I love how you show the mistakes. Baking is a science, trial and error. I've had so many things go awry over the years. It's refreshing to see a mistake be made, and then you are able to tell us WHY it happened. Or even if you don't know why, to show the mistakes anyway. It helps make others feel like they're not alone. Always a great video, keep up the amazing work!
So true. It took me longer than I like to admit before I started get a decent loaf of bread. Once I learned the trick of weighing ingredients I quickly created a recipe that has my family dancing when they see the scale come out!
Just a note to thank you John for the only edible homemade biscuits I’ve ever made. I’m 62 and have never had any kind of baking skills until finding you. Special thanks to your husband for excellent filming. These will require just a little more practice but my wife and I love them. Next on the list is your blueberry muffins. By the way, I do the cooking in our home while she does the cleanup. She has bought me several kitchen items because of your wonderful recipes and videos. Thank you both! Barney & Shannon
I'm 23 and I've recently tried making Biscuits from other recipes and... This too, is the only recipe of Biscuits that has come out edible. Lol. I need more practice as well, but your comment made me feel seen.
@barneymaloney9551 I can make very good biscuits wanted to try somone else's method it's pretty good .... my mom try to make busicuts they usually be harder than lime stone pebbles 😂 she need this video
I know maybe it's unpopular and isn't efficient, but I appreciate the real-time, showing the full 4 folds or showing how the butter cuts into the flour. There are so many changes in texture and so much visual information in the "monotony" of baking, but it's so important to convey that visual information, especially for developing bakers! It's rough when so much of that get cut out in the editing process, but the best YT cooking/baking tutorials leave it in so you can really see the development of whatever is being prepared. Much appreciated!
Hands down the BEST recipe and method for biscuits. Made these for my family and they were so good and stood tall. Wish I could attach a photo. Thank you!!!
I do squares because I don’t have a little cutter. Also, I use a cheese grater on my cold butter. Makes it a little easier to work in. Plus, it’s fun to make the butter into fun ribbons!
@scbr We're on the same page with both the grated cold (almost frozen) butter and square biscuits - less handling of the biscuit dough to keep them tender, and less waste of delicious fluffy, flaky biscuits.
You know I've always all that there was a move making rule, even though you read on the back of the directions, on store bought items, like cans of biscuits, and frozen pizzas, and it will stay like 425⁰,( which I do NOT purchase, well sometimes pizza, but I am a baker,and I make just about everything from scratch), and in cookbooks, but because, (I'm bi-racial, and the only biracial child in my family, and my father is the Caucasian, which is strictly taboo, like he would not have any part of me at all, but I do spend time with my grandmother, my european-american side, they're from Sicily originally oh, I wonder why is that, if it's the other way around it's okay, even if it's not at first, it turns out to be okay, but the other way around, like my father told me, I am not coming home from work someday, and going home to my wife, with sambal black head, and just throw him to my kids and save this is your brother, it doesn't work like that you can look up in Sicilian history that's never happened, you can not call my house anymore, you have caused enough trouble, when I looked him up, or track him down, cuz I really want to meet my father, and I was the only one, they did not care at all, about the race, so that means all my brothers and sisters are all African-American, and all your peeing American, isn't that crazy, I love it 😆, I just wish we knew each other), and I learn to cook for my grandmother, and she would bake everything on 350, no matter what it was, and her sisters, and other people from my African-American sigh, would either do the 350° rule, or the 400° rule, it was always one or the other, no matter what, and I stuck with that my entire life, but it was until I got older, and I noticed on my european-american side, is that they did not follow that rule, they did things, like the cookbook was say, or whatever someone telling you, and for some reason even when I would try, that just never worked out for me, since we're talking about biscuits, it seemed like to me when I will try to bake them that high of a temperature, babe what always need, especially because we make them so rich, more time to get done on the inside, and brown on the top, and less time to brown on the bottom oh, I also notice the big problem with them Rising, now we know to make a good biscuit rides, they'd have to touch each other, however when I would try and bake them on that high of a temperature, and they would rise extremely high, and because I'm not used to cooking or 425°, or 4:50, I would check on them often, and in me doing so, for instance I will be checking to see if the bottom would be really brown, but the tops were entirely white, so I'll be trying to see if they were done, and I needed to just turn on the broiler, but every time I took them out to try to check them, after the 15 minutes, it will make the rise go all the way back down, to the normal size of a biscuit, and still absolutely delicious, and Flaky as all get-out, but they just would not retain their correct size, unless I had them on 350, and would just peek at them, so they were completely Brown on top, and when I took them out, and let them cool off, they will be brown on the bottom, but not overly Brown, and very soft, so I always thought no matter what the direction said, that the 350-degree, or 400° rule was like set in stone, for everyone's oven, or anyone that it's, because like I am a cooker, I can throw down in the kitchen, and all day long on Thanksgiving, or Christmas, and usually the night before, the oven is on 350°, all day long and never changes, and that's for turkey, ham, stuffing or dressing, macaroni and cheese, my famous sweet potato pies, or pound cake, or biscuits or buttermilk cornbread for my dressing, like it did not matter, my oven always is on 350 for everything, absolutely I'm going to ask my grandmother for the first time ever, on maternal side, like why was that such a rule, and where did it come from, because I think is African-American rule, that comes from Southern Cooks, even though I'm from the Midwest, my grandmother was born in Chattanooga Tennessee, and her brothers and sisters were born in Ringgold Georgia, which is actually in Chattanooga Tennessee, but address to Georgia, it's so weird, it's kind of like Texarkana Arkansas, half of it is address to Arkansas, the other half is to Texas,🤷♂️
I've started using a coarse cheese grater to break down the butter into small pieces when I'm making bicuits. Much easier and quicker and the results are more consistent.
This time of year, I always have butter in the freezer for making pie crust and I do the same thing. I get tired of grating butter but it makes it more uniform and I actually don't handle it as much so it stays cold.
Unfortunately, when my Mom & Mom in law passed, so did their beautiful big flaky biscuits! This recipe is sooooo close to what they both made. I make my own butter at home and I really believe that it makes a huge difference in flavor. This recipe is awesome! Theyre made every Sunday morning for all of my children & grandchildren to enjoy. They also freeze nicely! My daughter in law had me freezing a batch for ber to take home. She now has the recipe but she claims they dont taste as good as mine. I think thats an excuse to come over for Sunday brunch. I love them as much as the rest.of the family does. My family couldn't get enough of them so I had to make an extra batch!! THANK YOU SO MUCH for taking the time to make this video & share your talents with us! God bless 💞
Try making the biscuits with White Lily flour. Especially if your mother and grandmother were from the South, because that's the secret ingredient for amazing biscuits. Also try using buttermilk, because most Southern biscuits I've enjoyed were also made with buttermilk. My grandmother was Mississippi born and Georgia raised, and I've never had better biscuits anywhere.
