The guy making the recipe is good, concise and understands the recipe. The woman in the first minute or so has CRAZY good ~Charisma~ and I'd love to see more of her in intervals with the Dude.
My Mom used to make biscuits that were 3" tall back in the 70s and 80s...then she had trouble getting them to rise. She used to use Southern Biscuit flour. King Arthur was not in the stores near us in VA. She used the recipe on the Tupperware plastic rollout mat. Always ice cold milk...cold butter or lard. I'm going to have to try...she has been gone since 2009...but, I want to taste those wonderful biscuits. Sunday morning breakfast was scrambled eggs, bacon, grits, McCormick pork gravy, and the biscuits. The gravy on the hot biscuits was heavenly. She spooned out the gravey cause it was never enough. I didn't know how good I had it back then.
This biscuit is just great, I love'em as much as everyone else. Simple, not too many equipment needed, easy to put together, you have something grand to devour, ooh so good...
If you over work your dough (which a food processor is likely to do) your biscuits will not be tender which is the main difference in a scone and biscuit.
My grandmother used a glass to cut her biscuits, so did my mother. The key to a good biscuit is not to over mix the dough. Yours was perfect, a bit too thick for my blood however.
I told Bob this same thing but then he took the dry measuring cup of buttermilk and poured it into a liquid measuring cup and I was stunned to see it too equaled one cup. Never would have believed it if I didn't see. Bob too is a chef, he taught at Johnson & Wales University for 10 years. Which has nothing to do with the measuring of buttermilk:) Thank you for your comment
I know I was thinking. What is this how creepy at 1st, then how cute and smart. I make the best biscuits and I still had to watch. Just in case I learned something new. "These are our biscuits you want them to be your biscuits" 😍😍
There is a fine line on how much you do and don't work your dough. If you don't work it enough your biscuits will be crumbly, the butter has to be work into the dough to get a high light biscuit.
for light fluffy Biscuits, you need to work the dough as little as possible, because working the dough activates the gluten making it firm and not flaky
I know I've was thinking same thing. I don't work the dough at all. Just barely mix and then fold over on itself 5 times. And I freeze the butter but his are perfectly large and fluffy.
This is the shortest, easiest recipe I've seen for biscuits, aside from popping that can. One guy has a recipe for forming the dough, chilling it, mixing butter in, chilling the dough, more butter, more chilling......when I'm hungry for something, I'm not waiting three hours or longer for that food. These biscuits can be fixed, chilled, baked, while the rest of the meal is being fixed. I will fix this recipe very soon.
Wow they look light and fluffy. Like this recipe. Some recipes call for 1 tbs baking powder to this amount of flour which results in a somewhat bad taste. Will try this.
I just have to say, you are so spot on with the way recipes are. I never hear anyone talk about that. How is it that recipes are always half cup this one cup this 3/4 teaspoon this? There is never some odd amount and nothing is ever up to judgment, yet they talk about how precise baking is. It is precise but nobody wants to share the nuances.
Just About Anything, thank you for your comment. Old time cookbooks more often than not talk about holding back some liquid and use if needed but not so much anymore. As with any dough recipe practice makes perfect. It is important to get the feel right and the only way to know how it should feel is by practice.
If I'm using self-rising flour, I only need to add the sugar and baking powder, correct? This recipe looks really good, and I just got a Lodge cast iron skillet in the mail today. So, biscuits are on the menu in the morning!
Self-rising already has salt and baking powder the rest of the recipe is the same, so omit salt and baking powder when making this recipe with self-rising flour. Thanks
rneustel, yes with self-rising flour you only need for the dry ingredients baking soda and sugar. thanks again except if you are in the UK the self-rising flour I have read has no salt. Not sure put a damp finger into your self-rising flour and taste for salt.
You have to knead the dough to make sure everything is well combined but once combined stop kneading. The layers come from the cold butter once it hits the heat it will create steam and the steam makes the air pockets in the biscuits.
No these are not scones although I understand how many think they are the same thing. These Southern Biscuits have a much lighter and softer texture than scones, plus these biscuits have a savory dough you would have to change the recipe into a sweet dough so just better to make scones to start with.
