Biscuits for One (only 3 ingredients) Bake 10-14 minutes at 425 until golden
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- Опубліковано 5 лип 2018
- This is a simple recipe for making great biscuits using 2 percent milk!
Bake at 425 degrees until golden (approx. 10-14 minutes).
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Ingredients:
3/4 Cup Self-rising Flour
1/3 Cup Milk (2 percent or whole)
3 Tablespoons real, salted butter - Розваги
Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Noted...thank you so much!! :)
. Thanks for your comment on self rising flour we can always make our own and it cost less
Thank you for this info. I was just going to ask this question. Thanks!!
Thanks, that's a great help.
Thomas Sobieski thank you!
This dude really is a blessing he showed me how to make buttermilk biscuits , shout out to him .
They are not biscuits.
Iris Collins curious to know why you considered these to be scones? These are not dense like a scone. I grew up in small town Ky and a lot of people do something similar to make a quick biscuit. We were poor, maybe these are just poor people scones?
Of course they are biscuits, just not buttermilk biscuits.
THANK YOU 😊
@@iriscollins7583 are you british by chance?
This guy is a freaking genus! Man love this and the way he narrated.
Thanks for watching!
@@KenClick Hey, Ken. I enjoyed your video. Thanks so much! Have you any suggestions for adapting this for gluten-free biscuits for this Celiac viewer? I'd sure appreciate it. :)
I agree! Narrators tend to talk to much. Love this guy
My go to biscuit recipe. Thank you for this! I'm the only one who eats biscuits in our house, so having a recipe I could make just for myself really comes in handy. I absolutely love it!
So glad to hear it! Thanks for commenting!
@@KenClick very welcome! Hope to see more easy recipe videos from you.
It doesnt matter if they are not shaped perfect. The “ugly” ones are sometimes the yummiest 😋
You say that now...
Plus .... They Won't Spend All Yer Money , Or Run Off With Yer Best Friend !!! 😅
@@waylonmccrae3546 lol
Waylon McCrae ..... Or marry someone else and move right across the street from you! ...😲😵..... Lol 😆 ya you can rely on biscuits and bread!🍣🍕🍥🍥🍥🍥🍞🍰
I like that they’re not shaped perfect! They look homemade and those are the best kind!
I've been working on my biscuit technique and what I missed was the folding part, you enlightened me sir.
Great! Hope they turn out just the way you like them...🙂
I guess Mr. Perfect isn't actually perfect. Is he?
3:37 "the main thing is you don't want to overwork the dough"...amen. Secret to light, tasty biscuits!
Leftover dough was sprinkled with cinnamon sugar and baked along with the biscuits as a treat!
Beach3Girl agree! Although I call these scones but it’s all the same thing. I was thinking he was overworking the dough when he was trying to get all the flour into the mix. When my dough is ready all I do is pat it down gently before cutting into squares. Then I put the squares very close together on the pan so when they cook and rise the touch each other. You then get lovely soft sides in the middle scone! Yum!
Can do also with leftover pie crust my mother called them tarts memories from my childhood
For the last 24 years I've been using a little bit of cream of tartar to help my biscuits stay fluffy (I played with that since I heard it helped meringue stand up). Another secret is to use water that potatoes were boiled in for half the liquid. That is over 100 year old secret I found in an paper of that age. It preserved my biscuits so they lasted in a reused bread loaf bag in the cupboard for 5 days. I don't know if it'll last longer, since I eat them before they have that chance.
@Jean Savage gfr
That is a great video. Now If I could talk my neighbor into coming over wearing a bikini to make them for me. Wow!!!~ lolo
Yo I just made these biscuits and these were amazing! They were light and flaky. Sooooooo! Happy!!!! Thank you for sharing!
Ken, I've got to tell you ... I've probably tried over 30 different biscuit recipes in my time trying to find that perfect biscuit. From yeasted Angel biscuits to sour cream biscuits to 7-up biscuits, mayonnaise biscuits, and on and on and on. I finally gave up and resorted to buying my biscuits from a food service supply company (so we could have those gorgeous giant biscuits you see at your local gas station chain lol). No more. These were THE BEST! I couldn't believe it when I watched your video and saw how beautifully they rose. I don't know if it's your recipe or the self-rising flour (which I confess to never having used before) or a combination of both. Regardless, I LOVE THESE BISCUITS! I just finished a large batch so hubby will have them ready during the week and each and every one of them turned out just gorgeous. Thank you. Thank you, thank you, thank you!
