Thanks for watching Everyone! If you enjoy our videos please consider subscribing, leaving a thumbs up and a comment - help us grow in 2022. Edited to add **I misspoke in the video, it's 6 teaspoons of baking powder just as it's written in the recipe.
Hey Glen been subscriber for a long time I just don't comment much but I just wanted to say I truly feel out of all these hundreds and hundreds of other food channels you are best! You just don't make recipes and tell us to how good it is, you share you knowledge with us which I love! Hope your channel keeps growing and growing!
While I have never found it to make a substantial difference, my southern mother and grandparents assured me that when you could not get 'soft flour', you could approximate it in biscuits by removing 2 level tablespoons of 'hard flour' to the cup (8 oz American cup) and replacing it with cornstarch. Of course, they would have been scandalized seeing you twist the cutter in the dough as well.
I noticed the twist as well. I, too, was taught not to twist the cutter 'or the biscuit wouldn't rise'. I've never been curious enough to test this assertion, I've always just followed it because it's no extra effort, and I don't want the ghost of my grandmother haunting me.
I giggled at the twist also! :) My grandmother would have swatted my hand for doing that. I have heard of replacing some flour with corn starch but haven't tried it yet.
I came to the comment section just to find the last portion of your comment. He was twisting the cutter and my Southern self was in slight pain. Haha! They still turn out well though. Looks delish!
An old Southern trick for dealing with strong flour is to substitute part of it with corn starch or rice flour. My grandmother always added a little cornstarch to the flour for her cakes, even though she was starting with bleached soft flour.
Loved the Bezos reference!!! Too funny!! I also have my Mom's biscuit cutter...simply an old soup can that my Dad cut down for her!! Perfect size! What a great accompaniment to that yummy beef barley soup!!
Those rose really nicely even though you rolled them thinner than I would have. Definitely will give that recipe a try. I would have mixed the milk into the sweet potato and added them together. I don’t bother using biscuit cutters anymore - I just pat out the dough and either cut them into squares or wedges. I think the addition of grated cheese would work well with this dough and some melted butter on top.
Great idea of cutting into squares. Honey mixed in melted butter would take any biscuit over the top. Butter and syrup was also always so good when we were kids.
My wife was yelling at the TV "biscuits are supposed to be fluffy!!" I had to explain to her that the term "biscuit" meant different things to different people in parts of the world that aren't the southern US 😆😆 But those biscuits looked great! I wonder how they'd go with my Nana's sausage gravy?🤔🤤
I agree - But - We're from Michigan and my grandmother's biscuits while very good, were a bit "harder" than what I like now. I have no recipe, but I remember her just putting stuff in the bowl and mixing, she never measured.
Southern biscuits are made with low protein (due to the soft winter wheat), finely milled flour which makes them extra soft and fluffy. Generally outside of the south, normal AP flour is used as a substitute and you get a dense, much more firm biscuit. King Arthur AP flour and other higher protein unbleached flour makes it even tougher. Not that you can't make a good biscuit with other flour, it's just a lot harder ;)
Here in Atlanta, biscuits are a must. I’m sure you know but generally, for the best biscuits, we use White Lily flour. Also, we bake them in a hot oven. 450 to 500 °F. I’ll give these a try! Sounds wonderful. Now to find your Beef and Barley Soup:)
White Lily isn't available in a lot of the US, though, and is a specialty item in Canada (I found a bag of White Lily at Wal-Mart Canada for $21 CAD, which is just under $17 USD - I definitely would not pay $17 for a bag of White Lily). Apparently the special thing about White Lily is that it is low in protein and low in gluten. I've read that you can get a similar effect by mixing half all-purpose flour with half cake flour but haven't tried it yet.
@@yomintyfresh DON'T FORGET White Lilly is a self rising flour! Glen does a video on this too ua-cam.com/video/dZVNEAEsFA8/v-deo.html. In America self-rising flour is not the self same as self-raising flour in the UK. Here they put both baking soda and baking powder in.
I recently bought a 10lb bag of sweet potatoes so I'll be trying these tonight. My family has loved all the recipes I've tried from your channel so far, thank you! * The biscuits turned out really well! They really are very neutral tasting and with a great texture. I look forward to having them toasted with butter and honey for breakfast.