My aunt and grandmother pinched them off! 20 min bis gravy eggs sausg on the table. God I miss them. Never seen them measure anything all in the elbow! How high you raised the elbow
YOUR BISCUITS LOOK AWESOME. BELIEVE IT OR NOT,BUT SPREADING A THIN COATING OF MAYONAISE ON TOP MAKES A SOFT TASTY BISCUIT TOO. YOU HAVE GOT TO TRY IT. I KNOW YOU THINK OMG NOOOO. TRUST ME..TRY ONE TIME IS ALL I ASK.
You should try it anyways, there's enough fat in low fat, but you are adding a lot of milkfat(butter) already. Or add some heavy cream to your buttermilk to increase the richness. If your technique is right, you should still have GREAT results. Go make some!!
⭐️⭐️⭐️⭐️ DAMN AT THE BEGINNING I THOUGHT YOU HAD A ORGASAM,,,,,you forgot to add your baking soda and baking powder,,because you were not using self rising flour.
This is one thing that I'm not supposed to eat but once in awhile I'll make some and eat them. Carbohydrates are the worst thing a diebetic can eat. I use my hands from start to finish. How can you use a fork or spoon. My mother taught me at age 12 to make these.
There is a fine line to dough handling when making biscuits, too much and the biscuits are bread-like too little and they are crumbly. Practice makes perfect.
Hello, Bob and I have been working on stopping him from banging his utensils against pot, bowl etc. A bad habit he developed in kitchens and at Johnson & Welles when he taught classes there. I have edited out as much as possible without taking out needed track. He is much better now. I can't remove anything from the video without deleting it and uploading it again which would also remove all the links people have so sorry and I do understand, it hurts my ears too.
Bs -'that's a marketing ploy from ww2 so ppl would buy Crisco and donate their lard rations to the military. Crisco, margarine, soybean, canola, corn oil and 2% milk are terrible for you. But only do they make you fast, but they make you just sick enough to keep running to the dr for pills. Whole foods, natural foods and foods with the least processing and ingredient list are the best for humans and their systems. #getwoke
They are not biscuits. They are scones. Biscuits are sweet, thin and crispy. I have never understood why Americans eat scones with everything. They even pour a white sauce concoction over their scones and call it gravy. Bonkers.
These are not scones they are southern biscuits and if you had one in your hand you would see the difference. Our gravy is not a white sauce it is made with meat drippings and onions. And in America what you call biscuits we call cookies.
The best sale on making something I've ever seen lol.
Thank you, Jason Smith we try:)
Jason Smith, My reaction is real by the way:)
The guy making the recipe is good, concise and understands the recipe. The woman in the first minute or so has CRAZY good ~Charisma~ and I'd love to see more of her in intervals with the Dude.
My Mom used to make biscuits that were 3" tall back in the 70s and 80s...then she had trouble getting them to rise. She used to use Southern Biscuit flour. King Arthur was not in the stores near us in VA. She used the recipe on the Tupperware plastic rollout mat. Always ice cold milk...cold butter or lard. I'm going to have to try...she has been gone since 2009...but, I want to taste those wonderful biscuits. Sunday morning breakfast was scrambled eggs, bacon, grits, McCormick pork gravy, and the biscuits. The gravy on the hot biscuits was heavenly. She spooned out the gravey cause it was never enough.
I didn't know how good I had it back then.
I hope your Sunday morning biscuits turn out to meet your expectations. Good luck.
I love a guy that knows his way around a kitchen. Thanks
Thank you
I love seeing a guy in the kitchen baking biscuits!!!! Mostly women make biscuits!!! These biscuits look SO good!!! I HAVE to try these biscuits!!!
Those are real pretty biscuits. They look delicious.
They are good and remind me of my Grandmother. Try them I think you will agree
This biscuit is just great, I love'em as much as everyone else. Simple, not too many equipment needed, easy to put together, you have something grand to devour, ooh so good...
Thank you for your sweet comment, glad you like them.