That's fantastic! Thanks so much for your post. You just made my day! 🙂👍
My sweet mama used this recipe for years. Man what a precious memory this evoked. Makes me want to go drag out the self rising flour , make some biscuits and slather on the homemade apple butter. We played with the dough too.My son would sit in high chair at her house and make his own biscuit to put in the oven. That's what I call baking up some love! Thanks!
Robin WIese are you his sponsor?
Robin Wiese I totally agree.
What Robins said. This recipe is just about foolproof. They come out perfect every time.
Not being a biskit maker I've always wondered how they made the flaky layers. As old as I am, I never knew until this video. Looked delish.
Thanks. I appreciate you telling me. Hope you give those a try! : )
Adventure Outdoors bi
It's the cold butter pieces.
I love making homemade biscuits but I've never made them like this I'll definitely be trying it this way they look awesome yummy.
It's actually half the folding and half the cold butter to get layers and flakiness.
That's why he says "don't overwork the dough". If the butter gets too warm it liquifies and becomes part of the dough instead of forming pockets in the dough.
You are a very thoughtful, forgiving & patient cooking teacher. As a southern woman I learned to cook at early age. But the men in my family did most of the baking. So I grew up being intimidated when challenged to make biscuits. The women in family did the pies, cornbread & certain cakes. But the manner in which you teach this biscuit making has dispelled my fears. Because of you, I now bake biscuits without fear & effortless. And they taste similar to how my daddy use to make them.
Wonderful! You're comments make me happy.
Hi, Mr. Ken. THANK YOU SO MUCH!!! I made these biscuits and your mac n cheese this week and it felt like I was tasting home. I'm from North Carolina and live in China. Having comfort foods like this makes life great. Thanks so much for giving clear instructions, being encouraging and soothing, and making portion sizes for single folks and couples. I've never made homemade biscuits before and now I see myself making them all the time. I hope you're doing well! Keep up the great work!
What a wonderful comment! You've made my day. Thanks for watching and take care.
You are a very neat, careful and pleasant person, sir.
Thanks for watching! 🙂
@@KenClick I suspect you may be a doctor. Am I right?
@@Pamsmith59 No... sorry, not a doctor. I'm just someone that likes to cook and make videos. 🙂
I love how cheerful this man is his just like so innocent
@@TheKonga88 ...just like your name that comment is ignorant...Toby!!🌚
Straight outta Mayberry :-))))
@@TheKonga88 not funny espicially with whats happening in the real world.
@@barbarabiggs4368 Pots and pans, bring your pots and pans for mending! 💀💀💀💀💀💀💀🐭🐭🎈🎈🎈🎈🎃🎃🎃🎃🐜🐜🐜🐜🍫👸👑
He loves cooking...it is all about the loving!
One small tweek for a bit of added flavor... melt about a TBLS of butter, and as you press the dough, lightly brush it before you fold each time. You'll get that buttery flavor throughout.
How about just forget the biscuit and eat butter by itself?
@@Melody615199999 you need to disguise your love for butter. Otherwise people will think you're crazy🤪
@@Melody615199999 Naw, the biscuits make a good condiment for the butter.
Thanks for the tip!
Great idea...thanks!!!!!
I’ve been using this recipe for about a year now!! My family loves them and even requests them. Thank you so much for this recipe 😁😁
Wonderful! Thanks for commenting!
Glad to know the measurements for just two biscuits. I *will* be using this recipe! :)
I tried these this morning, I made two one for me and one for my future daughter -in-law. Thank you was so impressed!!
That's wonderful! Glad they turned out well for you...
I made these the other day and let me tell you, it was easy, delicious and my wife took the other one to work. Thank you for such a great tasting recipe Ken.
Thanks for watching and commenting!
Thanks for sharing! I live alone on a tight budget, and am an old time lover of bread and butter, especially bakery fresh. But im also fairly ignorant in the kitchen, so i am always looking for simply single serving dinner delights, and this will be a special treat for me. Thank you, i cant wait to try it!
This is great! I was buying bisquick which is very expensive to make these biscuits which remind me of the kind my Mother used to make. They melt in your mouth! If I do not find the self rising flour I will use the suggestion from the comment below and just add baking powder and salt!