Recently my favorite way to eat sweet potato is with cinnamon butter, then a few teaspoons of chocolate hummus. Really good unless you're a savoury sweet potato only person. Note, I'm both, but think marshmallows on sweet potato is too sweet with no flavor.
@@joantrotter3005 I've actually never had them with marshmallows. My holiday sweet potato casserole always has butter and dark brown sugar, I have a sweet tooth and I like the molasses flavour. I've never tried chocolate hummus but I boiled extra potatoes for a pie tomorrow which will definitely feature cinnamon. Thanks for the suggestion, I think I have some chick peas I can experiment with!
Thanks for the bit of history and the biscuit recipe. Subscribed to your show recently and have been enjoying the show. I like the simple recipes you make. I’ve tried a few and like you have said in the past they were edible. Lol. Trying to cook more from scratch rather than buying processed foods. I love my neighbors up North. Good Day from Northern Ohio.
These remind me of pumpkin scones which are common here in Australia, the roasted sweet potato/pumpkin seems to add sweetness, moisture and a nice golden hue.
I was always taught to NOT twist the biscuit cutter. Just a simply push down then lift up. If you twist the cutter you seal the edges of dough and the biscuits do not rise as much... I gotta try this sweet potato recipe 💞 though I thought it would add flavor. Interesting
This video could not have come at a better time for me. I have an abundance of sweet potatoes to use up. Your presentation makes this look so easy to make! Im gonna give it a try! Let’s learn from each other as we grow our channels! TFS!
The main crop grown where I live is known for growing sweet potatoes. Almost every restaurant around here serves several dishes with them. Everyone sells sweet potato fries, biscuits made with sweet potatoes, croutons made with sweet potato bread, etc.
I always love how the local agriculture is so engrained in our communities. Where my family is from (Grand Falls New Brunswick) they all get together to harvest potatoes. Even school starts later. Unfortunately I think they did away with this tradition last year (the school starting a few weeks later that is). Where I live now it’s all about sweet corn. Go a bit more south and it’s all about grapes and their wines. Where I went to college tonnes of strawberries.
That was a funny edit! Jules got her biscuit and Glen just eating a spoonful of soup! (Great reason to watch all videos to the end! ) Thanks for all of your Videos
YUM!!!! Love a fluffy, tender biscuit! I always like to brush the tops of my biscuits with melted butter before going into the oven to give them extra flavor and a golden color! I’ve found the same effect in cookies when adding canned pumpkin. Makes them very moist, but no pumpkin flavor. Thank you for sharing friend.
I wonder if you would have gotten more sweet potato flavor by roasting the potatoes instead of boiling. Roasting would really up the flavor which might come through in the final biscuit
There are two types of southern biscuits: cream and butter. The texture of these, squishy, biscuits are right along the lines of a cream biscuit. Butter biscuits, my favorite, are flaky. They are meant to hold up to a thick ladle full of bacon and sausage country gravy.
YAY! julie got her biscuit dipped in that stew after all! they look fabulous. the reference to getting the flour by helping bezos return to space was epic...guess i'm for sure a space travel investor (especially during this covid thing)...lol
Gave it a go and they were fantastic. We tried baking the sweet potatoes instead of boiling to see if they would carry across the flavor, but they did not. We just had fantastic, orange, fluffy biscuits.
I decided to try this with some acorn squash I had put up. Delicious. I also made an odd change. I only had dry milk (I use enough milk to keep any in the house) so I made up a cup of milk using the liquid from the canned squash instead of water. Worked out really well
Hi Glen, I am new to your channel. I love old time recipes and cookbooks! I am a fairly good cook/baker but making biscuits intimidate me. You made it look pretty simple. Thank you.
2 роки тому+3
We love a good biscuit as it's such a 'low effort - high payoff' recipe. Though we are not fans of sweet potatoes, we'll try this one out!
Sweet potato biscuits are my FAVORITE!!! Lard was an excellent choice here; it gives the biscuits a slight porky flavor which is a natural match for sweet potatoes! My mouth is watering. Thanks for sharing this recipe! BTW in the Southern USA we split the biscuits horizontally and put some butter in there and slap the top back on. The butter melts in there and it's so good. Slip a slice of ham in there, too - great with potato soup!
