If you grate the butter you don't need a pastry cutter. A spoon will do. As a 72 year old Appalachian woman I never "knead" the biscuits but I do mix well then roll out, fold 3 or 4 times, cut out then place in a cast iron skillet (cold not hot) with the sides touching slightly (helps with the rise( and bake at 475 till browned. A really easy quick bread. Don't worry about overworking it just mix well not knead as you would a yeast bread
I love how completely authentic this was. No rehearsals, no pre-production preparations. Just, lets do this!! You two in the kitchen are becoming "must see TV!" lol... Hey, biscuits are no easy feat. I've tried making them a few times and they look just like Nicola's. Biscuits are one of those things that look easy to do when someone who knows that they are doing does it. Fortunately for me, my family and my dog Fernando gobbled them up, but I don't have the confidence to keep experimenting with them when the Pillsbury ones do just fine. lol... 🌟🌟🌟 3 stars for results. Yep, a pastry cutter is a must. lol.. 🌟🌟🌟🌟🌟5 stars for fun and creativity. Always a good time here. 😊
Former professional baker here: don’t be afraid of kneading your dough.i grew up being told to handle as little as possible -- most home bakers usually have, I think. The thing is, you can indeed under-mix the dough. Once the dough is combined, I turn it out to the bench and knead for 25-30 kneads. It will be somewhat smooth with the fat bits still showing. I always make one “letter fold” and then roll to 3/4- inch . Also, if you use baking paper, no spray is needed since that’s the purpose of the paper.
@@TwoBritsTry I would say yes. Wheat products use gluten to hold things together and stretch so it can rise. By doing kneading like I described, you will develop some gluten that can stretch as it rises- but not enough to make it tough. Also, 1/2-inch rolling is too flat for my taste. For something interesting take a look at an old southern recipe for Beaten Biscuits that were beaten for 30 minutes before rolling! Different texture but still soft inside.
Do what Louie says. I agree with him. Also grate a little butter then some flour on top of that. Then grate some more then flour. If you grate is all on top, if just goes back into one 'congealed' mass when you mix it.
25-30 kneads is a LOT considering, after you cut out the first round of biscuits. You're going to want to bring the leftover dough together. To cut out the remaining dough into additional biscuits. Too much kneading to that biscuit dough. They are going to be tough as whitleather. I would say 4-8 folding kneads is more than enough after the dough is turned onto a surface, to cut out. Then repeat until dough is used up.
In his biscuits and chocolate gravy video, Kent Rollins says when mixing the dry ingredients, make sure to get all the lumps out of the cocoa powder by shaking the pot, and continually mix until they are thoroughly incorporated. Also, he says to stir the chocolate gravy constantly while simmering, to prevent it from burning.
Dollywood is a wonderful destination. You would absolutely love it. Chocolate gravy will make you round as you are tall. 😆, Nic getting better at those biscuits. Well done young lady.
If you're going to grate butter, it would be better to freeze it first. And if you use your hands, the body heat from them will soften & melt the butter if you do it to long.
I've tried making biscuits for years and most of them ended up like hockey pucks. Then I found a recipe that seemed to hold the secret for me.....mix up the dough as per the recipe, dump on the counter and pat out slightly with your hands - fold it in 3 parts like you would a letter before putting it in an envelope. Do that fold and pat up to 7 times. Then roll out and cut into shapes and let rest. Also, I never pre-heat the oven until the biscuits are formed and on the tray, that way the dough has a chance to rest while the oven heats. Using that method my biscuits went from being tough and flat to light, flaky and more than double in size. Funny but now I have a taste for some biscuits .....maybe for breakfast? lol
In the south White Lilly is the go to flour. It's a soft winter wheat flour. I like buttermilk because the acid in it reacts with the baking powder/baking soda to promote a sky high fluffy biscuit. You don't butter the pan because there is tons of butter in the biscuit, Emersion blender...no more lumps. If you add the milk a bit at a time, wisking continually it won't lump.
Good evening y'all I hope you're well! I'm from Arkansas and chocolate gravy is readily available here. I can even purchase a premixed package from Walmart. I know it is not that way everywhere across America. I like just a little bit of cayenne pepper in mine. Dollywood is an absolute MUST! The food is next level. It is also a beautiful amusement park. You can stay in a little log cabin up in the Smoky mountains and visit sevierville, gatlinburg, and pigeon forge. ❤
I think with self rising flour you need to let them sit for like 15 to 30 minutes so they can rise. just cover the dough with a clean rag or paper towel let it rest and come back and than roll it out and cut it and bake. Also don't be afraid to put melted butter or garlic butter on top of the biscuits while they bake.
Self-rising flour has no yeast. The rise comes from leavening agents (sodium bicarbonate) mixing with acid in the liquids and heat. Garlic butter on top is such a delicious addition!
My sisters still make chocolate gravy from great-grandmother’s recipe. This was the best treat ever when I was a child. Mamaw was born in 1903 in East Tennessee and would make this any time we “young’uns” were there for breakfast. Precious memories, how they linger.
Had two years of Advanced Baking for my Pastry Chef training, You do need to work the the biscuit dough more than that. It actually isn't about building gluten as much as thorough hydration of the flour. Add your milk and if it looks too dry after 5 minutes, add a touch more milk. Now, as for kneading biscuit dough, just work it until it comes together in a shaggy ball (mostly one dough ball, mostly not dry flour.) From there, roll it out and fold it into thirds like a letter. Repeat the roll and fold 5 times. This does the kneading and builds layers of buttery pockets within the dough. I roll mine out to be about as thick as the first joint of my thumb is long (2 cm.) When you cut your biscuits, go straight down and don't twist. That prevent the layers from pinching and preventing a good rise. When you bake them, they should also be touching, shoulder to shoulder. As they rise, the gentle contact with neighboring biscuits helps the dough climb. They are not very complicated and you two are doing an excellent job of figuring things out without a direct demonstration from your Southern Grandma. Your instinct for seeing that the dough looked a little dry or not fully combined was right. You'll learn what it should look like after a few attempts and we're all very happy to watch you make them 👍🤙
Thank you for sharing your expertise! Your tips on kneading and hydration are incredibly helpful. We’ll definitely keep these in mind for our next batch!
Love this! I know it's chocolate gravy, but my sausage gravy would blow your socks off! Hahaha! Recipe from the 1900s passed down. Love it and you guys! Happy New Year ❤❤
Biscuits with chocolate gravy is served for breakfast at my school. I love it. I prefer sausage gravy but for a change of pace, the chocolate is awesome.
