Here’s a little hint. Let the milk and whole grain flour rest a little bit to soften the bran then proceed. Resting for just 5 min will make a big difference. I’ve gone to grinding my own flours and found that resting a little bit makes all the difference in the world.
Yes! I let it rest for 10 min during bread making. World of difference. No “pockey hucks”😊😉. She’s so sweet and generous. I’ve learned a lot on canning etc. Have fun with your milled grains!
I have been using my own home-ground flour. I bought a used 1975stone grinding Magic Mill at the same time that I bought a Bosch Universal Kitchen Machine stand mixer. You need to let home ground flour set 5 or 10 minutes to hydrate. I am 76 and learned to make homemade biscuits in Home Ec. in high school and never looked back. I have probably not bought 20 cans of store bought biscuits. White Lily is mostly found in the Deep South. I have never seen it anywhere in Texas. I started using hard white wheat berries ground by me in the 90’s buying it in 50 lb. bags. I almost always use room temperature Crisco to make homemade buttermilk biscuits. My best recipe is 1 1/2 cups of hard white wheat flour, 1/2 cup unbleached Gold Medal flour, 1 1/2 T. Baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon of Morton Plain Iodized Salt, A heaping 1/3 cup…give or take Crisco…sometimes I use cold butter if I am out of Crisco…..A FULL cup of buttermilk…..I do not sift the dry ingredients…I just put all of the dry ingredients in a large bowl…stir to combine…add the shortening then cut it in with a pastry blender till it is cut in well. Make a well in the center and pour in the buttermilk. Using a fork, I stir it around to incorporate the ingredients with the milk to make a ball of dough. Turn the dough out onto a floured surface. Gently knead the dough maybe 6 to 10 times. It is very important not to overwork your dough. Either pat out the dough with your hand or gently roll out the dough with a rolling pin to about an 3/4 of an inch or so thick. Now, I have a very old 2 1/2” SQUARE biscuit cutter and I use that. I put the biscuits on a regular metal cookie sheet, touching each other. Bake in a preheated 425 F oven until nicely browned…about 12 to 15 minutes. I have tried a number of different recipes over the years. I have been using this basic recipe since 1984 consistently. I did try that on that uses whipping cream and self-rising flour and it was good, tender and rose well but like you, I felt they were very rich and went back to my regular recipe. We are used to the home ground hard white wheat flour so biscuits that are made with all white flour are just TOO bland…we like whole grains. You can Pat your dough out on the cookie sheet into a rectangle then using a sharp knife, cut into your biscuits. Never twist your biscuit cutter…if you do, the biscuits will not rise as nicely. After you get used to making biscuits, it is second nature. I cooked for a family of between 6 and 9 for many years so I made a double recipe. Now it is just me and my husband of almost 41 years so I make a single 2 cup recipe…bake them all and we eat them over a couple of days. You could freeze them if you wanted. My last “thrown together” biscuit was a favorite of my kids because I called it the “dog biscuit”…lol. Once you get used to making biscuits, you will never want to buy those gross store bought biscuits again. Thank you, Mrs. Hennessy, from my Irving High School Home Ec. classes.
I would like to try the Einkorn but I don’t have any idea where to find any. I even have a whole cookbook on using Einkorn flour but have never used it. I make my own Greek yogurt and have on occasion thinned yogurt with a little water to substitute it for buttermilk or put 1 Tablespoon of white vinegar in a glass measuring cup, then fill it with milk and let it set for 5 minutes to make sour milk to substitute for buttermilk.
Interesting experiment. I am also now a Type 2 diabetic so don’t make biscuits as often as I used to. My maternal French Grandmother was an insulin dependent diabetic so my doctor said it was inevitable that I would eventually be diabetic. I was almost 60 when I became diabetic. I take oral medication and usually keep my A1c at around 6 to 7. My doctor says that if I had not cooked from scratch and eaten fairly low carb from the time I was in my late teens, I would most likely been diabetic in my early 30’s rather so much later. Of my 7 children, 2 of my daughters had gestational diabetes, one has polycystic ovarian disease which is caused by insulin/pancreatic problems, my younger son became diabetic when he was around 35 and he takes insulin where I do not…and 2 of my daughters are pre-diabetic. I worry about pancreatic cancer in my children because of pancreatic existing issues. Whole grains are much better then any white food…like white flour. I have also been making my family’s bread since 1980. I also make sourdough breads using a sourdough starter that I have had since 1972. Sourdough biscuits made with the hard white wheat flour are great. Sourdough homemade breads are better for diabetics then any other kind. Good luck…..Nancy
I'm only 10 minutes into the video but I had to pause it to tell you that I just love this format 🤩.. I love seeing you in your element being the great teacher you are teaching us! Love it! I am SO excited being in your class and I am ready to learn! Thank you! 🙌. I pronise to be a better student than I was way back in the day! (back to the video 👍😁)
@dalebass3193 me too! I would of behaved in her class. as well as show up😁. I bet most if not all of her students truly loved her and enjoyed being in her class
I made homemade biscuits today for the very first time. I’ve made breads and pie crusts, but I guess I always thought biscuits would be difficult. They were SOOOO easy after watching your RRH class! I love the way you teach! I especially love how you show the options for flour, fat, and liquid. This gives your students the ability to make your biscuit recipe based on ingredients they have on hand and/or what they prefer. I chose all purpose flour, butter, and milk. I wish I could send you a picture as I am very proud of how my biscuits turned out. My son and daughter loved them! Thank you for the RRH classes you’ve started. I plan on watching and learning from all your classes. ❤
Thank you for the fun laughs with "Pocky Hucks"! I'm glad to know I'm not the only one who does that. Now then, bring on the butter and jam!! Seriously, I have never seen such detail in teaching about biscuits. You cover every detail and in a way that is easy to understand and makes sense.
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Have you tried freezing your butter and using the large size of a box grater? Grate right into the flour and toss about every 2 Tablespoons. I will try your leaf method. I am excited to try the jelly roll method! Thank you Pam and Jim for offering this amazing class at no charge! I learn so much from you both.
I will use that method of grating the fat for pie dough and biscuits. There is a disadvantage to this because the butter often melts out of the biscuit.
That's how I do it. A recipe handed down from my great grandmother that my mother and I played around with for about a year before trying the grated frozen butter technique. It's wonderful.
Making "leaves" of fat works wonderfully for pie dough! You're doing a GREAT job explaining fat, steam, liquids. You're speaking my languages Pam, same steps and procedure that I've been making for 60 years. My mother taught me bread and biscuit making when I was nine. To this day, I am using those same techniques today, just like you're doing. ❤
Find my Pro-Tip response above. I'm a Kentucky girl also and love my biscuits. After making probably a million of them I'm sharing my loving biscuit pro-tip!
