I just made these biscuits. I didn't have the self rising flour. So I added three teaspoons of baking powder plus 1/4 tsp and 1 tsp salt. Also added 1 tsp of baking soda for the buttermilk. I never knew you had to fold the dough and roll it out 5 different times. They are the highest flakiest biscuits I've ever made. So delicious.
You have to use baking powder for the rise. Also, baking powder does expire and will no longer work so use fresh baking powder and flour as well as a pinch of baking soda. @@leopoldbuttersstotch73
I have been making this recipe for a couple of years now. My hubby gets super excited when they come out of the oven & grabs a biscuit right after I top with butter. Then I get tons of praise...which makes it all worth it to me. ❤️
I am not a biscuit maker, something I had not mastered until now. I watched this video 4 or 5 times before I tried to make these biscuits. Well I went out on a limb and tried to make them and they turned out perfect. And now, I am a biscuit maker. Thank you so much for sharing this simple but very important recipe. 🥰
Rhetorical question but why would anyone dislike this video, it’s a benign cooking demonstration and these folks are just trying to educate us. I despair of humanity. But not these delicious biscuits, they are wonderful. So thank you to all involved, have a great day!
I made these biscuits earlier today and it came out PERFECTLY! Thank you for sharing this delicious receipe. The perfect biscuit for a ice and snowy morning in Atlanta! Winner!
Being born and raised in the deep South, I've eaten TONS of biscuits. I made these this morning in my #9 Favorite Piqua, and these are hands down the BEST biscuits ever!
Bill Horward. What is your opinion on Martha White self rising flour for biscuit. I could not find White Lily in a small bag so grabbed the Martha White. I grew up in the South but rarely had homemade biscuits (due I guess to having Yankee parents). We had homemade rolls, waffles, pancakes, you name it, but not biscuits so I'm going to give this recipe a try,,,,with the Martha White..
Generally, I would recommend the higher fat content for baking, although if there was ever a particular reason you wanted to use the lower percentage, it would work. Good luck!😊
This lady got me started making biscuits and everyone just loves them. I'm very grateful to her for posting. Freezing the butter is a must. Actually, we had them this morning with southern gravy, thick bacon and blackberry preserves. I'm a southern boy, what can I say.....
I am British and I would liken these to scones, apart from one very big difference. I just made these, I followed the recipe to the letter and I can say that these are WAY better than scones! These are flaky and buttery and tender and absolutely delicious!
The southern biscuits originated from scone recipes by the early Scottish settlers who came to the Southern U.S. in the 18th century. Tea was also brought over but because of how hot the climate is down south we always drink it cold and it’s called sweet tea. Even fried chicken recipe was brought over from Scotland to the Southern U.S.
I really love that you didnt make that over the top reaction "mmm! Delicious/Amazing/Wow" when you taste your dish at the end, shows that your cooking is genuine and you are not trying to sell yourself.
I made these biscuits for breakfast this morning. My god my god they were great!!!! I used the recipe but I halved the recipe because it wasn't many of us eating and instead of baking them at 475° I baked them at 450° for 12 minutes. When I say amazing! My mother is still talking about those biscuits and its dinner time now
I made these for breakfast today. Hands down the easiest, quickest and yummiest biscuits I've ever baked. Thank you so much for sharing the recipe, Southern Living!
Love this recipe and thanks for introducing me to White-Lily's Self-Rising Flour and the grating butter technique; I will be using this recipe from now on whether it's for breakfast or special occasions.
This is the best tasting biscuit I have eaten. I didn’t have enough White Lily self-rising flour, so had to make my own self-rising flour. I used unbleached all purpose flour and added the needed ingredients. I had to stop myself from eating a third biscuit. I rarely eat more than one biscuit, but these are so good!
I am not a baker by any means, but I love homemade buttermilk biscuits, so I had to give this a shot. Gonna say this again “not a baker“... but I have made these three times and they come out perfect every time. Our oven cooks hot so we did lower the temp a little bit, but still this is a spot on recipe and a killer video! THANK YOU SOUTHERN LIVING!!!
It is very hard to mess up buttermilk biscuits which is why I love them, since I am not a baker either. Last time I made a cake, it was a disaster, but these I can do no problemo.
Colossal Thanks to SL for posting this recipe. My search for the perfect biscuit is OVER !! I followed the recipe to the letter, and the result was perfection. I can't wait to make this over and over !!! THANKS Southern Living !!!
