It seemed like towards the end the biscuits got too hot. Even though you put them in the freezer, the damage was done. When I put cheese in biscuits, I always work the butter in first then toss through the shreds. Sure looked delicious though!
Your ratio of biscuit to chicken/egg/cheese is perfect! Don’t apologize for perfection. I hate biscuit sandwiches where every bite is 2/3 biscuit & 1/3 innards (you know what I mean).
Honestly that's one of my favorite parts of this channel. It tells viewers "Hey, you're probably gonna screw up. I screw up too. When you screw up, roll with it as best as you can."
OMG Sam well done, sir! You actually represented your country the one that you were born from and decided to use the best cheese North America has to offer! Canadian cheddar, baby! I don't mean to be rude and dis America but Canadian cheddar is better than American cheddar any day sorry I got to even top that and say Canadian cheese is better than American cheese any day.
First, you failed to keep the wildfire smoke on your side of the border all summer, now you throw down against our cheeses?! This means war! Haha, cheers from the dull cultured States.
@@quadphonics Great Cheddar is not a difficult cheese to make. I have always wondered why American 🇺🇸Cheddar is so very different than Canadian 🇨🇦When travelling to Florida‼After all in Canada🇨🇦KRAFT CRACKER BARREL (not the restaurant) CHEDDAR CHEESE is our #1 brand of cheese and Is not sold in America🇺🇸At all! And, Oh, KRAFT peanut butter is also the best in Canada🇨🇦And it is not sold in the 🇺🇸USA either‼My parents used to request that I bring a supply of Kraft Crunchy Peanut Butter with me when I visited‼ Gladys🇨🇦Toronto🇨🇦
Sam, you keep asking for regional dishes to copy. I give you Joe’s KC BBQ Z-Man sandwich, described by the late, great Anthony Bourdain as one of the best sandwiches on earth. Described as “slow-smoked beef brisket, smoked provolone cheese, topped with onion rings, on a toasted Kaiser bun.” Whenever you come to KC, definitely go get one. It’s greater than the sum of its parts.
I Cook 6 biscuits at a time in a round cake pan, as they cook, instead of growing out they touch each other and rise... The cheese also has a bunch of oil that will make them spread too..Looks absolutely delicious!!
Out of Ideas? OKAY, here's one. A family favorite from South Georgia. "Smothered Fried Steak" Recipe: Round steak (cubed twice), fiy to brown it...not cook it...using cast iron. place browned pieces in a pot. drain off grease and add dripping to pot. repeat until all meat is browned. bring pot to boil, turn down to simmer until fork tender. Our traditional sides are rice, purple hull peas, and 'water' cornbread (Self rising corn meal, oil, water) in a cast iron skillet. Put YOUR spin on this one Sam...keep up the great videos, gang!
Idea for future video's .... a tribute to old fashioned comfort, affordable meals ... creamed chipped beef on toast, wilted lettuce, fried green tomatoes, fried zucchini, etc., and many other foods commonly prepared by the cooks of the post WWII era when feeding a family on a budget was required... but through seasoning and technique these (not elegant) provided the sustenance the family needed to go out and work, farm, tend the crops and livestock day after day....
Make ugali and mboilo(ossobuco, pressure cooked alongside whole potatoes with big chunks of cabbage all in one pot... don't discard the soup it's the main event)
How about an episode dedicated to 3-4 things you can make with brisket. - kind of like the air fryer episode but all the recipes have to include brisket. Brisket egg sandwich, brisket Philly, brisket burger, brisket whatever- now go!!
IDEA for new series: Help find everyday uses for expensive kitchen equipment that hardly gets used… KitchenAid Mixer, Food Processor, Sous Vide, Vacuum sealer or chamber… etc. *Expensive Crap Nobody Uses (enough)*
Check the date on your baking powder. I used way out of date baking powder to make biscuits and ended up with wafer cookie biscuits. Delicious, but they didn’t rise
Sam's dough looked a little wet. My go-to ratio is 2 C flour to 3/4 C buttermilk. With cheese added, bump the baking powder up a bit - a rounded tablespoon or so.