My nephew turned me on to your channel Glen. Love the way you roll! Those biscuits looked so good in your soup vid of course we were going to watch the second vid! My son and I make beef barley soup and biscuits. I prep and he makes the soup. I make the biscuits and then we eat! Missing that these days.
When using flour for biscuits and you don't have the softer flour, double sift what you have. When cutting biscuits don't turn the cutter, they'll rise higher. The cutter seems to seal the edges. Have done both ways and the ones that I didn't turn the cutter did rise higher.
That seems like a recipe I would like to try. I prefer light and fluffy biscuits. That’s why I love the tea biscuit recipe in the second edition of the Purity cookbook, because they come out so light and fluffy. They just melt in your mouth!!
My mother in law’s biscuit cutter was a evaporated milk tin. My mom hated cooking and never tried making anything with cutters. The biscuits look interesting though, and given my present wealth in sweet potatoes, I may try these in the next few days. Thanks for another great recipe!
Glen, you said you thought during this time period Crisco would be in people's pantry. Actually, most of my Grandmother's recipes call for a brand of shortening called Spry. (Unless you are like me and use Crisco as a generic term for shortening, much like we use Kleenex for tissues.)
Glen, have you considered setting up an online archive (scans) of the ephemeral recipe pamphlets/books (that are out of copyright)? There are several individuals/groups that are pursuing this in other areas (Vintage Machinery - antique machine tools), but I don't know of anyone doing this for recipe books, especially this category of recipe publications (corporate published).
I just checked Internet Archive quickly and found hundreds (or thousands) of old cook books. There are probably many missing though, for example the one from this show wasn't there.
I was just watching this as I was finishing making my beef and barley stew that was inspired by your soup. I'm sorry to say that I did not do the biscuits. I really need to get more organized.
Glenn, you are a genius. I have been on the fence about buying rings for burger buns for a while and the obvious answer is tuna cans. Also, I'm a biscuit boy my self. I'm going to add some sweet potatees next time.
Does being round add anything? I always cut biscuits into squares so i don't waste anything or have to reroll. Does it rise better or something though?
Yeahp, you gotta add lots of baking powder to get the fluffiness! Sometimes my dad would add so much that I could taste it, towards the end of his life, but I still loved them. Such a small amount of fat in these, but I'm thinking the potato might have added some...softness? That's super interesting. I'd sure be willing to give this one a shot. I'm glad poor Julie got her biscuit not TOO slowly ;P
Makes me wonder why I've never tried this, or thought of it. Putting sweet potatoes in pancake batter was something my Dad did a lot, and I've been obsessed with finding my perfect biscuit.. Thinking he'd do drop biscuits with white potatoes in it.. hmm. Anyway, I should have put it together before this! Interesting too, makes me wonder if him putting it in pancakes came from the same time frame. He grew up in the 30s, his mothers cooking would definitely have been this era. Anyway enough rambling, will try this one soon!
I have lived in the Mid-South my entire life and never heard of different types of wheat flour. It was either all purpose or self rising. Brand's were either Gold Medal, White Lilly or generic cheap.
Dont remember my mom making these. But the English Diner around Maryland did. I would eat mine for dessert. I think my sister uses more sweet potatoes.
I usually wait for you to upload these videos- 10 or 11 pm Sunday night my time- but I had to be up early this morning. My mum used to use a regular drinking glass as a scone/biscuit cutter. Vegemite used to have glass containers that were designed to be turned into drinking glasses, and I think mum had one of those for smaller biscuits/cookies.
I've just tried this recipe! It came out really nice, though I'd add: 1. Even with only three-quarters a cup of milk, my dough was really really wet, so definitely start with a quarter-cup and go from there. 2. I used half milk and half water, and I think if you *are* using water, cut down the baking powder to maybe 4 teaspoons instead of the full 6, since there is a slight baking-powder-y taste. Though they would end up baking less fluffy as a result... I'd guess that the slight acidity in milk is pretty vital for this recipe after all.
I get my soft flour in Calgary at a local Italian store. Or I buy Odlums creamed flour from an Irish store. The Italian flour is almost as good as the Irish, but I may be a little biased 🇮🇪
Hi Glen. Great video as always. Do you think 6 teaspoons (2 tablespoons) of baking powder is really necessary? Sometimes the taste of baking powder can get overwhelming. I know I could experiment but would genuinely appreciate your perspective. Thank you.