I just made these and they were DELICIOUS!!!
That is fantastic. I am glad the Biscuits worked out for you. Thank you for a Great comment.
Most videos I’ve watched they usually over work the dough but I noticed you didn’t, nice job, u go boy! 👍🏾😋
Thank you
Add everything dry plus butter to food processor and mix. Quick fast. Cuts up butter perfect. Dump into a bowl and mix wet.
So quick and easy.
If you over work your dough (which a food processor is likely to do) your biscuits will not be tender which is the main difference in a scone and biscuit.
So True 🇺🇸 So glad U mentioned the humidity will affect the liquid needed 4 making biscuits. Looking forward 2 trying these biscuits. Thanx
My grandmother used a glass to cut her biscuits, so did my mother. The key to a good biscuit is not to over mix the dough. Yours was perfect, a bit too thick for my blood however.
I don't want to make biscuits, I want to know where your house is and what time dinner is. LOL! Now that's the easiest recipe of all.
Wow, what a master piece it is !
Thank you your biscuits look delious
Thank you for your comment, they are!
the reason you also need some extra liquid is you used a dry measuring cup to measure liquid.
I told Bob this same thing but then he took the dry measuring cup of buttermilk and poured it into a liquid measuring cup and I was stunned to see it too equaled one cup. Never would have believed it if I didn't see. Bob too is a chef, he taught at Johnson & Wales University for 10 years. Which has nothing to do with the measuring of buttermilk:) Thank you for your comment
I like to use a Big soup can for my cutter--Big Biscuits
The biscuit made from the last bit of dough was traditionally said to be “the baby’s biscuit.” You’re a great cook. Thank you for the videos.
Oh thank you!
I'm giving this a thumbs up before even watching most of it. Those first fifteen seconds are almost R-Rated 😅 Okay, on to the how-to!
I freeze and chill everything, even my stainless bowl. I grate my butter. Brush with buttermilk or mayo. I use butter and butter flavored lard.
We make them like that too.
Butter flavored lard? I’m going to look for that one. Thanks!
I use frozen kerrygold butter, chill my flour and bowl, and also use a grater. See you in the kitchen!
I know I was thinking. What is this how creepy at 1st, then how cute and smart. I make the best biscuits and I still had to watch. Just in case I learned something new. "These are our biscuits you want them to be your biscuits" 😍😍
teresa formica
Homicide
Looks good and tasty
Thank you 😋
He’s working that dough an awful lot! I barely mix mine together and then fold it 5-6 times.
There is a fine line on how much you do and don't work your dough. If you don't work it enough your biscuits will be crumbly, the butter has to be work into the dough to get a high light biscuit.
Good Food 👍
just made these. Fantastic doesn't come close to describing them.
Thank you, we agree they are really good.
Wow u don’t fold dough over for layers amazing!!
for light fluffy Biscuits, you need to work the dough as little as possible, because working the dough activates the gluten making it firm and not flaky
I know I've was thinking same thing. I don't work the dough at all. Just barely mix and then fold over on itself 5 times. And I freeze the butter but his are perfectly large and fluffy.
This is the shortest, easiest recipe I've seen for biscuits, aside from popping that can. One guy has a recipe for forming the dough, chilling it, mixing butter in, chilling the dough, more butter, more chilling......when I'm hungry for something, I'm not waiting three hours or longer for that food. These biscuits can be fixed, chilled, baked, while the rest of the meal is being fixed. I will fix this recipe very soon.
Wow they look light and fluffy. Like this recipe. Some recipes call for 1 tbs baking powder to this amount of flour which results in a somewhat bad taste. Will try this.
Let us know how they turned out, please,
@@goodfood8893 they came out great. Very light and fluffy, tastes amazing. Thanks.
I find that if you roll out a square of dough, and cut the biscuits into squares you handle the dough less.
You dont own a glass? 😜
@@GuacamoleyNacho I've done squares before as well for that reason. Happy cooking...and happy holidays (if you celebrate). Cheers!