I have always just used Bisquick, or Pioneer which I like better, to make my biscuits. I know it's not that hard to make them, but it works so well. Also, so glad to be in SD for a short bit for work. Going to make sure I get down to Not Not tacos to finally try some food out!
In Scotland, where scons (not biscuits) originated, we don’t faff about with that cut, pat, layer 3 times mess. Me just mix, role to 1”, cut, cook, eat. simple. We crumble the butter better too, no lazy big fatty lumps. Beside that, great vid. ❤😂
I’ve been a subscriber for a couple years, and I don’t recall you making anything with salmon. There’s so many ways to cook it, but the best way I’ve had is with pesto basil spread on top and then panko and Parmesan cheese mixed together on top of that. I bake it, then I make a lemon caper sriracha Mayo to put on top. It’s the most amazing salmon I’ve ever had
I love these! I always add sausage and bacon to it. Meat, meat, and more meat. And the chicken, the egg, AND the cheese is square, why not just make square biscuits?
As someone from Maryland, I’d like to see your take on a solid MD style crab cake sandwich…also think it would be cool to see you guys make wedgies, sandwiches made on pizza shells. I don’t know if they’re called that anywhere else or not
@SoupSandwichh If people outside of MD would understand it's about the crab and not the cake by not using so much filler crab cakes everywhere could be much improved!
heres an FYI for anyone wanting to copy the chic -a place recipe for chicken, they use salt, sugar and MSG as the brine (not pickle juice) and powdered sugar, flour and salt n pepper for the batter.
You need an idea... fall is coming in... how about Peposo!? Amazing dish for cooler weather. Would LOVE to see your take on it. Yummy yummy short ribs. Or maybe you would choose a different meat?
Humble suggestion for something extremely simple: peanut butter and bacon toastie (sandwich). Normally just nicely toasted bread with peanut butter (which melts obviously) and thin crispy bacon. I'm sure you could take it to some kind of insane "next level". A great crunchy, sweet, salty treat.
i absolutely love the spicy chicken biscuit from the breakfast menu. the sandwich itself is just okay but its by adding the chik fil a sauce that makes it the best
Looks delicious Sam. I will definitely be making this. BUT, in my southern household, I will be adding some sausage gravy on that bad boy. Love the show. Keep em coming.
Temp and salt/fat from cheese and butter combo was the culprit most likely. No worries. I don't bake much either but I do watch a lot of shows that bake the heck out youtube. Salt and temp is the number one fall flat on baked goods. It effects the yeast action and can effect the rise height on flour goods. Its just what they repeat often and I soaked it up. Hope that helps. Freeze the bowl or work ice around the bowl in another bowl, double bowl method so you can keep things cool. Also can cheat a bit and put ice in one sheet pan (small) and then flip another sheet pan upside over the top (larger) and the temp under will help you work in warmer weather or climate like preheated oven room or just plain too dang hot and humid to bake anything proper. Looks great. That chicken is on point for sure. Crispy chicken is good any time.
Oh I forgot I seen a cool thing, Burger Onion Rings. Onion ring outside with burger inside (1 way), onion ring type bun classic burger inside (2 way), and onion ring center of burger or burger wrapped onion ring (3 way). All look pretty epic. Using your sweet way to make different kinds of onion rings I thought you and the boyz could try it out and see what you think. On or off cam, its pretty good I tried all three. The onion ring crunch outside (bun) method with double extra crispy shell with a super tasty burger inside was awesome. You always say a bit of crisp on that bun. It had crisp.
When I woke this morning, I was happy to have my usual breakfast but then I saw this chix,egg,cheese biscuit and that’s all I wanted. Can u make a Korean Street Toast Sandwich, there’s a meat & cheese version or egg & cheese.