This content is well produced with great sound quality. I love and appreciate this information! Absolutely the best class series for a beginner or seasoned baker. Your fearlessness has been a tremendous encouragement to my personal journey for food knowledge and the science behind it!!! Thank you!!!
I have been making biscuits most of my adult life… I’m from the south however I do things a bit different than you have done I would never use self rising flour for any baking as you cannot be sure how the leavening agents are dispersed I use buttermilk because I find regular milk does not help the flavor Because I use buttermilk I add some baking soda to the dry ingredients my family likes a little crunch on the bottom of the biscuits so I bake my biscuits in a cast iron skillet.. if you want soft side and bottoms of the biscuits you would use a glass dish to bake Thanks
Thanks for that information about using the glass baking pan. I’ve only use metal and cast-iron and they come out a little crunchy at the bottom so the next time I will use glass pan.
I've been making biscuits for fifty years and they are very good. Practice makes perfect as the saying goes. My mom had a wood cheese wheel with a lid that she kept her flour for biscuits and she did it all in that one cheese wheel. She made the best biscuits you've ever tasted, and I learned from her. I actually made biscuits for my neighbor and friend yesterday to go with the tomato gravy I made. You and Jim work so well together and your teaching technique is flawless . Thank you both for all you do on this channel to help others.
I've seen a few cooks make the biscuit dough from within the flour container, using what they needed and leaving the rest behind (needed to use self-rising flour to make it work well). Is that what you're describing? (I don't quite know what a cheese wheel is.)
Love, Love, Love your class. I have been trying to make better more fluffy biscuits for years. I am excited to incorporate your techniques into my cooking.
Loved this RRH class on biscuits. As a college professor (and former 2nd grade teacher), I appreciated the lesson plan style set up and detailed directions. My husband and I watched the video 3 times and on the last time we created the biscuits along with the video. We also took to heart your hints and tricks. When you send make them thick, we did and some of our biscuits baked up to 2-3 inches high. They were so light and fluffy on the inside with a slight crispy outside. YUMMY! Can't wait to see the future RRH classes.
What a fabulous class! I only regret that I’m not there to help in the taste testing! 😁 The White Lily Flour is probably a southern thing…I’m from south of Atlanta, and us southern girls use White Lily. Thanks to both of you for starting these classes. I’m looking forward to many more!
What an enjoyable way to spend an hour learning a lot of details and strategies for making biscuits. I've made them before, but sans the understanding of the effect of changing ingredients. I love seeing the two of you interact. I love seeing how you two keep your marriage alive, filled with deep regard, positive attitudes and good humor.
The class was fantastic! Thank you for taking the time to do this. I bet you were a good professor to be taught by. When you said “ pocky- hok “. I laughed because I made biscuits the other day with baking powder that was no longer active and that was what they were! You are a great teacher that researches the subject and we all appreciate that.
Just had to comment and say I made biscuits with your formula this morning for our tradition of biscuits and chocolate gravy for conference weekend, and they were a success! Best biscuits from scratch I have ever made. So grateful for the time and effort you both put in to all the videos. Thank you!
Thanks for all the great information I thoroughly enjoyed your class. I am a veteran biscuit maker, I’ve been making biscuits since I was in the seventh grade, I am now 66 years old. I usually fold my biscuits many times to achieve the multiple layers. I’ve never rolled it. This is something new. I must try. I always learn something interesting from you Pam. I recently went to visit my daughter , and found out I am going to be a grandmother . So I helped her and my son in law make meals ,for when the baby arrive. We made over 10 dozen biscuits. I put them in a seal a meal freeze them. when they are ready to bake. You bake at 425 frozen. Delicious.
This was the most interesting and enjoyable 1 hour video! I live in Georgia and have been making biscuits with self rising White Lily for 40 years. It is 100% soft red winter wheat and is milled in South Carolina and Tennessee. If you can't find or order it you can make a close sub by using half AP flour and half cake flour and then add the leavening and salt. My fats are butter and Crisco used in fairly equal amounts. And whole buttermilk to give the biscuits a little tang! I do several letter folds and never knead the dough or measure the milk. The jellyroll technique is something I never thought of doing. I might try that but will flatten the dough a little more and then do another letter fold to see if doing that avoids the lopsided result. One more thing I do is use a blending fork on the Crisco and then make leaves with the cold butter. The chilling is super important if there is time! Thank you, thank you for taking the time to put this class together. I enjoyed it so much!
Oh how I look forward to more of your classes. This was very informative and fun. When we go to our small cabin at the weekends - we don’t have much storage - I make biscuits with White Lily self rising flour and heavy cream. Just these two ingredients. They turn out great and yes, the folding and the cutting without twisting the cutter are the secrets for flaky and tall biscuits. Did I mention yet your new intro is awesome? 😊
I'm a northerner and just can't get Lily here. However I used have a couple drivers at my trucking company from Mississippi and when the visited back home they would bring me some. I sure miss it!
I have wanted mKe biscuits ever since I retired….4 years ago! Even bought the same biscuit cutters, preparing for the day I would take my first step. Confidence bolstered! Heading to the kitchen! I know you hear this often, but thanks again for all you and Jim do to educate and bring us back to the basics. You taught me about pressure cooking, canning, and your tenets of self reliance, emergency preparedness and food security. I cannot thank you enough for using your gifts to pour into the lives of others. God bless you both.
You are absolutely an amazing teacher…so focused and just moving right along. I need this type of thorough training. Hey, I’m bout to make me some biscuits in da morning! 🎉 thank you so much! I love the white board btw
You ever see something that makes so much sense that you feel stupid that you didn’t think of it yourself? I just put my scale in a bag to make sure it doesn’t get dirty now too. Thanks for the common sense idea. I think I am going to keep the envelopes but leave the jelly roll when I’m folding. It seems to make hinged uneven biscuits and I’d rather avoid that if I can. They look fantastic. Fun series and I look forward to the next class.
Holy Mackerel, you have changed the way this grandmother will be making her biscuits henceforth . Thank you so much for the training. I have all the children watching your classes now. Thanks again
Pam I found you on UA-cam as I wanted to learn more about canning, about a year ago. I have had a successful career as a Chef and I have learned more from you in this last year then I have in my 40 years of cooking! You are a wonderful teacher...who also has a big heart. Love this class on biscuits! Keep teaching us! Thank you!
My husband and I have been watching you and Jim for about a month .I made these biscuits and used your recipe . my husband said they were the best biscuits I have ever made .