Making your own butter, now that's dedication. I know it's easy to do, but I haven't done it yet. Maybe I'll try it sometime to see if it's that much better than store bought. Thanks for your lovely story 😊
I watch a lot of recipe videos on RUclips and I think you make a lot of valid mini points while you ramble I love it . “You don’t want them to be too thin” if you never would’ve said that then I most definitely would’ve made them too thin
The last time I made homemade biscuits, I made them with Kerry Gold Herb & Garlic butter in place of regular butter, and they were the most amazing biscuits I've ever tasted much less made!! Also, I used any leftover biscuit dough to make quiche. If I only have a little bit of dough, I make a little, single-serving quiche. Makes a fantastic quiche crust!! 🤩
I personal prefer tall biscuits and the trick is to bake them in a pan close together instead of on a cookie sheet❤I can't wait to try this recipe... they look delicious no matter the shape.
I’m old, 74, and make my biscuits by hand too. I agree with you that your hands are the best tools. You can feel the texture. I’ve always used the folding method but maybe not as many times as you did. I think you should mention NOT TO TWIST your cutter when stamping out the biscuits. The twisting action destroys the flaky edges. I appreciate you showing the mistake when the biscuits fell over and WHY they fell over. Live and learn. Sometimes I do cut them in squares and I like them. Just a preference I guess. I make them both ways, rounds or circles…depends on my mood! 😂😂😂 Keep up the good work. You’re VERY talented and I love your vids! 🥰👩🍳
This is how I was taught to make scones (I'm English). My mother and grandmother never used eggs as it would have been thought of as too wasteful and extravagant during rationing in WWII x
I made these biscuits and the only thing I did differently After I baked them at 425 degrees for 15 minutes I set my stove in broiled for 5 minutes after I put butter on top and they came out perfect! A nice golden brown crust and they were delicious
Any time I want to try out a new recipe, John is my go-to youtuber I absolutely LOVE the way he explains it and the recipes always turn out well (so far lol). I think this is the first time I’ve seen a recipe not come out perfect on youtube and I LOVE IT! You’ve got yourself a fan for LIFE!!!! Thank you for the honesty❤
Side note, when pressing out, do so gently like patting a babies bottom to comfort it. Pressing too hard pushes out the air bubbles and makes them more dense and less fluffy. Great recipe!
I'm absolutely making these to go with dinner tonight! We would love to see your updated English scone recipe, in fact if you made a whole series of videos around English afternoon tea I'd be making every single recipe!
Yes, I would make every sweet or savory snacky treat as well! The updated scone recipe is something I'm waiting on. My hose loves a dark chocolate dipped scone so I always have to work that into the recipe. 💖
I usually make drop biscuits they are easier and with my mild ocd I would be in the kitchen for hours making perfectly rounded biscuits. Lol. Great recipe I will be making these tonight
I agree that it is important to show the "oops" moments so that when the viewer tries it and runs into that issue, they know what to do. I've always made traditional biscuits, but am excited to try this method of layering. I've made plenty of pastry dough for turnovers and such so it's not much difference. Good video.
I;m looking for a good traditional biscuit recipe that's not super complex or super fattening (like this). love these types for special occassions, but still haven't found a good default biscuit that isn;t tasteless and dry as sand. recommendations?
I tried your dinner rolls a couple weeks ago. I over proofed them and they looked more like biscuits but tasted amazing. Everyone loved them and I have a picky family. So much better than store bought. I'll definitely want tried this next. I'm glad you let us see what happens if it's too thick. We learn from our mistakes, especially in baking.
I do square biscuits. They're just as fluffy and amazing as round, but you waste zero, and you don't need to work the trimmings into extra and break the rule of "Work the dough as little as possible".
@@francinelanigan8730 probably not. The reason you use buttermilk is the acidity works with the baking powder to make them rise. You might be able to use the milk and cream, but you're going to need a replacement for the acidity. I seem to remember you can make a workable replacement for buttermilk by mixing a bit of white vinegar into some milk, but I don't know what that would do to the flavor profile.
I found the ONE buscuit recipe...FINALLY!! They turned out amazing, flaky, and delicious. My recipe made 7 large square biscuits. I cooked 3 and froze the other 4. My husband and I couldn't even eat one! Video was amazing. Thank you!
Watching this 3 years later and I am going to try this in the morning!!! 🥳 Also, I love the fact that you showed what went wrong instead of just showing the perfect batch. Thank you for being real! I love your videos.
I thoroughly enjoyed…”I use only 1 tool, a whisk…and a knife and board to cut the butter”…followed by him using a spatula, pastry cutter and a biscuit cutter.
This recipe, is identical to mine, except I use buttermilk vs regular milk. I like the buttermilk smell and taste... Also, I use a round pan, so that they are all touching, which helps them rise better I think. Great recipe. Thank you!
Thank you for also showing us the mishaps 🤗 it’s not just helpful but more relatable. Also I appreciate that you mention both cups, mils & grams. Love your videos.
I am so glad I found this recipe. I've been looking for just these kinds of biscuits. I also have made his potato soup recipe and it's great. I've made these biscuits several times since watching this video. My dough was way to thick and stiff. So this time I did the recipe as directed, then took out one and a half cups of the dough before mixing in the milk. During the stacking and folding process I ended up adding about 3/4cups back in. I'm putting them in the oven right now!.....stay tuned. Turned out good.
WOW! Ok so this is the exact recipe my mother gave me only her instructions were to handle the dough as little as possible or they'd be tough. And they are good enough. I added your folding technique and BAM! Angel wings aren't this fluffy and layered. Excellent technique, sir!
@@taffykins2745 please let us know your results. I've now made too many biscuits in the past couple weeks since discovering the folding technique. It's DEFINITELY the folding technique that is key. As a mostly keto dieter this is no bueno but as a Texan MAS BUENO! My new biscuits are going to be A Thanksgiving showstopper I'm sure!!!
I am so impressed with you ~ showing the 'mistake' you made. Many would feel too proud to show such, but it's a good lesson and that is what you care most about; that your viewers learn. Thank you for your time with us.
I’ve made many very delicious biscuits in my life, but I’ve got to say these were the best I’ve ever made! SO GOOD! Oh and to answer the square biscuit question it’s how I always make mine and they are so much easier without so much reworking or waste.and look beautiful
I grate my butter from frozen to make my biscuits extra flakey. And I chill all my tools. I also put biscuits and muffins in the oven at 425F for the first 10 minutes to get that puff and then drop it to 350-375F for the rest of the bake (though I've never done this technique from frozen, only fresh and chilled). They puff up like a professional bakery. I like the fold technique you used to make layers in the video.
I learn so much from you! I’m super visual so I need to watch someone cooking/baking rather than just reading a recipe and hoping for the best. I was a horrible cook before RUclips.