It's the water, probably from the buttermilk they use to dilute it. Water is always the major factor in fluffy biscuits and pizza dough. A NY Pizza place in NC would have tanker trucks full of NY City tap water shipped in to make their dough and it tasted authentic AF. Same with biscuits, I used Michigan tap water in NC and biscuits were super fluffy, with NC water they were flat.
You’ve ironically opened the door for a new video idea- “I’ve finally mastered the art of the tall flaky biscuit!!” Since you’re already gonna work on your biscuit game, this vid’s just waiting for you haha
The intro to this is incredible. "I'm going to show you the one they Should be selling !" I'm hooked to this show, and quite frankly everyone else should be too
Idea...how about the healthy side meal again. That seemed to be a favorite with folks. Grill all the stuff Fish and veggies, make the pilaf on the grill. bright flavors, lots of fresh herb, char marks. Maybe use zatar.
That biscuit looks great for a sandwich, I usually don't like a huge biscuit for a sandwich so I think it turned out great. I would love to see your take on their chick fil A sauce as it elevates this sandwich so much for me when I get it at the restaurant, otherwise you are right it is a bit dry. Keep up the great work lads!
You said to flatten and cut the biscuit dough to add layers three times......you did it once to show us then three more times. I'd only do it TWICE. You're going to make 4 layers by doing it two times. Any more and you're going to knock the air out of it and stimulate the gluten which won't allow them to rise and stay fluffy. STILL THOUGH THEY LOOK AWESOME AND DELICIOUS!!!!!
Sam, do think you could make a paella again but 2023 style. Get crazy with, all the stops, no pulling punches, cause I need to beat my grandmother's recipe!
if the show took a slight turn. you could take on something like baking with babish hes does all the foods from shows. you are a restaurant owner chef in California for endless content target high quality dining locations and recreate their best signature dishes for a home audience you now have endless content.
⭐⭐⭐My hailing from Toronto🇨🇦You know there is no Chick-fil-A here in Canada🇨🇦But that will not stop me from attempting to KETO-FY this recipe! Keto is the way to go for better health and no dieting! No counting calories! Eating great meats and enter the world of Carnivore! You are almost there! You need just a few tweaks! Come join us on the path to augmented health! Gladys🇨🇦Toronto🇨🇦
Assuming your baking powder was good the extra cheese will hold the strands of biscuit dough and cut down on the rise. Try less cheese and pack them tight in a cake pan or skillet. But for the sandwich you made i don’t think it’s a problem. Looked great to me.
Try cooking your biscuits in well seasoned cast iron pan. It's okay if the sides of the biscuits touch. They'll rise nice and fluffy and flip right out of pan. My grandmother taught me this and I only make them in cast iron. You're spot on with everything else you're doing. Love the videos! Keep on, annnnnnd we mix.
Shrimp on a pizza stone. Cook it with garlic and chili flakes in olive oil on high heat, then dump on a scorching hot pizza stone. They caramelize on the bottom. Three different dipping sauces and you’ve got something new. -Tim
Well I can try again with this suggestion… McDonald’s used to make a steak bagel. I believe they still have it on the east coast. But look into it. I would love to see your version. And it’s loaded with onions! Make it please!!!!🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
How about a ghetto Italian beef sandwich? “The Bear” might’ve made the whole country assume that an Italian beef is too hard to make at home. I was making tasty ones while I was still in high school. That was a while ago. I’ve never been to the fancy beef spots in Chicago. I love Chicago, and I’m sure the real deal is life changing. But my grandma would just make it in a crockpot. I made it even more ghetto by just using deli roast beef, getting the jus hot in a crockpot with pepperoncini and the pickling liquid, beef broth, this part sounds weird, but a dry packet of ranch seasoning, and jarred hot giardiniera on the side. Just keep the jus hot, and people can put the beef in whenever they’re hungry. Dip their bread or don’t, add the giard or don’t, put cheese on it or don’t. Football season is back, and it’s great for parties. I’d like to see how you guys would make a ghetto beef.
Go to buyraycon.com/stcg and use code BIRTHDAY to get 20 to 40% off sitewide during Raycon's Anniversary Sale! Brought to you by Raycon.