Great job!! The self-rising flour (which is not the same as UK self-raising- protein content is different) already has the baking powder and salt in it. You can totally cube the butter and you can use two knives to cut the butter in so you don't melt it with the heat of your hands. You definitely needed a few more folds to get more layers. To get them to rise higher, place the biscuits where they are almost touching each other. Check out the Preppy Kitchen's buttermilk biscuits or flaky biscuits video. I love his explanation on folding the dough because you don't really knead it for biscuits like you do for regular bread.
My chocolate gravy is just a thin ganache. You warm up a pint of heavy cream in a saucepan until it just begins to bubble, add in 8 ounces of semi-sweet chocolate, 1 tablespoon of butter, 1/8 teaspoon of salt, kill the heat, and stir continuously until the butter and chocolate are fully melted and combined. If you need to, you can turn the burner back on low for 10-15 seconds to finish melting the chocolate. Simple, rich, and delicious.
It’s been a while since I made homemade biscuits, but I used to make them two or three times a week at one time. It would literally take me 20 minutes from start to finish which included measuring the ingredients, rolling out the dough, baking them and cleaning up the cutting board and pan. I had memorized the recipe at that time. This is not from the recipe I use, but from what I found online “On a floured surface, lightly knead dough with floured hands for 30 seconds or until nearly smooth.” Needing is basically folding the door over on itself to incorporate the various ingredients. Watch a lot of videos on making biscuits and keep practicing
It's awesome to hear about your biscuit-making expertise! Practice really does make perfect, and it sounds like you have a great method down. Keep sharing your tips!
My mom use to tell us to have the biscuits touch to encourage rising . Also, Make a well in the flour, pour the liquid in the well. using a hand or fork and roll the liquid around to pull the flour into the well it mixes it without overworking the dough.
My suggestions for what to use for the extra chocolate gravy is based on what I like to use chocolate hummus for. Banana pancakes with strawberries, just strawberries, cinnamon buttered sweet potatoes, sweet potato chips, ginger snaps, pecan sandies, peanut butter cookies, chicken nuggets, and french fries.
You guys are killing it! Sure, you didn’t make a well in the dry ingredients to pour the wet to combine w/o lumps and mix well enough not to taste so much salt in one bite (salt is in self-rising flour); your doughs looked more shaggy than doughy; your idea of kneading was patting into mounds; you twisted the cutters, sealing the sides to prevent rising; and baked on the top rack instead of center, making some more brown than golden… BUT you said they tasted good, and I believe you. They didn’t look that bad aside from not rising, and the chocolate looked great too. Good on ya for trying something different. You have great chemistry; are always upbeat; and are very entertaining. Definitely enjoyed! (If you want to make again, I recommend watching a Kent Rollins video. He’s entertaining and makes it look super-easy.)
Thank you for the detailed feedback! We appreciate your tips and will definitely keep them in mind for our next baking adventure. Glad you enjoyed the video!
Self rising flour has salt and baking powder already in it, so that is where the salt in your biscuits came from Nicola. As for kneading, it is ok to take the dough, push it down then fold it onto itself and push down again. Repeat this process for the layers. When they say to not overwork it, they mean like you would when you are making a bread.....those types of dough you want to knead to death in order to create the gluten. Biscuits=no gluten. You have to mix it, but not beat it to death. Keep trying, you will eventually find that sweet spot! Great job on this one guys!!!
If you don't have a flour jar, Nikola, keep the flour in the fridge and add a Bay leaf to keep wheedles out. And for gravy with sausage, definitely break the biscuits in half. But for these, both look fine. And did you use salted butter?
I've never heard of chocolate gravy on biscuits here in rural Missouri. It does look delicious though. That gravy recipe looks very similar to the filling in a chocolate meringue pie. Thanks for filming in your kitchen. It looks like you guys are having fun hanging out, making a big mess, and experimenting with new recipes. You've nearly mastered biscuits. Your visiting British family and in-laws will be impressed when you throw together Saturday breakfast in fifteen minutes flat!
@@TwoBritsTry since you’re not in high elevation, you don’t have to worry about that. There are several things you did wrong that contributed to your biscuits not rising
Yup, sawmill is also served at my school sometimes. Biscuits with sawmill gravy. It’s great. I prefer sausage gravy, then chocolate gravy and then sawmill gravy. I live in rural East Texas near Louisiana. My school serves breakfast (school starts at 7:45 and ends at 3:30) and biscuits are always available and gravy of some kind nearly every day.
I'm just an amateur baker, but I would recommend staying away from the pre-mixed dry ingredients. This includes both the boxed mix, and also the self-rising flour, which is probably just flour, baking powder, and salt. I like to know the exact ratios of ingredients I'm using and pre-mixes are a mystery designed to be used for many different purposes and might not have the best ratios for what you want to make. My suggestions echo what I've seen in other comments: use a combination of baking soda and baking powder as dry ingredients and buttermilk as a wet ingredient to get a nice rise and a fluffy biscuit. The texture of the dough after cutting in the butter was good; at that stage I usually smush the small pebbles of dough together and work it to form one mass, then fold it a few times, pat it out by hand, and cut (or shape by hand) into portions.
Thanks for sharing your baking insights! It's always great to hear different techniques that can elevate the biscuit-making experience. Your tips on ratios and using buttermilk are super helpful!
I have lived in the South most all my life. Florida, Tennessee, Mississippi, Louisiana, Texas. I never EVER heard of chocolate gravy until about 20 years ago. I'm not a chocolate fan! I know crazy right? I'm not a gravy fan either! I know. More crazy! My husband doesn't like homemade biscuits either but only canned! OK. That's cuckoo to me! He's from Arkansas. He had several Aunts who all claimed to make the best biscuits to try to win him over. Nope. He likes only canned! You guys are great!
@TwoBritsTry I love how you try foods and all. We live vicariously through you all going over to see the iconic places and trying regional foods. Better yet making them too!
When you're making biscuits you want to make sure that you shift your flour first then measure. If you're just using a box mix then you want to make sure that you whisk it to lighten it up. both sets of biscuits look too dry. So if there's a little bit of a heaviness of the flour, and or the package one compacted too much therefore the liquid couldn't get through it properly. This will lighten up your biscuits
Thank you for the tips! Properly sifting and measuring can really make a difference in the texture of the biscuits. We'll definitely keep that in mind for next time!