@@honeybunnyk6428 You know she didn't make it. 90% of people in the comments don't make shit. Made them and halved the recipe. Instead of 1/2 Cup of butter used 1/3 cup of lard and 1/3 cup of butter. I only had nonfat milk. Tasted so good.
Great!!!! Southern girl here... Great recipe, except that buttermilk does make a softer, moister, less crumbly inside. I don't add sugar. In the South a biscuit is savory... NOT a sweet pastry or scone! There is a Southern home cook channel here where she just did a video comparing and testing different recipes and techniques. It is genius!!! And, she is right, those of us here in the South know that White Lilly Flour is different. NOTE: No need to handle this and begin mixing with messy hands???? Every home kitchen really needs a pastry cutter. 20 seconds with that miracle tool and you have the perfect pre-mix!!! It is my preference to use shortening instead of butter, and then put fresh unsalted butter which has just been hit with a good dash of salt on the hot biscuit when it is first opened. ABSOLUTE HEAVEN!!!!
Yes! White Lilly, no sugar and buttermilk. Otherwise agree with John. Everything needs to be cold and the dough handled gently. When I got a blending fork I found out it works better than the pastry blender and have never looked back. Been making biscuits for a long time in Georgia.
Yes.... cold fats!!! (butter, non-all veg shortening can get a Walmart, Lard...) A really good blending fork probably does work really great!! I just haven't done it that way since I have my pastry cutter handy.
I tried your biscuit recipe for the first time and FANTASTIC! First batch I made them to big. The lightest, fluffiest best tasting biscuits I’ve ever had. I’ll be using that recipe from now on! THANK YOU!!!! 😋🤤
I am going to try your recipe as it is very close to mine. I grade my frozen butter, I use buttermilk, add 1/2 Tbs baking soda and sift the flour which add air . I strongly recommend a square biscuit cutter as you cut out your biscuits with only one cutting. Almost forgot to mention I really like when the recipes give the weight of ingredients in grams.
Never made these, as a Brit. These look fantastic. Was interested to see how similar they are to scones. As you mentioned cutting your biscuits I do that with my scones. Especially cheese scones. I roll out the mixture into a circle than cut into triangles (like a cheese). And of course add extra cheese on top. I add a teaspoon of English Mustard powder (Colmans) to the mixture as well (as I would to my cheese sauce).
This IS a scone recipe. True Southern-style biscuits do NOT have sugar in them. Plus they will either use vegetable shortening or a butter/shortening mix and buttermilk instead of regular milk.
@@TheInkPitOx yup. Biscuit comes from the Italian for twice baked. Also historically was the ship's biscuit aka hard tack that pre-dates the Revolutionary War. Which takes us around to the Dutch origin for the word yacht or jacht. Thanks to the Viking (and that's a whole 'nother story) appropriation of Frankish culture and the events of 1066, modern English is a combination of Latin, Romantic derived and the Old English Germanic words. As with most of Northern Europe such as Gammel Norsk and Old Dutch we have the same Flemish root. There is no surprise then, that there is both commonality and diversity from the tongue's mongrel history and much bedsides. Typically the posh words are French derived and the not so posh are Germanic. eg Beef and Cow. Move and Flit. Alleyway and Twitchel.....
Oh My Goodness!! Thanks so much for this recipe and video. These biscuits were a success on the very first try. I have been trying to make biscuits like my grandma’s for 25 years and these are nearly identical. They were an absolutely HIT for Christmas brunch.
Best biscuits i have made to date . I was worried they would be to salty, i added the salt then realized i only had salted butter, but omg they turned out great. My daughter never has enough salt but the a time she was very happy . Thank you
Made these last week and they were absolutely flakingly amazing!! Going to make them again today and try grating some sharp cheddar cheese in this time. 🧀 Thx John for you awesome recipes!! 🙌
These look delicious! I will even take the first batch. Just give me more butter to put on them.😁 I love my pastry cutter for biscuits. It doesn't heat up as much as your hands. I also use my pastry cutter to chop eggs for egg salad and it works like a charm!!☺
You know...I've never even thought about just cutting them square, but obviously that would save those weird scraps. If I can make them look as pretty as they do when circle, I don't see anything wrong with it!
Some people just dump the whole dough into a glass pan with sides and spread it out and cut the squares right in the dough. Leave all the squares touching each other. You need lots of melted butter in the pan under the dough. They are delicious!
Square cuts easy and look great. But… be sure to cut all sides otherwise the “natural “ edge bakes pinched. It doesn’t rise straight like the cut edges.
I like using these as a topping for a stew or a chicken pot pie. Mmmm. When I was a kid my mum would make these with stew and we'd top with butter and fresh sticky honey and it was "THE BEST" in the words of John. :)
Never in my life have I had the pleasure of tasting a biscuit this buttery and crispy and fluffy. I made it as soon as I found the video and have zero regrets I saved this in my recipe file folder probably never to be replaced. I used a glass dish and had them close together almost touching so I had to bake an extra 5 minutes but other than that no problems at all.
I have made these biscuits twice now. They are delicious! Thank you for the recipe! I cut them into squares to save on scraps. I cut several different sizes. I found smaller sizes, 1.5 x 1.5 inches make for amazing biscuit and gravy biscuits. While larger sizes make for great biscuit sandwiches. No matter the size. Amazing. I did cook them at 425F, I do not believe the temp was mentioned in the video.
Jonathan, I love the recipes with lots of personality to serve them with. this Papaw wouldn't dream of changing anything, but I have found that taking my frozen butter and grating it like a carrot i get the perfect size butter flakes. Give it try saves time and MESS. Square ONLY when serving as a base for a dish. Smothered ONLY - round when served as side. i'm looking for a dumpling recipe, how this one works.
John, I love your videos! It's literally you enjoying baking in your kitchen. I love to bake too but it can be so intimidating! Even just making biscuits. You make it look so effortless! I had no idea it could be so easy so I will definitely be trying this now
Instead of cubing the butter, have you tried grating the butter? I've done so and it works perfectly. Just curious if you've tried this method. Thank you!
Hello John, you are my go to for all goodies. I love your vibe, and spontaneity. I have done these a couple of times, and today I used organic flour, and cut them into squares, flouring the knife between cuts. They came out delicious. Thanks, and greetings from Lisbon, Portugal.
I love making biscuits! I will definitely try out this technique. I generally do drop biscuits and mill my own flour from soft white spring wheat and then season them with roasted garlic powder, chopped green chile, and freshly shredded cheddar. I often get people asking me to make a batch when they're coming over or that's what they ask me to bring to dinner parties. They pair with just about any soup you can think of, roasted meats, or just on their own with some butter. I use leftover ones by slicing them in half, putting butter and garlic salt on them and baking them again to make garlic bread as a side for pasta.
I think I will make these in a bit and just reflect and enjoy how good Jesus Christ has been in my life and reflect on how far I have come in my life!!! This just looks like one of those activities. May God Bless and come into everyone’s life that participates in this activity and enjoys and that God has given us though his Son Jesus Christ.