Bought some Raycons. Sending them back tomorrow. SO bad.
bro, never do that with butter again - that was your mistake.
Good time for soup recipes! Here's a great one to recreate for us peasants: Capitol Hill Bean Soup
It seemed like towards the end the biscuits got too hot. Even though you put them in the freezer, the damage was done. When I put cheese in biscuits, I always work the butter in first then toss through the shreds. Sure looked delicious though!
Sam, you should do show on Sunday gravy.
Your ratio of biscuit to chicken/egg/cheese is perfect! Don’t apologize for perfection. I hate biscuit sandwiches where every bite is 2/3 biscuit & 1/3 innards (you know what I mean).
I agree I came to say the same thing. For a biscuit sandwich, it’s perfect
Agree 100%
I'd rather grate a finger than mandolin a finger.
Absolutely agree 100% Ya really do not want a massive biscuit for sandwiches!
sameee, i don’t rly like biscuits much to begin with so i’m fine with them being flat
When you put the biscuits on your baking sheet, make sure they are touching. It helps them rise.
Love the show! Looks amazing!
You’re absolutely correct 🙂
Exactly!
Won't they stick?
@@purdysanchez you will be able to pull them apart with no problem. Try it!
I've always liked this show in particular because you make mistakes and adapt. Not everything works out the way you hope while in the kitchen!
Honestly that's one of my favorite parts of this channel. It tells viewers "Hey, you're probably gonna screw up. I screw up too. When you screw up, roll with it as best as you can."
OMG Sam well done, sir! You actually represented your country the one that you were born from and decided to use the best cheese North America has to offer! Canadian cheddar, baby! I don't mean to be rude and dis America but Canadian cheddar is better than American cheddar any day sorry I got to even top that and say Canadian cheese is better than American cheese any day.
First, you failed to keep the wildfire smoke on your side of the border all summer, now you throw down against our cheeses?! This means war! Haha, cheers from the dull cultured States.
@@quadphonics Great Cheddar is not a difficult cheese to make. I have always wondered why American 🇺🇸Cheddar is so very different than Canadian 🇨🇦When travelling to Florida‼After all in Canada🇨🇦KRAFT CRACKER BARREL (not the restaurant) CHEDDAR CHEESE is our #1 brand of cheese and Is not sold in America🇺🇸At all! And, Oh, KRAFT peanut butter is also the best in Canada🇨🇦And it is not sold in the 🇺🇸USA either‼My parents used to request that I bring a supply of Kraft Crunchy Peanut Butter with me when I visited‼
Gladys🇨🇦Toronto🇨🇦
Exactamundo!
My pet peeve with sandwiches are ones too tall you get your mouth around. These biscuits were PERFECT.
I just lurv the way you go through describing what you're doing,no fuss,no stress just easy straight talking..dont change Sam 😊
Wtf!
@@twistedsister6293 ??
This combo has become my new favorite this past year. Its totally underrated
Sam, you keep asking for regional dishes to copy. I give you Joe’s KC BBQ Z-Man sandwich, described by the late, great Anthony Bourdain as one of the best sandwiches on earth. Described as “slow-smoked beef brisket, smoked provolone cheese, topped with onion rings, on a toasted Kaiser bun.” Whenever you come to KC, definitely go get one. It’s greater than the sum of its parts.
I Cook 6 biscuits at a time in a round cake pan, as they cook, instead of growing out they touch each other and rise... The cheese also has a bunch of oil that will make them spread too..Looks absolutely delicious!!
NICE! ❤❤❤
Put a good pinch of mustard powder, in your dry, ingredients, biscuit mix quite delicious
Out of Ideas? OKAY, here's one. A family favorite from South Georgia. "Smothered Fried Steak" Recipe: Round steak (cubed twice), fiy to brown it...not cook it...using cast iron. place browned pieces in a pot. drain off grease and add dripping to pot. repeat until all meat is browned. bring pot to boil, turn down to simmer until fork tender. Our traditional sides are rice, purple hull peas, and 'water' cornbread (Self rising corn meal, oil, water) in a cast iron skillet.