So…hard white winter wheat (I grind my own) is going to be my choice….mixed with some AP. Haven’t even watched the whole video yet and my mouth is watering just at the title….and I was going to make beef barley soup today as well. 😊
mix, leftover mashed potatoes, and flour... make soft dough... let rest half hour... roll thin, cook on comal or griddle... super tasty flat bread... think lefse- ish
Oh, nice. I am one that actually likes a soft biscuit and the color is one that would make a nice conversation while sitting down to eat with someone. I am guilty of being one of those that can never remember why shortening got its name so glad you refresh that to us.
It's interesting that in US/Canada this item is called a biscuit but in the UK/Australia/NZ it would be a scone (although scones are almost always consumed as a sweet item with strawberry or raspberry jam and thickened cream). What is called a biscuit in UK/Australia/NZ is called a cookie in USA/Canada.
My grand used crisco. And a large amount of sweet potatoes. She always worked her biscuits with her hands. Absolutely delicious. Edit: you didn't use enough sweet potatoes, small amt sugar/cinnamon (optional)
That “cheap, meant to be discarded” cookbook seems to have been printed on acid free paper, judging by the pristine whiteness of the pages. Some things, like decent printing materials, were never really meant to be discarded. I mean, really, even Margaret Atwood is printed on low quality paper these days! Glen, I want you to know that I spent the whole video stressed out that you had actually put six tablespoons of baking powder in! What was I thinking? You would have redone it or edited it out. Anyway, will definitely try these? 🇨🇦💕
I’m glad Julie finally got her biscuit. When she grabbed for one on the soup video and he said no I was awe give her a biscuit 😊
Me too 🙂
I felt the same :P
Yeah me too- give that darling lady a biscuit!
Same. I was bummed for her
So happy she got to dunk the biscuit in the soup!
Thanks for watching Everyone! If you enjoy our videos please consider subscribing, leaving a thumbs up and a comment - help us grow in 2022.
Edited to add **I misspoke in the video, it's 6 teaspoons of baking powder just as it's written in the recipe.
Hey Glen been subscriber for a long time I just don't comment much but I just wanted to say I truly feel out of all these hundreds and hundreds of other food channels you are best! You just don't make recipes and tell us to how good it is, you share you knowledge with us which I love! Hope your channel keeps growing and growing!
I appreciate that
While I have never found it to make a substantial difference, my southern mother and grandparents assured me that when you could not get 'soft flour', you could approximate it in biscuits by removing 2 level tablespoons of 'hard flour' to the cup (8 oz American cup) and replacing it with cornstarch. Of course, they would have been scandalized seeing you twist the cutter in the dough as well.
I noticed the twist as well. I, too, was taught not to twist the cutter 'or the biscuit wouldn't rise'. I've never been curious enough to test this assertion, I've always just followed it because it's no extra effort, and I don't want the ghost of my grandmother haunting me.
I giggled at the twist also! :) My grandmother would have swatted my hand for doing that. I have heard of replacing some flour with corn starch but haven't tried it yet.
I came to the comment section just to find the last portion of your comment. He was twisting the cutter and my Southern self was in slight pain. Haha! They still turn out well though. Looks delish!
An old Southern trick for dealing with strong flour is to substitute part of it with corn starch or rice flour. My grandmother always added a little cornstarch to the flour for her cakes, even though she was starting with bleached soft flour.
Loved the Bezos reference!!! Too funny!! I also have my Mom's biscuit cutter...simply an old soup can that my Dad cut down for her!! Perfect size! What a great accompaniment to that yummy beef barley soup!!
Those rose really nicely even though you rolled them thinner than I would have. Definitely will give that recipe a try. I would have mixed the milk into the sweet potato and added them together. I don’t bother using biscuit cutters anymore - I just pat out the dough and either cut them into squares or wedges. I think the addition of grated cheese would work well with this dough and some melted butter on top.
That cheese idea is genius. I would definitely have brushed some melted butter on top, but I'm from the Midwest. Butter goes on everything.
Great idea of cutting into squares. Honey mixed in melted butter would take any biscuit over the top. Butter and syrup was also always so good when we were kids.