My mother, God Rest Her Soul, always used an off brand flour due to finances, but everyone around in and out of our community knew her for her fabulous biscuits.
Biscuits and pie crust are two things I haven't been able to practice on much. Biscuits drive my blood sugar up. I found a 2 ingredient biscuit recipe, but it calls for self rising flour. I didn't want to buy a 5 pound bag just to practice, so I didn't. If I store self rising over a long period, I hear it loses the power in the leaven. I'm sure I'll learn great tips today. Biscuit and bread making are a science.
Thank you so much for this wonderful lesson which brought back happy memories of my mum teaching me how to make 'scones.' (Yep, Brit here! 😊) I love all of your videos and have learned so much in the last couple of years from you.
This video was fantastic! I KNOW it had to be a lot of work, but I REALLY appreciate what you put into your videos for us and this one, in particular. Very important given that girls do not know how to cook like they used to. Frankly, I am in my late 60s and grateful to be learning how to make the whole wheat version - thank you.
Awesome class professors. Thank you for all the work ya'll did to put out this video. Totally worth every minute, very informative, and just fun to be a part of. I will certainly try my hand with the AP flour biscuit recipe. Thank you.
Outstanding! My biscuits have always been “hit or miss”. Now I know why! Thank you Professor. This is going to be a great series. Seeing the cameraman is the cherry on the sundae!
Yes Pam, White lily is a southern/south eastern flour. Thanks a lot for this class, I've watched all your previous videos, have been for years and i just love you and your knowledge. I feel as if I'm a student and trust everything you do. Like me, I research a lot before buying or whatever it may be, so I feel confident and assured as you do when I watch the canning or teaching whatever it is. Thank you and Jim, for all you do for us as your viewers !❤❤
Pam I just ❤ your scientific mind and your excitement. I truly enjoyed the video. I’m 64 years old and am trying to get up the nerve to try making biscuits. Closest thing I ever made as biscuit was Angel muffins, but I patted them out on flour and rolled them out and cut them. They were my version of homemade biscuits.
Thank you so much. You help take the fear out of making biscuits. I have done them three times and my family says it was a success each time. Thank you and Jim for all you do.
Yes important teaching video.!!. Your students must benefit from YOU as a professor .. you reminded me of my former nursing professors!! Excellent, thank you!
I adore your videos, i love your enthusiasm and passion…thank you youre a joy! I love your recommendations in your food prep, canning…everything👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽❤
Hello lovely lady! :D Thank you, thank you, thank you. I've never been able to make a biscuit that didn't turn out hard as a hockey puck before, but now after watching this video, I think I've got a chance to have some beautiful biscuits in my future. YAY! :D God bless you and your wonderful family. Have an awesome day my fabulous friend! :D
I love your method of teaching! I'm a research person also. I love researching. I relly like a channel called Grains and Grits by Felicia. She does only whole mill it yourself grain from a biblical perspective. In one of her videos about tips using whole grains, the one that has been the most impactful is that use hard wheat when using yeast, and soft wheat when using baking soda or powder. It has been a turning point for me. Also I'm so thankful that you researched and bought and demonstrated your Ankersrum machine. My husband just surprised me for my 69th birthday with a wonderful new Ankersrum. What a blessing to have this machine. Thanks for all you do. Love your channels. I share them with family, friends and my ward family. I pulled my favorite biscuit recipe the first of the week and recieved my Ankersrum on Wednesday. Now you have your biscuit class just in time. I'm milling both my soft white and soft red wheat. I'm going to try one of each and combo on the third. Another tip Felicia had was some doughs need to be a bit sticky. Especially my whole hard white wheat Pita bread. Tips and tricks are so helpful to try to see what works for you. I keep notes on each new experiment. When i finally get it perfect I make a card and pull all my old cards and see what I want to put on a card of options and my own tips. Then I toss the old ones. I've been cleaning out and keeping only the best recipes. I have boxes and bins i need to go through and eleminate. 45 years of being food storage and preparedness person for almost all my wards over the years. Thanks again for all you do
Thank you very much. I am 63 and have struggled with biscuits for years. I followed your class and made 2 versions 1 with all purpose flour and 1 with self rising. Finally I have flakey layers. Again thank you. Looking forward to your next class.
Beautiful, thank you. So many elements I did not know or realize in biscuit baking. 😊 I’m 61 and making wonderful biscuits now. ❤you both are a lovely couple. ❤
Love, love, love the class structure. Keep going please. In my 80’s and a life long student. Wish you were my micro biology prof back in 1970. I still suffer trauma just thinking about that class 😂😂
I enjoy your UA-cams. I can't be bothered with all this for biscuits. Mine eat just as good. I do push mine together so they will raise up while cooking.
I have just found your Rose Red Homestead. And I love it. I must have watched fifteen of them so far and am eager for more You are so down-to-earth. I feel like I am learning from a family member. I feel I can trust everything I learn from you as you are all into the science and research of things. I love it when you make little mistakes like Pockey Huck And you laugh about it instead of cutting it out of the video. Thank you so much for sharing your knowledge. May God hold you in the palm of his hand and keep you safe happy and healthy.
Thank you so much for a wonderful class. Plan on making some biscuits Saturday. I have White Lilly Self rising flour. I will try it using your techniques.
God bless you for using your talents and skills to help improve our lives. I feel educated, edified, entertained, and empowered. Thank you for this class! I look forward to more.
Just a thought to save 15 minutes. Freeze the stick of butter and grate with a cheese grater. Shouldn't heat up in the mixing bowl and require cooling time.
No wonder my biscuits were always poor, there’s more work to it than I ever knew. Can’t wait to try your technique. And I look forward to other RRH cooking classes.❤
I love this format. My aunt was a fantastic biscuit maker. And she showed a lot of these tips. The butter “leaves” makes it sort of like a quick puff pastry.
Pam and Jim-I have watched many of your videos, multiple times. This is by far my favorite! In 35 years of marriage I’ve never made biscuits. I think I can after this lesson. Thank you so much.
I've looked at many, many biscuit recipes, and I don't think I've never seen anyone do the jellyroll technique. It makes absolute sense, though, because I do see it used by a lot of cooks who make a different version of puff pastry (stacking about 8 flat buttered rounds one on another and jelly rolling) and also a similar thing - a scallion pancake done in this fashion. Oh, and tangzhong bread gets rolled up similarly. Each one of those things, and these biscuits, provided a very pronounced layering. As one always expects from you, this was so thorough and well tested! Biscuits are so sublime when they're made well!