Put YOUR spin on this one Sam...keep up the great videos, gang!
I'd love to see you do a version of McDonald's steak egg and cheese bagel!!
how about a biscuit workshop video? sam doing a few different recipes until he's happy, showing us his trial and error along the way
Idea for future video's .... a tribute to old fashioned comfort, affordable meals ... creamed chipped beef on toast, wilted lettuce, fried green tomatoes, fried zucchini, etc., and many other foods commonly prepared by the cooks of the post WWII era when feeding a family on a budget was required... but through seasoning and technique these (not elegant) provided the sustenance the family needed to go out and work, farm, tend the crops and livestock day after day....
Make ugali and mboilo(ossobuco, pressure cooked alongside whole potatoes with big chunks of cabbage all in one pot... don't discard the soup it's the main event)
How about an episode dedicated to 3-4 things you can make with brisket. - kind of like the air fryer episode but all the recipes have to include brisket. Brisket egg sandwich, brisket Philly, brisket burger, brisket whatever- now go!!
Put the biscuits closer together. Then they go up and not flatten down. Also maybe a cast skillet.
IDEA for new series: Help find everyday uses for expensive kitchen equipment that hardly gets used… KitchenAid Mixer, Food Processor, Sous Vide, Vacuum sealer or chamber… etc.
*Expensive Crap Nobody Uses (enough)*
Check the date on your baking powder. I used way out of date baking powder to make biscuits and ended up with wafer cookie biscuits. Delicious, but they didn’t rise
I was thinking the same...
I think it may be due to the butter. cutting in large cubes vs shredding makes a difference in the rise
Sam's dough looked a little wet. My go-to ratio is 2 C flour to 3/4 C buttermilk. With cheese added, bump the baking powder up a bit - a rounded tablespoon or so.
I have always just used Bisquick, or Pioneer which I like better, to make my biscuits. I know it's not that hard to make them, but it works so well. Also, so glad to be in SD for a short bit for work. Going to make sure I get down to Not Not tacos to finally try some food out!
In Scotland, where scons (not biscuits) originated, we don’t faff about with that cut, pat, layer 3 times mess. Me just mix, role to 1”, cut, cook, eat. simple. We crumble the butter better too, no lazy big fatty lumps. Beside that, great vid. ❤😂
I’ve been a subscriber for a couple years, and I don’t recall you making anything with salmon. There’s so many ways to cook it, but the best way I’ve had is with pesto basil spread on top and then panko and Parmesan cheese mixed together on top of that. I bake it, then I make a lemon caper sriracha Mayo to put on top. It’s the most amazing salmon I’ve ever had
Attempt # 158
Hey Sam! Could you please make your own version of the New Haven-style white clam🍕 Thanks man !
Dedication right there 😂
You should try using self-rising flour for your biscuits. It's easier and makes perfectly risen biscuits.
An egg and chicken sandwich really deserves to be called a 'Mother and Child Reunion'. With cheese.
😂😂
I love these! I always add sausage and bacon to it. Meat, meat, and more meat. And the chicken, the egg, AND the cheese is square, why not just make square biscuits?
It would be so cool if they invited Sam to demonstrate this version. Manager's minds racing and all.
As someone from Maryland, I’d like to see your take on a solid MD style crab cake sandwich…also think it would be cool to see you guys make wedgies, sandwiches made on pizza shells. I don’t know if they’re called that anywhere else or not
Here in Michigan a wedgie is something completely different.
@SoupSandwichh If people outside of MD would understand it's about the crab and not the cake by not using so much filler crab cakes everywhere could be much improved!
@SoupSandwichh Yes, but Sam is originally from Canada🇨🇦Give him a chance!
