Accidentally added an extra 2 Tbsp of buttermilk (I made my own w/ milk and vinegar). Didn't have a super sharp knife, but did the cuts with a slightly dull one. And forgot to brush the butter on the top. They turned out fabulous. My roommate was really impressed. Two thumbs up!
Those biscuits are gorgeous. I LOVE the idea of freezing the butter and grating it. I've avoided making biscuits, pastry, scones because I find cutting in the fat so tedious but I'm definitely going to give these a shot.
I love your show. It's so important to know how things work, not just to follow recipes by rote.
I have loved and still do. I have learned alot from watching them
@Robert Schwartz 👍agree 100%
@Robert Schwartz: I've been watching for years because it's the food science show.
Wow. What a great biscuit this was. Perfect recipe. I used King’s Arthur bread flour. Could not have come out better. I’m usually not someone who likes biscuits. But these are now my go to recipe. My picky family loved it. Served with gravy (made w Italian sausage) and fresh squeezed OJ.
I'm brand new to bisquit making and of the few different recipes I've made these are hands down the absolute best by far. Wonderful! Thank you for the excellent recipe and instruction. ❤
I made these for biscuits and gravy what amazing results friends were so impressed .
I tried this for Sunday breakfast, BEST biscuits I ever made! Looked just like these! Soooooooo, flakey. I only used cheap flour, not KA. Used buttermilk.
Made these for breakfast today and wow! Absolutely amazing flaky biscuits.... only downside is I think I’ll be expected to cook these every Sunday
😂
Assemble some apprentices.
I just made these... my life will never be the same. Thank you!!!!
I had a craving for biscuits with butter and honey, one of my favorites, I was thinking of drop biscuits like the bisquick mix, I was in an accident and am partial disabled in my right arm,I wasn't going to try at first because it looked hard, but I did everything thing the way you said, if I was taking too long I just put it in the freezer for a little bit to keep the butter cold, they turned out really good and I am glad I challenged myself, I have been watching test kitchen on Iowa public television for years, now on you tube, thanks guys
Let me make your life easy: Fix a batch of Bisquick biscuits up to the stirred-dough stage. Do not knead, but roll the shaggy dough and cut it in half. Layer some butter on one half, and stack them. Roll, cut, and stack 8-10 times total, then bake as usual. Saves you the measuring and finding ingredients, and you don't need anything special. It's the technique that matters most, not the recipe!
Thanks, I will try that, do I use softened butter or cut squares
@@patrickevans3797 I'd use softened but not melted butter, for easiest. Be a little generous with it!
If soft butter isn't available, cut squares or grated bits will be fine. Again, the deal is just to get a layer of fat in there which won't absorb into the dough but will create layers.
Heck, if you like that sort of thing you could even use bacon grease! (Very Southern!) That'd be a savory choice.
Just made this recipe. Holy cow. These biscuits are the bomb! Nobody believes I made them!
These are the perfect ratios, but you can get the exact same effect with a pastry cutter (instead of grating) and it's a lot less hassle. I've been making biscuits my whole life and decided to give this recipe a whirl. This is 100% the best biscuit recipe in the world, all 12 family at my breakfast kept raving about them (and they don't hold back criticism of food). :)
After finding this amazing biscuit recipe, I've not been able to make any others. Everyone loves these, they're really not a lot more work than others but oh so worth the time and effort. These are "weekend or company" biscuits. Thank you for the BEST recipe "never fail" flakey biscuits!!
Looking for a biscuit recipe and saw all kinds. I knew I had it when I saw this one. My first try yielded the best biscuits I ever tasted. Fabulous Thank You!!
I tried using a silicone mat to cut my butter in and subsequently fold into layers without using my hands or a bench scraper. It worked really well. Like using a shirt folding board.
It is so much fun to watch you ladies cook! Knowing your wealth of knowledge and experience gives us great confidence💗💕👏👏👏
This technique works very well! Just made it, very well. My new go-to biscuit recipe!
This was the BEST result from a recipe! I followed to a T until cutting, I did use a cutter but lightly pressed excess dough together for the last two and they were absolutely the BEST, softest, flakes biscuits EVER! THANKS SO MUCH!!
They look sooo good! However, I wouldn't have brushed them with melted butter on top, they're too crispy for my liking. I'm going to try these tho, they look amazing!