I so enjoyed the biscuit making class. I've made biscuits for many many years but still learned some great tips from the class! Thanks Pam and Jim! Dolly
Thank you for this wonderful class and the time you have taken to show us the different options💐. Every time you told Siri to set your timer, mine went off😂💕Looking forward to more of your easy to follow lessons. Baking can have many options, but the basic ingredients are essential.
Headed for the kitchen to try this. But first, I wanted to say I enjoyed this training video, thank you, RRHU. Much like the puff pastry technique. My go-to biscuit recipe, which I rarely make, is called a butter dip biscuit. It involves a pan with a stick of melted butter in it, and a loose biscuit dough patted in and scored. Much like your cream biscuit, it's something I really shouldn't make. 🤣
I binge watched all your bread and biscuit videos today. I absolutely love the two of you! How you do not have 2 million subscribers already, I do not know. By far best teacher on the internet! Many Blessings to you both❤ Ps. I learned to make biscuits as a young child from my maternal Great-grandma and Nanny. I use self rising flour, crisco and full fat buttermilk. Easy and delish.
White Lily definitely is a Southern thing! I'm a TN hillbilly and I know that neither my mother, grandmother, or great-grandmother never would even consider using anything else! If they didn't have White Lily, then they didn't have flour at all 😉 I'm lovin' the grinder catch bowl! No "snowstorm" all over the kitchen. One more thing: we call the squished-up😊 leavings guy the "snack for the cook"
I’ve been making baking powder biscuits for decades and of course, I’ve been tweaking my recipe throughout the years. My family loves my biscuits and I really appreciated learning these techniques that I believe will up my biscuit game! I can’t wait to try this!
Pam, I watch your videos and get you books and recipes. You are so gracious to do all of the heavy lifting (testing recipes) so we don't have to. I have many prepared items for my bug out pantry for use if we have to go off grid for a while. This is a wonderful video for any level of cooking skills.
This was awesome! I'm 63 years old and thought I knew how to make biscuits but your hints are a game changer! I can't wait to try these techniques next time I make biscuits. Thank you so much for being an amazing teacher 😊
I live in the southeast and the thing about white lily: it's a soft white wheat, more common for pastries and biscuits. The soft white grows better in milder climates, whereas the hard winter wheat ( red or white) is heartier for growing in the northern, colder climates. So traditionally the use has been more regional.
LOVED this class on biscuits! I'm just wondering if you would consider doing some kind of a class using gluten free flour. I have a niece who has celiac disease and I have wanted to make something for her. ie...breads, biscuits, cakes, cookies, pizza dough, etc. Thank you for the time and effort you both put in for our benefit! Bless you.❤ both!!!
Thank you!! I love it. Finally, real biscuit making information. I've been making my whole life yet never had this information. Thank you. Excellent class.
Southern girl here, we only use White Lily self rising flour. When my momma taught me how to make biscuits it was 2 cups of flour, 2 tablespoons of Crisco and enough buttermilk until it feels right. It took me several nights of making a pan of biscuits after dinner until I got it right. Now my grandmothers both had a wooden bowl full of flour. They would add some fat to the bowl, start working it up and adding buttermilk. Then she would pull out blobs of dough, form them into biscuits and place them on a heavily greased pan
You have the advantage of starting your biscuit career with the best recipe/technique! Most of us have experimented with so many - good and bad - before finding this!
I’m from Australia and your biscuits we call scones, very similar, just found you both in the last week, your now my first go too, I’m entranced. I’ve seen your sister and your daughter, what a talented family, I was a bit confused by not cooking a cake in a jar but I think I’ll have to watch it again. Take care from Mez, Melbourne Australia
Thank you Pam & Jim( Great camera work!) This is the best information! I took lots of notes. I think I will have Biscuits Success… maybe even enter them in the county fair next year…. Wouldn’t that be a hoot to earn a ribbon with your instructions!
Your biscuit will rise better if they touch while baking. Grandma’s advise and always worked
That’s how my grandma made biscuits too. They were all touching and would rise beautifully. Everyone said she made the best biscuits.
Here’s a little hint. Let the milk and whole grain flour rest a little bit to soften the bran then proceed. Resting for just 5 min will make a big difference. I’ve gone to grinding my own flours and found that resting a little bit makes all the difference in the world.
Glad you said that. Same as bread making, that flour needs to hydrate.
Yes! I let it rest for 10 min during bread making. World of difference. No “pockey hucks”😊😉. She’s so sweet and generous. I’ve learned a lot on canning etc. Have fun with your milled grains!
I have been using my own home-ground flour. I bought a used 1975stone grinding Magic Mill at the same time that I bought a Bosch Universal Kitchen Machine stand mixer. You need to let home ground flour set 5 or 10 minutes to hydrate. I am 76 and learned to make homemade biscuits in Home Ec. in high school and never looked back. I have probably not bought 20 cans of store bought biscuits. White Lily is mostly found in the Deep South. I have never seen it anywhere in Texas. I started using hard white wheat berries ground by me in the 90’s buying it in 50 lb. bags. I almost always use room temperature Crisco to make homemade buttermilk biscuits. My best recipe is 1 1/2 cups of hard white wheat flour, 1/2 cup unbleached Gold Medal flour, 1 1/2 T. Baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon of Morton Plain Iodized Salt, A heaping 1/3 cup…give or take Crisco…sometimes I use cold butter if I am out of Crisco…..A FULL cup of buttermilk…..I do not sift the dry ingredients…I just put all of the dry ingredients in a large bowl…stir to combine…add the shortening then cut it in with a pastry blender till it is cut in well. Make a well in the center and pour in the buttermilk. Using a fork, I stir it around to incorporate the ingredients with the milk to make a ball of dough. Turn the dough out onto a floured surface. Gently knead the dough maybe 6 to 10 times. It is very important not to overwork your dough. Either pat out the dough with your hand or gently roll out the dough with a rolling pin to about an 3/4 of an inch or so thick. Now, I have a very old 2 1/2” SQUARE biscuit cutter and I use that. I put the biscuits on a regular metal cookie sheet, touching each other. Bake in a preheated 425 F oven until nicely browned…about 12 to 15 minutes. I have tried a number of different recipes over the years. I have been using this basic recipe since 1984 consistently. I did try that on that uses whipping cream and self-rising flour and it was good, tender and rose well but like you, I felt they were very rich and went back to my regular recipe. We are used to the home ground hard white wheat flour so biscuits that are made with all white flour are just TOO bland…we like whole grains. You can Pat your dough out on the cookie sheet into a rectangle then using a sharp knife, cut into your biscuits. Never twist your biscuit cutter…if you do, the biscuits will not rise as nicely. After you get used to making biscuits, it is second nature. I cooked for a family of between 6 and 9 for many years so I made a double recipe. Now it is just me and my husband of almost 41 years so I make a single 2 cup recipe…bake them all and we eat them over a couple of days. You could freeze them if you wanted. My last “thrown together” biscuit was a favorite of my kids because I called it the “dog biscuit”…lol. Once you get used to making biscuits, you will never want to buy those gross store bought biscuits again. Thank you, Mrs. Hennessy, from my Irving High School Home Ec. classes.