My wife was yelling at the TV "biscuits are supposed to be fluffy!!"
I had to explain to her that the term "biscuit" meant different things to different people in parts of the world that aren't the southern US 😆😆
But those biscuits looked great! I wonder how they'd go with my Nana's sausage gravy?🤔🤤
Mmmmmm probably good eating with that gravy!
I agree - But - We're from Michigan and my grandmother's biscuits while very good, were a bit "harder" than what I like now. I have no recipe, but I remember her just putting stuff in the bowl and mixing, she never measured.
She be horrified with the Newfie hard bread biscuits 😂😂 they are like rocks and you have to soak them in water or broth
Southern biscuits are made with low protein (due to the soft winter wheat), finely milled flour which makes them extra soft and fluffy. Generally outside of the south, normal AP flour is used as a substitute and you get a dense, much more firm biscuit. King Arthur AP flour and other higher protein unbleached flour makes it even tougher. Not that you can't make a good biscuit with other flour, it's just a lot harder ;)
@@chrystalelizabeth ah, so much closer to the OG biscuits (aka. hardtack).
Glad to see Julie got to have a biscuit with her soup.
Here in Atlanta, biscuits are a must. I’m sure you know but generally, for the best biscuits, we use White Lily flour. Also, we bake them in a hot oven. 450 to 500 °F.
I’ll give these a try! Sounds wonderful. Now to find your Beef and Barley Soup:)
I could eat three biscuits with melted butter in a snap!
Yep. White Lily is the go to flour for biscuits here.
White Lily isn't available in a lot of the US, though, and is a specialty item in Canada (I found a bag of White Lily at Wal-Mart Canada for $21 CAD, which is just under $17 USD - I definitely would not pay $17 for a bag of White Lily). Apparently the special thing about White Lily is that it is low in protein and low in gluten. I've read that you can get a similar effect by mixing half all-purpose flour with half cake flour but haven't tried it yet.
@@yomintyfresh DON'T FORGET White Lilly is a self rising flour! Glen does a video on this too ua-cam.com/video/dZVNEAEsFA8/v-deo.html. In America self-rising flour is not the self same as self-raising flour in the UK. Here they put both baking soda and baking powder in.
Hey!! So glad you like it. I didn't even know the history of the book/company when I sent it to you.
I recently bought a 10lb bag of sweet potatoes so I'll be trying these tonight. My family has loved all the recipes I've tried from your channel so far, thank you!
* The biscuits turned out really well! They really are very neutral tasting and with a great texture. I look forward to having them toasted with butter and honey for breakfast.
Recently my favorite way to eat sweet potato is with cinnamon butter, then a few teaspoons of chocolate hummus. Really good unless you're a savoury sweet potato only person. Note, I'm both, but think marshmallows on sweet potato is too sweet with no flavor.
@@joantrotter3005 I've actually never had them with marshmallows. My holiday sweet potato casserole always has butter and dark brown sugar, I have a sweet tooth and I like the molasses flavour. I've never tried chocolate hummus but I boiled extra potatoes for a pie tomorrow which will definitely feature cinnamon. Thanks for the suggestion, I think I have some chick peas I can experiment with!
What type of flour, AP , Bread, or Self Rising ?
@@salutations5749 I used AP.
Thanks for the bit of history and the biscuit recipe. Subscribed to your show recently and have been enjoying the show. I like the simple recipes you make. I’ve tried a few and like you have said in the past they were edible. Lol. Trying to cook more from scratch rather than buying processed foods. I love my neighbors up North. Good Day from Northern Ohio.
I've been using rumford baking powder since the 1970's when I got into natural foods. It's a great product and it's aluminum free.
Looks so good. Thank You Glen! It's not a good Sunday without you and Jill. Bless you
These remind me of pumpkin scones which are common here in Australia, the roasted sweet potato/pumpkin seems to add sweetness, moisture and a nice golden hue.
Thank you for this comment. I was actually thinking that pumpkin might work well in this recipe.
I was thinking the same thing 🤔
Yes… I was wondering when he was getting to actual biscuits 🤣
I was always taught to NOT twist the biscuit cutter. Just a simply push down then lift up. If you twist the cutter you seal the edges of dough and the biscuits do not rise as much...