I love this recipe. They came out so good. Everyone loved em
"Hey, let's wait till our hot, fresh out of the oven biscuits cool down before we eat them, "said nobody ever. LIKE NOBODY LITERALLY EVER!!!!!!!
Right. Hot steamy biscuits for me please!
Why don't we use some of that frozen butter as well to complete the ensemble.
JoAnn Pelas yo be fair, freezing the butter actually does work really well. I use it for pie crusts too.
indeed
Yup, not me either
If I left fresh from the oven cooked biscuits out 10 minutes at my house, I’d never have one to eat!
Made these biscuits yesterday and they turned out so good! It was a lot of work but worth it at the end 😊
Those biscuits are works of art!!!!!! Thank you so much!!!!
I love the idea for the leftover dough scraps!
3 -> 9 -> 27 -> 81 -> 243 layers! ♥
It would grow at a rate of 3^x, so 3^5= 243!
She didn't take her ruler and make sure the biscuits were exactly one inch apart from each other while on the baking sheet, precision is everything!!!
Good evening everyone today I made these biscuits they were delicious.This is the best biscuit recipe.👍May God continue to bless all the chefs hands at America's Test Kitchen.
Erin must be a wizard or something. She rolled that dough out five times and never got any flour on her clothes.
I can't wait to eat those fixing to go in there and start it now wish me l u c k
TV magic!
Or get anything stuck in her wedding ring. Now how she managed that, I'll never know!
HA test kitchen!!!! Wardrobe!!!
Think that’s called practice practice practice!
I'm making this recipe today for biscuits and gravy. I made it a month ago too and they turned out amazing. I'm now a fan of square biscuits. I ended up using salted butter because that's what I always have on hand. All I did was take a 1/8 of a teaspoon away from the table salt (I use sea salt) to counteract the salt in the butter.
Well salt is salt. Non iodized salt just seems to be more dense than the larger crystals of sea salt but hey if you say you know for a fact that it works well then you know for a fact that it does. That means that it's up to the naysayers to prove otherwise. Thanks for sharing...wait... 🧐...🤨. Your name leaves more questions than answers.
I just found my new favorite biscuit recipe. Thanks ATC!
You have become my only resource on baking! THANK YOU....
I'm always curious to see how the underside of baked goods turn out colorwise. Properly baked bottom crusts should be shown off.
Here's a tip for wonderful crusty biscuit bottoms. While you are making the biscuits sit your cast iron skillet in the oven and let it heat. When you are ready to place your biscuits in the oven, quickly remove the hot skillet, brush the bottom with oil and quickly add all the biscuits. Amazing flavor game changer!
Absolutely perfect! Made a half batch which was perfect for 2. Even loved the pinwheels.
Did you try freezing them? That way you could make a whole batch.
King Arthur all purpose flour! Yes! It does work so well for those delicious 😋 biscuits. My hips thank you for this recipe and video!!! Yummmm !!! Great to munch for any meal and so appreciated by the family especially during this pandemic when we are in need of comfort food(did I say that?) THANK YOU!🤗🙏
These are delicious! I’ve made them several times since seeing the video. I watched the video and wrote down the ingredients and amounts. I had to order the King Arthur flour, and glad I did!
Can you give us recipe?
@@arlenestanton9955 Open the video on a desktop (not in an app), and look for the "..." button beside "SAVE"/above "SUBSCRIBE[D]"". Click that, and choose"Open transcript". There's no capitalization or punctuation, and sometimes you need to double-check the words against the actual video (because automatically generated transcripts aren't always the most accurate), but it's still a lot better than typing it up yourself.
@@alysoffoxdale Great tip. I never knew that feature was available. Not as convenient as printing the recipe from behind the ATK paywall, but it will do in a pinch.
Love everything y’all do, Ty for sharing your expertise and knowledge ❤
Great shows. Never the slightest bit of condescension/apprehension, but a winning, congenial sharing. Thank you.
Fantastic recipe and lots of helpful tips. Thank you. I've recently switched to Trader Joe's ORGANIC UNBLEACHED All-Purpose Flour from King Arthur Flour. I paid $4.99 for TJ's and KAF is $6.95 and extra for shipping. I hadn't caught that KAF isn't ORGANIC so TJ's is an upgrade at a lower price. The protein percentage of Trader Joe's is 13.3% so it's higher than KAF! I'm eating a biscuit right now as I type this comment. Easy to follow recipe I just made for the first time today and it turned out exactly like yours. I'm so happy.
