I first used this recipe in 1965 when my Grandmother taught me how to make biscuits. I was 8 yrs old. I have been making them this way since. Best recipe in my opinion.
That is the absolute best cookbook I’ve ever used! I grew up learning to cook and bake using my mom’s copy, then spent YEARS looking for one for myself. Finally found one, don’t love the notebook format of the reproduction one, but the recipes are golden!
That is a great cookbook, but I have my great grandmother’s first edition of “The Boston Cooking School” cookbook by Fannie Merritt Farmer. Fannie used to live down the road from G-Grandmother!
I bought a copy of that cookbook for my daughter and daughter in law. I think its so much better to create something from scratch using your basic staples. Tastes better and IMO better for you....(no preservatives).
Would like measurements please. I make great biscuits too, but like to try other recipes. I make them large & share some. God Bless & thanks for sharing❤🎉😂
I think it depends on where you live, which brands are available. I use and prefer Armour brand lard. It has a green label. The other option in my area is Morrell Snow Cap Lard, but I find that brand to always be too soft. I prefer a firmer lard.
Press straight down with biscuit cutter and make cuts to dough. Do not twist can. Twisting basically seals the cut and they cannot rise correctly when baking. Pass the butter, please!
The ingredients in self-rising flour are all-purpose flour, baking powder, and salt. It is definitely a great option for recipes that are formulated for those ratios. In this recipe, the baking powder and salt are added separately, making regular all purpose flour the ideal choice here.
I actually recommend using lard. Shortening is an alternative for those who may not be able to access or chose not to use lard. I have used Spectrum Organic Shortening with satisfactory results, as well. Using butter would create a flatter, denser biscuit. To achieve the rise and flaky layers, lard or shortening are best.😊
Drop biscuits are not rolled out and cut, they are just scooped and dropped into individual blobs on a greased or parchment paper lined sheet pan or for higher rise, into greased muffin pan.
I first used this recipe in 1965 when my Grandmother taught me how to make biscuits. I was 8 yrs old. I have been making them this way since. Best recipe in my opinion.
I agree! I first discovered this cookbook when I was little, at my grandma's house, too.😊
Betty Crocker rocks💜
That is the absolute best cookbook I’ve ever used! I grew up learning to cook and bake using my mom’s copy, then spent YEARS looking for one for myself. Finally found one, don’t love the notebook format of the reproduction one, but the recipes are golden!
That is a great cookbook, but I have my great grandmother’s first edition of “The Boston Cooking School” cookbook by Fannie Merritt Farmer. Fannie used to live down the road from G-Grandmother!
Get yourself an empty soup can and open both ends with a can opener. Take the label off and it makes a perfect biscuit cutter
Great idea! Thanks!
Thanx
@@ThePhotographersWife-777 hello ma'am. Thank you for creating this video. May I ask what is the ISBN # of the book? Thank you! Blessings.
EXACTLY... That is the ONLY way I know how to cute out biscuits...
I've used the floured top of a glass many times.
I heard somewhere when cutting out to just push down, never twist, as it seals the sides and they don’t rise as well. Yours looked great!
I've got my Mother's cookbook from the 1950's. Great scratch recipes.
I have tried so many different biscuit recipes, but mine never turned out right. I'm going to try this one thanks.
Beautiful Biscuits
I bought a copy of that cookbook for my daughter and daughter in law. I think its so much better to create something from scratch using your basic staples. Tastes better and IMO better for you....(no preservatives).
All your stuff looks vintage, I love it. God Bless.
T kind of flour s.r. or a.p.
@@KimBarton-jc5hs I received your comment in my notifications, I am vintage too, so I'm not sure what those abbreviations mean?
@@Diana-xm1dmself raising (flour )or all purpose (flour )
@@catcat5045 oh, okay lol.
Prefer cream biscuits myself, but that's because I hate all the extra fuss. Good work on the recipe
Thank you for sharing this with us can't wait to try this for sure 🤗☕
I use a jelly jar, too.😊
Those look great!
Thank you so much!
Now if I can just figure out white gravy lol
I make that as well! I would need to take note of my measurements, but that would be a great idea for a future video!
Thank SO much for sharing this recipe and your technique for making these biscuits!!! They look AMAZING!!!!
Thx so much! Looks great!!!
What temperature?
450° F. The full recipe is in the description. 🙂
Great idea with the empty super Pan
Would like measurements please. I make great biscuits too, but like to try other recipes. I make them large & share some. God Bless & thanks for sharing❤🎉😂
Hello! The full recipe with measurements in located in the video description! I hope you enjoy, and have a blessed weekend!
❤thank you😅
What type of Lard do you use? I have used the one with the Pig on the label since 1968 when I was six years old with my grandmother.
Butter flavored Crisco, Grandmother approved. You're Welcome.
I think it depends on where you live, which brands are available. I use and prefer Armour brand lard. It has a green label. The other option in my area is Morrell Snow Cap Lard, but I find that brand to always be too soft. I prefer a firmer lard.
Yum 😋
Press straight down with biscuit cutter and make cuts to dough. Do not twist can. Twisting basically seals the cut and they cannot rise correctly when baking. Pass the butter, please!
Hi, No need a sugar for this recipe?
Nope, no sugar.
I can't eat canned biscuits - they taste so terrible. Nothing beats a homemade biscuit, and they really aren't hard to make at all.
Do you make your own Sausage/Cream Gravy?
Yes, I do! Great idea for another video!
@ThePhotographersWife-777 Well, you know... Biscuits and gravy.
Self rise flour works best
The ingredients in self-rising flour are all-purpose flour, baking powder, and salt. It is definitely a great option for recipes that are formulated for those ratios. In this recipe, the baking powder and salt are added separately, making regular all purpose flour the ideal choice here.
Why on earth would you recommend using shortening (hydrogenated seed oils)instead of butter?
I actually recommend using lard. Shortening is an alternative for those who may not be able to access or chose not to use lard. I have used Spectrum Organic Shortening with satisfactory results, as well.
Using butter would create a flatter, denser biscuit. To achieve the rise and flaky layers, lard or shortening are best.😊
Butter makes them yummy...! I think they turn out great...!
Lard has a bad reputation, it has its place, can we get it organic?
Buttermilk makes better biscuits than regular milk.
Those look great, nothing like canned crap.
No oven temp after 10 min at 350 not done
The full recipe is in the description. 450° F for 10-12 minutes.
We called them drop biscuits. This is how you lower your grocery bill.
Drop biscuits are not rolled out and cut, they are just scooped and dropped into individual blobs on a greased or parchment paper lined sheet pan or for higher rise, into greased muffin pan.
Don't overwork the dough.
How much lard, how much baking powder, how much salt, how much milk. Are we supposed to guess. A hot oven, how hot my dear.
The complete recipe is in the description. Thank you for watching.🙂
"Better than Grands" is setting the bar pretty low...
Agreed! ☺️ The recipe/ tutorial is geared towards those who maybe don't know how easy it is to make their own biscuits from scratch.
S.r
Or a.p?
All-purpose flour