I gotta try this sweet potato recipe 💞 though I thought it would add flavor. Interesting
Thank you for that advice, Stephanie! In Canada, biscuits aren't as popular as they are in the South. There is a real art to making them!
This video could not have come at a better time for me. I have an abundance of sweet potatoes to use up. Your presentation makes this look so easy to make! Im gonna give it a try! Let’s learn from each other as we grow our channels! TFS!
The main crop grown where I live is known for growing sweet potatoes. Almost every restaurant around here serves several dishes with them. Everyone sells sweet potato fries, biscuits made with sweet potatoes, croutons made with sweet potato bread, etc.
@@cynthiafisher9907 Starkville, Mississippi
I always love how the local agriculture is so engrained in our communities.
Where my family is from (Grand Falls New Brunswick) they all get together to harvest potatoes. Even school starts later. Unfortunately I think they did away with this tradition last year (the school starting a few weeks later that is).
Where I live now it’s all about sweet corn. Go a bit more south and it’s all about grapes and their wines. Where I went to college tonnes of strawberries.
Great stew, great biscuit. Looks like Glenn and Julie have a double header! Definitely going to try this combination 😁
That was a funny edit! Jules got her biscuit and Glen just eating a spoonful of soup! (Great reason to watch all videos to the end! ) Thanks for all of your Videos
The soup really was excellent. Had it for dinner today.
Made this tonight - lovely and light - good one Glenn!
YUM!!!! Love a fluffy, tender biscuit! I always like to brush the tops of my biscuits with melted butter before going into the oven to give them extra flavor and a golden color! I’ve found the same effect in cookies when adding canned pumpkin. Makes them very moist, but no pumpkin flavor. Thank you for sharing friend.
Yes, definitely melted butter on top, and maybe some grated cheese in the dough too.
@@mjrussell414 I’ve never tried adding cheese, that sounds fun! Now, I’ve added cheese to my cornbread before!
Gave it a try really moist and tasty! Thank you!
Finally got her biscuit! YAY!
I wonder if you would have gotten more sweet potato flavor by roasting the potatoes instead of boiling. Roasting would really up the flavor which might come through in the final biscuit
That's a great idea, it would change the flavour.
There are two types of southern biscuits: cream and butter. The texture of these, squishy, biscuits are right along the lines of a cream biscuit.
Butter biscuits, my favorite, are flaky. They are meant to hold up to a thick ladle full of bacon and sausage country gravy.
YAY! julie got her biscuit dipped in that stew after all! they look fabulous. the reference to getting the flour by helping bezos return to space was epic...guess i'm for sure a space travel investor (especially during this covid thing)...lol
Thanks Glen. I gotta try this. I love biscuits with soup or stews. Greeting from Edmonton
Been excited for this one! They looked good!
I’m definitely going to have to try this one, the texture just looks fantastic
Gave it a go and they were fantastic. We tried baking the sweet potatoes instead of boiling to see if they would carry across the flavor, but they did not. We just had fantastic, orange, fluffy biscuits.
I decided to try this with some acorn squash I had put up. Delicious. I also made an odd change. I only had dry milk (I use enough milk to keep any in the house) so I made up a cup of milk using the liquid from the canned squash instead of water. Worked out really well
This is such a good combo, biscuits (scones we call them here) dipped into soup 😋
Nice vintage recipe share, thank you. Love sweet potatoes.
P.S. Double points for the Bezos shade.
Hi Glen, I am new to your channel. I love old time recipes and cookbooks! I am a fairly good cook/baker but making biscuits intimidate me. You made it look pretty simple. Thank you.
We love a good biscuit as it's such a 'low effort - high payoff' recipe. Though we are not fans of sweet potatoes, we'll try this one out!
Loved the Bezos dig 🤟 😀
Sunday morning old cook book show, woooooooooo. Let’s fucking go!
Great video! It’s fun to see these videos where you’ve filmed them at the same time.
Sweet potato biscuits are my FAVORITE!!! Lard was an excellent choice here; it gives the biscuits a slight porky flavor which is a natural match for sweet potatoes! My mouth is watering. Thanks for sharing this recipe! BTW in the Southern USA we split the biscuits horizontally and put some butter in there and slap the top back on. The butter melts in there and it's so good. Slip a slice of ham in there, too - great with potato soup!