Am I the only person in the world that does not like big fluffy biscuits??????? Crazy, right? If I cook them myself, then I make the thin (sort of like silver dollar biscuits). If I buy them I scoop all of the center out. I just love the crusty, buttery tops and bottoms.
I made this recipe for Easter Dinner. Hands down this is the best technique. Shredding frozen butter worked like a charm! Next time, I’ll use White Lilly Self flour, I used Pillsbury Self Rising flour because that’s what I had.
King Arthur’s self rising flour is also a low protein soft winter wheat flour, very close to White Lily, and easier to find and order if White Lily is not available locally. The flour is the real secret to tender southern biscuits. I second baking in cast iron, and if you bake them close together they’ll rise higher.
Can I use a store brand self riding flour? Or will the texture be completely different. I also have white Lily all purpose if that would be better. I can add the necessary ingredients like BP etc. not sure which one would be closest to this recipe though.
@@healthhollow7218 I’d use the White Lily AP flour and add the BP over using store brand self rising flour. The magic of White Lily isn’t the additions but the special wheat it is made from.
Look at the ingredient list. If the White Lily is soft winter wheat it will say that somewhere on the package. This biscuit is all about protein content and AP is higher. I do believe that most self-rising flours are low protein soft winter wheat. However, some day you should try the America's Test Kitchen recipe using King Arthur's high protein AP flour with two sticks of butter. They come out incredibly crispy with a zillion layers. p.s. The internet is littered with flour protein charts. AP might be 9-11% whereas soft and self-rising is 6-8% protein. @@healthhollow7218
I made buttermilk biscuits using this method and they were fabulous even using regular AP flour. I chilled the flour and buttermilk and of course used frozen butter. The results were great with mile high layered biscuits. This recipe and method is a keeper.
I made these thus morning. I grabbed the heavy cream out instead of the buttermilk only realizing my mistake after the biscuits were baking. But they turned out very good
This technique is spot on. Im a beginner baker, and this is my second time trying to make biscuits. First try, the recipe said to bake it at 375, mixing butter n flour using food processor. I ended up with bready texture. I didnt have that self rising flour so i used ap flour + baking powder. I also didnt have buttermilk, i used milk+ vinegar. It still turns out amazing. First i was thinking 475 was too hot, turn out, it's perfect. I got crispy crust, flaky inside and soft. Wow.
Satyanarayana Gavarasana Biscuit making is a technique that requires regularly making them all the time to keep up the ability to make a good biscuit is what I was told it's not like making a cake follow the recipe and it's fine. If a person don't do it all the time they can lose the ability to make a good biscuit. I don't think she mentioned the flour was self rising or maybe I'm wrong Lol. The recipe requires self rising. Ir can be any flour brand if you don't have white lily available.
Just made these today. While my first attempt was not perfect, they were the best biscuits I've had since I was a child sitting at my Grandmother's table.
I was in a chicken and biscuit joint in Louisiana a few years back. Both the chicken and the biscuits ripped my heart out..., to die for. I was asked how my dinner was and I couldn't say enough..., but I did ask how she made her biscuits. She said "That's easy honey,.., they're made with love". So.., that's what brought me here. Oh and if anyone want's to know how to make red beans and rice..., they're made with love too!
The way my grandmother taught me to stir the dough after you add the buttermilk was to use a fork. You stir "until the dough follows the fork around the bowl." 15 stirs sounds about right. Everything has to be sifted too including the flour you use on your work space. Dump some flour in a sifter and every time you need to add it needs to be sifted.
FYI: She gave the recipe as she demonstrated. How hard is it to listen and write it down? 1 stick frozen butter, grated 2 1/2 cups White Lily self-rising flour 1 cup cold buttermilk Grate the frozen butter, gently mix into flour. Make a well into mixture, pour in buttermilk. Incorporate well, using approx. 15 stirs. Place mixture on floured surface, sprinkle flour on top. Flour rolling pin. Roll out, fold over mixture and repeat four more times. On the last fold over, roll out to 1/2 inch thickness. Flour biscuit cutter each time you cut into dough. Place biscuits on parchment lined pan, make sure they touch. Bake @ 475 degrees for 15 minutes.
@@charmainepoe6609 That's how most UA-cam recipes are done-the recipe is usually in the description. I cut and paste onto a word file and add it to my recipes. When I am watching a dozen cooking videos, I don't have time to replay every single video, and write them down!!