'
I’m not ashamed to say I eat half of the biscuits I make before my family can try them 😅
Cook's privilege.
I would do the same, enjoy
That explains why you're overweight
Ooooh, I'm telling!
Man, wth is wrong w/ u?
Making sausage cream gravy as we speak!
i was imaging sausage gravy running off the open biscuits
Try sawmill sausage gravy
.....mmmm.... : )
Great minds think alike. I made sausage and gravy too, hubby and daughter, son in law and granddaughter like biscuits and gravy I like biscuits and jelly! But have 1 each left over (I cut them and made 10 tall flaky ones) so breakfast tomorrow will be sausage egg & cheese biscuits! Best recipe ever!
Made these yesterday and it is ridiculously flaky and yummy!
Finally a sensible recipe with logical explanations. Maybe grandma’s are favorites but I can’t understand old ladies recipes
Instead of folding the dough, I cut it with my bench scraper and layer it as I go. Then I don't have to trim the edges at the end because there are no folds to hinder the dough rising.
This type of biscuit is what cotton candy would be if it were a biscuit! Incredibly airy and tender!
Good tip, thanks!
So instead of folding the slab onto itself you just cut it in half and stack it onto itself 5 times?
@@chrisjones1849 Yes, except it's like 8-10 times. You just do it until you feel the dough come together and begin to feel just a little springy.
At 8 times there 250 layers. At 10 there are 1000. So that's plenty. And with no folded edges they really rise well and are so delicate!
@@Marialla. genius.
@@Marialla. I just can't figure out this layer math, can you tell me how you get 250 layers from stacking 8-10 times please? I just don't get it.
With a healthy bit of skeptism I made these today. I am not lying when I say that they were fabulous. Mine came together very quickly and didn't look as dry or striated as the thumbnail photo. Definitely give it a try. Don't be put off by the method. I also used Walmart flour, King Arthur is too pricey for me, but I do concede it is the best. Erin is correct, you definitely do not need to eat these with any butter!!
I'd make these biscuits if I weren't likely to eat them all myself.
Wait, this isn't a single sized serving? Oh crap.
Oh my God, someone on RUclips actually used the subjunctive.
@@xyzct The quality of our language is an indication of the quality of our thought. Also, my first language is Spanish.
@@dkatzism, indeed. I wish more treated language with the reverence it deserves.
What's your point?
Incredible recipe. Definitely, it takes practice to get the rollover perfect, but I'm willing to try it.
Made today, turned out perfect. I just used regular all purpose flour and swapped regular salt for seasoned salt and cut with a cookie cutter. Will make again!
The first time I made these I got to the part where you put it in the fridge after the last fold. I told my extra large Grandson (who loves biscuits) who was watching me that we had to wait 30 min. He looked horrified. I told him we would just wait until the oven was hot. They were wonderful
You guys are the best !!! We always love to watch cooks kitchen !!!😊😊😊😍😍😍.
Wow I just tried it 100% 😍👍best biscuits I made so far. Thanks a lot
Been looking for a new flaky buttermilk biscuit recipe.
Just made these.
AMAZING!!!
I did the cut into quarters and stack method as well
Worked great
Thank you for my newest best buddy recipe!!!
How many stacks did you make total please?
I just made these biscuits this past weekend - ABSOLUTELY DELICIOUS!!
This was so relaxing to watch 😌 Thanks! 🙏
where did you find the recipe?
Really nice process. It is essentially a faux puff pastry. Looks great!
Bridgett, i dont know what could be better than Erin making ultimate buttery, flakey biscuits with you aiding and abetting until that incredible reveal! ⚘👍⚘
Love the counting technique! Simple but genius!
This Southern lady is impressed with the New England lady's biscuits, because you know, we hold biscuit making as an art form down here.
I am going to try these biscuits tomorrow for my husbands birthday.... Thanks for sharing.... Funny thing...my granddaughter and I fall asleep watching america's test kitchen at night.
I use powdered milk. I use the grater trick all the time. Chill the flour too! I use a white wine glass to cut the biscuits then space 1/4" apart. It's important to rest between rolls. Use a pizza wheel for square biscuits.
Nice tips! Thank you.
I made these last night & they came out great! I only baked mine for 20 minutes and I cut them in circles. I didn't want squares
Ah man here it is 4:28 am in the morning and I've made these biscuits before following you with the directions that y'all gave but I guess I really took my time this time and they came out great and the layers and layers dough thank you
They weren"t overworked? Also- wonder why she didn't bake them touching each other?