So use a soup can or a cut small soda bottle. Look around, you will find something to work
I would like to know all of the dry ingredients and their measurements. I loved the video
They are listed in the drop down description of the video .. press the "show more" and you can see the recipe : ]
I just have to say, you are so spot on with the way recipes are. I never hear anyone talk about that. How is it that recipes are always half cup this one cup this 3/4 teaspoon this? There is never some odd amount and nothing is ever up to judgment, yet they talk about how precise baking is. It is precise but nobody wants to share the nuances.
Just About Anything, thank you for your comment. Old time cookbooks more often than not talk about holding back some liquid and use if needed but not so much anymore. As with any dough recipe practice makes perfect. It is important to get the feel right and the only way to know how it should feel is by practice.
Wow, you could feed a family of 4 off one of those biscuits. I have to try it, they look awesome. I'm not rendering the lard ^_^ but will use butter.
Thanks Nanette for the comment. If they don't turn out this big and fluffy the first time don't give up they are well worth the learning curve.
I can eat three by myself yep sure can
Looks like I'm going to double the recipe.
Great ! let us know how they turn out!!
I yrid this and love them!!!
This could have a been a introduced into a cult ( no disrespect). But possibly that day , they would have gotten me with them biscuits 😫😫😫😫
You are so funny!
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If I'm using self-rising flour, I only need to add the sugar and baking powder, correct? This recipe looks really good, and I just got a Lodge cast iron skillet in the mail today. So, biscuits are on the menu in the morning!
Self-rising already has salt and baking powder the rest of the recipe is the same, so omit salt and baking powder when making this recipe with self-rising flour. Thanks
@Good Food Sorry, I meant baking soda.
rneustel, yes with self-rising flour you only need for the dry ingredients baking soda and sugar. thanks again except if you are in the UK the self-rising flour I have read has no salt. Not sure put a damp finger into your self-rising flour and taste for salt.
Hello just found your channel subbed ya... Thank you for sharing this is how I make my Biscuits love them.. :)
Angie's Pantry, thank you.
Why do you not have to knead your biscuits to make layers? Just curious.
You have to knead the dough to make sure everything is well combined but once combined stop kneading. The layers come from the cold butter once it hits the heat it will create steam and the steam makes the air pockets in the biscuits.
Nice seasoning on your iron, sir.
You need your own garden you would be great.
Can you use raisins in these biscuits?
No these are not scones although I understand how many think they are the same thing. These Southern Biscuits have a much lighter and softer texture than scones, plus these biscuits have a savory dough you would have to change the recipe into a sweet dough so just better to make scones to start with.
My aunt and grandmother pinched them off! 20 min bis gravy eggs sausg on the table. God I miss them. Never seen them measure anything all in the elbow! How high you raised the elbow
Same with my great-grandmother. Miss her.
Can I leave the sugar out?
Yes, but the biscuit will not brown like ours the sugar makes more caramelization making the biscuit browner.
Time for rggs, sausage & sausage gravy. Yum
YOUR BISCUITS LOOK AWESOME. BELIEVE IT OR NOT,BUT SPREADING A THIN COATING OF MAYONAISE ON TOP MAKES A SOFT TASTY BISCUIT TOO. YOU HAVE GOT TO TRY IT. I KNOW YOU THINK OMG NOOOO. TRUST ME..TRY ONE TIME IS ALL I ASK.
WE will! thank you
use it all
He did not let them brown enough did notbrown enough 4 me
Hello Shirley Dixon,
Leave them in the oven 2-3 minutes longer but no more are they will be dry.
Too white death warmed over ! Lol😄this is not the way tomake biscuits I wasted my time
how much flour?
The recipe is in the description box, 2 cups of flour is used in this recipe. Thanks for your comment. Bob and Jan
ghostt girl jitijjkiyF
Good
I want a bite ☹️
Is the buttermilk low-fat or whole milk buttermilk? I ask because I live in the north, and we only get low-fat buttermilk in our grocery stores.
full fat buttermilk thanks for the comment.