I would like to try the Einkorn but I don’t have any idea where to find any. I even have a whole cookbook on using Einkorn flour but have never used it. I make my own Greek yogurt and have on occasion thinned yogurt with a little water to substitute it for buttermilk or put 1 Tablespoon of white vinegar in a glass measuring cup, then fill it with milk and let it set for 5 minutes to make sour milk to substitute for buttermilk.
Interesting experiment. I am also now a Type 2 diabetic so don’t make biscuits as often as I used to. My maternal French Grandmother was an insulin dependent diabetic so my doctor said it was inevitable that I would eventually be diabetic. I was almost 60 when I became diabetic. I take oral medication and usually keep my A1c at around 6 to 7. My doctor says that if I had not cooked from scratch and eaten fairly low carb from the time I was in my late teens, I would most likely been diabetic in my early 30’s rather so much later. Of my 7 children, 2 of my daughters had gestational diabetes, one has polycystic ovarian disease which is caused by insulin/pancreatic problems, my younger son became diabetic when he was around 35 and he takes insulin where I do not…and 2 of my daughters are pre-diabetic. I worry about pancreatic cancer in my children because of pancreatic existing issues. Whole grains are much better then any white food…like white flour. I have also been making my family’s bread since 1980. I also make sourdough breads using a sourdough starter that I have had since 1972. Sourdough biscuits made with the hard white wheat flour are great. Sourdough homemade breads are better for diabetics then any other kind. Good luck…..Nancy
I'm only 10 minutes into the video but I had to pause it to tell you that I just love this format 🤩.. I love seeing you in your element being the great teacher you are teaching us! Love it! I am SO excited being in your class and I am ready to learn! Thank you! 🙌. I pronise to be a better student than I was way back in the day! (back to the video 👍😁)
I would love to have had her as a teacher or Professor. I’n so glad she continues to share her gift with us.
@dalebass3193 me too! I would of behaved in her class. as well as show up😁. I bet most if not all of her students truly loved her and enjoyed being in her class
Thank you for bringing the science of cooking to us. Great class in biscuit baking.
👍🏼
I made homemade biscuits today for the very first time. I’ve made breads and pie crusts, but I guess I always thought biscuits would be difficult. They were SOOOO easy after watching your RRH class! I love the way you teach! I especially love how you show the options for flour, fat, and liquid. This gives your students the ability to make your biscuit recipe based on ingredients they have on hand and/or what they prefer. I chose all purpose flour, butter, and milk. I wish I could send you a picture as I am very proud of how my biscuits turned out. My son and daughter loved them! Thank you for the RRH classes you’ve started. I plan on watching and learning from all your classes. ❤
So exciting isn’t it!! I’m proud for you. I’ve made my share of “hockey pucks”
Thank you for the fun laughs with "Pocky Hucks"! I'm glad to know I'm not the only one who does that. Now then, bring on the butter and jam!! Seriously, I have never seen such detail in teaching about biscuits. You cover every detail and in a way that is easy to understand and makes sense.
Have you tried freezing your butter and using the large size of a box grater? Grate right into the flour and toss about every 2 Tablespoons. I will try your leaf method. I am excited to try the jelly roll method! Thank you Pam and Jim for offering this amazing class at no charge! I learn so much from you both.
I did that the last time I made them with excellent results.
I will use that method of grating the fat for pie dough and biscuits. There is a disadvantage to this because the butter often melts out of the biscuit.
That's how I do it. A recipe handed down from my great grandmother that my mother and I played around with for about a year before trying the grated frozen butter technique. It's wonderful.
Making "leaves" of fat works wonderfully for pie dough! You're doing a GREAT job explaining fat, steam, liquids. You're speaking my languages Pam, same steps and procedure that I've been making for 60 years. My mother taught me bread and biscuit making when I was nine. To this day, I am using those same techniques today, just like you're doing. ❤
Being a Kentucky girl I truly appreciate a good biscuit. Thank you for your hard work in this wonderful RRH class! I’ll be back for more.
Find my Pro-Tip response above. I'm a Kentucky girl also and love my biscuits. After making probably a million of them I'm sharing my loving biscuit pro-tip!
This content is well produced with great sound quality. I love and appreciate this information! Absolutely the best class series for a beginner or seasoned baker. Your fearlessness has been a tremendous encouragement to my personal journey for food knowledge and the science behind it!!! Thank you!!!
I have been making biscuits most of my adult life… I’m from the south however I do things a bit different than you have done
I would never use self rising flour for any baking as you cannot be sure how the leavening agents are dispersed
I use buttermilk because I find regular milk does not help the flavor
Because I use buttermilk I add some baking soda to the dry ingredients
my family likes a little crunch on the bottom of the biscuits so I bake my biscuits in a cast iron skillet.. if you want soft side and bottoms of the biscuits you would use a glass dish to bake
Thanks
Thanks for that information about using the glass baking pan. I’ve only use metal and cast-iron and they come out a little crunchy at the bottom so the next time I will use glass pan.
White Lily self-rising flour is made from 100% soft winter wheat.
And some baking powder in the flour, I believe.
My favorite
Isn't soft winter wheat used for pastries?
@@donaldcadwell3911 yes, and items that do not need gluten to make the product like biscuits
I've been making biscuits for fifty years and they are very good. Practice makes perfect as the saying goes. My mom had a wood cheese wheel with a lid that she kept her flour for biscuits and she did it all in that one cheese wheel. She made the best biscuits you've ever tasted, and I learned from her. I actually made biscuits for my neighbor and friend yesterday to go with the tomato gravy I made.
You and Jim work so well together and your teaching technique is flawless . Thank you both for all you do on this channel to help others.
I've seen a few cooks make the biscuit dough from within the flour container, using what they needed and leaving the rest behind (needed to use self-rising flour to make it work well). Is that what you're describing? (I don't quite know what a cheese wheel is.)
@@jvallas That's exactly what I'm describing. 😊
@@Maria-ql3fc I have to try it - I find that interesting!
That's how My mom and mother-in-law did it they made fantastic biscuits I miss them every day
Love, Love, Love your class. I have been trying to make better more fluffy biscuits for years. I am excited to incorporate your techniques into my cooking.