That's great! Glad you like them... 🙂
Don't know why I'm recommended this but now I got a hankering for biscuits.
🤣🤣🤣🤣🤣 me too
My Morning Jacket me too & no flour in my apt! Augh! 🙃
We call them scones in the UK and add an egg to give lift.
L Smith egg? Will that go with this recipe?
L Smith , we call them scones in Australia too, but i’ve never put an egg in. I make them like my mum did, and I let my children make shapes with the leftovers too, and I’d cook them. Mum used to say you could make them using half milk and half water if you didn’t have much milk on hand. The ingredients were SR Flour, milk, butter, pinch of salt, and a little bit of sugar, not too much, only about a level dessert spoon, maybe less even. Mum glazed the tops with milk, but if you didn’t have milk they will still look golden brown and delicious.
I love to eat them with just butter, and sometimes a bit of jam. I want to make some right now😋
They look soooo good! My mum gave us the leftovers too, and we’d play with it making shapes, and sometimes we put a bit of jam in the centre and fold the dough over it, then mum would put it in the oven. When they were done we were so proud of our scones, and we ate them savouring every mouthful. Yummo. Happy days🥰
Great memories! Thanks for watching and commenting! 🙂👍
I’m so glad I stumbled upon this channel. It’s so wholesome and I just love all the videos-especially the recipes. My Nana passed away before I took an interest in cooking and she was a West Virginian woman. Just seems like food she’d make.
Yes, I bet your Nana made great biscuits. I'm glad these remind you of her cooking!
Biscuits look wonderful.. And u could be a story teller for children and alike. Wonderful voice. So pleasing to the ears.. what a joy to listen to ur voice. May much joy enter ur life with ur cooking videos and upload more plz. 😁😁
Thank you for the kind words. Much appreciated! New video going up tomorrow...👍
I agree, a soft, soothing voice. I could listen to you talk anytime.😊
with the extra biscuit dough I make donut holes and toss it in powdered sugar or cinnamon sugar. SOOOOO...BOMB!!!
He's be good as an ASMR artist.
This guy is like the Mr. Roger's of baking.
Ha! Thanks for watching!
Mmmm 🤔 I'm thinking the Bob Ross of baking?
Hey Ken ... I don't think that I've ever seen Homemade Biscuits made with Butter ... but I like Biscuits for One. Thanks for sharing 🌞
@@denisecrowe55 You got to try them. Had them yesterday and they are the best I've ever made.
Chaz Nonya I was also thinking definitely Bob Ross
Just found this. I live alone and this is GREAT!
Glad you like it!
My grandma was a great southern cook. She made biscuits every morning. I have her biscuit cutter. Seeing this, I think maybe I will try my hand at making a couple for myself. Ma was my best buddy and hero! Thank you, sir!
Thanks for watching and commenting!
Without a doubt...the best video on how to make real biscuits...taking this new knowledge to the cabin next week...thank you...just subscribed as well
Thank you. Hope you have a great time at the cabin! 🙂
You've got a great video there! Thanks for sharing. I never thought about folding the dough like that to get layers but it makes a lot of sense. Thanks again
Thanks for watching!
Mr. Click, I've made these several times now, and have to say THEY MAKE ME HAPPY! I've given this recipe and your channel link to several people in the last few days. Can't help but think you'll be getting a lot more viewers. Love your accent; I'm a Native Texan and you sound West Texan or Oklahoman or Arkansan to me, even though I don't think you live there. Thank you for your kindness in sharing all this Love in Biscuit Form.
Thanks for watching and for the kind words. I was born and raised in Texas, but now live in Arkansas. I appreciate you sharing the channel with others! 🙂👍
Ken, these were my first biscuits that I made and they are SO GOOD! Thank you!
That's great! I always enjoy reading posts like yours... 🙂👍
Hi Ken
I'm a biscuit and gravy freak... NOTHING better!!! However, about 5 years ago I got a biscuit recipe from an ex employee of a well known food chain that serves Biscuits and Corn Bread with most every meal ( hint, hint). This recipe is even simpler? Just equal parts of Butter milk and self rising flour. Make the dough just like you do, then roll it, cut it, bake at 425 on a greased cookie sheet for about 15 to 20 minutes until GB&D. Perfect every time. If it weren't for a stroke, I'd be eating them every meal!!! Thanks.