Wedgies aren't called anything outside of the neighborhoods in PA and MD that make them because no where else makes them
Probably the next closest thing is a muffaletta which isn't even that similar
Jambalaya and smoked cheesy shrimp biscuits
Chic fil A use powdered sugar and pickle juice to brine and marinate.
Yours def look tasty
My favorite breakfast sandwich just got elevated.
Biscuit was the highlight for me. On the mental list to make soon…
If chick fil a does this, I will start eating there again...lol
Since it’s starting to get colder make some pazole!! 😋😋
I use my food processor to bring the dough together. Sure, it's a bit more cleanup, but using the grater blade to grate the butter helps immeasurably.
heres an FYI for anyone wanting to copy the chic -a place recipe for chicken, they use salt, sugar and MSG as the brine (not pickle juice) and powdered sugar, flour and salt n pepper for the batter.
You need an idea... fall is coming in... how about Peposo!? Amazing dish for cooler weather. Would LOVE to see your take on it. Yummy yummy short ribs.
Or maybe you would choose a different meat?
Chik-fil-a chicken is brined in pickle juice and fried in peanut oil. That is what makes it so good.
Would love to your take on jambalaya. Also, shrimp and grits.
Humble suggestion for something extremely simple: peanut butter and bacon toastie (sandwich). Normally just nicely toasted bread with peanut butter (which melts obviously) and thin crispy bacon. I'm sure you could take it to some kind of insane "next level". A great crunchy, sweet, salty treat.
Growing up, we ate those all the time. I had one a few days ago. They don’t seem very common here in the US.
Could you have used the buttermilk chulula mixture that you soaked your chicken for the biscuits?
The biscuits at Chick-fil-A are made in house from a mix every morning, rather than being pre-frozen.
Chili sketti. Chili Mac. Pressure roast. I dunno, some fall themed items would be nice :)
i absolutely love the spicy chicken biscuit from the breakfast menu. the sandwich itself is just okay but its by adding the chik fil a sauce that makes it the best
Adding honey is also very good, it’s like a hot honey chicken sandwich, lol.
If you put bake the biscuits so they are touching, they will rise more.
Can I ask you to try making "pancake spaghetti?" I've seen it on social media and I would like to see Sam's version!
sift the flour,roll that dough,buttermilk biscuits here we go
Cook your biscuits in a round cast iron skillet. Snug the rounded raw dough touching each other. That will get you taller biscuits
Looks delicious Sam. I will definitely be making this. BUT, in my southern household, I will be adding some sausage gravy on that bad boy. Love the show. Keep em coming.
Sausage gravy elevates almost any breakfast item. It is amazing!!
America moment
check your baking powder! I don't chill the biscuits before baking either.
FYI there is a YT video that use the ingredient list to fry the closest approximation to Chick-fil-A chicken sand which. Worth a look
Sam ROCKS! SO DO MAX AND CHANCE!!!
Chick-fil-A uses powdered sugar or confectioner's sugar with the flower.
It looks like biscuit buns! Looks great
Temp and salt/fat from cheese and butter combo was the culprit most likely. No worries. I don't bake much either but I do watch a lot of shows that bake the heck out youtube. Salt and temp is the number one fall flat on baked goods. It effects the yeast action and can effect the rise height on flour goods. Its just what they repeat often and I soaked it up. Hope that helps. Freeze the bowl or work ice around the bowl in another bowl, double bowl method so you can keep things cool. Also can cheat a bit and put ice in one sheet pan (small) and then flip another sheet pan upside over the top (larger) and the temp under will help you work in warmer weather or climate like preheated oven room or just plain too dang hot and humid to bake anything proper. Looks great. That chicken is on point for sure. Crispy chicken is good any time.
Oh I forgot I seen a cool thing, Burger Onion Rings. Onion ring outside with burger inside (1 way), onion ring type bun classic burger inside (2 way), and onion ring center of burger or burger wrapped onion ring (3 way). All look pretty epic. Using your sweet way to make different kinds of onion rings I thought you and the boyz could try it out and see what you think. On or off cam, its pretty good I tried all three. The onion ring crunch outside (bun) method with double extra crispy shell with a super tasty burger inside was awesome. You always say a bit of crisp on that bun. It had crisp.