I made biscuits today for supper can't wait to try this recipe. Thanks :)
Please don't ever stop making this show!!!!!!!
All the Recipe looks delicious an tasty.........
Oh my!! So gorgeous, & flakey!! Such a shame it only makes NINE biscuits after all of that work.
Double the recipe. Get 18
All good things come in small quantities. Don't overindulge, savor.
Paul-Sebastian Manole
That and it’s harder to make a larger amount of a recipe.
Made 2 batches. Placed 2nd in the freezer. Will switch to fridge the night before and bake’m in the morning. Fingers crossed, all will go well.
My family might only see a batch of 6 on the table. 😉😂🤣
Love the look and make a lot of sense cutting off the ends:) Looking forward to "doin' the swirl"!
I’m glad test kitchen finally made buttermilk that is buttermilk biscuits for a change! Thanks again.
There are some amazing tips and tricks in here - thank you!
I have been trying to find the perfect biscuit. And I found it!! These are the best biscuits ever!! I wish I could double this but I don’t think it would turn out as well. You can not make these biscuits if you are in a hurry to make biscuits. So make sure you have plenty of time when making these. The hardest for me was shredding the butter but that definitely makes a huge difference in the flakiness of the biscuits. I made hamburger gravy to put on the biscuits.
I used Kamut flour which also has more protein in the flour and they looked just like her biscuits.
This is by far the best biscuit video I've ever seen.
Hello and thank you for your wonderful apple pie recipe. It's so delicious. Thank you again. From Ontario Canada
Definitely will try em. They look so delicious
I can't buy King Arthur flower anywhere in my area. I use all purpose flour, and I get beautiful delicious biscuits every time. This recipe has become a family favorite!
Excellent presentation !
To any Canadian viewers, our AP flour is higher in protein than American AP and very similar to the King Arthur AP flour. For once, being Canadian means no specific flour woo!!!
3cup 13% protein all purpose flour
1/2 tsp bking sd ,4 tsp baking pwd
FAT:
16tsb Unsalted grated (lightly flour coated)CHILLED butter for flakes
No soft waterless shortening!
, add buttermilk
FLOUR BOARD:
-7 inch square
-9x12 rectangle flip up to form log
(5* roll)
-on th last fold, gluten builds, roll evenly to half inch square
Chill 30min ,trim a bit
Cut to 9 squares
Good hint to coat the butter in the flour, THEN grate it. I like having buttermilk powder in the cupboard, to make buttermilk biscuits anytime!
I'm definitely going to be making these in the near future.
I have always liked Erin
These look like the best biscuits ever. Thanks for showing me how.
I appreciated this recipe and the "whys...." of doing them like this!
3 c flou
2tbs sugar
4 tsp baking powder
0.5 soda
16 TBS fat
Salt
1-1/4 cup buttermilk
Erin seems like an amazing chef
Amazing! Love, love, love this recipe! Thank you for sharing.
Oh my gosh, I hope I can make those! They look absolutely delish
My granny would blow those away with lard 40 years ago
@Angel Bulldog The best!
I'm gonna try it with both. I haven't baked homemade biscuits since the last century. i've been doing bread most recently
@@AmericaFirstNow Did you ever try it and compare?
The square biscuits are the way I've always done it. No waste, no fuss. And I DEFINITELY spread much butter on them - because you NEED it!
Looks amazing, I have to try this for sure. Thanks. 👍🏻
ridiculously gorgeous biscuits. I'm dying over here!!
Thank you chef for sharing
"How many layers is that?"
"Two hundred forty-three, Bridget."
I love the look of those biscuits and and they look like the ones they have at Hardee's restaurant and I love theirs so much.
They have the best in the world. I compare them against all of the fancy restaurants I've been to all over the country. Go to one that's busy folks
@Sidney Mathious Really? I'm a lifelong Hardee's biscuit promoter since college in North Carolina and other than color, these don't quite resemble Hardee's to me which are round and don't have layers.
@jbiz1234 Yes. Easily the best national chain biscuit hands down.
The local Hardee's closed here, but they had the best biscuits and gravy I have ever found anywhere. I used to go there about three times a week in the morning and always got the same thing, the biscuits and gravy, it never got old.
@@MaxStax1 I agree and miss going to our local Hardee's for breakfast which I love their biscuits and gravy also. Due to the virus problem I had to cut back and eat more at home instead.