Be careful washing flour off your hands into your sink - it will clog it up. Best way to clean your hands with dough on them: get some dry flour and rub it between your hands over your trash can, so the excess dough comes off your hands into the garbage can. :) Also: if biscuits are close together in your pan: they have nowhere to GO but UP (instead of OUT)....you get a better rise out of them!! I LOVE THE HEART SHAPED BISCUITS, NICOLA!! :) YA'LL DID GREAT!!! The more you make them: the easier it GETS, as you learn!! HUGS from TEXAS!
Making biscuits isn't the easiest thing in the world unless you have had years of practice like Cowboy Kent has. He has a video on his channel where he makes those 2-ingredient biscuits, albeit he bakes his outside in a Dutch Oven, but you can easily bake them in the oven. I suggest watching his video and pay close attention to how many times he kneads his dough...that's highly important. I personally have never made homemade biscuits so I just stick to canned Pillsbury Grand Buttermilk Biscuits, don't be afraid to use canned biscuits b/c they are quick and easy. Sending love and support from the US. God Bless
Thank you so much for sharing your thoughts and tips! I appreciate your support and love for the channel. It's always great to hear different approaches to cooking!
You're not supposed to twist the biscuit cutter as doing seal down the edges and prevents the biscuit from rising. Just press down and lift up the cutter. The saltiness comes from the mix; probably sodium bicarbonate.
Oh you two just tickle me to death! I grew up and still live near where Dolly grew up! She has done so many amazing things for people every where! I would absolutely love to see you do a trip to Dollywood in the spring!!! Eat at Aunt Granny's!
use buttermilk, the acid will help the baking powder rise better. Butter adds to the flakyness of the biscuits as the moisture in the butter helps the rising. the problem with mixes you do not know how much baking powder or salt is added. chocolate should not boil, will mess up the tempering.
Thanks for the tips! Buttermilk really does make a difference in the rise, and I appreciate the insight on chocolate tempering too. We'll definitely keep that in mind for our next batch!
To add another twist to.your bis uits and gravy slice ip strawberries and add sugar to them. Let sit til strawberry juice comes out. Add to biscuits with ice cream for mini shortcakes or just add plain slices to.biscuits and chocolate gravy Yum.
You guys need to link the second channel on the first one, you mentioned it the other day and I just now found it (also link your main channel on this one lol)
I think chocolate “gravy” is basically a chocolate sauce-not gravy. But that is semantics. The biscuit cutter should not be twisted. Just push it down and pull it up.
You could cut in butter with 2 knives or even by hand. Grating is probably the best for a newbie but for these old family recipes, they didn’t have fancy gadgets so fancy gadgets are not required. And if grating the butter, having it sit in the freezer for a while will make it easier to grate.
And actually, Andrew was doing a decent job of cutting in by hand. Basically you just pinch the butter into the flour until you have a crumbly mixture. If not grating, you’d just cut the butter into small cubes.
Sorry so many comments - I have really perfected my biscuit making in the last year or so. I don’t typically “roll” out my biscuit with the rolling pin. After I’ve kneaded to bring all the ingredients together and the dough is less craggy, I pat it into a square about an inch thick then I fold it into half and then in half again, then pat it back down into about an inch thick again, then cut it. That helps add flaky layers. And as someone else mentioned, twisting the cutter tamps down the edges and makes it harder to rise.
The biscuits should have risen at least double in size. When it comes to baking, it’s very scientific. Any little thing can affect the end result. Not having the butter cold can affect how high the biscuits rise. Not kneading the dough enough or over kneading it can affect the texture. Adding more or less of an ingredient than the recipe calls for can affectthe end results.
I think you needed more liquid. Definitely invest in a pastry cutter. Baking soda. You guys have such cute personalities together though. Never had or heard of chocolate gravy but I’m sure it was great. Honey-butter is good for the sweet route but cream chicken gravy is my favorite.
Thank you so much for your kind words! We really appreciate your tips, and we’re glad you enjoyed watching us bake together. Chocolate gravy is a fun twist for sure!
Do not use your bare hands to mix, you want the butter to stay in shreds, and the body heat from your hands, melts the butter. Both versions need a bit more kneading, to better combine. Place your biscuits on the pan with sides touching, this helps the biscuits to rise.
I think I noticed at least a couple of times you twisted while cutting the biscuits out. Twisting is a no-no. It seals the edges. Also, as others have said, they should be touching slightly.
Thanks for sharing your thoughts! It’s always interesting to hear how different flavors can be combined in unexpected ways. We have done fries in Milkshake before but now you have us thinking!!!
Why didn't they rise? the 2 ingredient version leaves out the baking soda so you're relying only on baking powder for leavening. The more traditional recipes use both baking powder and baking soda so you get double leavening (more rise) The reason Dolly's version has buttermilk is that it provides the acidification needed to trigger the baking soda that I assume is in her mix bag. Cowboy Kent's might sound easier, but easier ain't better where biscuits are concerned -- and really, how hard is it to use all the standard ingredients? it's not as if there are 40 of them. Dolly's didn't fully puff because Andrew took a break after adding the liquid, stood around talking, went to wash your hands, talked some more, and then finally got around to stirring. Once the baking soda has been activated (which you did when you added the liquid) you have to move fast, fast, fast - baking soda leavening peaks and then you lose it, no time to have a chat until you get them into the oven.. you both need to dip your cutters into flour as you're cutting your biscuits - all that playing around with trying to get them out of the cutter is just another way of working the dough and impedes rise. Also, never twist the cutter, just a quick up and down motion. never had chocolate sauce on biscuits, or even seen it served anywhere - are you sure it's a thing?
Thanks for the detailed breakdown! You're absolutely right about the leavening agents and the need for quick action when baking. We appreciate your insights and will definitely keep that in mind for our next attempt! it's delicious! We had chocolate gravy in Oklahoma so it is definitely a thing, let us know it you give it a try.
I'd strongly recommend watching "Captain Meck's" videos where he makes biscuits. He finally got it right on his 3rd attempt (which incidentally was also when he made chocolate gravy) and he does a great job of incorporating all the little tips and tricks from his commenters.
Better yet, watch Ken Rollins or an American who bakes biscuits. Capt. Merck made the same mistake all Brits do: Using warm hands to work the flour and butter, which causes the butter to melt, instead of keeping it cold. Wrong texture.
chocolate gravy? WTF there is no way we'd eat that on the regular.. but on ice cream or something like a smoked salmon pie.. now put some sausage in that chocolate gravy maybe we're talking grub city! As for the biscuits y'all made gas station Lembas bread ":) .. still the hobbit in me would grub up on those :) cheers happy new year
Of course you need 14 biscuits. Are you some kind of heathen. LOL When you split an ingredient mix it can have unequal amounts in the two halves. Sifting helps. I like lumps. Little explosions of flavor and/or texture. I don't like baby food. Chocolate Gravy. Shazamm those look good.