God bless:
Dave
(Stoney)
Thanks for watching and commenting. 🙂
I made these yesterday. Super yummy! It's essentially a scone... I added some sugar though and I'm glad I did. Very fluffy. This morning I just popped the leftover one in the microwave for 10 seconds and it tasted freshly baked 😋
Great! A touch of sugar never hurts...🙂👍
Wow over 1 million views! Just made these this morning and they turned out perfectly. Towering biscuits and tasted like heaven. Thanks Ken!
Glad to hear it! Nothing like good biscuits! 🙂
8@@KenClick
I can’t thank you enough... I’ve been praying for a quick and easier way to make home made biscuits.... can’t wait to make my own!
You're so welcome! Enjoy!
Those biscuits look delishous, it's perfect for me sence I only cook for one. Thank you so much for sharing your recipe 😊
You're welcome! 🙂
OMG! The best biscuits I’ve ever eaten. Seriously. I didn’t have milk (I drink almond milk) but I had purchased whipping cream for the holidays. I used 1/3 cup liquid but it was half whipping cream and 1/2 water. Ken I absolutely LOVE that you have recipes for one. That’s rare. If I had to make a full recipe of these I’d seriously be in big trouble! With butter and homemade jam they are a meal in themselves. Thankyou. I’ve subscribed!
Thanks for subscribing and welcome to the channel!
Thanks! Going to have to give this a try. My grandma used to roll her extra dough lightly in cinnamon and sugar, and bake it on the side of whatever she made for the kids. We loved it.
Thanks for watching.
I just learned how to make home made sausage gravy and tomorrow's breakfast has been decided! Infact, it might be tonight's midnight snack!!! Oh yeah baby!
That sounds like a plan.
How was it- as good as you imagined? I'm getting hungry for biscuits with sausage gravy.
@@BeachComber-sh9es yeah man, it was damn good! Another guy posted how to make self-rising flour so I used that (since i dont keep self rising flour on hand), this biscuit recipe and the gravy recipe and it was everybit as good as I got in the Army! That's not a knock, btw. We had some really good cooks at Ft. Riley back in the late 70's/ early 80's.
I will pick up a sack of self rising flour to see if it's any better, but what I already made is light years better than just survival food. Being as I'm the only one in my house that likes this meal, it's nice to not have to waste a big batch of food just make a single serving for myself.
Try it for yourself. Bon Appétit
@@patrickfarley8036 Thanks! Ok, that does it. I made the biscuits today- awesome!- and now I have to have the sausage gravy to go with it next time.
Thank you for your service
This looks easy enough I could do it. Gonna give this a try.
That's great. Let me know how they turn out. :D
Dude? Its not rocket science,
Looks good! I use cold butter on a box grater.... easy and easy to cut into the flower.
One less utensil to wash though.
CeeCee Nunya true, but just run hot water over it and boom, it’s clean.
I just made them for the first time and used a microplane on nearly frozen butter. I froze the flour as well. The shredded butter blended well with the flour.
@@susiearviso3032 Maybe you don't mean it (so hard to sense context from writing), but you come across quite passive-aggressive. I have banged my knuckles on a box grater, but that doesn't mean his idea wasn't a good one, it just means you got to be careful. :)
Yes sir!
No doubt about it.
You are all kinds of got it goin' on.
I come from a long line of military, and I always heard, "You can win any war with a good teacher; a great nurse, and an excellent cook".
You, my friend, are a win, win, win situation.
Thanks! I appreciate it!
I've tried this recipe several times. Each time it comes out perfect!!!!! Thank You so much for sharing.
Glad you liked it!!
I cannot imagine who would 👎your video! Good lighting, sound plus nice topic, I have been using my outdoor grill for an oven for my biscuits so the house doesn't get hot. Looking forward to winter and no AC soon! Thanks for sharing this video, with just milk.
You're welcome. Thanks for watching... 🙂
Joe Blow Probably someone who did the math and realized those 2 biscuits total about 675 calories. No wonder they’re so wonderful!
Liked and subscribed JUST on this ONE recipe!! Brilliant recipe and a game changer!! Thanks for posting!!