Love the video! Just out of curiosity, why did you use regular milk instead of buttermilk? I don’t actually know too much of what buttermilk does but every southern biscuit recipe I’ve seen has used buttermilk. Huge fan!
We use buttermilk for the taste. I always use a white winter wheat self rising flour that already has the baking powder and salt in it. If you use this recipe you will likely need more buttermilk if it's made from whole milk. Been making biscuits for a really long time here in Georgia.
Hey John, thank you for sharing this recipe! I've been trying to perfect my biscuit recipe and this seems to do the trick. I'll definitely try the stacking method as supposed to folding like how I usually do and also to freeze it beforehand. Just a small question and not intending to degrade, why didn't you glaze the top with egg wash (or just the yolk) or milk before popping it into the oven for extra shine? Once again, thank you!
Oh no! No egg wash on biscuits. Instead, baste them with some honey butter or just melted butter when they come out of the oven. You can baste before you bake, but that messes with browning.
I watched your video b/c I firmly believe you can always teach an old dog new tricks (I’m a great-grandmother)! I adore fresh biscuits. I love your presentation, you gave GREAT instuctions and I learned something (fold, cut and stack)! I especially love that you showed the not so perfect first result…we all learned from it!!! BRAVO! Can’t wait to learn more from you. Blessings to you and yours!
I’ve tried other versions before with less success. These were the easiest and they turned out perfect. Thanks for the video. I really enjoy watching you.
I loved seeing that the first batch didn't go as planned! It was nice knowing even someone so skilled with cooking still has mishaps. Thanks for the recipe 😊
Made this recipe for dinner tonight. I made Chicken A la King, and the two worked very well together! This was one of the best biscuit recipes I've ever made!
I keep my sticks of butter in freezer just for biscuts shred the butter with a shredder..best biscuts ever the butter slowly cooks in the biscuits so moist!!!
I love your use of the bench scraper to cut and stack the dough. I had been folding, turning many times. Using the scraper is very clever. I bake square biscuits. With a sharp, floured knife, I cut off about 1/8 inch on each side (to keep the sides from being compressed from all the handling), then I cut into desired sizes without any sawing or twisting motion. Thanks for sharing the WHY of what you do. Very important, especially in baking.
My biscuits turned out perfectly! I used my mother’s recipe (as it has no sugar) and with your layering technique and yum-yum-yummy!!!! Thank you! I learned something! Cutting technique: we use the same tool scraper you use to cut your dough. However, we cut 2” horizontal lines and then cut the long lengths diagonally. The shape is more of a diamond shape some are a little “longer diamonds” this is how my grandmother did it!!!!! ❤I Subscribed! ❤
😂 you definately know what you're doing! Do you know if I can do this with gluten free flour (it's usually mostly rice) and what the measurement changes would be? Thx!
I love how you show the mistakes. Baking is a science, trial and error. I've had so many things go awry over the years. It's refreshing to see a mistake be made, and then you are able to tell us WHY it happened. Or even if you don't know why, to show the mistakes anyway. It helps make others feel like they're not alone. Always a great video, keep up the amazing work!
Yes, thanks so much for showing us the first round and explaining what happened so that we can learn from it!!! 👏👏👏
So true. It took me longer than I like to admit before I started get a decent loaf of bread. Once I learned the trick of weighing ingredients I quickly created a recipe that has my family dancing when they see the scale come out!
Beria
Agreed 😂, thanks John, the layers of mistake look delicious though 😍
As always a great video keep up the great work
Just a note to thank you John for the only edible homemade biscuits I’ve ever made. I’m 62 and have never had any kind of baking skills until finding you. Special thanks to your husband for excellent filming. These will require just a little more practice but my wife and I love them. Next on the list is your blueberry muffins. By the way, I do the cooking in our home while she does the cleanup. She has bought me several kitchen items because of your wonderful recipes and videos. Thank you both! Barney & Shannon
I'm 64 and this is my first attempt, hope mine are at least edible and not hockey pucks.
I'm 23 and I've recently tried making Biscuits from other recipes and... This too, is the only recipe of Biscuits that has come out edible. Lol. I need more practice as well, but your comment made me feel seen.
@@lorievolkman9716 they get better every time I make them. Best biscuits ever!
@barneymaloney9551 I can make very good biscuits wanted to try somone else's method it's pretty good .... my mom try to make busicuts they usually be harder than lime stone pebbles 😂 she need this video
His husband?
Funny how unnatural things became totally
acceptable with repetition in media etc.
I know maybe it's unpopular and isn't efficient, but I appreciate the real-time, showing the full 4 folds or showing how the butter cuts into the flour. There are so many changes in texture and so much visual information in the "monotony" of baking, but it's so important to convey that visual information, especially for developing bakers! It's rough when so much of that get cut out in the editing process, but the best YT cooking/baking tutorials leave it in so you can really see the development of whatever is being prepared. Much appreciated!
Hands down the BEST recipe and method for biscuits. Made these for my family and they were so good and stood tall. Wish I could attach a photo. Thank you!!!
Have you tried KFC biscuits? Did this taste like them?
I do squares because I don’t have a little cutter. Also, I use a cheese grater on my cold butter. Makes it a little easier to work in. Plus, it’s fun to make the butter into fun ribbons!
Yes yes , I cut mine with a pizza cutter, square biscuits ❤😊
Do we need to preheat oven? On what Fahrenheit degrees?
@@komalmeharchandani6586 425
@@komalmeharchandani6586425F
@scbr We're on the same page with both the grated cold (almost frozen) butter and square biscuits - less handling of the biscuit dough to keep them tender, and less waste of delicious fluffy, flaky biscuits.
They go in at 425F for anyone making 😊 I don’t think he mentioned exact temperature
Thanks, was getting tired scrolling to see if anyone else was wondering.
@@tuffdawg2718 of course god bless you as well!! Happy baking :))
I tried to find it. Good I saw your comment. Thanks. I you save my biscuits.
Greetings from Canada🍁Thank you for mentioning the temperature. It wasn't mentioned. Stay save and well during Covid.