@@TwoBritsTry Absolutely. A bit of ham and biscuit sandwich for lunch. Warm a biscuit with peanut butter. Melt some cheese over a biscuit. Butter and jam. Egg and bacon for tomorrows breakfast. Top with stawberries and whipped cream for dessert.
Just a bag of white powder?? Dolly let you down again. ~ Sigh ~ Pastry cutters are cheap as chips. But get too many kitchen gadgets you don't need . . . You aren't close to overworking if you think you need to do more. I have not had chocolate gravy. Not heard of it. Those look pretty flat. Must have over-worked them. LOL!! Or Carbon on the valves. I will just sit over here in the corner, shall I?
SO DREW WEARS BLACK TO MAKE FLOUR BISCUITS....LIKE WHEN NIC WEARS WHITE TO EAT TEXAS BBQ.......aaaahhhhhh the European education system on parade.....;)) "Stand by your man" was Tammy Wynett....not Dolly, sweetie. Dolly writes or co-writes all her music. She also refuses to have music piped into her theme park, so she has live musicians playing music all over the park and in her resort/hotel. Her Imagination Library will send your child a book every month from birth to 5 years for free to promote....wait for it.....reading and imagination......didn't see that coming did you?
![Brits Try [HASH BROWN CASSEROLE] Cracker Barrel Recipe *WE DID IT!*](http://i.ytimg.com/vi/7hgLLH2t0ac/mqdefault.jpg)
If you grate the butter you don't need a pastry cutter. A spoon will do. As a 72 year old Appalachian woman I never "knead" the biscuits but I do mix well then roll out, fold 3 or 4 times, cut out then place in a cast iron skillet (cold not hot) with the sides touching slightly (helps with the rise( and bake at 475 till browned. A really easy quick bread. Don't worry about overworking it just mix well not knead as you would a yeast bread
Thank you so much for the advice 😊
I love how completely authentic this was. No rehearsals, no pre-production preparations. Just, lets do this!! You two in the kitchen are becoming "must see TV!" lol...
Hey, biscuits are no easy feat. I've tried making them a few times and they look just like Nicola's. Biscuits are one of those things that look easy to do when someone who knows that they are doing does it. Fortunately for me, my family and my dog Fernando gobbled them up, but I don't have the confidence to keep experimenting with them when the Pillsbury ones do just fine. lol... 🌟🌟🌟 3 stars for results. Yep, a pastry cutter is a must. lol.. 🌟🌟🌟🌟🌟5 stars for fun and creativity. Always a good time here. 😊
Yay! Thank you so much for your kind words… they have made us both smile 😊 thank you for watching!
Former professional baker here: don’t be afraid of kneading your dough.i grew up being told to handle as little as possible -- most home bakers usually have, I think. The thing is, you can indeed under-mix the dough. Once the dough is combined, I turn it out to the bench and knead for 25-30 kneads. It will be somewhat smooth with the fat bits still showing. I always make one “letter fold” and then roll to 3/4- inch .
Also, if you use baking paper, no spray is needed since that’s the purpose of the paper.
Thank you so much for your tips! We will be making them again. I wonder if this is why the biscuits did not rise?
@@TwoBritsTry I would say yes. Wheat products use gluten to hold things together and stretch so it can rise. By doing kneading like I described, you will develop some gluten that can stretch as it rises- but not enough to make it tough. Also, 1/2-inch rolling is too flat for my taste. For something interesting take a look at an old southern recipe for Beaten Biscuits that were beaten for 30 minutes before rolling! Different texture but still soft inside.
Do what Louie says. I agree with him. Also grate a little butter then some flour on top of that. Then grate some more then flour. If you grate is all on top, if just goes back into one 'congealed' mass when you mix it.
@LouieLouie505, thank you for commenting. That helps tremendously.
25-30 kneads is a LOT considering, after you cut out the first round of biscuits. You're going to want to bring the leftover dough together. To cut out the remaining dough into additional biscuits. Too much kneading to that biscuit dough. They are going to be tough as whitleather. I would say 4-8 folding kneads is more than enough after the dough is turned onto a surface, to cut out. Then repeat until dough is used up.
Put biscuits in a pan with sides close together and they will rise up instead of out.
Thanks for the advice! That’s a great suggestion
Dolly Parton is a national treasure.
Your right! 😍
Self-rising flour usually has salt in it, as well as flour and baking powder.
We didn’t think about that! Thanks for letting us know 😊
No no no! You slice the biscuits in half! Lol
Thanks for the tip! Slicing the biscuits in half definitely adds to the experience. We'll keep that in mind for next time! Thanks for watching
@ you guys rock!
Thanks for watching!🤗
If you could let us know what we did wrong that would be very helpful for the next time we try to make them.
Dolly is absolutely a national treasure. She is pretty much the only thing we can all agree on. And she will absolutely be proud of you.
Thank you so much for your kind words! Thank you for watching😊
In his biscuits and chocolate gravy video, Kent Rollins says when mixing the dry ingredients, make sure to get all the lumps out of the cocoa powder by shaking the pot, and continually mix until they are thoroughly incorporated. Also, he says to stir the chocolate gravy constantly while simmering, to prevent it from burning.
Thank you for the helpful advice! Kent Rollins really knows his stuff, and I appreciate you taking the time to share these tips with us!
Dollywood is a wonderful destination. You would absolutely love it. Chocolate gravy will make you round as you are tall. 😆, Nic getting better at those biscuits. Well done young lady.
We will definitely be visiting Dollywood! It sounds like so much fun!🤗
If you're going to grate butter, it would be better to freeze it first. And if you use your hands, the body heat from them will soften & melt the butter if you do it to long.
Thanks for the tip!😊
I've tried making biscuits for years and most of them ended up like hockey pucks. Then I found a recipe that seemed to hold the secret for me.....mix up the dough as per the recipe, dump on the counter and pat out slightly with your hands - fold it in 3 parts like you would a letter before putting it in an envelope. Do that fold and pat up to 7 times. Then roll out and cut into shapes and let rest. Also, I never pre-heat the oven until the biscuits are formed and on the tray, that way the dough has a chance to rest while the oven heats. Using that method my biscuits went from being tough and flat to light, flaky and more than double in size. Funny but now I have a taste for some biscuits .....maybe for breakfast? lol
Thanks for sharing your tips! It sounds like you've really mastered the biscuit game. I can't wait to give that folding technique a try!