If you are going to use self rising flour, I would add maybe a teaspoon of baking powder if you want them to rise really well. Otherwise, just use 2 1/2 cups all purpose white lily, 2 teaspoons BP, 1/2 teaspoon salt. And I always use a mixture of shortening and butter. The shortening is the best for flakiness and texture, and the butter for flavor. But that's just me.
jordan w you're right about the rise factor. I tried this recipe many times only to be disappointed by no real rise. Today I added 1/2 teaspoon baking soda and my family went bananas for them. Perfect go to recipe that's quick and easy. TFS
jordan w jordan is exactly right here, shortening will improve rise and flake, and butter is essential for flavor. I actually keep white Lilly, butter flavored shortening, and high fat cultured butter in the freezer, if it’s biscuit time you are ready before your oven is hot. Don’t forget the salt and a couple tsp of sugar. The technique in the video is right, also a thicker pan will improve results.
I am planning on using self-rising flour. Would you happen to know if I should use unsalted butter with that? Or should I use salted butter? Also, is jordan w right when recommending the use of 2 1/2 C self-rising flour + 1 tsp baking powder for better rise? Thanks for any insight you can provide.
Profound Greetings from Neptune using unsalted butter for all cooking and baking is a good practice for several reasons, it’s not that you don’t want salt, it’s that there is no standard for how much salt companies put in their butter. I believe jordans recommendation was for 2 tsp bp for 2 1/2 cups flour, 1can be sufficient if you have good experience cutting in fat and layering. The technique has as much effect on rise as having the right ingredient ratio. ( Test- record result- repeat) esp when baking.
Just made these! Very delicious! I didn't have white lily flour so I subbed half cake flour and half AP flour and added 1-1/2 tsp baking powder and 1/2 tsp salt per cup (3-3/4 bp and 1-1/4 salt for this recipe). I also used powdered buttermilk. They didn't rise much but that's probably from the subs. Very tasty and satisfying! Definitely a keeper!
My grandmother would always send me to the store and specify White Lily flour and not to get anything else. She baked the most fabulous biscuits and used her hands as you do to combine ingredients. Perfect everytime! My biscuits are like hockey pucks, but I am going to try your way. I'll keep you posted. Excellent video.
A beautiful lady making beautiful biscuits will make you cross mountains! Yes mam, I use White Lilly, its the only way to go. Thanks for a great tutorial!
I was a little askeered ta trust any woman that aint big n' fat - tryin' to convince me she knows anything about "Southern" cookin'. Turns out; she got it almost perfect. Everything she said and did = perfect - except maybe for try 1/3rd lard 2/3rds butter and add a little more salt (the self rising flour has some already) and a touch of sugar, not much (maybe a level teaspoon to this amount of flour) - 475 degrees F sounds a little bit hot. I go 400 - 450 depending on thickness of dough. A food processor helps quickly low-temp incorporate the fat into the flour.
Got some buttermilk biscuits baking in my toaster oven right now, but mine have an egg in the dough. Makes them a bit richer. I like them pretty much all ways I've had them!
This is exactly what I was worrying about. I didn't have that brand of flour she used. But I'm definitely still going to try it as well as adding sugar and salt like you said to do!!
I just made this. I followed the recipe exactly. My issues were as follows: -Batter was too wet and sticky -Could barely fold because batter would break apart for being too wet and sticky -The dough didnt raise as high in the oven
@@nunyadambidnis2274 add a bit more flour, only enough to where your dough is workable. I also suggest baking in a cast iron skillet with all biscuits touching together so they have a wonderful rise and a crispy bottom! Good luck 😊
Seems it might not matter if you have the special flour: www.npr.org/sections/thesalt/2019/01/19/686579106/is-the-power-of-the-flour-really-the-secret-to-baking-the-perfect-biscuit
These were delicious.. Made these for my family and we ate them up. I added a little honey to the biscuit mixture and they came out great. I also didn't have whole milk, I only had evaporated milk add some vinegar to make it taste like butter milk. Still came out yummy
I've been cooking biscuits for about 60 years now this recipe is a fine recipe you just need to cook it in a cast iron skillet bless everyone watching
Gas grill standing rib roast
Definitely old school at its finest.
A late reply 1 year later.
peanut butter 8
Forget the cast iron skillet though - most people don't have that laying around. Works fine on a non-stick cookie sheet!
I just made these biscuits. I didn't have the self rising flour. So I added three teaspoons of baking powder plus 1/4 tsp and 1 tsp salt. Also added 1 tsp of baking soda for the buttermilk. I never knew you had to fold the dough and roll it out 5 different times. They are the highest flakiest biscuits I've ever made. So delicious.