You know I've always all that there was a move making rule, even though you read on the back of the directions, on store bought items, like cans of biscuits, and frozen pizzas, and it will stay like 425⁰,( which I do NOT purchase, well sometimes pizza, but I am a baker,and I make just about everything from scratch), and in cookbooks, but because, (I'm bi-racial, and the only biracial child in my family, and my father is the Caucasian, which is strictly taboo, like he would not have any part of me at all, but I do spend time with my grandmother, my european-american side, they're from Sicily originally oh, I wonder why is that, if it's the other way around it's okay, even if it's not at first, it turns out to be okay, but the other way around, like my father told me, I am not coming home from work someday, and going home to my wife, with sambal black head, and just throw him to my kids and save this is your brother, it doesn't work like that you can look up in Sicilian history that's never happened, you can not call my house anymore, you have caused enough trouble, when I looked him up, or track him down, cuz I really want to meet my father, and I was the only one, they did not care at all, about the race, so that means all my brothers and sisters are all African-American, and all your peeing American, isn't that crazy, I love it 😆, I just wish we knew each other), and I learn to cook for my grandmother, and she would bake everything on 350, no matter what it was, and her sisters, and other people from my African-American sigh, would either do the 350° rule, or the 400° rule, it was always one or the other, no matter what, and I stuck with that my entire life, but it was until I got older, and I noticed on my european-american side, is that they did not follow that rule, they did things, like the cookbook was say, or whatever someone telling you, and for some reason even when I would try, that just never worked out for me, since we're talking about biscuits, it seemed like to me when I will try to bake them that high of a temperature, babe what always need, especially because we make them so rich, more time to get done on the inside, and brown on the top, and less time to brown on the bottom oh, I also notice the big problem with them Rising, now we know to make a good biscuit rides, they'd have to touch each other, however when I would try and bake them on that high of a temperature, and they would rise extremely high, and because I'm not used to cooking or 425°, or 4:50, I would check on them often, and in me doing so, for instance I will be checking to see if the bottom would be really brown, but the tops were entirely white, so I'll be trying to see if they were done, and I needed to just turn on the broiler, but every time I took them out to try to check them, after the 15 minutes, it will make the rise go all the way back down, to the normal size of a biscuit, and still absolutely delicious, and Flaky as all get-out, but they just would not retain their correct size, unless I had them on 350, and would just peek at them, so they were completely Brown on top, and when I took them out, and let them cool off, they will be brown on the bottom, but not overly Brown, and very soft, so I always thought no matter what the direction said, that the 350-degree, or 400° rule was like set in stone, for everyone's oven, or anyone that it's, because like I am a cooker, I can throw down in the kitchen, and all day long on Thanksgiving, or Christmas, and usually the night before, the oven is on 350°, all day long and never changes, and that's for turkey, ham, stuffing or dressing, macaroni and cheese, my famous sweet potato pies, or pound cake, or biscuits or buttermilk cornbread for my dressing, like it did not matter, my oven always is on 350 for everything, absolutely I'm going to ask my grandmother for the first time ever, on maternal side, like why was that such a rule, and where did it come from, because I think is African-American rule, that comes from Southern Cooks, even though I'm from the Midwest, my grandmother was born in Chattanooga Tennessee, and her brothers and sisters were born in Ringgold Georgia, which is actually in Chattanooga Tennessee, but address to Georgia, it's so weird, it's kind of like Texarkana Arkansas, half of it is address to Arkansas, the other half is to Texas,🤷♂️
I've started using a coarse cheese grater to break down the butter into small pieces when I'm making bicuits. Much easier and quicker and the results are more consistent.
That sounds like a good idea!
Cool. Didn't think of that, thanks.
I do the same but I freeze the butter first.
@@23oakhill Exactly. Maybe my hands are warm, but the butter starts melting when I tried this.
This time of year, I always have butter in the freezer for making pie crust and I do the same thing. I get tired of grating butter but it makes it more uniform and I actually don't handle it as much so it stays cold.
Unfortunately, when my Mom & Mom in law passed, so did their beautiful big flaky biscuits! This recipe is sooooo close to what they both made. I make my own butter at home and I really believe that it makes a huge difference in flavor. This recipe is awesome! Theyre made every Sunday morning for all of my children & grandchildren to enjoy. They also freeze nicely! My daughter in law had me freezing a batch for ber to take home. She now has the recipe but she claims they dont taste as good as mine. I think thats an excuse to come over for Sunday brunch. I love them as much as the rest.of the family does. My family couldn't get enough of them so I had to make an extra batch!! THANK YOU SO MUCH for taking the time to make this video & share your talents with us! God bless 💞
Try making the biscuits with White Lily flour. Especially if your mother and grandmother were from the South, because that's the secret ingredient for amazing biscuits. Also try using buttermilk, because most Southern biscuits I've enjoyed were also made with buttermilk. My grandmother was Mississippi born and Georgia raised, and I've never had better biscuits anywhere.
Making your own butter, now that's dedication. I know it's easy to do, but I haven't done it yet. Maybe I'll try it sometime to see if it's that much better than store bought. Thanks for your lovely story 😊
I watch a lot of recipe videos on RUclips and I think you make a lot of valid mini points while you ramble I love it . “You don’t want them to be too thin” if you never would’ve said that then I most definitely would’ve made them too thin
The last time I made homemade biscuits, I made them with Kerry Gold Herb & Garlic butter in place of regular butter, and they were the most amazing biscuits I've ever tasted much less made!!
Also, I used any leftover biscuit dough to make quiche. If I only have a little bit of dough, I make a little, single-serving quiche. Makes a fantastic quiche crust!! 🤩
When I win the lottery I will always buy Kerry Gold:)
Great idea, I love Kerry gold butter, It's all I use.
@@judyeaton1039buy in bulk at Costco, BJ's etc.
Kerry Gold is the best butter!!
Love that you showed what happens if you make them over an inch, very helpful!!
I personal prefer tall biscuits and the trick is to bake them in a pan close together instead of on a cookie sheet❤I can't wait to try this recipe... they look delicious no matter the shape.
I love that you didnt only show us how you perfected them ... You're amazing John & Im a big fan of all your work !!
I’m old, 74, and make my biscuits by hand too. I agree with you that your hands are the best tools. You can feel the texture. I’ve always used the folding method but maybe not as many times as you did. I think you should mention NOT TO TWIST your cutter when stamping out the biscuits. The twisting action destroys the flaky edges.
I appreciate you showing the mistake when the biscuits fell over and WHY they fell over. Live and learn. Sometimes I do cut them in squares and I like them. Just a preference I guess. I make them both ways, rounds or circles…depends on my mood! 😂😂😂
Keep up the good work. You’re VERY talented and I love your vids! 🥰👩🍳
I like how John has both baking and cooking videos!! He’s such a good cook and makes us feel like we can actually replicate his yummy recipes!
This is how I was taught to make scones (I'm English). My mother and grandmother never used eggs as it would have been thought of as too wasteful and extravagant during rationing in WWII x
This is not the recipe for scones.
I made these biscuits and the only thing I did differently After I baked them at 425 degrees for 15 minutes I set my stove in broiled for 5 minutes after I put butter on top and they came out perfect! A nice golden brown crust and they were delicious
As soon as I finished watching, I IMMEDIATELY made a batch and they were FANTASTIC! 😋
Any time I want to try out a new recipe, John is my go-to youtuber I absolutely LOVE the way he explains it and the recipes always turn out well (so far lol). I think this is the first time I’ve seen a recipe not come out perfect on youtube and I LOVE IT! You’ve got yourself a fan for LIFE!!!! Thank you for the honesty❤
Side note, when pressing out, do so gently like patting a babies bottom to comfort it. Pressing too hard pushes out the air bubbles and makes them more dense and less fluffy. Great recipe!