I grew up on chocolate gravy. I’m 58. Not a new thing! My grandmother made it for me. I still eat it. Love it!
Thank you for sharing your memories! It’s wonderful to hear how food can connect us to our loved ones. Thanks for watching
In the south White Lilly is the go to flour. It's a soft winter wheat flour. I like buttermilk because the acid in it reacts with the baking powder/baking soda to promote a sky high fluffy biscuit. You don't butter the pan because there is tons of butter in the biscuit, Emersion blender...no more lumps. If you add the milk a bit at a time, wisking continually it won't lump.
Thanks for the advice, we’ll have to look out for white Lilly flour😊
@@TwoBritsTry I don't know if it's available in the UK but your grocer should be able to get some brand that is soft winter wheat flour.
Buttermilk definately makes better biscuits. For something so simple, they are really hard to get just perfect.
Good evening y'all I hope you're well! I'm from Arkansas and chocolate gravy is readily available here. I can even purchase a premixed package from Walmart. I know it is not that way everywhere across America. I like just a little bit of cayenne pepper in mine. Dollywood is an absolute MUST! The food is next level. It is also a beautiful amusement park. You can stay in a little log cabin up in the Smoky mountains and visit sevierville, gatlinburg, and pigeon forge. ❤
Thanks for the advice! We would love to visit Dollywood and the surrounding areas. We’ll definitely look into it 😊
I think with self rising flour you need to let them sit for like 15 to 30 minutes so they can rise. just cover the dough with a clean rag or paper towel let it rest and come back and than roll it out and cut it and bake. Also don't be afraid to put melted butter or garlic butter on top of the biscuits while they bake.
Self-rising flour has no yeast. The rise comes from leavening agents (sodium bicarbonate) mixing with acid in the liquids and heat. Garlic butter on top is such a delicious addition!
Thanks for the advice! Garlic butter sounds great
My sisters still make chocolate gravy from great-grandmother’s recipe. This was the best treat ever when I was a child. Mamaw was born in 1903 in East Tennessee and would make this any time we “young’uns” were there for breakfast. Precious memories, how they linger.
What a beautiful memory! It’s amazing how recipes can connect us to our loved ones and bring back such cherished moments.
Had two years of Advanced Baking for my Pastry Chef training, You do need to work the the biscuit dough more than that. It actually isn't about building gluten as much as thorough hydration of the flour. Add your milk and if it looks too dry after 5 minutes, add a touch more milk. Now, as for kneading biscuit dough, just work it until it comes together in a shaggy ball (mostly one dough ball, mostly not dry flour.) From there, roll it out and fold it into thirds like a letter. Repeat the roll and fold 5 times. This does the kneading and builds layers of buttery pockets within the dough. I roll mine out to be about as thick as the first joint of my thumb is long (2 cm.) When you cut your biscuits, go straight down and don't twist. That prevent the layers from pinching and preventing a good rise. When you bake them, they should also be touching, shoulder to shoulder. As they rise, the gentle contact with neighboring biscuits helps the dough climb. They are not very complicated and you two are doing an excellent job of figuring things out without a direct demonstration from your Southern Grandma. Your instinct for seeing that the dough looked a little dry or not fully combined was right. You'll learn what it should look like after a few attempts and we're all very happy to watch you make them 👍🤙
Thank you for sharing your expertise! Your tips on kneading and hydration are incredibly helpful. We’ll definitely keep these in mind for our next batch!
Love this! I know it's chocolate gravy, but my sausage gravy would blow your socks off! Hahaha! Recipe from the 1900s passed down. Love it and you guys! Happy New Year ❤❤
Thank you for the kind words! We appreciate you watching and would love to try your famous sausage gravy! Wishing you a wonderful New Year!.
Kent rollins is from my home state of Oklahoma
God bless you guys.
I personally could never eat the stuff. Never had it made for me properly, and I used shortcuts when trying it home.
Thank you for sharing 😊
Biscuits with chocolate gravy is served for breakfast at my school. I love it. I prefer sausage gravy but for a change of pace, the chocolate is awesome.
That sounds delicious! Chocolate gravy is definitely a unique twist on breakfast. Thanks for sharing your preference!
Great job!!
The self-rising flour (which is not the same as UK self-raising- protein content is different) already has the baking powder and salt in it. You can totally cube the butter and you can use two knives to cut the butter in so you don't melt it with the heat of your hands.
You definitely needed a few more folds to get more layers. To get them to rise higher, place the biscuits where they are almost touching each other.
Check out the Preppy Kitchen's buttermilk biscuits or flaky biscuits video. I love his explanation on folding the dough because you don't really knead it for biscuits like you do for regular bread.
Thanks for watching and sharing the tip on preppy’s kitchen, we’ll check it out 😊
My chocolate gravy is just a thin ganache. You warm up a pint of heavy cream in a saucepan until it just begins to bubble, add in 8 ounces of semi-sweet chocolate, 1 tablespoon of butter, 1/8 teaspoon of salt, kill the heat, and stir continuously until the butter and chocolate are fully melted and combined. If you need to, you can turn the burner back on low for 10-15 seconds to finish melting the chocolate. Simple, rich, and delicious.
That sounds absolutely delicious! Chocolate gravy is such a unique twist-thanks for sharing your recipe!
It’s been a while since I made homemade biscuits, but I used to make them two or three times a week at one time. It would literally take me 20 minutes from start to finish which included measuring the ingredients, rolling out the dough, baking them and cleaning up the cutting board and pan. I had memorized the recipe at that time.
This is not from the recipe I use, but from what I found online
“On a floured surface, lightly knead dough with floured hands for 30 seconds or until nearly smooth.”
Needing is basically folding the door over on itself to incorporate the various ingredients.
Watch a lot of videos on making biscuits and keep practicing
It's awesome to hear about your biscuit-making expertise! Practice really does make perfect, and it sounds like you have a great method down. Keep sharing your tips!
My mom use to tell us to have the biscuits touch to encourage rising . Also, Make a well in the flour, pour the liquid in the well. using a hand or fork and roll the liquid around to pull the flour into the well it mixes it without overworking the dough.
Thanks for the tips! It's always great to hear different techniques to make the perfect biscuits. We'll definitely give the well method a try!
ua-cam.com/video/Fdl4rdl6Ivg/v-deo.htmlsi=c1ZI7-Seperz35ob
My suggestions for what to use for the extra chocolate gravy is based on what I like to use chocolate hummus for. Banana pancakes with strawberries, just strawberries, cinnamon buttered sweet potatoes, sweet potato chips, ginger snaps, pecan sandies, peanut butter cookies, chicken nuggets, and french fries.