You should try it anyways, there's enough fat in low fat, but you are adding a lot of milkfat(butter) already. Or add some heavy cream to your buttermilk to increase the richness. If your technique is right, you should still have GREAT results. Go make some!!
I did find the list of ingredients. But would like it.
?
I needed to know the exact measurement
The recipe is in the description box. Thank you for your comment.
I wish you would say what the measurements are. As you make these so I can write them down
Hello,
All the ingredients with measurements are in the description box. thank you
⭐️⭐️⭐️⭐️ DAMN AT THE BEGINNING I THOUGHT YOU HAD A ORGASAM,,,,,you forgot to add your baking soda and baking powder,,because you were not using self rising flour.
Bob tells you in the beginning the ingredients list is in the description box but sorry he left out to add and how much.
In the beginning he says pre heat to 375, than before he puts pan in oven he says 350. Did he drop temp when he put biscuits in oven?
Hello Mel Quintana, It's 375 Fahrenheit. Thank you for your comment.
Where's the finished product? It would be good to see it done.
The biscuit my wife is holding at the beginning of the video is the finished product. Thanks for your comment.
Looks delish!!!
They look good but i am sticking with jenny can cook will try hers 1st then will try his will see which one wins
What was the conclusion?
So you dont knead your flour a few times?
Knead no more than necessary but you have to knead enough to prevent the biscuits from being crumbly.
I love how you made the flaky biscuits . But you didn't tell how much measure step by step
ingredient list with measurements are in the description box below the video. Thank you
This is one thing that I'm not supposed to eat but once in awhile I'll make some and eat them. Carbohydrates are the worst thing a diebetic can eat. I use my hands from start to finish. How can you use a fork or spoon. My mother taught me at age 12 to make these.
It works for Bob so I just let him get on with it because his biscuits are much better than mine:)
That is what i am thinkin too how much flour i can guess about the buttermilk but how much flour
There is a list of ingredients in the description box. Thanks for asking.
WHERE YOU GET "COBURG" MILK? You in the "LOWCOUNTRY"?
Yes, indeed.
Is your "assstant" under duress? Should I call someone?
Looks to me like you are handling the dough way too much, though...?
There is a fine line to dough handling when making biscuits, too much and the biscuits are bread-like too little and they are crumbly. Practice makes perfect.
🙄😋😍
U left out temp and time in ur description
it is on the video please watch the whole video. thanks for the comment!
375 for 20 min. He said this batch took 25
Good biscuits but had to turn the sound off because the scraping of the fork against the metal bowl made my teeth 😞 hurt
Hello, Bob and I have been working on stopping him from banging his utensils against pot, bowl etc. A bad habit he developed in kitchens and at Johnson & Welles when he taught classes there. I have edited out as much as possible without taking out needed track. He is much better now. I can't remove anything from the video without deleting it and uploading it again which would also remove all the links people have so sorry and I do understand, it hurts my ears too.
wow I almost bit my screennnnnnnnnnnnnnn
N87
Don't use Lard! It'll clog your Precious Arteries..
Bs -'that's a marketing ploy from ww2 so ppl would buy Crisco and donate their lard rations to the military. Crisco, margarine, soybean, canola, corn oil and 2% milk are terrible for you. But only do they make you fast, but they make you just sick enough to keep running to the dr for pills. Whole foods, natural foods and foods with the least processing and ingredient list are the best for humans and their systems. #getwoke
Tab Evens, You are right, thanks for the comment. Wish more people understood this.
you had me until the Lard, heart attack waiting, sorry
Lard doesn't cause heart attacks, I thought everyone knew that but just tab the tops with butter.
Really? If you are eating biscuits, you are not worried about your health. Everything in moderation.
They are not biscuits. They are scones. Biscuits are sweet, thin and crispy. I have never understood why Americans eat scones with everything. They even pour a white sauce concoction over their scones and call it gravy. Bonkers.
These are not scones they are southern biscuits and if you had one in your hand you would see the difference. Our gravy is not a white sauce it is made with meat drippings and onions. And in America what you call biscuits we call cookies.
.U talk to muck
refuse train go fuck yourself