I love sweet potatoes. Especially fries
These biscuits look super.
My nephew turned me on to your channel Glen. Love the way you roll! Those biscuits looked so good in your soup vid of course we were going to watch the second vid! My son and I make beef barley soup and biscuits. I prep and he makes the soup. I make the biscuits and then we eat! Missing that these days.
I will be making these very soon!
Hmmm, a little cinnamon-maple/honey butter on theses might be delicious if you didn’t have the soup to dunk them in.
When using flour for biscuits and you don't have the softer flour, double sift what you have. When cutting biscuits don't turn the cutter, they'll rise higher. The cutter seems to seal the edges. Have done both ways and the ones that I didn't turn the cutter did rise higher.
That seems like a recipe I would like to try. I prefer light and fluffy biscuits. That’s why I love the tea biscuit recipe in the second edition of the Purity cookbook, because they come out so light and fluffy. They just melt in your mouth!!
My mother in law’s biscuit cutter was a evaporated milk tin. My mom hated cooking and never tried making anything with cutters. The biscuits look interesting though, and given my present wealth in sweet potatoes, I may try these in the next few days. Thanks for another great recipe!
Glad you changed mixing bowl size,I have rumford on my spice cart
Nice scones :)
Nice tie in to the Beef and Barley Soup.
Here in Kentucky my grandmother used Fischers lard until her death at 98 😬
Glen, you said you thought during this time period Crisco would be in people's pantry. Actually, most of my Grandmother's recipes call for a brand of shortening called Spry. (Unless you are like me and use Crisco as a generic term for shortening, much like we use Kleenex for tissues.)
Glen, have you considered setting up an online archive (scans) of the ephemeral recipe pamphlets/books (that are out of copyright)? There are several individuals/groups that are pursuing this in other areas (Vintage Machinery - antique machine tools), but I don't know of anyone doing this for recipe books, especially this category of recipe publications (corporate published).
I have thought of this on occasion - but the time commitment and cost is prohibitive right now. Maybe when I fully retire?
I just checked Internet Archive quickly and found hundreds (or thousands) of old cook books. There are probably many missing though, for example the one from this show wasn't there.
"If i wanted to send Jeff Bezos to space again."😂
I was just watching this as I was finishing making my beef and barley stew that was inspired by your soup. I'm sorry to say that I did not do the biscuits. I really need to get more organized.
I never knew that about shortening either. It's an interesting tidbit.
Another recipe I will definitely be using.
Glenn, you are a genius. I have been on the fence about buying rings for burger buns for a while and the obvious answer is tuna cans. Also, I'm a biscuit boy my self. I'm going to add some sweet potatees next time.
Does being round add anything? I always cut biscuits into squares so i don't waste anything or have to reroll. Does it rise better or something though?
Yeahp, you gotta add lots of baking powder to get the fluffiness! Sometimes my dad would add so much that I could taste it, towards the end of his life, but I still loved them. Such a small amount of fat in these, but I'm thinking the potato might have added some...softness? That's super interesting. I'd sure be willing to give this one a shot. I'm glad poor Julie got her biscuit not TOO slowly ;P
Makes me wonder why I've never tried this, or thought of it. Putting sweet potatoes in pancake batter was something my Dad did a lot, and I've been obsessed with finding my perfect biscuit.. Thinking he'd do drop biscuits with white potatoes in it.. hmm. Anyway, I should have put it together before this! Interesting too, makes me wonder if him putting it in pancakes came from the same time frame. He grew up in the 30s, his mothers cooking would definitely have been this era. Anyway enough rambling, will try this one soon!
Looks like a very good recipe.
I have lived in the Mid-South my entire life and never heard of different types of wheat flour. It was either all purpose or self rising. Brand's were either Gold Medal, White Lilly or generic cheap.
Tuna cans! Never thought of that! I use the ring part of a Mason jar lid.
5:33 whoa there Glen can we get a tour of how you organize the kitchen?
Made beef and barley soup for dinner tonight more or less following your recipe
Dont remember my mom making these. But the English Diner around Maryland did. I would eat mine for dessert. I think my sister uses more sweet potatoes.