I'm absolutely making these to go with dinner tonight! We would love to see your updated English scone recipe, in fact if you made a whole series of videos around English afternoon tea I'd be making every single recipe!
So would I!!!!!!
Fabulous idea! ☕
Me too!
Yes, I would make every sweet or savory snacky treat as well!
The updated scone recipe is something I'm waiting on. My hose loves a dark chocolate dipped scone so I always have to work that into the recipe. 💖
I would love to see the scones video.
I do squares simply cuz I don’t wanna work out the dough over and over. Thanks for uploading ♥️♥️. You’re marvelous.
If doing in squares, what do you use to cut them, and what is the size of each square?
I usually make drop biscuits they are easier and with my mild ocd I would be in the kitchen for hours making perfectly rounded biscuits. Lol. Great recipe I will be making these tonight
Thanks!
I agree that it is important to show the "oops" moments so that when the viewer tries it and runs into that issue, they know what to do. I've always made traditional biscuits, but am excited to try this method of layering. I've made plenty of pastry dough for turnovers and such so it's not much difference. Good video.
I;m looking for a good traditional biscuit recipe that's not super complex or super fattening (like this). love these types for special occassions, but still haven't found a good default biscuit that isn;t tasteless and dry as sand. recommendations?
@@unclebounce1495 Buy a bag of White Lily flour and use the biscuit recipe on the back. I've used that recipe for years. Luscious!!
gotta wonder how many times he made these with that sort of rookie mistake
You have to give a person credit for owning their mistakes. Kudos to the chef!!
@@unclebounce1495 was
I tried your dinner rolls a couple weeks ago. I over proofed them and they looked more like biscuits but tasted amazing. Everyone loved them and I have a picky family. So much better than store bought. I'll definitely want tried this next.
I'm glad you let us see what happens if it's too thick. We learn from our mistakes, especially in baking.
Just made these biscuits to go with my pot roast... BEST biscuits I've EVER eaten!!!!
I do square biscuits. They're just as fluffy and amazing as round, but you waste zero, and you don't need to work the trimmings into extra and break the rule of "Work the dough as little as possible".
Can I use 1 percent milk with maybe a bit of cream
Can this be gor pie dough why not
Well it seemed he worked it alot no?
@@francinelanigan8730 probably not. The reason you use buttermilk is the acidity works with the baking powder to make them rise.
You might be able to use the milk and cream, but you're going to need a replacement for the acidity. I seem to remember you can make a workable replacement for buttermilk by mixing a bit of white vinegar into some milk, but I don't know what that would do to the flavor profile.
I am going to 3d print a hexagon cutter and try that. After all, hexagons are the bestagons. Just ask the bees!
I found the ONE buscuit recipe...FINALLY!! They turned out amazing, flaky, and delicious. My recipe made 7 large square biscuits. I cooked 3 and froze the other 4. My husband and I couldn't even eat one! Video was amazing. Thank you!
Watching this 3 years later and I am going to try this in the morning!!! 🥳 Also, I love the fact that you showed what went wrong instead of just showing the perfect batch. Thank you for being real! I love your videos.
I thoroughly enjoyed…”I use only 1 tool, a whisk…and a knife and board to cut the butter”…followed by him using a spatula, pastry cutter and a biscuit cutter.
Too much coffee I guess 😂
He’s gay
😂 spot on
Yeah why mention the whisk?
I love biscuits!!! Thank you John for teaching me how to make my favorite things 🥺💗
Everyone loves biscuits 😋😋
This recipe, is identical to mine, except I use buttermilk vs regular milk. I like the buttermilk smell and taste... Also, I use a round pan, so that they are all touching, which helps them rise better I think. Great recipe. Thank you!
Do you use the same amount of milk?
@@vernalbug I use 3/4c for 226g, of flour.
The way you give them a little pat like you are such a proud baker so sweet. I appreciate this recipe I love my layered biscuits.
Holy smokes... I made these and they turned out really well. My biscuits had very distinct, flaky layers. Again, holy smokes.
Thank you for also showing us the mishaps 🤗 it’s not just helpful but more relatable. Also I appreciate that you mention both cups, mils & grams. Love your videos.
Way to show the way things really turned out. It’s great to see the mistakes and then even better, you show us how to fix them. Awesome job John!!!
I am so glad I found this recipe. I've been looking for just these kinds of biscuits. I also have made his potato soup recipe and it's great. I've made these biscuits several times since watching this video. My dough was way to thick and stiff. So this time I did the recipe as directed, then took out one and a half cups of the dough before mixing in the milk. During the stacking and folding process I ended up adding about 3/4cups back in. I'm putting them in the oven right now!.....stay tuned. Turned out good.
WOW! Ok so this is the exact recipe my mother gave me only her instructions were to handle the dough as little as possible or they'd be tough. And they are good enough. I added your folding technique and BAM! Angel wings aren't this fluffy and layered. Excellent technique, sir!
Sweet! Thanks for letting everyone know! Now I KNOW, I'm definately going to try this! 😁
@@taffykins2745 please let us know your results. I've now made too many biscuits in the past couple weeks since discovering the folding technique. It's DEFINITELY the folding technique that is key. As a mostly keto dieter this is no bueno but as a Texan MAS BUENO! My new biscuits are going to be A Thanksgiving showstopper I'm sure!!!
Agree! I use this fold on all biscuits now. No one ever told me.
I am so impressed with you ~ showing the 'mistake' you made. Many would feel too proud to show such, but it's a good lesson and that is what you care most about; that your viewers learn. Thank you for your time with us.
I’ve made many very delicious biscuits in my life, but I’ve got to say these were the best I’ve ever made! SO GOOD! Oh and to answer the square biscuit question it’s how I always make mine and they are so much easier without so much reworking or waste.and look beautiful
I grate my butter from frozen to make my biscuits extra flakey. And I chill all my tools. I also put biscuits and muffins in the oven at 425F for the first 10 minutes to get that puff and then drop it to 350-375F for the rest of the bake (though I've never done this technique from frozen, only fresh and chilled). They puff up like a professional bakery. I like the fold technique you used to make layers in the video.
Those look GOOD! And it’s getting cool enough to turn the oven on again.
I grated my cold frozen butter 👍🏼 thank you.
I learn so much from you! I’m super visual so I need to watch someone cooking/baking rather than just reading a recipe and hoping for the best. I was a horrible cook before RUclips.
I have never made homemade biscuits before. I can’t wait to try this recipe! Thanks John!
Did it go well?
@@honeybunnyk6428 You know she didn't make it. 90% of people in the comments don't make shit. Made them and halved the recipe. Instead of 1/2 Cup of butter used 1/3 cup of lard and 1/3 cup of butter. I only had nonfat milk. Tasted so good.