Thanks I did what you said and they came out incredible!
can we use wheat flour instead?
Mine keep coming out like hockey pucks. Did everthing said here. They just wont rise.
You have to use baking powder for the rise. Also, baking powder does expire and will no longer work so use fresh baking powder and flour as well as a pinch of baking soda. @@leopoldbuttersstotch73
My grandma just pinched them off, and rolled them. Like you she used plain flour, that came in 50lb sacks, during the Depression.
I have been making this recipe for a couple of years now. My hubby gets super excited when they come out of the oven & grabs a biscuit right after I top with butter. Then I get tons of praise...which makes it all worth it to me. ❤️
I am not a biscuit maker, something I had not mastered until now. I watched this video 4 or 5 times before I tried to make these biscuits. Well I went out on a limb and tried to make them and they turned out perfect. And now, I am a biscuit maker. Thank you so much for sharing this simple but very important recipe. 🥰
Rhetorical question but why would anyone dislike this video, it’s a benign cooking demonstration and these folks are just trying to educate us. I despair of humanity. But not these delicious biscuits, they are wonderful. So thank you to all involved, have a great day!
The non liked are people who are too lazy to cook and probably live on junk food. Their loss!
I made these biscuits earlier today and it came out PERFECTLY! Thank you for sharing this delicious receipe. The perfect biscuit for a ice and snowy morning in Atlanta!
Winner!
Being born and raised in the deep South, I've eaten TONS of biscuits. I made these this morning in my #9 Favorite Piqua, and these are hands down the BEST biscuits ever!
We're so happy to hear that, Bill!
Bill Horward. What is your opinion on Martha White self rising flour for biscuit. I could not find White Lily in a small bag so grabbed the Martha White. I grew up in the South but rarely had homemade biscuits (due I guess to having Yankee parents). We had homemade rolls, waffles, pancakes, you name it, but not biscuits so I'm going to give this recipe a try,,,,with the Martha White..
I need help with what percentage of buttermilk, is 3.5% or 1.5%? Which one? Thanks
@@maggierose97 I got my White Lily from Amazon. Don't have it here in Kansas.
Generally, I would recommend the higher fat content for baking, although if there was ever a particular reason you wanted to use the lower percentage, it would work. Good luck!😊
This biscuit recipe replaced a recipe I've been using for the past 12-13 years. It's the bomb!
We're glad you love it!!
Did anyone else have a moment when she just left all that butter on the parchment paper 1:04?
Don't worry - we scooped it onto a biscuit after the shoot.
TheSongwritingCat It made me a little anxious too.
I cringed.
Carl Briggs lol...me too!
TheSongwritingCat
So glad I found a recipe without shortening. Can’t wait to make this today!
Oh man, I’m gonna quite my job and just make and eat biscuits from now on haha. Great video! Thanks
This lady got me started making biscuits and everyone just loves them. I'm very grateful to her for posting. Freezing the butter is a must. Actually, we had them this morning with southern gravy, thick bacon and blackberry preserves. I'm a southern boy, what can I say.....
I am British and I would liken these to scones, apart from one very big difference. I just made these, I followed the recipe to the letter and I can say that these are WAY better than scones! These are flaky and buttery and tender and absolutely delicious!
Honored to be a part of the Southern biscuit experience for you!
The southern biscuits originated from scone recipes by the early Scottish settlers who came to the Southern U.S. in the 18th century. Tea was also brought over but because of how hot the climate is down south we always drink it cold and it’s called sweet tea. Even fried chicken recipe was brought over from Scotland to the Southern U.S.
that sound of the bite was life!
OMG
They came out absolutely perfect. My biscuit struggle is finally over.
I really love that you didnt make that over the top reaction "mmm! Delicious/Amazing/Wow" when you taste your dish at the end, shows that your cooking is genuine and you are not trying to sell yourself.
First time making biscuits, and they came out delicious and crispy! Thanks for this recipe!
Just found your channel and made them this morning. Served with some eggs and sausage. Soooo good. Thank you
White Lilly makes all the difference. This recipe is amazing.
I saw this several months back & I have made them this way every since!! Everyone loves them!! Thanks so much for making my grannies biscuits better!
Did the bottoms of biscuits burn? At 475? Or did the parchment prevented that?
@@nicolebrown5987 I've never had them burn.