Good old Australian meal men love it's called: Honey Rollover an lettus on top.
Chic fil A should bring you in as a side Chic on a Sunday.
When I woke this morning, I was happy to have my usual breakfast but then I saw this chix,egg,cheese biscuit and that’s all I wanted. Can u make a Korean Street Toast Sandwich, there’s a meat & cheese version or egg & cheese.
It's the water, probably from the buttermilk they use to dilute it. Water is always the major factor in fluffy biscuits and pizza dough. A NY Pizza place in NC would have tanker trucks full of NY City tap water shipped in to make their dough and it tasted authentic AF. Same with biscuits, I used Michigan tap water in NC and biscuits were super fluffy, with NC water they were flat.
You’ve ironically opened the door for a new video idea- “I’ve finally mastered the art of the tall flaky biscuit!!” Since you’re already gonna work on your biscuit game, this vid’s just waiting for you haha
Did you put any baking powder in your biscuit mix? That will help with them rising
The intro to this is incredible. "I'm going to show you the one they Should be selling !" I'm hooked to this show, and quite frankly everyone else should be too
Idea...how about the healthy side meal again. That seemed to be a favorite with folks. Grill all the stuff Fish and veggies, make the pilaf on the grill. bright flavors, lots of fresh herb, char marks. Maybe use zatar.
Just cover the biscuits in butter and cram them into a small Pyrex or something. They got nowhere to move but up.
The ideal time to subscribe? That can only mean one thing…. Samsgiving is coming! But let’s be real, every day is the ideal day to subscribe
Make a grater without the other
3 sides safer for children
That biscuit looks great for a sandwich, I usually don't like a huge biscuit for a sandwich so I think it turned out great. I would love to see your take on their chick fil A sauce as it elevates this sandwich so much for me when I get it at the restaurant, otherwise you are right it is a bit dry. Keep up the great work lads!
They look like
Churches Chicken Biscuit.
Love them.
And those Biscuits look good and with the Cheddar Cheese.
Beautiful
Biscuits don’t have to be round. Cut the dough slab into squares. A lot less fussing around or recombining the leftover edges.
Take the frozen discs and put them in a hot cookie sheet, i think you took the pan and all
You said to flatten and cut the biscuit dough to add layers three times......you did it once to show us then three more times. I'd only do it TWICE. You're going to make 4 layers by doing it two times. Any more and you're going to knock the air out of it and stimulate the gluten which won't allow them to rise and stay fluffy.
STILL THOUGH THEY LOOK AWESOME AND DELICIOUS!!!!!
Look great! Put your biscuits closer together and they’ll rise more 😉
How about doing some holiday dishes since the season is upon us.
Sam, do think you could make a paella again but 2023 style. Get crazy with, all the stops, no pulling punches, cause I need to beat my grandmother's recipe!
Need ideas: Etouffee, Chicken Marsala, Spanish/Mexican Rice. Pumpkin Spice Latte, Egg Nog,
if the show took a slight turn. you could take on something like baking with babish hes does all the foods from shows. you are a restaurant owner chef in California for endless content target high quality dining locations and recreate their best signature dishes for a home audience you now have endless content.
Chick-fil-A's biscuits are generally lackluster, but their chicken-egg-cheese ratio/recipe is pretty well optimized.
We’re in fall now, how about chicken pot pie? Cheater lasagna? Salsbury steak with potato Romanoff?
Stuffed zucchini?
In the spirit of Ron Swanson, I love breakfast food, and would eat it for every meal if my cholesterol wouldn't skyrocket to Jupiter.
I would love to see your take on Cuban Vaca Frijta and Moros.
⭐⭐⭐My hailing from Toronto🇨🇦You know there is no Chick-fil-A here in Canada🇨🇦But that will not stop me from attempting to KETO-FY this recipe! Keto is the way to go for better health and no dieting! No counting calories! Eating great meats and enter the world of Carnivore! You are almost there! You need just a few tweaks! Come join us on the path to augmented health!