Nice idea with the sweet pots, I'll try that.
My biscuit/cookie cutter is a 15 oz. veg can(3") or a tuna can(4").
Caesar on the cross, been a long time since I've seen the kind of biscuits you've laid down today, a damn long time!
I usually wait for you to upload these videos- 10 or 11 pm Sunday night my time- but I had to be up early this morning.
My mum used to use a regular drinking glass as a scone/biscuit cutter. Vegemite used to have glass containers that were designed to be turned into drinking glasses, and I think mum had one of those for smaller biscuits/cookies.
we used to use a vegemite glass as a biscuit cutter when I was younger too!
I've found that recipes with lots of baking powder in it, the baked goods have a tinny flavor.
I've just tried this recipe! It came out really nice, though I'd add: 1. Even with only three-quarters a cup of milk, my dough was really really wet, so definitely start with a quarter-cup and go from there. 2. I used half milk and half water, and I think if you *are* using water, cut down the baking powder to maybe 4 teaspoons instead of the full 6, since there is a slight baking-powder-y taste. Though they would end up baking less fluffy as a result... I'd guess that the slight acidity in milk is pretty vital for this recipe after all.
I get my soft flour in Calgary at a local Italian store. Or I buy Odlums creamed flour from an Irish store. The Italian flour is almost as good as the Irish, but I may be a little biased 🇮🇪
PS we call them scones in Ireland. A biscuit is a cookie.
Hi Glen. Great video as always. Do you think 6 teaspoons (2 tablespoons) of baking powder is really necessary? Sometimes the taste of baking powder can get overwhelming. I know I could experiment but would genuinely appreciate your perspective. Thank you.
So…hard white winter wheat (I grind my own) is going to be my choice….mixed with some AP. Haven’t even watched the whole video yet and my mouth is watering just at the title….and I was going to make beef barley soup today as well. 😊
7:09 When your SO walks into the house and you're in the middle of eating 😂
mix, leftover mashed potatoes, and flour... make soft dough... let rest half hour... roll thin, cook on comal or griddle... super tasty flat bread... think lefse- ish
i'm glad julie got her biscuit!
Oh, nice. I am one that actually likes a soft biscuit and the color is one that would make a nice conversation while sitting down to eat with someone. I am guilty of being one of those that can never remember why shortening got its name so glad you refresh that to us.
They are some wonderful looking scones! *ducks for cover*
It's interesting that in US/Canada this item is called a biscuit but in the UK/Australia/NZ it would be a scone (although scones are almost always consumed as a sweet item with strawberry or raspberry jam and thickened cream). What is called a biscuit in UK/Australia/NZ is called a cookie in USA/Canada.
So glad you received the book. Fabulous foods
My grand used crisco. And a large amount of sweet potatoes. She always worked her biscuits with her hands. Absolutely delicious.
Edit: you didn't use enough sweet potatoes, small amt sugar/cinnamon (optional)
The fluffy probably comes from the 6! Tablespoons of baking powder... But they do look nice.
As an Englishman I would call those scones.
After watching your beef and barley soup recipe, I was wondering how you'd cut to the tasting of the biscuits, now I know.
If you want to be authentic “White Lilly” is the most common flour brand for biscuit making in the south
I'm not sure if you take requests but I'd love to see you make bierrocks. 😊
That “cheap, meant to be discarded” cookbook seems to have been printed on acid free paper, judging by the pristine whiteness of the pages. Some things, like decent printing materials, were never really meant to be discarded. I mean, really, even Margaret Atwood is printed on low quality paper these days! Glen, I want you to know that I spent the whole video stressed out that you had actually put six tablespoons of baking powder in! What was I thinking? You would have redone it or edited it out. Anyway, will definitely try these? 🇨🇦💕
Rumford is the brand I use. No aluminum, and mega raising power.
I was hyped for biscuits and got scones. Still look good though 🤣
We'd call them savoury scones (pronounced "skonns" for me) here in the UK
Nice biscuit!
Bit like a scone then? Look tasty
Saved.
I'd probably use pumpkin. Double the pureed pumpkin and reduce the milk for extra flavour.
As someone who really dislikes sweet potatoes, even I thought those biscuits looked really good!
Now I need to go buy some sweet potatoes.