I made these biscuits for breakfast this morning. My god my god they were great!!!! I used the recipe but I halved the recipe because it wasn't many of us eating and instead of baking them at 475° I baked them at 450° for 12 minutes. When I say amazing! My mother is still talking about those biscuits and its dinner time now
We're so glad you and your mother enjoyed, Tasha!
Can you share the measurements as i don't want to make too many either lol
Tasha Hyman did you use the same flour
I've made these many times and they are awesome. And I'm a Georgia man so I know my biscuits.
I made these for breakfast today. Hands down the easiest, quickest and yummiest biscuits I've ever baked. Thank you so much for sharing the recipe, Southern Living!
Did your biscuits burn on the bottom?
Love this recipe and thanks for introducing me to White-Lily's Self-Rising Flour and the grating butter technique; I will be using this recipe from now on whether it's for breakfast or special occasions.
Yes!!! Thank you... I made my first batch of biscuits by myself YAY!!!! They were DELICIOUS!!!!!💛💛
I never thought to use a grater for the butter. It's so obvious, but overlooked. Great!
Made these tonight, needed a couple more tablespoons of buttermilk, they turned out amazing.
This is the best tasting biscuit I have eaten. I didn’t have enough White Lily self-rising flour, so had to make my own self-rising flour. I used unbleached all purpose flour and added the needed ingredients. I had to stop myself from eating a third biscuit. I rarely eat more than one biscuit, but these are so good!
I am not a baker by any means, but I love homemade buttermilk biscuits, so I had to give this a shot. Gonna say this again “not a baker“... but I have made these three times and they come out perfect every time. Our oven cooks hot so we did lower the temp a little bit, but still this is a spot on recipe and a killer video! THANK YOU SOUTHERN LIVING!!!
It is very hard to mess up buttermilk biscuits which is why I love them, since I am not a baker either. Last time I made a cake, it was a disaster, but these I can do no problemo.
Colossal Thanks to SL for posting this recipe. My search for the perfect biscuit is OVER !! I followed the recipe to the letter, and the result was perfection. I can't wait to make this over and over !!! THANKS Southern Living !!!
The directions are PERFECT. These are the best biscuits ever.
Thanks for this recipe, I can't wait to try it! I finally found the White Lilly flour at Walmart!
Oh, I really love the butter technique. Thanks a lot.
Am I the only person in the world that does not like big fluffy biscuits??????? Crazy, right? If I cook them myself, then I make the thin (sort of like silver dollar biscuits). If I buy them I scoop all of the center out. I just love the crusty, buttery tops and bottoms.
Grating the frozen butter was definitely a game changer for me. Thanks SL!
Just made these. I can't even describe, this is the perfect biscuit. I can't get over how good these were. Tender and soft but just right. Wow👍
I made this recipe for Easter Dinner. Hands down this is the best technique. Shredding frozen butter worked like a charm! Next time, I’ll use White Lilly Self flour, I used Pillsbury Self Rising flour because that’s what I had.
King Arthur’s self rising flour is also a low protein soft winter wheat flour, very close to White Lily, and easier to find and order if White Lily is not available locally. The flour is the real secret to tender southern biscuits. I second baking in cast iron, and if you bake them close together they’ll rise higher.
Can I use a store brand self riding flour? Or will the texture be completely different. I also have white Lily all purpose if that would be better. I can add the necessary ingredients like BP etc. not sure which one would be closest to this recipe though.
Thanks. Didn't know King Arthur's was a good substitute. Never tried cast iron so I guess that'll be my next thing.
@@healthhollow7218 I’d use the White Lily AP flour and add the BP over using store brand self rising flour. The magic of White Lily isn’t the additions but the special wheat it is made from.
Look at the ingredient list. If the White Lily is soft winter wheat it will say that somewhere on the package. This biscuit is all about protein content and AP is higher. I do believe that most self-rising flours are low protein soft winter wheat. However, some day you should try the America's Test Kitchen recipe using King Arthur's high protein AP flour with two sticks of butter. They come out incredibly crispy with a zillion layers. p.s. The internet is littered with flour protein charts. AP might be 9-11% whereas soft and self-rising is 6-8% protein. @@healthhollow7218
I have made thes 3 times now and they turn out perfect everytime. Had them with sausage gravy tonight.
I made buttermilk biscuits using this method and they were fabulous even using regular AP flour. I chilled the flour and buttermilk and of course used frozen butter. The results were great with mile high layered biscuits. This recipe and method is a keeper.
why am I watching this at midnight? Let me get in the bed before the hunger monster shows itself.
uhhhhh
ME RNN IT'S 12:45
hahahaa, I am just doing the same at midnight. good warning.
best biscuit recipe i've found in fact im makeing thoes biscuits now with sausage gravy and eggs sunny side up of course
I have tried a couple of different recipies and this one is the best.