Those are some fantastic ideas! I love the creativity in pairing chocolate hummus with so many different dishes. Can't wait to try them out!
It’s self rising flour which has salt and baking powder mixed in
Never saw or heard o chocolate sauce over biscuits.😮
We had it in Oklahoma where we were told it is popular. Give it a try, it's delicious!!!!
Yuo two are the cutest! I enjoyed this immensely.
Yay! Thank you!😊 we appreciate you checking us out
You guys are killing it! Sure, you didn’t make a well in the dry ingredients to pour the wet to combine w/o lumps and mix well enough not to taste so much salt in one bite (salt is in self-rising flour); your doughs looked more shaggy than doughy; your idea of kneading was patting into mounds; you twisted the cutters, sealing the sides to prevent rising; and baked on the top rack instead of center, making some more brown than golden… BUT you said they tasted good, and I believe you. They didn’t look that bad aside from not rising, and the chocolate looked great too. Good on ya for trying something different. You have great chemistry; are always upbeat; and are very entertaining. Definitely enjoyed! (If you want to make again, I recommend watching a Kent Rollins video. He’s entertaining and makes it look super-easy.)
Thank you for the detailed feedback! We appreciate your tips and will definitely keep them in mind for our next baking adventure. Glad you enjoyed the video!
Self rising flour has salt and baking powder already in it, so that is where the salt in your biscuits came from Nicola. As for kneading, it is ok to take the dough, push it down then fold it onto itself and push down again. Repeat this process for the layers. When they say to not overwork it, they mean like you would when you are making a bread.....those types of dough you want to knead to death in order to create the gluten. Biscuits=no gluten. You have to mix it, but not beat it to death. Keep trying, you will eventually find that sweet spot! Great job on this one guys!!!
Thank you so much for the details and thank you for watching
They are great on eggs and potatoes
Dolly Parton cake mix is SOOO GOOD
Absolutely! Dolly Parton cake mix really does add a delicious twist to any recipe. Glad you enjoyed it too!
If you don't have a flour jar, Nikola, keep the flour in the fridge and add a Bay leaf to keep wheedles out.
And for gravy with sausage, definitely break the biscuits in half. But for these, both look fine.
And did you use salted butter?
I do not have a flour jar, thank you for the suggestion. 🤗
I've never heard of chocolate gravy on biscuits here in rural Missouri. It does look delicious though. That gravy recipe looks very similar to the filling in a chocolate meringue pie. Thanks for filming in your kitchen. It looks like you guys are having fun hanging out, making a big mess, and experimenting with new recipes. You've nearly mastered biscuits. Your visiting British family and in-laws will be impressed when you throw together Saturday breakfast in fifteen minutes flat!
It's so good! Let us know if you give it a try!😊Thanks for watching
elevation makes a big difference in how long they need to rest to raise.
Thanks for the advice! We didn’t consider that 😊
@@TwoBritsTry since you’re not in high elevation, you don’t have to worry about that.
There are several things you did wrong that contributed to your biscuits not rising
Chocolate gravy would get you hanged where I am from. It's sausage gravy or sawmill only and always. No need to reinvent the wheel aye! 😢
Chocolate gravy is the superior gravy to me. My husband likes sausage.
Sausage gravy is definitely delicious!! But sometimes you just gotta have something sweet 😊 thanks for watching
Yup, sawmill is also served at my school sometimes. Biscuits with sawmill gravy. It’s great. I prefer sausage gravy, then chocolate gravy and then sawmill gravy. I live in rural East Texas near Louisiana. My school serves breakfast (school starts at 7:45 and ends at 3:30) and biscuits are always available and gravy of some kind nearly every day.
Biscuits and chocolate gravy is a Christmas treat in some parts of the South.
I'm just an amateur baker, but I would recommend staying away from the pre-mixed dry ingredients. This includes both the boxed mix, and also the self-rising flour, which is probably just flour, baking powder, and salt. I like to know the exact ratios of ingredients I'm using and pre-mixes are a mystery designed to be used for many different purposes and might not have the best ratios for what you want to make.
My suggestions echo what I've seen in other comments: use a combination of baking soda and baking powder as dry ingredients and buttermilk as a wet ingredient to get a nice rise and a fluffy biscuit. The texture of the dough after cutting in the butter was good; at that stage I usually smush the small pebbles of dough together and work it to form one mass, then fold it a few times, pat it out by hand, and cut (or shape by hand) into portions.
Thanks for sharing your baking insights! It's always great to hear different techniques that can elevate the biscuit-making experience. Your tips on ratios and using buttermilk are super helpful!
I have lived in the South most all my life. Florida, Tennessee, Mississippi, Louisiana, Texas. I never EVER heard of chocolate gravy until about 20 years ago. I'm not a chocolate fan! I know crazy right? I'm not a gravy fan either! I know. More crazy! My husband doesn't like homemade biscuits either but only canned! OK. That's cuckoo to me! He's from Arkansas. He had several Aunts who all claimed to make the best biscuits to try to win him over. Nope. He likes only canned! You guys are great!
Thank you for your kind words! We appreciate you sharing your story-food preferences can really be a wild ride!
@TwoBritsTry I love how you try foods and all. We live vicariously through you all going over to see the iconic places and trying regional foods. Better yet making them too!
When you're making biscuits you want to make sure that you shift your flour first then measure. If you're just using a box mix then you want to make sure that you whisk it to lighten it up. both sets of biscuits look too dry. So if there's a little bit of a heaviness of the flour, and or the package one compacted too much therefore the liquid couldn't get through it properly. This will lighten up your biscuits
Thank you for the tips! Properly sifting and measuring can really make a difference in the texture of the biscuits. We'll definitely keep that in mind for next time!
I make chocolate gravy and biscuits about every two weeks everyone in family loves it
We do too! We are so jealous 😊 thanks for watching
Be careful washing flour off your hands into your sink - it will clog it up. Best way to clean your hands with dough on them: get some dry flour and rub it between your hands over your trash can, so the excess dough comes off your hands into the garbage can. :) Also: if biscuits are close together in your pan: they have nowhere to GO but UP (instead of OUT)....you get a better rise out of them!! I LOVE THE HEART SHAPED BISCUITS, NICOLA!! :) YA'LL DID GREAT!!! The more you make them: the easier it GETS, as you learn!! HUGS from TEXAS!