This video just came up in my recommended videos. I just subscribed! I realized this can help me learn to cook a lot of the delicious Southern foods I grew up with. I relocated from Georgia to Colorado almost four years ago to marry someone here and I miss a lot of the Southern food.
Welcome to the channel! 🙂👍
Thank you so much for demonstrating the whole thing. I actually made them following your video. Thank you for sharing. You are Cool Beans!
Thanks Ken, I always make more than one serving and store them in the refrig. The ole man loves being able to warm and eat. My Grandmother made tons of bicuits and I remember thinking there must be something special she does with her hands in shaping them that makes them so good. I'm old now, but I still miss her cooking. ✌🏻❤
I know just what you mean about your grandmother's cooking. Miss mine too...🙂
Dianne Naworens
I'm 64, and I miss my Grandma Kenner's, my Father's Mother's cooking. Especially her green beans and spaetzle. Think of her everyday....
You do know that Grandma's biscuits had her DNA all lodged into those Biscuits, right?
Hey Ken how you doing well well I'll will be making those tomorrow for my wife thank you for sharing and as I just came across you UA-cam channel I'll will watching more have a good day Sir 👍👍
these turned out excellent! My husband hates biscuits and he loved them. He said it was the best biscuit he ever had. thank you!
Wonderful! Made my day!
Thank you, thank you and thank you! I just made them and they are just perfect. You make it easy to follow and understand. I used a small cutter and four came out. Blessings!!!
Wonderful! Thanks for commenting...🙂👍
Well done video and totally pleasing demeanor. Thanks for posting. Look forward to trying this recipe/method.
Great! Enjoy...🙂
Demeanor*
@@exxxxcellent
Edited.
But, Wow; How empty is your life when you take both the time, and an entire UA-cam reply, to correct a one-letter, auto-correct-fail, spelling error?
You may want to stick solely to incorrect words; That'll free up a ton of personal time for you.
And, btw, you put the asterisk *in front* of a spelling correction, not after it, clown.
I know I said this on another one of your videos, but I have to say it again. Thank you, thank you, thank you! Not only can I now make biscuits thanks to this particular video, I can also now make dumplings for chicken & dumplings! You have NO idea how much I appreciate what you did here. It may seem like something simple, but I've spent half a century trying to make decent biscuits with absolutely no success. Then kaboom! I found your video, and I'm making biscuits! I come from a very long line of good ole' southern cooks, but that gene missed my DNA. Now? I'm biscuiting right up there with the best of my aunts. :D
What a wonderful comment! Thank you so much. I really appreciate your kind words! 🙂
I just made this, all I can say is AMAZING! Not only are they tasty but soooo easy to make! No more can/frozen biscuits here!
Wonderful! Thanks for posting.
I watched your video last night and I made this recipe this morning. It worked great! I used whole milk because it's what I had. It made two nice biscuits and I cut the play dough into a flat 3rd biscuit that didn't rise much, but came out crispy. The two full biscuits rose beautifully. It took 15 minutes to bake at 425 for the middle to finish baking. Nice flakes, crispy top, moist but done center. I ate it with a little butter and a glass of milk. Thank you!
Great! Makes me want some now...
I love the sound of that word "biscuit"
I well make these and sasage and gravy, looks so goooood, thank you
Lov the WAY he teaches u ..Straight to the POINT slow n EASY..N shows EVERY step.💯
Thanks!
I took a chance and tried my hand at these biscuits. Success! They turned out marvelous. Thank you for the recipe.
My pleasure 😊
Great for a single person. I will start using the layer technique. Thank you. 😊
You're welcome! 👍
Just ate my biscuits and oh my goodness, they are soooooo good. I also added the butter/honey mixture to the tops, and ate them with avocado slices and a cup of black coffee. This is a keeper Ken, thank you very much. 😊♥️
Ken Click I actually made these this morning for my 7 year old before school. Of course, his go-to is grape jelly. Thanks for the quick recipe! He was a happy, full camper when I dropped him off at school. :)
That's great! Thanks so much for letting me know... 😊👍
Rexfellis my mom used to always give me fresh biscuits and fruits to go!
Thank you for teaching me how to make biscuits. The family loves them. God bless...🌱
That's great to hear!