I made these thus morning. I grabbed the heavy cream out instead of the buttermilk only realizing my mistake after the biscuits were baking. But they turned out very good
Just made these this morning. Excellent! !! Even better with white pepper gravy. ;)
Thanks for the recipe it worked extremely well and my husband wants me to make it all the time
So glad you liked it, Otavia!
This is the only biscuit recipe I use. It comes out great each time.
This technique is spot on. Im a beginner baker, and this is my second time trying to make biscuits. First try, the recipe said to bake it at 375, mixing butter n flour using food processor. I ended up with bready texture. I didnt have that self rising flour so i used ap flour + baking powder. I also didnt have buttermilk, i used milk+ vinegar. It still turns out amazing. First i was thinking 475 was too hot, turn out, it's perfect. I got crispy crust, flaky inside and soft. Wow.
I will be making this for breakfast!!! Thanks for the recipe!!
We hope you enjoy as much as we do, Britney!
+Southern Living i did!! they were delicious!!
thanks for this awesome method for us beginners at make homemade biscuit!!! they came out great!!!
gail Nealy You're welcome! We're glad the turned out well!
Parchment paper uses harmful chemicals to make it good
Everybody thinks they can do it. But southern livening is the best
Satyanarayana Gavarasana Biscuit making is a technique that requires regularly making them all the time to keep up the ability to make a good biscuit is what I was told it's not like making a cake follow the recipe and it's fine. If a person don't do it all the time they can lose the ability to make a good biscuit. I don't think she mentioned the flour was self rising or maybe I'm wrong Lol. The recipe requires self rising. Ir can be any flour brand if you don't have white lily available.
+Paige Cat The ingredients list doesn't include baking powder, so I'm assuming it's self rising.
Great ! Such wonderful explanation. Now I am encouraged to bake Biscuits. Thanks to a smart and clean explanation
Just made these today. While my first attempt was not perfect, they were the best biscuits I've had since I was a child sitting at my Grandmother's table.
Perfect! I amazed myself with your wonderfully simple video.
I like unbleached White Lily flour.
PERFECT EVERY TIME!!!!!!
AWESOME!!!!!!
My daughter and I made these this morning and they were perfect. Thanks!!!!
I was in a chicken and biscuit joint in Louisiana a few years back. Both the chicken and the biscuits ripped my heart out..., to die for. I was asked how my dinner was and I couldn't say enough..., but I did ask how she made her biscuits. She said "That's easy honey,.., they're made with love". So.., that's what brought me here. Oh and if anyone want's to know how to make red beans and rice..., they're made with love too!
They're made with I'm not telling you bitch
LizardKing0851
My biscuits are made with apathy.
Since we're on the topic..."How are babies born?"
Real food is made with love
The way my grandmother taught me to stir the dough after you add the buttermilk was to use a fork. You stir "until the dough follows the fork around the bowl." 15 stirs sounds about right. Everything has to be sifted too including the flour you use on your work space. Dump some flour in a sifter and every time you need to add it needs to be sifted.
seywhut2985 h u
Thank you so much for sharing this tip!
Yes! Great demonstration & Delicious perfect looking biscuits! Thank you so much!
I’ve made these during quarantine 2020! They were great
Why would we not make square biscuits so there is no leftover?
smart thinking
smart thinking
maybe tradition?
Sam Stevenson pit Everything left together and roll it out again
Because the corners would get done sooner just the way a round dish cook more evenly
FYI: She gave the recipe as she demonstrated. How hard is it to listen and write it down?
1 stick frozen butter, grated
2 1/2 cups White Lily self-rising flour
1 cup cold buttermilk
Grate the frozen butter, gently mix into flour. Make a well into mixture, pour in buttermilk. Incorporate well, using approx. 15 stirs. Place mixture on floured surface, sprinkle flour on top. Flour rolling pin. Roll out, fold over mixture and repeat four more times. On the last fold over, roll out to 1/2 inch thickness. Flour biscuit cutter each time you cut into dough. Place biscuits on parchment lined pan, make sure they touch. Bake @ 475 degrees for 15 minutes.
well done, but you forgot one detail, after you incorporate the flour and butter you have to refrigerate for ten minutes😁👍
So many people want instant gratification nowadays. They can't take a few minutes and write something down (Heaven forbid or look it up.