Thanks for the advice! We didn’t even consider washing it down the sink. 😊
Making biscuits isn't the easiest thing in the world unless you have had years of practice like Cowboy Kent has. He has a video on his channel where he makes those 2-ingredient biscuits, albeit he bakes his outside in a Dutch Oven, but you can easily bake them in the oven. I suggest watching his video and pay close attention to how many times he kneads his dough...that's highly important. I personally have never made homemade biscuits so I just stick to canned Pillsbury Grand Buttermilk Biscuits, don't be afraid to use canned biscuits b/c they are quick and easy. Sending love and support from the US. God Bless
Thank you so much for sharing your thoughts and tips! I appreciate your support and love for the channel. It's always great to hear different approaches to cooking!
You guys are funny! Don’t let me shame you into bigger bowls… but you WILL like them😂
Thanks for watching 😊
You're not supposed to twist the biscuit cutter as doing seal down the edges and prevents the biscuit from rising. Just press down and lift up the cutter. The saltiness comes from the mix; probably sodium bicarbonate.
Thanks for the helpful tips! We'll definitely keep that in mind for our next batch of biscuits.
Oh you two just tickle me to death! I grew up and still live near where Dolly grew up! She has done so many amazing things for people every where! I would absolutely love to see you do a trip to Dollywood in the spring!!! Eat at Aunt Granny's!
Thanks for the sweet comment! Dolly is such an inspiration, and Dollywood sounds like a fantastic idea for a future trip! Thanks for watching
How long has this channel been active subbed!
We started it about 2 weeks ago! Thanks for subscribing.. let us know if there’s anything we should try😊
I do the 2 ingredient biscuit, but also grate butter into it
That sounds like a delicious twist! we'll have to give it a try! Thanks for watching
use buttermilk, the acid will help the baking powder rise better. Butter adds to the flakyness of the biscuits as the moisture in the butter helps the rising. the problem with mixes you do not know how much baking powder or salt is added. chocolate should not boil, will mess up the tempering.
Thanks for the tips! Buttermilk really does make a difference in the rise, and I appreciate the insight on chocolate tempering too. We'll definitely keep that in mind for our next batch!
Custard has eggs
Thanks for watching 😊
I would have to vote for Dolly's biscuits and gravy.
Thanks for sharing your vote!
To add another twist to.your bis uits and gravy slice ip strawberries and add sugar to them. Let sit til strawberry juice comes out. Add to biscuits with ice cream for mini shortcakes or just add plain slices to.biscuits and
chocolate gravy
Yum.
That sounds like a delicious twist! I love the idea of adding strawberries and chocolate gravy-definitely going to try that!
I think yall did a great job
Thank you so much for watching 😊
P.s.- the house she grew up in is the size of your kitchen....that's not an exaggeration.
Wow! That is very small.
If the world had more Dolly's... It would be a much better place.
Yeah and weren’t there like 10 or 11 kids (or more). Her dad was also unable to read and write. Not sure about her mom.
Future chefs in the building watch out Michael Symon and Bobby Flay!😊
Thank you so much for the advice! we'll check them out.
You guys need to link the second channel on the first one, you mentioned it the other day and I just now found it (also link your main channel on this one lol)
Thanks for the advice! 😊
You can pour either of those into a pie shell and bake a chocolate pie.
That's a creative idea! A chocolate pie sounds delicious with that twist. Thanks for sharing!
I think chocolate “gravy” is basically a chocolate sauce-not gravy. But that is semantics. The biscuit cutter should not be twisted. Just push it down and pull it up.
Thanks for the info!
You could cut in butter with 2 knives or even by hand. Grating is probably the best for a newbie but for these old family recipes, they didn’t have fancy gadgets so fancy gadgets are not required. And if grating the butter, having it sit in the freezer for a while will make it easier to grate.
And actually, Andrew was doing a decent job of cutting in by hand. Basically you just pinch the butter into the flour until you have a crumbly mixture. If not grating, you’d just cut the butter into small cubes.
Sorry so many comments - I have really perfected my biscuit making in the last year or so. I don’t typically “roll” out my biscuit with the rolling pin. After I’ve kneaded to bring all the ingredients together and the dough is less craggy, I pat it into a square about an inch thick then I fold it into half and then in half again, then pat it back down into about an inch thick again, then cut it. That helps add flaky layers. And as someone else mentioned, twisting the cutter tamps down the edges and makes it harder to rise.
Self-rising flour is regular flour with baking powder and salt already added, hence why the biscuits were so salty. No place to hide with just cream.
Thanks for the suggestion!
Yay! He’ll be happy you said that 😊
Reminds me how my Japanese mother used to say, "Boys don't belong in the kitchen!"
🤣 thanks for watching
Don't twist biscuit cutter
Noted! Thanks for the tip!😀
The biscuits should have risen at least double in size.
When it comes to baking, it’s very scientific. Any little thing can affect the end result. Not having the butter cold can affect how high the biscuits rise. Not kneading the dough enough or over kneading it can affect the texture.
Adding more or less of an ingredient than the recipe calls for can affectthe end results.
Thank you for sharing your insights! Your baking knowledge is invaluable, and I appreciate you taking the time to comment!
All that worrying! You did great!😊
Argh thank you!🤗
You are using a dry measure cup. You need to get a liquid measuring cup! The quantities are diff! Go get a clear glass pyrex one!
I really appreciate your feedback! We'll make sure to grab a liquid measuring cup for the next recipe!
You used self rising flour, self rising flour has salt added to the flour.
We didn’t consider that! Thanks for pointing that out
I think you needed more liquid. Definitely invest in a pastry cutter. Baking soda. You guys have such cute personalities together though. Never had or heard of chocolate gravy but I’m sure it was great. Honey-butter is good for the sweet route but cream chicken gravy is my favorite.
Thank you so much for your kind words! We really appreciate your tips, and we’re glad you enjoyed watching us bake together. Chocolate gravy is a fun twist for sure!
@@TwoBritsTry thanks for the reply! Definitely great video:)
Yes I’m from Oklahoma yes it’s very good
We loved Oklahoma when we visited recently. We first had chocolate gravy at Good gravy!
As someone from southern part of the united state’s I have never had chocolate gravy
Chocolate gravy is definitely a unique twist! I hope you give it a try-it might just surprise you!
Do not use your bare hands to mix, you want the butter to stay in shreds, and the body heat from your hands, melts the butter. Both versions need a bit more kneading, to better combine. Place your biscuits on the pan with sides touching, this helps the biscuits to rise.
Thanks for the tip!😊
@TwoBritsTry I luv your channel, keep up the great videos.