I’ve always wanted a biscuit cutter, now I have a reason to buy one. They look delicious and I know your kitchen smelt heavenly. TFS
Thanks for watching!
yummmmmm biscuits for breakfast, with a hot cup of coffee....ahhhhh heaven ! I just cut mine in squares so there is no left over dough. Yours turned out perfect !
Thank you! 🙂
That's a good idea. Thanks
yep good idea
I cut in squares a lot also. No waste.
momof2 A
Just perfect for my sausage patties.
Yes in deed... :D
IMHO that's the only way to eat a biscuit. I call it the breakfast of champions.
Jacquelyn Anderson Yes!!!
Jacquelyn do your sausage patties smell bad? I mean raw and as they cook. I don't remember them smelling bad when I was younger.
my mom used to make biscuts all the time when we lived to home...I haven't made any since I will have to make some ..they are so yummy!!! with coffee for breakfast...thanks for sharing!!!!!
*Looks simple enough for me to attempt... I love biscuits... and this has nudged me to make 'em.*
♥️
Great! I think you'll like them!
Ken, thank you for the great "biscuits for one" tutorial! They look delicious.
My pleasure!
thank you so much for this recipe I am definitely going to try this recipe
Great! Let me know how it turns out if you get a chance...🙂
Great way of cutting butter. The best thing about videos like this are the little tricks that change and improve the way you do every day things. Add em up and life gets better!
Yes, great point. 🙂
I just found this great video. I am single and wanted a biscuit recipe for one. Wow! My biscuits turned out great thanks to you. You are a great teaching cook!!!
I'm so glad to be helpful. Thanks for watching and commenting!
I just divide the dough in half and shape them a bit to a round shape, or leave them squarish.... no waste and no biscuit cutter to wash.
I feel they rise better with a cut edge. Pat in a square and divide into 4 biscuits with a knife. When you cook them you will see the cut edges rise higher.
That sounds like , " whole cakes " to me .
@OldPossum If you don't use a cutter the won't rise properly, they end up smaller and tougher.
@@robertkorn well, here is the thing...If I am wanting to make just 2 biscuits for myself for breakfast, and make up some quick pan gravy from cooking sausage or bacon and or scrambled eggs or just butter and jam,I do not have the same standards as I would for baking for others,so whether it is a quick bit of a drop biscuit,
or just 2 regular biscuits,cut in half with my bench scraper... I am ok with how they turn out either way.( besidesI usually have waffles!) ...It is true I always have rolled out cut biscuits when I make a full recipe ....and always for others,I only make my best buttermilk biscuit recipe because you are correct.
@@kathysunshine699 I don't disagree, I'll make quick drop biscuits for sausage gravy....but cutting them definitely makes a difference.
Sooo good! Thank you Ken!
You are very welcome! : )
The best Bob Ross version of teaching to bake a biscuit...LOVED & Saved ..Thank you
Thanks for watching!
I made these! My first biscuits! Easy and tastes great! I have made them about 5 times. They are here to stay! So glad I found this during quarantine! It became my new hobby! 😊
That's great to hear! 🙂
I'm making my two in the morning. Thanks for the recipe.
Enjoy! 🙂
Carmen Munoz loom knitting
Just lovely. My pets, and my sister, and I, love my biscuits, but, I honestly believe that this will improve them. ♡
I know there is more than one way to make good biscuits. I'm always trying to get better. Thanks for watching! 🙂
Ken Click, Me too. I love biscuits, and am always looking to improve. ;) Mine aren't perfected yet. Thanks for sharing. ♡
I can officially make biscuits now!! Thank you for the tips and the easy recipe!
Wonderful!
I've struggled with biscuit making. Following this recipe (but using whole milk) yielded my best biscuits to date. THANK YOU!
That's wonderful! Glad they turned out well for you.
Easy breezy👍! Thanks a bunch Ken😊!
You're welcome! :D
This is fantastic! I often want a little single serving of something for myself, but was never inclined to go to all the work of biscuits for just one or two. This really isn't complicated and would be perfect for those days I want warm flakey biscuits. Throw a little fast sausage or white gravy on top and that's a delicious and filling meal! Thanks so much for this!
Exactly! Thanks for watching.
@@KenClick why not whole milk? Any particular reason?