@burgerking220 Thanks for the suggestion, but I can't consume lard
Great!!!!
Southern girl here... Great recipe, except that buttermilk does make a softer, moister, less crumbly inside.
I don't add sugar. In the South a biscuit is savory... NOT a sweet pastry or scone!
There is a Southern home cook channel here where she just did a video comparing and testing different recipes and techniques. It is genius!!! And, she is right, those of us here in the South know that White Lilly Flour is different.
NOTE: No need to handle this and begin mixing with messy hands????
Every home kitchen really needs a pastry cutter.
20 seconds with that miracle tool and you have the perfect pre-mix!!!
It is my preference to use shortening instead of butter, and then put fresh unsalted butter which has just been hit with a good dash of salt on the hot biscuit when it is first opened.
ABSOLUTE HEAVEN!!!!
Yes! White Lilly, no sugar and buttermilk. Otherwise agree with John. Everything needs to be cold and the dough handled gently.
When I got a blending fork I found out it works better than the pastry blender and have never looked back. Been making biscuits for a long time in Georgia.
Right, he's basically making English scones lol
Yes.... cold fats!!! (butter, non-all veg shortening can get a Walmart, Lard...)
A really good blending fork probably does work really great!!
I just haven't done it that way since I have my pastry cutter handy.
John, blessed to have you with us ! I follow your recipes so closely ... My baking has improved and all the credit goes to you ❤️❤️❤️
Same is the case with me. I noticed baking is the result here too. 😊
I tried your biscuit recipe for the first time and FANTASTIC! First batch I made them to big. The lightest, fluffiest best tasting biscuits I’ve ever had. I’ll be using that recipe from now on!
THANK YOU!!!! 😋🤤
I am going to try your recipe as it is very close to mine. I grade my frozen butter, I use buttermilk, add 1/2 Tbs baking soda and sift the flour which add air . I strongly recommend a square biscuit cutter as you cut out your biscuits with only one cutting. Almost forgot to mention I really like when the recipes give the weight of ingredients in grams.
Never made these, as a Brit. These look fantastic. Was interested to see how similar they are to scones. As you mentioned cutting your biscuits I do that with my scones. Especially cheese scones. I roll out the mixture into a circle than cut into triangles (like a cheese). And of course add extra cheese on top. I add a teaspoon of English Mustard powder (Colmans) to the mixture as well (as I would to my cheese sauce).
This IS a scone recipe. True Southern-style biscuits do NOT have sugar in them. Plus they will either use vegetable shortening or a butter/shortening mix and buttermilk instead of regular milk.
What you call biscuits we call cookies, from the Dutch koekje
@@TheInkPitOx yup. Biscuit comes from the Italian for twice baked. Also historically was the ship's biscuit aka hard tack that pre-dates the Revolutionary War. Which takes us around to the Dutch origin for the word yacht or jacht. Thanks to the Viking (and that's a whole 'nother story) appropriation of Frankish culture and the events of 1066, modern English is a combination of Latin, Romantic derived and the Old English Germanic words. As with most of Northern Europe such as Gammel Norsk and Old Dutch we have the same Flemish root. There is no surprise then, that there is both commonality and diversity from the tongue's mongrel history and much bedsides. Typically the posh words are French derived and the not so posh are Germanic. eg Beef and Cow. Move and Flit. Alleyway and Twitchel.....
I love that you show us the messed up once too. I need to make these! They look delicious!😋
The first batch was definitely not a mistake it was a bonus batch that ended up letting you enjoy twice as many biscuits!! Looks great my friend..
Definitely a fail. Don’t kid yourself. Be honest. Straight fuck up
Oh My Goodness!! Thanks so much for this recipe and video. These biscuits were a success on the very first try. I have been trying to make biscuits like my grandma’s for 25 years and these are nearly identical.
They were an absolutely HIT for Christmas brunch.
Best biscuits i have made to date . I was worried they would be to salty, i added the salt then realized i only had salted butter, but omg they turned out great.
My daughter never has enough salt but the a time she was very happy . Thank you
This is perfect for Thanksgiving!! I have to make these. Thanks John!
Made these last week and they were absolutely flakingly amazing!! Going to make them again today and try grating some sharp cheddar cheese in this time. 🧀
Thx John for you awesome recipes!! 🙌
Did you use cheddar cheese ?? Was it good?
These look delicious! I will even take the first batch. Just give me more butter to put on them.😁
I love my pastry cutter for biscuits. It doesn't heat up as much as your hands. I also use my pastry cutter to chop eggs for egg salad and it works like a charm!!☺
Learned so many new tips to better my biscuit making! They’re in the freezer now and can’t wait to try them, thanks!
I appreciate your realness and honesty. This is why I love watching you (besides the fact that you're incredibly talented)
You know...I've never even thought about just cutting them square, but obviously that would save those weird scraps. If I can make them look as pretty as they do when circle, I don't see anything wrong with it!
I’ve always cut mine square. No muss, no fuss.
That’s how we did them at the b & b I use to work at
Some people just dump the whole dough into a glass pan with sides and spread it out and cut the squares right in the dough. Leave all the squares touching each other. You need lots of melted butter in the pan under the dough. They are delicious!
There are square cookie cutters if you want to do it that way.
Square cuts easy and look great. But… be sure to cut all sides otherwise the “natural “ edge bakes pinched. It doesn’t rise straight like the cut edges.
Yes PLEASE to the new scone recipe video! These look amazing by the way. Cheddar and scallions with bits of bacon would be a fun twist!
Hi, where can I find that recipe, thank you
I like using these as a topping for a stew or a chicken pot pie. Mmmm. When I was a kid my mum would make these with stew and we'd top with butter and fresh sticky honey and it was "THE BEST" in the words of John. :)
Never in my life have I had the pleasure of tasting a biscuit this buttery and crispy and fluffy. I made it as soon as I found the video and have zero regrets I saved this in my recipe file folder probably never to be replaced. I used a glass dish and had them close together almost touching so I had to bake an extra 5 minutes but other than that no problems at all.
I have made these biscuits twice now. They are delicious! Thank you for the recipe!
I cut them into squares to save on scraps. I cut several different sizes. I found smaller sizes, 1.5 x 1.5 inches make for amazing biscuit and gravy biscuits. While larger sizes make for great biscuit sandwiches. No matter the size. Amazing.
I did cook them at 425F, I do not believe the temp was mentioned in the video.
Jonathan, I love the recipes with lots of personality to serve them with. this Papaw wouldn't dream of changing anything, but I have found that taking my frozen butter and grating it like a carrot i get the perfect size butter flakes. Give it try saves time and MESS. Square ONLY when serving as a base for a dish. Smothered ONLY - round when served as side. i'm looking for a dumpling recipe, how this one works.
I agree with grating the butter. My hands are too hot to work that the way he was doing. Round is my favorite, too.