Y’all need to get in touch with Ken and cook with him u would love it
That would be fun! Thanks for the idea
I think I noticed at least a couple of times you twisted while cutting the biscuits out. Twisting is a no-no. It seals the edges. Also, as others have said, they should be touching slightly.
Thanks for the tips! We’ll definitely keep that in mind for our next biscuit-making adventure.
Don't twist your cutter. Biscuits won't raise.
Thanks for the tip 😊
Never heard of Cowboy Kent Rollings.
Thanks for watching! 😊
He a chef that's cook 🍳 in outside in the south. You should check him out. He makes amazing dishes
Mr and Ms h actually cook 🍳 with him when they was in America 🇺🇸
So no to the gravy/pudding on the biscuits. I would however dip French fries in it.😁
Thanks for sharing your thoughts! It’s always interesting to hear how different flavors can be combined in unexpected ways. We have done fries in Milkshake before but now you have us thinking!!!
Why didn't they rise?
the 2 ingredient version leaves out the baking soda so you're relying only on baking powder for leavening. The more traditional recipes use both baking powder and baking soda so you get double leavening (more rise) The reason Dolly's version has buttermilk is that it provides the acidification needed to trigger the baking soda that I assume is in her mix bag. Cowboy Kent's might sound easier, but easier ain't better where biscuits are concerned -- and really, how hard is it to use all the standard ingredients? it's not as if there are 40 of them.
Dolly's didn't fully puff because Andrew took a break after adding the liquid, stood around talking, went to wash your hands, talked some more, and then finally got around to stirring. Once the baking soda has been activated (which you did when you added the liquid) you have to move fast, fast, fast - baking soda leavening peaks and then you lose it, no time to have a chat until you get them into the oven..
you both need to dip your cutters into flour as you're cutting your biscuits - all that playing around with trying to get them out of the cutter is just another way of working the dough and impedes rise. Also, never twist the cutter, just a quick up and down motion.
never had chocolate sauce on biscuits, or even seen it served anywhere - are you sure it's a thing?
Thanks for the detailed breakdown! You're absolutely right about the leavening agents and the need for quick action when baking. We appreciate your insights and will definitely keep that in mind for our next attempt! it's delicious! We had chocolate gravy in Oklahoma so it is definitely a thing, let us know it you give it a try.
An immersion blender is a lot easier than whisking, a good investment. Also they don’t cost much…
Thanks for the advice 😊 we’ll look into that
The biscuits should be touching each other in the pan, they will rise more that way.
Great tip! We’ll definitely keep that in mind for our next batch. Thanks for the advice!
That's all-purpose flour you used, you needed self-rising flour. All purpose flour doesn't have any levening ingredients.
DON’T twist the cutter, it will stop the biscuit from raising
Thanks for the tip! I’ll definitely keep that in mind for my next batch of biscuits!
I'd strongly recommend watching "Captain Meck's" videos where he makes biscuits. He finally got it right on his 3rd attempt (which incidentally was also when he made chocolate gravy) and he does a great job of incorporating all the little tips and tricks from his commenters.
Thanks for the suggestion! We’ll definitely check that out 😊
Better yet, watch Ken Rollins or an American who bakes biscuits. Capt. Merck made the same mistake all Brits do: Using warm hands to work the flour and butter, which causes the butter to melt, instead of keeping it cold. Wrong texture.
I'm from Louisiana and chocolate gravy is a NO for me on biscuts. Sausage gravy, tomatoe gravy or coffe gravy is good
I appreciate your take on gravies!! We didn't know about tomato and coffee gravies They sound interesting . Thanks for watching
chocolate gravy? WTF there is no way we'd eat that on the regular.. but on ice cream or something like a smoked salmon pie.. now put some sausage in that chocolate gravy maybe we're talking grub city! As for the biscuits y'all made gas station Lembas bread ":) .. still the hobbit in me would grub up on those :) cheers happy new year
Chocolate gravy is definitely a unique twist! It's all about experimenting with flavors, right? Happy New Year to you too!
I just can't get my mind around chocolate gravy (shudders). Sorry to folks who like it.
It was delicious! It is very sweet but we love it. Thanks for watching
You probably under mixed. Just keep experimenting.
Thanks for the info!!! We definitely will keep trying 😊
Why do you use a portable 1 burner when you have a real stove? Chocolate gravy sounds gross. Why not use sausage?
My guess is portable burner to make the video, using just one camera and not having to move it.
You got it!
We use it so we can do what we are doing more easily! Chocolate gravy is delicious
Of course you need 14 biscuits. Are you some kind of heathen. LOL
When you split an ingredient mix it can have unequal amounts in the two halves. Sifting helps.
I like lumps. Little explosions of flavor and/or texture. I don't like baby food.
Chocolate Gravy. Shazamm those look good.
Great point… well made! Who doesn’t need more biscuits 😊
@@TwoBritsTry Absolutely. A bit of ham and biscuit sandwich for lunch. Warm a biscuit with peanut butter. Melt some cheese over a biscuit. Butter and jam. Egg and bacon for tomorrows breakfast. Top with stawberries and whipped cream for dessert.
Just a bag of white powder?? Dolly let you down again. ~ Sigh ~ Pastry cutters are cheap as chips. But get too many kitchen gadgets you don't need . . . You aren't close to overworking if you think you need to do more. I have not had chocolate gravy. Not heard of it. Those look pretty flat. Must have over-worked them. LOL!! Or Carbon on the valves. I will just sit over here in the corner, shall I?
Thanks for the tips! We’ll definitely be trying to perfect these in the future 😊
@@TwoBritsTry You did fine. Just needs a little polishing. Biscuits are pretty simple. Really good biscuits ain''t easy.
Hell yeah!!!! You'ns need to buy a place in Kentucky.
Just be done. We love yall
Thanks for watching! 🤗
SO DREW WEARS BLACK TO MAKE FLOUR BISCUITS....LIKE WHEN NIC WEARS WHITE TO EAT TEXAS BBQ.......aaaahhhhhh the European education system on parade.....;))
"Stand by your man" was Tammy Wynett....not Dolly, sweetie.
Dolly writes or co-writes all her music. She also refuses to have music piped into her theme park, so she has live musicians playing music all over the park and in her resort/hotel. Her Imagination Library will send your child a book every month from birth to 5 years for free to promote....wait for it.....reading and imagination......didn't see that coming did you?
Thanks for all of these interesting facts! We can’t wait to go. 🤗
not to be weird or anything but your thyroid looks a bit enlarged might be something to get checked out
Thanks for your concern, i do have an issue but i do have a doctor helping me with it! Thanks for watching
wtf you made dog food lmfao
It was delicious 😋