Oooooooorrrrrrrr, how about they write it down in the description to make it easier for us!?!?!?
@@geraldmcclellan7564 FREEZE for 10 minutes, even better.
@@charmainepoe6609 That's how most UA-cam recipes are done-the recipe is usually in the description. I cut and paste onto a word file and add it to my recipes. When I am watching a dozen cooking videos, I don't have time to replay every single video, and write them down!!
The best easiest the smoothest explained ever thank you 🙏
You're welcome! Glad you enjoyed!
We grow the soft red winter wheat that is used for biscuits in southern Illinois. Good recipe.
Had my first trip to "popeyes" the other day and man, I could have eaten 20 of those biscuits LOL. Going to try to make my own from this recipe!
damn that crunch sound at the end O.o well done!!
I agree! Awesome!
@@timothymclendon5600
I didn't know biscuits crunched. It almost sounded like potato chips. So much for soft and fluffy. 😏
Best homemade Biscuit recipe by far!
Just made these with regular gold medal self rising flour and they were 🥹 so good 🥹 my only recipe from now on
I made this today and I love them :). Thank you so much!
If you are going to use self rising flour, I would add maybe a teaspoon of baking powder if you want them to rise really well. Otherwise, just use 2 1/2 cups all purpose white lily, 2 teaspoons BP, 1/2 teaspoon salt.
And I always use a mixture of shortening and butter. The shortening is the best for flakiness and texture, and the butter for flavor. But that's just me.
jordan w you're right about the rise factor. I tried this recipe many times only to be disappointed by no real rise. Today I added 1/2 teaspoon baking soda and my family went bananas for them. Perfect go to recipe that's quick and easy. TFS
jordan w jordan is exactly right here, shortening will improve rise and flake, and butter is essential for flavor. I actually keep white Lilly, butter flavored shortening, and high fat cultured butter in the freezer, if it’s biscuit time you are ready before your oven is hot. Don’t forget the salt and a couple tsp of sugar. The technique in the video is right, also a thicker pan will improve results.
I am planning on using self-rising flour. Would you happen to know if I should use unsalted butter with that? Or should I use salted butter? Also, is jordan w right when recommending the use of 2 1/2 C self-rising flour + 1 tsp baking powder for better rise? Thanks for any insight you can provide.
Profound Greetings from Neptune using unsalted butter for all cooking and baking is a good practice for several reasons, it’s not that you don’t want salt, it’s that there is no standard for how much salt companies put in their butter. I believe jordans recommendation was for 2 tsp bp for 2 1/2 cups flour, 1can be sufficient if you have good experience cutting in fat and layering. The technique has as much effect on rise as having the right ingredient ratio. ( Test- record result- repeat) esp when baking.
Good advice! I agree with you.
Definitely the bet recipe I've seen for Biscuits!
These look amazing, i'll try them this afternoon and post the results.Peace from Algeria.
I made these as part of a chicken and biscuit casserole and they were PERFECT! Thanks!
Southern living your the best I tried this recepie it was master piece ☺☺☺:-)
We are so glad that you enjoyed!
Olaf Ole Ole miss
I just started making biscuits. I needed this video! thanks!
We hope you enjoy them!
Just made these! Very delicious!
I didn't have white lily flour so I subbed half cake flour and half AP flour and added 1-1/2 tsp baking powder and 1/2 tsp salt per cup (3-3/4 bp and 1-1/4 salt for this recipe). I also used powdered buttermilk. They didn't rise much but that's probably from the subs. Very tasty and satisfying! Definitely a keeper!
My grandmother would always send me to the store and specify White Lily flour and not to get anything else. She baked the most fabulous biscuits and used her hands as you do to combine ingredients. Perfect everytime! My biscuits are like hockey pucks, but I am going to try your way. I'll keep you posted. Excellent video.
We hope you enjoy!
Dino's Workshop g
A beautiful lady making beautiful biscuits will make you cross mountains! Yes mam, I use White Lilly, its the only way to go. Thanks for a great tutorial!
I was a little askeered ta trust any woman that aint big n' fat - tryin' to convince me she knows anything about "Southern" cookin'. Turns out; she got it almost perfect. Everything she said and did = perfect - except maybe for try 1/3rd lard 2/3rds butter and add a little more salt (the self rising flour has some already) and a touch of sugar, not much (maybe a level teaspoon to this amount of flour) - 475 degrees F sounds a little bit hot. I go 400 - 450 depending on thickness of dough. A food processor helps quickly low-temp incorporate the fat into the flour.