@@lpburke86 I never use 2% milk for the simple reason that I don't buy it. If you're going to put all that butterfat in with the butter, why worry about using 2% milk? Unless that's just what you have on hand. I think maybe the point is to use what you have, it doesn't have to be buttermilk. I have actually made biscuits with nothing but SR flour and heavy cream, extra yummy!
@@lpburke86 I use whole milk in mine. It works fine for me.
feal, really, it never occurred to you to cut down the recipe?
Super! I’ve been looking for a less creamier version of a small batch of biscuits! This was perfect! Thank you!
Glad you like them! I have several biscuit making videos on my channel for different amounts needed. ► youtube.com/@KenClick
This recipe makes great biscuits and I really appreciate the fact that you layout the ingredient quantities and methods when making biscuits for one . . . as far as I can tell, you are the only one who does. I only use whole milk but that is simply personal taste. Thank you for sharing your skill and your time sir!
Thanks for watching and commenting!
Great idea when you just want 2 biscuits for your meal. I’ll try this!
Let me know how they turn our for you (if you get a chance)...🙂
And it costs you more in energy than buying 3 packets of biscuits. 😂😂😂😂😂😂😂😂🤔🤔🙄
I just grate my butter in with a box grater and then mix it with the flour. It works okay for me....
great idea here, thanks
Perfect! But it should be very cold, maybe even a little frozen. No clumping that way.
Never thought about that. Thanks for the tip.
Yes. I grate too
Even better...freeze your butter first, then grate it. Works like a charm!
Thank you for teaching us how to make delicious bisquets!
My pleasure 😊
Ken, Thank you so much! Just found this video and made this morning. FABULOUS!!!
That's great!
That was beautifully done. Impressive quality and well thought through. Thank you for your effort!
Thanks for watching and commenting!
@@KenClick z 22mx😥😥to
We call them scones where I come from. I love them with added currants.
My friend, you’ve restored my faith in biscuits! I’ll tell you, my childhood was filled with good, flaky biscuits smothered in butter or gravy. I haven’t had good biscuits in years. You’re the best! Thank you!
Wonderful! Nothing like a good biscuit...🙂👍
I loved this recipe. Easy, affordable, and looks absolutely delicious!😊🤤
Thanks!
you have encouraged me to try your method. i am tired of the hockey puckish biscuits i make!
You can do it! Let me know how they turn out if you get a chance... 🙂
You reminded me of the first time I tried to make biscuits. My friend and I played hockey in the kitchen afterwards.
I've made many a hockey puck in my day lol
How do you get pucks though? I never had that.
We call them scones in Aussie , they look real good 👍
Thanks for watching!
No, scones are different -they have eggs in the ingredients
@Blue Skin Alien Most scone recipes do use eggs or an egg wash and they have sugar added. Not anything like a biscuit we put gravy made with sausage on biscuits here.
@@overthehills_faraway8320 Made scones last night, this recipe, I hear there are countries that call chips, fries, same thing diff name is all. You can use an egg wash to help brown em but not really needed, this recipe browns just fine by itself.
@Blue Skin Alien Ever read a cookbook? Or any kind of book all the way through? lol
I've got a date with this recipe Saturday morning! Thanks so much for the wonderful recipe!
Enjoy!
I love how you did the layers I'm going to try this
Enjoy!
Oh yummy! I'm always trying to figure out how to make things for one. These look awesome. Glad you didn't see my experiment. 🙄I'm going to try it with my home made strawberry jam.
Thanks for this. I'll have to use a vegan shortening instead of butter (sorry, allergies) but I've always wanted to try American biscuits. While very similar they are not the same as English scones; we don't use buttermilk in scones (or many recipes) and as a collector of vintage cookbooks, I have never come across a recipe suggesting scone dough should be folded, it is usually just rolled out with a pin once the kneading stage is done.
I also prefer using U.S. cups rather than faffing around weighing grams and I have always thought the way butter is sold in the U.S. is brilliant; it just comes in a big block here, weighing just over 1lb. The sticks are such a handy size for baking.
Thanks for watching and commenting!
Thank YOU SOOO MUCH!! I FINALLY MADE PERFECT BISQUITS THANKS TO YOU!!!! THEY CAME OUT PERFECT. I AM SOOO THANKFUL FOR THIS VIDEO!!!
Wonderful! So glad to hear of your success!
I've used this almost every day since I found this recipe. Best. Biscuits. Ever!
Great to hear! 🙂