You two work wonderfully together and have great chemistry on camera. Thanks for all you did to create this video!
Love this lesson. I always keep sticks of butter in freezer for last min biscuits. Thank you both
Loved this RRH class on biscuits. As a college professor (and former 2nd grade teacher), I appreciated the lesson plan style set up and detailed directions. My husband and I watched the video 3 times and on the last time we created the biscuits along with the video. We also took to heart your hints and tricks. When you send make them thick, we did and some of our biscuits baked up to 2-3 inches high. They were so light and fluffy on the inside with a slight crispy outside. YUMMY! Can't wait to see the future RRH classes.
What a fabulous class! I only regret that I’m not there to help in the taste testing! 😁 The White Lily Flour is probably a southern thing…I’m from south of Atlanta, and us southern girls use White Lily. Thanks to both of you for starting these classes. I’m looking forward to many more!
It must be southern because I see it everywhere. I always used Hudson Cream Flour but haven’t seen it in several years.
I miss the White Lily Unbleached flour !
White Lily was founded in Knoxville Tennessee. Southern staple.
@@jwll970Yes, yes, yes Hudson Cream Flour is amazing.
I just love watching Pam teach. I didn't even want to make biscuits... until I got memorized by watching the teacher ❤😂
Im almost 60😂
What an enjoyable way to spend an hour learning a lot of details and strategies for making biscuits. I've made them before, but sans the understanding of the effect of changing ingredients. I love seeing the two of you interact. I love seeing how you two keep your marriage alive, filled with deep regard, positive attitudes and good humor.
The class was fantastic! Thank you for taking the time to do this. I bet you were a good professor to be taught by. When you said “ pocky- hok “. I laughed because I made biscuits the other day with baking powder that was no longer active and that was what they were! You are a great teacher that researches the subject and we all appreciate that.
Just had to comment and say I made biscuits with your formula this morning for our tradition of biscuits and chocolate gravy for conference weekend, and they were a success! Best biscuits from scratch I have ever made. So grateful for the time and effort you both put in to all the videos. Thank you!
Chocolate Gravy and Biscuit’s from Arkansas! ❤️
@@bettymobley763
We are also from Arkansas!
You’re making it fun to be frugal 😊
Thanks for all the great information I thoroughly enjoyed your class. I am a veteran biscuit maker, I’ve been making biscuits since I was in the seventh grade, I am now 66 years old. I usually fold my biscuits many times to achieve the multiple layers. I’ve never rolled it. This is something new. I must try. I always learn something interesting from you Pam. I recently went to visit my daughter , and found out I am going to be a grandmother . So I helped her and my son in law make meals ,for when the baby arrive. We made over 10 dozen biscuits. I put them in a seal a meal freeze them. when they are ready to bake. You bake at 425 frozen. Delicious.
This was the most interesting and enjoyable 1 hour video! I live in Georgia and have been making biscuits with self rising White Lily for 40 years. It is 100% soft red winter wheat and is milled in South Carolina and Tennessee. If you can't find or order it you can make a close sub by using half AP flour and half cake flour and then add the leavening and salt. My fats are butter and Crisco used in fairly equal amounts. And whole buttermilk to give the biscuits a little tang! I do several letter folds and never knead the dough or measure the milk. The jellyroll technique is something I never thought of doing. I might try that but will flatten the dough a little more and then do another letter fold to see if doing that avoids the lopsided result. One more thing I do is use a blending fork on the Crisco and then make leaves with the cold butter. The chilling is super important if there is time! Thank you, thank you for taking the time to put this class together. I enjoyed it so much!
Thank you for sharing, for pockey hucks, and for being a great team. The class was great!
Oh how I look forward to more of your classes. This was very informative and fun. When we go to our small cabin at the weekends - we don’t have much storage - I make biscuits with White Lily self rising flour and heavy cream. Just these two ingredients. They turn out great and yes, the folding and the cutting without twisting the cutter are the secrets for flaky and tall biscuits.
Did I mention yet your new intro is awesome? 😊
White Lily flour is a Southern brand, sold throughout the southeastern USA. It's great for making biscuits!
I'm a northerner and just can't get Lily here. However I used have a couple drivers at my trucking company from Mississippi and when the visited back home they would bring me some. I sure miss it!
I have wanted mKe biscuits ever since I retired….4 years ago! Even bought the same biscuit cutters, preparing for the day I would take my first step. Confidence bolstered! Heading to the kitchen! I know you hear this often, but thanks again for all you and Jim do to educate and bring us back to the basics. You taught me about pressure cooking, canning, and your tenets of self reliance, emergency preparedness and food security. I cannot thank you enough for using your gifts to pour into the lives of others. God bless you both.
You are absolutely an amazing teacher…so focused and just moving right along. I need this type of thorough training. Hey, I’m bout to make me some biscuits in da morning! 🎉 thank you so much! I love the white board btw
Always the educator❤❤. THANK YOU! Don’t ever stop! The amount of work you put into this is astounding. ❤. Please use an aluminum free baking powder.
These classes are a win for all, you get to eat all your efforts.👍🏻
You ever see something that makes so much sense that you feel stupid that you didn’t think of it yourself? I just put my scale in a bag to make sure it doesn’t get dirty now too. Thanks for the common sense idea. I think I am going to keep the envelopes but leave the jelly roll when I’m folding. It seems to make hinged uneven biscuits and I’d rather avoid that if I can. They look fantastic. Fun series and I look forward to the next class.
Holy Mackerel, you have changed the way this grandmother will be making her biscuits henceforth . Thank you so much for the training. I have all the children watching your classes now. Thanks again
OMG, I'm howling! When you told Siri to start your timer for fifteen minutes, my Siri said setting timer for fifteen minutes! LOL!
Thank you so much for this class . This is the first time I have ever made amazing biscuits in my life and I am almost 60. They turned out amazing
Pam I found you on UA-cam as I wanted to learn more about canning, about a year ago. I have had a successful career as a Chef and I have learned more from you in this last year then I have in my 40 years of cooking! You are a wonderful teacher...who also has a big heart. Love this class on biscuits! Keep teaching us! Thank you!
Wow! You are so welcome! Thank you for your kind words.
My husband and I have been watching you and Jim for about a month .I made these biscuits and used your recipe . my husband said they were the best biscuits I have ever made .
My mother, God Rest Her Soul, always used an off brand flour due to finances, but everyone around in and out of our community knew her for her fabulous biscuits.