John, I love your videos! It's literally you enjoying baking in your kitchen. I love to bake too but it can be so intimidating! Even just making biscuits. You make it look so effortless! I had no idea it could be so easy so I will definitely be trying this now
same
Instead of cubing the butter, have you tried grating the butter? I've done so and it works perfectly. Just curious if you've tried this method. Thank you!
I super appreciate the realness in this video.
Hello John, you are my go to for all goodies. I love your vibe, and spontaneity. I have done these a couple of times, and today I used organic flour, and cut them into squares, flouring the knife between cuts. They came out delicious. Thanks, and greetings from Lisbon, Portugal.
I'd love the scone recipe! Always love these videos!
These look great John! 😋😊
Hahaha, charming, but I loved the end, where you show the mini mistake. Now that's real cooking. 🤣 Lol it, great job.
I love making biscuits! I will definitely try out this technique. I generally do drop biscuits and mill my own flour from soft white spring wheat and then season them with roasted garlic powder, chopped green chile, and freshly shredded cheddar. I often get people asking me to make a batch when they're coming over or that's what they ask me to bring to dinner parties. They pair with just about any soup you can think of, roasted meats, or just on their own with some butter. I use leftover ones by slicing them in half, putting butter and garlic salt on them and baking them again to make garlic bread as a side for pasta.
I love this easy recipe. I made it today, Feb. 8, 2024. Came out looking just like your second batch. Delicious!!!!
I would try and get a *RISE* out of you with a biscuit pun..
But I *flaked.*
Fiank
🤣🤣🤣🤣🤣
Freeze your butter and grate it into the flour.
😂
Yes l freeze my butter too then grate
Easier when you don't have strong hands
I think the butter needs to be bigger than that to have thay pocket of butter in the biscuit. grating won't give the same results
I was thinking that
John, when you first started the Preppy Kitchen RUclips channel, did you think it would be this grand?
I am so thankful that you showed the failed baked ones and guided us through ❣️
Made these tonight with chicken thighs, onions, rice and gravy and they were amazing! Thank you for your videos. They’re so helpful.
I think I will make these in a bit and just reflect and enjoy how good Jesus Christ has been in my life and reflect on how far I have come in my life!!! This just looks like one of those activities. May God Bless and come into everyone’s life that participates in this activity and enjoys and that God has given us though his Son Jesus Christ.
and the Holy Biscuit too very important
Lol?
Nobody cares
Love the video! Just out of curiosity, why did you use regular milk instead of buttermilk? I don’t actually know too much of what buttermilk does but every southern biscuit recipe I’ve seen has used buttermilk. Huge fan!
We use buttermilk for the taste. I always use a white winter wheat self rising flour that already has the baking powder and salt in it. If you use this recipe you will likely need more buttermilk if it's made from whole milk. Been making biscuits for a really long time here in Georgia.
He's a Northerner lol
@@robertschrader, actually, he’s from California, but yes, no reason not to use buttermilk.
Ingredients- hope this helps ;D
- 4Cups/480g All Purpose Flour
- 1T Baking Powder
- 2t Salt
- 2T Granulated Sugar
- 1Cup 226g Cold Butter
- 1 1/3 Cups 320ml Cold Milk
Happy Baking :)
Thank youuuu!!
What temp? Cold oven or pre-heated?
I like how he shows he made a mistake and is transparent about it. And shows us how to correct it. Love your channel.
I used this recipe for biscuits one morning. Thank you so much. My house love this so much. The folding and stacking was my favorite part.
Hey John, thank you for sharing this recipe!
I've been trying to perfect my biscuit recipe and this seems to do the trick. I'll definitely try the stacking method as supposed to folding like how I usually do and also to freeze it beforehand.
Just a small question and not intending to degrade, why didn't you glaze the top with egg wash (or just the yolk) or milk before popping it into the oven for extra shine?
Once again, thank you!
Oh no! No egg wash on biscuits. Instead, baste them with some honey butter or just melted butter when they come out of the oven. You can baste before you bake, but that messes with browning.
I put mine into a muffin pan instead of putting them on a tray. They won't topple over, and turn out great.
Good idea
"I am not going to eat this dough raw.
But I really want to!"
Yes! I am glad I am not the only one who 'samples' the raw biscuit dough 😂
I do too. I even sample my raw flour if im frying something like chicken to make sure its seasoned right. I dont like bland food.
@@amberjones9520 Exactly!
Gotta make sure all the ingredients blended well and are flavored the way you want them.
I've always loved to nibble some raw dough while baking! I'm sooo bad!
I watched your video b/c I firmly believe you can always teach an old dog new tricks (I’m a great-grandmother)! I adore fresh biscuits. I love your presentation, you gave GREAT instuctions and I learned something (fold, cut and stack)! I especially love that you showed the not so perfect first result…we all learned from it!!! BRAVO! Can’t wait to learn more from you. Blessings to you and yours!
Love love love the way you teach, the biscuits turned out really really good and my son wants only these recipe biscuits. Huge fan.
I made my cat watch this
I’ve tried other versions before with less success. These were the easiest and they turned out perfect. Thanks for the video. I really enjoy watching you.
I loved seeing that the first batch didn't go as planned! It was nice knowing even someone so skilled with cooking still has mishaps. Thanks for the recipe 😊
Made this recipe for dinner tonight. I made Chicken A la King, and the two worked very well together! This was one of the best biscuit recipes I've ever made!
I appreciate the fact he showed the ones that didn't come out the way he wanted. He a real one
Thank you so much for this recipe, I will never buy biscuits again, didn’t think it was possible to make these myself. Absolutely the best!! ❤
Thank you. I'm going to try this now! I appreciate you showing us what could happen if they are too thick. All info is helpful 🙏🏾
They came out perfectly! Thank you ❤
I keep my sticks of butter in freezer just for biscuts shred the butter with a shredder..best biscuts ever the butter slowly cooks in the biscuits so moist!!!
Thank you. And I love that you showed your mistake and then how to remedy it.
I love your use of the bench scraper to cut and stack the dough. I had been folding, turning many times. Using the scraper is very clever. I bake square biscuits. With a sharp, floured knife, I cut off about 1/8 inch on each side (to keep the sides from being compressed from all the handling), then I cut into desired sizes without any sawing or twisting motion. Thanks for sharing the WHY of what you do. Very important, especially in baking.
My biscuits turned out perfectly! I used my mother’s recipe (as it has no sugar) and with your layering technique and yum-yum-yummy!!!!
Thank you! I learned something!
Cutting technique: we use the same tool scraper you use to cut your dough. However, we cut 2” horizontal lines and then cut the long lengths diagonally. The shape is more of a diamond shape some are a little “longer diamonds” this is how my grandmother did it!!!!!
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😂 you definately know what you're doing! Do you know if I can do this with gluten free flour (it's usually mostly rice) and what the measurement changes would be? Thx!