Baked these tonight. I tweaked the recipe a little. The family really liked them. Daughter said that these were closest to Red Lobster that she has eaten.
Aw yay! So glad you liked it! Thank you being here. I have not tested this recipe with any other variations so I can't speak to how it would turn out but you can always experiment on your own!
5/14/23, Please, I want all of your recipes. Do you have a cookbook or a way to print them out and I will pay you for them. I just found you and you make me feel like I can actually make them. Thank you
@@TheAnthonyKitchentoday 10-12-2024 I want to a supermarket with my 3&5 Years old kids they challenge me with this one but thanks to you I made it for the 1st time perfectly Great thank you again you may not realize that but you are doing an amazing job.
Thank you for the baking soda and powder tips, TBH, i do not know when to use them really!? I learned something from you, great! More power to ur channel, Kelly!
Aw, thank you, Pinay!!! There are so many variables that go into when and why to use each one. I’ll try to keep that in mind as these ingredients come up in future videos and give a little more explanation as to why I used one or the other 😘
If I bake these one day before Thanksgiving, when should I put the butter topping on them? The day before or the day of Thanksgiving? Thanks for your video!
They reheat ok after buttered. Its not quite the same as fresh from oven just buttered. When I reheat mine I spritz em with a water sprayer and then about 5min 350 to toast. Like a misting of water not the faucet. Since your plan is to save for next day, save the butter till them.
No, I would not recommend that! Self-rising flour has chemical leaveners in it, and since we use them in this recipe, you definitely need to be in full control of the quantity going in.
Yes, you can freeze the dough! To freeze the dough, I would refrigerate it until chilled, then scoop, and transfer to an airtight, freezer-safe container. Separate each layer of dough with a sheet of wax paper (including the bottom), seal tightly and freeze! Add 2-3 minutes to the total bake time if the biscuits are going into the oven frozen. Hope that helps!
Wow, just tried your recipe! Fantastic! Made a half batch and used 3tsp of baking powder as I had no baking soda. Tasted great!!!
So glad you liked it!
Baked these tonight. I tweaked the recipe a little. The family really liked them. Daughter said that these were closest to Red Lobster that she has eaten.
Glad she liked them! Thank you 🤗
What tweaks did you make? I want to make them like you x
Thank you. Can I use dried parsley as well?
Oh so yummy! I love that you use the scoop and don't mess with the pain of rolling them out!
Thanks, friend!!! 🤗 It makes it SO much easier!
We love the biscuits at Red Lobster and yours do look even better. Great recipe!
Thank you so much, Carlee 🤗
Great recipe! Thank U!!
Thank You 😊
I followed your recipe to the T it was really yummy thank you for sharing :)
Thank you so much :)
🙏🏽Awesome recipe, thank you so much! 😊
You are more than welcome!
What baking temperature?
Thank you so much!
Good Evening Dear
I Saw Your Channel& Tried Your Recipe
Thank You So Much
Amazing Really
But Need To Ask You
Can Add Onion Powder Or Others!!!!
Aw yay! So glad you liked it! Thank you being here. I have not tested this recipe with any other variations so I can't speak to how it would turn out but you can always experiment on your own!
@@TheAnthonyKitchen
Anyway I’ll Try Cooking Another Your Recipes😊
Thank You So Much
5/14/23, Please, I want all of your recipes. Do you have a cookbook or a way to print them out and I will pay you for them. I just found you and you make me feel like I can actually make them. Thank you
Thank you so much for telling me! All my recipes are free at theanthonykitchen.com :)
@@TheAnthonyKitchentoday 10-12-2024 I want to a supermarket with my 3&5 Years old kids they challenge me with this one but thanks to you I made it for the 1st time perfectly Great thank you again you may not realize that but you are doing an amazing job.
Thank you for the baking soda and powder tips, TBH, i do not know when to use them really!? I learned something from you, great! More power to ur channel, Kelly!
Aw, thank you, Pinay!!! There are so many variables that go into when and why to use each one. I’ll try to keep that in mind as these ingredients come up in future videos and give a little more explanation as to why I used one or the other 😘
@@TheAnthonyKitchen so sweet. Thanks Kelly!
Powder puffs and soda spreads ☺️
Sooo good! Eating one now!
Wahooooo! 🤗
Thank you
I love those!
They are TOO good!
They look delicious; I have got to try these.
Hope you love them, Kevin!
Fantastic
Thx
EXCELLENT!
Thank you! 🤗
Great ❤
Thank you!
Is buttermilk a must or can you also use regular milk?
You can use regular milk, but they might have the rise or be as tender since the acidity level will be lower :)
Just add a splash of vinegar to the milk, it will be like buttermilk.
In my family we respect red lobster biscuits
Hahahaha
So do we! But have you tried these???
Has anyone tried adding some actual Old Bay to the biscuit mix??
We haven't but I'd love to hear how it turns out if you try it!
If I bake these one day before Thanksgiving, when should I put the butter topping on them? The day before or the day of Thanksgiving? Thanks for your video!
They reheat ok after buttered. Its not quite the same as fresh from oven just buttered. When I reheat mine I spritz em with a water sprayer and then about 5min 350 to toast. Like a misting of water not the faucet. Since your plan is to save for next day, save the butter till them.
I really want to make these, but would I need to tweak the recipe for high elevation? I’m in Albuquerque, New Mexico.
I wish I could say one way or the other, but I don't have any real experience with baking at high altitude. I'm so sorry, Giovanni!
Hi, can I use self rising flour?
No, I would not recommend that! Self-rising flour has chemical leaveners in it, and since we use them in this recipe, you definitely need to be in full control of the quantity going in.
I want to prep the night before and bake it in the morning for my coworkers. Can I freeze the dough?
Yes, you can freeze the dough! To freeze the dough, I would refrigerate it until chilled, then scoop, and transfer to an airtight, freezer-safe container. Separate each layer of dough with a sheet of wax paper (including the bottom), seal tightly and freeze!
Add 2-3 minutes to the total bake time if the biscuits are going into the oven frozen.
Hope that helps!
Your right !!
Better than Red Lobsters!!
Thanks You!
Wahooooooo! 🙌🏼 Thank you, Kim!!!
I love these biscuits with so many different meals I would only add an egg wash for that fresh bread look..
Thank you, Mo! Sounds great!!!
My taste buds thank you. My pants do not.
😂 I'm sorry!!! But they're worth it if it's any consolation 😉
Hi
Anthony gang ❤️ #LastNameAnthony
Ok this is not related, but your hair is gorgeous!
Titia!!! That's really so sweet. Thank you, friend!!! ❤️
I AM HAVING TROUBLE FINDING YOUR RECIPE FOR REGULAR BISCUITS 🤔😕
I added too much baking soda to my pancakes and it tasted like Palmolive
For some reason this woman annoys me, reminds me of Roger