I learned things! Thank you from a 69 y/o who has been making biscuits for 50+ years😊
You are so welcome! Jim
Biscuits and pie crust are two things I haven't been able to practice on much. Biscuits drive my blood sugar up. I found a 2 ingredient biscuit recipe, but it calls for self rising flour. I didn't want to buy a 5 pound bag just to practice, so I didn't. If I store self rising over a long period, I hear it loses the power in the leaven. I'm sure I'll learn great tips today. Biscuit and bread making are a science.
I'm type 2 diabetic myself. If I'm going to "cheat" I'll do it for something really worth it like a biscuit....a good homemade one.
Thank you so much for this wonderful lesson which brought back happy memories of my mum teaching me how to make 'scones.' (Yep, Brit here! 😊) I love all of your videos and have learned so much in the last couple of years from you.
This video was fantastic! I KNOW it had to be a lot of work, but I REALLY appreciate what you put into your videos for us and this one, in particular. Very important given that girls do not know how to cook like they used to. Frankly, I am in my late 60s and grateful to be learning how to make the whole wheat version - thank you.
Awesome class professors. Thank you for all the work ya'll did to put out this video. Totally worth every minute, very informative, and just fun to be a part of. I will certainly try my hand with the AP flour biscuit recipe. Thank you.
Thank you so much to you both . This was so helpful and thank you for all your time doing these classes.❤️
Outstanding! My biscuits have always been “hit or miss”. Now I know why! Thank you Professor. This is going to be a great series. Seeing the cameraman is the cherry on the sundae!
Yes Pam, White lily is a southern/south eastern flour. Thanks a lot for this class, I've watched all your previous videos, have been for years and i just love you and your knowledge. I feel as if I'm a student and trust everything you do. Like me, I research a lot before buying or whatever it may be, so I feel confident and assured as you do when I watch the canning or teaching whatever it is. Thank you and Jim, for all you do for us as your viewers !❤❤
The RRH classes are going to be great! Thanks so much for all that you and Jim do!
Pam I just ❤ your scientific mind and your excitement. I truly enjoyed the video. I’m 64 years old and am trying to get up the nerve to try making biscuits. Closest thing I ever made as biscuit was Angel muffins, but I patted them out on flour and rolled them out and cut them. They were my version of homemade biscuits.
So many great hints- Even unspoken ones. Like cutting the hole in top of the container used to catch the flour from the grinder.
GREAT VIDEO! I HAVE LEARNED SO MUCH 👏👏
Thank you so much. You help take the fear out of making biscuits. I have done them three times and my family says it was a success each time. Thank you and Jim for all you do.
Amen on the fluffy! You must be exhausted when you got done with this video. Thank you so much for your hard work for us.🌹❤
Yes important teaching video.!!. Your students must benefit from YOU as a professor .. you reminded me of my former nursing professors!! Excellent, thank you!
I adore your videos, i love your enthusiasm and passion…thank you youre a joy! I love your recommendations in your food prep, canning…everything👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽❤
Hello lovely lady! :D
Thank you, thank you, thank you. I've never been able to make a biscuit that didn't turn out hard as a hockey puck before, but now after watching this video, I think I've got a chance to have some beautiful biscuits in my future. YAY! :D
God bless you and your wonderful family. Have an awesome day my fabulous friend! :D
I love your teaching technique. Your professor skills come shining through. Thank you so much for sharing your expertise.
I love your method of teaching!
I'm a research person also. I love researching. I relly like a channel called Grains and Grits by Felicia. She does only whole mill it yourself grain from a biblical perspective. In one of her videos about tips using whole grains, the one that has been the most impactful is that use hard wheat when using yeast, and soft wheat when using baking soda or powder. It has been a turning point for me.
Also I'm so thankful that you researched and bought and demonstrated your Ankersrum machine. My husband just surprised me for my 69th birthday with a wonderful new Ankersrum. What a blessing to have this machine. Thanks for all you do. Love your channels. I share them with family, friends and my ward family.
I pulled my favorite biscuit recipe the first of the week and recieved my Ankersrum on Wednesday. Now you have your biscuit class just in time. I'm milling both my soft white and soft red wheat. I'm going to try one of each and combo on the third. Another tip Felicia had was some doughs need to be a bit sticky. Especially my whole hard white wheat Pita bread. Tips and tricks are so helpful to try to see what works for you. I keep notes on each new experiment. When i finally get it perfect I make a card and pull all my old cards and see what I want to put on a card of options and my own tips. Then I toss the old ones. I've been cleaning out and keeping only the best recipes. I have boxes and bins i need to go through and eleminate. 45 years of being food storage and preparedness person for almost all my wards over the years.
Thanks again for all you do
Thank you very much. I am 63 and have struggled with biscuits for years. I followed your class and made 2 versions 1 with all purpose flour and 1 with self rising. Finally I have flakey layers. Again thank you. Looking forward to your next class.
Beautiful, thank you. So many elements I did not know or realize in biscuit baking. 😊 I’m 61 and making wonderful biscuits now.
❤you both are a lovely couple. ❤
Love, love, love the class structure. Keep going please. In my 80’s and a life long student. Wish you were my micro biology prof back in 1970. I still suffer trauma just thinking about that class 😂😂
I enjoy your UA-cams. I can't be bothered with all this for biscuits. Mine eat just as good. I do push mine together so they will raise up while cooking.
I have just found your Rose Red Homestead. And I love it. I must have watched fifteen of them so far and am eager for more
You are so down-to-earth. I feel like I am learning from a family member. I feel I can trust everything I learn from you as you are all into the science and research of things. I love it when you make little mistakes like Pockey Huck And you laugh about it instead of cutting it out of the video. Thank you so much for sharing your knowledge. May God hold you in the palm of his hand and keep you safe happy and healthy.
Thanks for finding our videos and that you are learning so much. Yes, the Pocky Huck was a good one. Jim
Love the idea of a class. Looking forward to the next. I very much enjoy your videos! Very informative and learned techniques!! ❤❤❤❤
Loved seeing you and jim sharing a moment at the end. My husband of 40+ years just passed away the end of june. Keep loving ❤️
Thank you so much. So sorry about your loss. I can't even imagine...
@@RoseRedHomestead Thank you. I'm still finding my way.
Yesterday I pulled out my notes from your video and made wonderful biscuits! I had not made biscuits for so long the idea intimidated me. Thank you!
Thank you so much for a wonderful class. Plan on making some biscuits Saturday. I have White Lilly Self rising flour. I will try it using your techniques.
White Lily is a southern thing. I buy it and take it to my son in law in MI. He makes an awesome biscuit!
Thanks for showing the variables and technique three times! Biscuit-making is far more detailed than 8 ever realized. You are so patient!
We agree, Jim
Happy wonderful anniversary. Enjoy each other every minute, because you never know when you'll lose one. God bless you both
God bless you for using your talents and skills to help improve our lives. I feel educated, edified, entertained, and empowered. Thank you for this class! I look forward to more.