Gladys🇨🇦Toronto🇨🇦
🙄
at the end of the day the flat biscuit looked great and am sure it tasted great. I have an idea, can you make stuffed artichokes
Assuming your baking powder was good the extra cheese will hold the strands of biscuit dough and cut down on the rise. Try less cheese and pack them tight in a cake pan or skillet. But for the sandwich you made i don’t think it’s a problem. Looked great to me.
That burger in a double smash would be amazing 🎉
In my opinion I would say less butter, more baking powder and a little more flour. They still looked delicious
Try cooking your biscuits in well seasoned cast iron pan. It's okay if the sides of the biscuits touch. They'll rise nice and fluffy and flip right out of pan. My grandmother taught me this and I only make them in cast iron. You're spot on with everything else you're doing. Love the videos! Keep on, annnnnnd we mix.
You should make a version 3 of the philly cheesesteak.
I’ve suggested this before: Make Sopapillas! Sweet with butter, cinnamon and sugar; savory stuffed with taco fixings!
Hmmm sounds more like Indian flatbread than a Good sopapilla 🤔
Google it. I can’t post a pic.
Shrimp on a pizza stone. Cook it with garlic and chili flakes in olive oil on high heat, then dump on a scorching hot pizza stone. They caramelize on the bottom. Three different dipping sauces and you’ve got something new. -Tim
Gents... Thanks for the great videos as always! How about Thanksgiving Pizza! Maybe leftover thanksgiving pizza? Detroit vs Chicago (true thin crust)
Or a Colombian style hotdog it’s a hotdog with pineapple,chips,cheese,and a mayo ketchup mix sauce on top it’s so good
Well I can try again with this suggestion… McDonald’s used to make a steak bagel. I believe they still have it on the east coast. But look into it. I would love to see your version. And it’s loaded with onions! Make it please!!!!🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Well since it’s Octoberfest time of year, how about some Sam cooking twist on some German meals??!!!!!
That’s a perfect idea! Bring you in to make the biscuits and the sauce then use click fil a chicken! Excellent
It’d like to see you make a traditional paella!
Ok sam make louisiana style gumbo, chicken shrimp, crabs , the whole nine, I would love to see your spin on it...
The "beginning to end" biscuit sandwich
awww have a group Sam and "the boys"
A bit of baking powder would help your biscuits rise, about 2 tbsps and a pinch of salt.
IDEAS
Butternut Squash Soup
Poblano Soup
BBQ Beef Sandwiches
Chicken Salad Sandwiches
Vegetarian Meals
Whataburger’s Jalapeño Cheddar Buscuits
Arroz con Pollo (Mexican Chicken and Rice)
Chorizo, Refried Beans and Potato Tacos
Calabaza con Pollo (Mexican squash with Chicken and corn
Mole Poblano
Pesto Pasta
Cheese Ravioli
Texas Charro Beans
Pan de Campo
Burgundy Beef Stew
Crawfish Etouffee
Honey Garlic Chicken
Pomodoro
Tuscan Chicken
Eggplant Parmigiana
How about a ghetto Italian beef sandwich? “The Bear” might’ve made the whole country assume that an Italian beef is too hard to make at home. I was making tasty ones while I was still in high school. That was a while ago. I’ve never been to the fancy beef spots in Chicago. I love Chicago, and I’m sure the real deal is life changing. But my grandma would just make it in a crockpot. I made it even more ghetto by just using deli roast beef, getting the jus hot in a crockpot with pepperoncini and the pickling liquid, beef broth, this part sounds weird, but a dry packet of ranch seasoning, and jarred hot giardiniera on the side. Just keep the jus hot, and people can put the beef in whenever they’re hungry. Dip their bread or don’t, add the giard or don’t, put cheese on it or don’t. Football season is back, and it’s great for parties. I’d like to see how you guys would make a ghetto beef.