This is the biscult recipe I use all the time and they are very easy too make!!
Got some buttermilk biscuits baking in my toaster oven right now, but mine have an egg in the dough. Makes them a bit richer.
I like them pretty much all ways I've had them!
I grew up watching my grandmother pat them out...she would loose her mind if I picked up a rolling pin for bread lol
If I patted them out and kneeded them by hand, you would wind up with a lot of the hair from my fingers and hands in the dough.
Mine too. But I never learned to do it by hand.
I did this with regular self rising flour, not White Lily, and they still came out great.
+snowcloud06 P.S. I also had to add 1 1/2 Tablespoons of sugar and 1/2 tsp of salt and they tasted a lot better.
This is exactly what I was worrying about. I didn't have that brand of flour she used. But I'm definitely still going to try it as well as adding sugar and salt like you said to do!!
It’s a very good recipe and super easy to follow!!! Loved it 🤩
Just made them with my daughters. ❤️❤️Heart shaped biscuits for breakfast.
*PSA:*
_Self-rising flour_
_Self-rising flour_
_Self-rising flour_
All purpose flour *does not work* for this recipe.
How about nirmal bread flour?
Leaned that the hard way! 😂
1 cup all purpose flour + 1 teaspoon baking powder + 1/4 teaspoon salt
@@melissagrissom9158 same
You can add baking powder and a little baking soda to the normal white Lily flower
Wonder if I could bake them in cast iron skillet instead of on parchment on baking pan.
Yes. they can be baked in a cast iron skillet.
They actually turn out better made in cast iron.
Just made them and they are by far the best buiciuts I have ever had
My husband absolutely LOVED these! Thank you so much for the recipe!
We're so happy to hear that!
Funny you came up with grating the butter. I'm a 66 yr old guy from the South end have been doing it that way for years. I should have done a video.
Putting the butter and cake flour in a food processor is much easier, and a faster, better way to do it. :)
:)
not if you include the clean up.
Best biscuit recipe. Just got done making them and they're so fluffy, chewy, and a little crispy. So delicious 😋
I just made this. I followed the recipe exactly. My issues were as follows:
-Batter was too wet and sticky
-Could barely fold because batter would break apart for being too wet and sticky
-The dough didnt raise as high in the oven
@@nunyadambidnis2274 add a bit more flour, only enough to where your dough is workable. I also suggest baking in a cast iron skillet with all biscuits touching together so they have a wonderful rise and a crispy bottom! Good luck 😊
thanks for the awesome technique!!! love this recipe!
She’s reminds me of a young Rachel Ray
Ewwww! Rachel Ray is gross. This woman is nice.
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Can’t stand when the receipe calls for a SPECIAL FLOUR!! like we all have that flour!! Why??
Don't let the government or this nancy tell you what kind of flour to use, bud. Keep fighting...
Lol. I've been using aunt jemima self rising flour. Where I live there's no such thing as white lily
Seems it might not matter if you have the special flour: www.npr.org/sections/thesalt/2019/01/19/686579106/is-the-power-of-the-flour-really-the-secret-to-baking-the-perfect-biscuit
Self rising flour seems to be for biscuits! I am learning, bought some and had no idea what it was for!
I didn't use special kind either,just self rising,
Great recipe! Just made these and they are really really really good! I used 2/3 a stick of butter and still great! Thanks!!!
These were delicious.. Made these for my family and we ate them up. I added a little honey to the biscuit mixture and they came out great. I also didn't have whole milk, I only had evaporated milk add some vinegar to make it taste like butter milk. Still came out yummy
Not everyone can find White Lilly self rising Flour at their local grocery store.
I got white Lily at wal'mart's online feature. Just went to the store and picked it up. No shipping, no hassle.
I cant buy that kind of flour either. I just pick some other kind of good quality. That should work too.
Walmarts always has it in the south!!!!!!!!!!!!!!!!!!!!!!!!!
@@dano1956 I don't live in the south
@@oldsouljs8042 I have used other sr flour, they are all bout the same.Stay Safe.
Can I mix the butter and flour the night before and leave it in the freezer overnight?
That should be alright just put it in a sealed container.
This recipe is super easy and AMAZING. The biscuits really stern out super tasty and flaky.
Certainly looks scrumptious & delicious ! Thank you !
Just made these. Damn near in Heaven!
Good Lawwwwd , my future husband is gonna be "slap my booty" happy for sure !!!
I hollered