What a phenomenal teacher you are. Incredible talent.
Just a thought to save 15 minutes.
Freeze the stick of butter and grate with a cheese grater.
Shouldn't heat up in the mixing bowl and require cooling time.
I make my biscuits this way too. Works great!
No wonder my biscuits were always poor, there’s more work to it than I ever knew. Can’t wait to try your technique. And I look forward to other RRH cooking classes.❤
Thanks! Please let us know the results of biscuit making. JIm
I love this format. My aunt was a fantastic biscuit maker. And she showed a lot of these tips. The butter “leaves” makes it sort of like a quick puff pastry.
It's 4 a.m. in s.w. new mexico....and I have your recipe biscuits in the oven! Good woman! And man...
Wonderful Wonderful! Well done! ❤
Wowza! I never knew good biscuits were so complex! Thank you Rose❤❤❤❤
Pam and Jim-I have watched many of your videos, multiple times. This is by far my favorite! In 35 years of marriage I’ve never made biscuits. I think I can after this lesson. Thank you so much.
I've looked at many, many biscuit recipes, and I don't think I've never seen anyone do the jellyroll technique. It makes absolute sense, though, because I do see it used by a lot of cooks who make a different version of puff pastry (stacking about 8 flat buttered rounds one on another and jelly rolling) and also a similar thing - a scallion pancake done in this fashion. Oh, and tangzhong bread gets rolled up similarly. Each one of those things, and these biscuits, provided a very pronounced layering.
As one always expects from you, this was so thorough and well tested! Biscuits are so sublime when they're made well!
I so enjoyed the biscuit making class. I've made biscuits for many many years but still learned some great tips from the class! Thanks Pam and Jim! Dolly
This is excellent. Thank you so much, both of you. Pam, you are an excellent teacher! That hour flew by!❤ from Wisconsin.
Thank you for this wonderful class and the time you have taken to show us the different options💐. Every time you told Siri to set your timer, mine went off😂💕Looking forward to more of your easy to follow lessons. Baking can have many options, but the basic ingredients are essential.
Headed for the kitchen to try this. But first, I wanted to say I enjoyed this training video, thank you, RRHU. Much like the puff pastry technique. My go-to biscuit recipe, which I rarely make, is called a butter dip biscuit. It involves a pan with a stick of melted butter in it, and a loose biscuit dough patted in and scored. Much like your cream biscuit, it's something I really shouldn't make. 🤣
I binge watched all your bread and biscuit videos today. I absolutely love the two of you!
How you do not have 2 million subscribers already, I do not know. By far best teacher on the internet!
Many Blessings to you both❤
Ps. I learned to make biscuits as a young child from my maternal Great-grandma and Nanny. I use self rising flour, crisco and full fat buttermilk.
Easy and delish.
White Lily definitely is a Southern thing! I'm a TN hillbilly and I know that neither my mother, grandmother, or great-grandmother never would even consider using anything else! If they didn't have White Lily, then they didn't have flour at all 😉 I'm lovin' the grinder catch bowl! No "snowstorm" all over the kitchen. One more thing: we call the squished-up😊 leavings guy the "snack for the cook"
Thanks for sharing!! Jim
Hey I like pokey Hicks too. You are so cute!😅
I’ve been making baking powder biscuits for decades and of course, I’ve been tweaking my recipe throughout the years. My family loves my biscuits and I really appreciated learning these techniques that I believe will up my biscuit game! I can’t wait to try this!
Pam, I watch your videos and get you books and recipes. You are so gracious to do all of the heavy lifting (testing recipes) so we don't have to. I have many prepared items for my bug out pantry for use if we have to go off grid for a while. This is a wonderful video for any level of cooking skills.
Thank you so much. We appreciate that.
Dear Pam, I am so happy You did not give up teaching us all. Thanks You! Greetings from Hungary, Europe.
This was awesome! I'm 63 years old and thought I knew how to make biscuits but your hints are a game changer! I can't wait to try these techniques next time I make biscuits. Thank you so much for being an amazing teacher 😊
You are so welcome! Let us know the results of your biscuit making. Jim
I live in the southeast and the thing about white lily: it's a soft white wheat, more common for pastries and biscuits. The soft white grows better in milder climates, whereas the hard winter wheat ( red or white) is heartier for growing in the northern, colder climates. So traditionally the use has been more regional.
You are a great teacher. I love this RRH classes and can’t wait for more lessons. Thanks to you and Jim
I made biscuits tonight and did your folding technique. Tallest biscuits I’ve ever made. Thank you!
This is something I’ve NEVER TRIED!! The roll method.
LOVED this class on biscuits! I'm just wondering if you would consider doing some kind of a class using gluten free flour. I have a niece who has celiac disease and I have wanted to make something for her. ie...breads, biscuits, cakes, cookies, pizza dough, etc. Thank you for the time and effort you both put in for our benefit! Bless you.❤ both!!!
Yes! A gluten free version would've been a perfect addition to this class!
Thank you!! I love it. Finally, real biscuit making information. I've been making my whole life yet never had this information. Thank you. Excellent class.
Love it. It was so good to see all the different kinda of flours being used. Thank you for the lesson.
Southern girl here, we only use White Lily self rising flour. When my momma taught me how to make biscuits it was 2 cups of flour, 2 tablespoons of Crisco and enough buttermilk until it feels right. It took me several nights of making a pan of biscuits after dinner until I got it right. Now my grandmothers both had a wooden bowl full of flour. They would add some fat to the bowl, start working it up and adding buttermilk. Then she would pull out blobs of dough, form them into biscuits and place them on a heavily greased pan
Hi Rose! Thank you for starting this series. God bless. I hope to learn more from you. 🤗
P.S.
The diagram on the board is awesome you're handwriting is nice and neat. Thanks again. 😊
I'm a novice but looking forward to trying - NO MAKING - some great biscuits! Love your videos and all the research you do!
You have the advantage of starting your biscuit career with the best recipe/technique! Most of us have experimented with so many - good and bad - before finding this!
I’m from Australia and your biscuits we call scones, very similar, just found you both in the last week, your now my first go too, I’m entranced. I’ve seen your sister and your daughter, what a talented family, I was a bit confused by not cooking a cake in a jar but I think I’ll have to watch it again. Take care from Mez, Melbourne Australia
Thank you Pam & Jim( Great camera work!) This is the best information! I took lots of notes. I think I will have Biscuits Success… maybe even enter them in the county fair next year…. Wouldn’t that be a hoot to earn a ribbon with your instructions!