HOW TO MAKE BISCUITS - 3 Ingredients - Greg's Kitchen
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- Опубліковано 8 вер 2024
- One of my subscribers, Logan, sent me in a recipe for an amazing light and fluffy layered biscuit recipe to try, just perfect to use with the sausage and gravy, or some grits!
preheat oven 475f / 250c
What l used was:
1 stick frozen butter / 4oz 115grams (I used salted butter)
2 1/2 cups self rising flour
1 cup butter milk ( I used 1 cup plain milk and 1 tablespoon apple cider vinegar)
combine, roll out and fold 4 times
bake for 12 to 15 minutes
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Hilarious! I’m black born in the south and seeing you an Australian making biscuits-hilarious! Bless you😂
Man I just realized how much of our southern sayings rely on us being able to hear tone cuz I had a little struggle trying to figure out which" bless you" y'all were usng
These have almost a canned biscuit look to them.... didnt know that they could look like that if they weren't Pillsbury, Mama always made drop/cathead biscuits.😂
I just want to know how an Aussie can take biscuit dough, beat the soup out of it and it comes out soft??!!! I have lived in the South all my life and EVERY biscuit I have tried to make is as hard as a rock! Now Cornbread..... .😎
@@lindaford3976 hi Linda, problem lies in playing with your dough. The more you play with it the harder you biscuits will be. If you don’t play with your dough enough your biscuits will not stay together. You’ll learn with practice
It's a different world today! Literally, the "sky's the limit!👏❤😀 There is. SO MUCH AWESOMENESS out there all over the world. Cant wait for him to try them!! O M G!!! HAVE MERCY!!😀❤🤗
I shared this recipe with Greg almost 3 years ago, and it has almost gotten a million views! So cool!
Thank you Logan... now a south African mother learnt how to make American biscuits from an aussie
Shutup liar
@@smflanigan88 gtfo out
@@jblvxk Cnt
Well done Logan
If you don't have self-rising flour, just add 3 and 3/4 tsp of baking powder and 3/4 tsp fine salt to your two and a half cups of All-purpose flour, for this recipe. Made this recipe twice now, and my biscuits have come out gorgeously golden and fluffy everytime! Thank you so much!!
Just commenting for quick access
GREAT TIP! THANK YOU!
You answered my question lol. Thx
Thank you!
Thank you!!!
You need the ingredients to be as cold as possible so when they bake they produce steam and make them airy and flacky
Thanks Ronni
Having the butter cold helps out whe the biscuit cooks so u get a more even distribution for when it melts. In the old days they used to refrigerate all the utensils an hour or more before making the biscuits so that the butter or lard isn’t melt too much and make the biscuits soggy.
Egggggxactly!
Very.. true. I make homemade biscuits at least 2-3 times per month. Check out Pinterest.
Great tip
You know you’re in a pandemic when you’re watching some Australian dude in order to learn how to make southern style biscuits.
Lol
strange times
Lol true...im a Georgia girl watching a Australian guy make biscuits and think dang those look good 😄
Exactly why I’m here 😂
LMAOOOOOOOO
In all my 49 years I have tried and FAILED making biscuits. Until today! First try of this "technique" I nailed it. And I never knew you could make layers in homemade biscuits. Thanks Greg for the video and a definite shout out to Logan.
You know it's 2019 when you're a Minnesotan learning how to make Southern style biscuits from an Australian on UA-cam. Thanks for the upload! Now the gravy I made this morning can have a proper vehicle.
Minnesotan here as well and I'm about to make these.
Just watched this from Bloomington, Mn.
Minnesota lifer here too 😊
Mexican here xD
2020 for me
I love how excited he looks when he sees the biscuits.
Butter and flour mixture goes into the freezer for 15 minutes to refreeze the butter because it has warmed up during the time that you were grating it into the bowl and then mixing it into the flour. When the butter is in Frozen bits it explodes in the hot oven in little tiny bursts that actually make the biscuits more tender and Flaky!
Wow! Didn’t know that
Ohhh, Yes! 👏 Perfection!!😊
Eggszactly!
Greggo, Google pastry lamination. Seriously. Freezing butter pastry between folding helps to keep the butter from melting into flour. The flaky layers come from the lamination. These biscuits are your finest!
they were great
Greg's Kitchen
You can add varnish at that end. :/
the acidic buttermilk, or substitution, makes fluffier biscuits.
lionharehart
I just made the same comment on another video about Kurdish bread.
You need a television show Greg !
I live in the states and I have never seen homemade biscuits look like this. This weekend is going to be biscuit time !
because the colder your pastry/biscuit/etc are when you put them in the oven the crispier flakier fluffier they are
Elaine Brown shut up
Be NICE YOU ALL!
@@sammartin6777 sorry lol
After I make the biscuit and put them on the cookie sheet, can you refrigerate them for short amount of time before you bake them???😀
Karaoke time, you are absolutely right, additionally frozen butter melts more slowly and allows for those layers to form
Ahhh as a southern boy in the states I have fond memories of my grandma making these every day and they were awesome. They grinded their own flower, churned fresh butter from their cows and made her owm buttermilk. They were flakey melt in your mouth treasures. She passed in 1999 but I can still taste them today. Thanks for bringing the memories back for me today
awwww :)
Save a small amount of the “butter milk”, and brush it onto the biscuits before they go into the over... crispy top that browns well!!
Dave try deep frying them...cronuts! Make some pasty cream and stuff but you need pastry tip. Then glaze with powered sugar and a bit of milk. Omg so yummy!
@Rhonda Allan if he uses buttermilk then that’s what he does. Maybe he’s been doing it like that since he was a little boy. Get off that high horse
@Rhonda Allan watch some more videos and you will see other people brushing with buttermilk before baking also, Js.
@Rhonda Allan “edited”
@Rhonda Allan ~ I am from Texas too and we always brushed the tops with buttermilk.....but cultured buttermilk, not milk and vinegar LMAO. If no buttermilk we brushed with plain ole milk. It takes the flour, dusty look away that comes from rolled out biscuits.
Greg, I am quite an experienced Southern American cook and if those beautiful (and absolutely perfect I might add) biscuits were your very first attempt, then you win the Grand Prize! I am totally serious. Those biscuits were as perfect as any i have ever seen in my life. You can put the bowl back in the fridge or freezer to re-solidify the butter. You do not want the butter to melt while you are mixing the dough. You want the butter to melt while they are cooking as this makes them rise better, be more flaky and retain the layers made by folding the dough. This is why there is an old saying that folks with hot hands make terrible biscuit makers. Try this next time........ place the cut biscuits directly into a pan or iron skillet that you have melted or spread out a half stick of butter. This will make the bottoms so buttery, flavorful and crispy while the middle is soft and flaky. Also, have a half stick melted butter in a cup to brush the tops as soon as they come out of the oven. Again, BRAVO to you on those beautiful biscuits. I am very impressed!
Update: Here it is 2 years later, and I can tell you that I DO NOT use any other recipe but this one to make biscuits. They come out AMAZING.
It's the same principle when making pie crust. When the very cold butter particles hit the hot oven temp it explodes to create the flakiness. When you handle butter even with a spoon you heat it up, when you roll it out multiple times the same thing happens. That's why before the last roll and cutting, your dough should be wrapped and placed in the freezer for 15 mins or in the fridge for 30 mins. Then do your last roll, cut them out and bake. I would brush the tops with cold heavy cream but it's not essential. That's my story and I'm sticking to it.:o)
haha ;p
Tonithenightowl lol
Greg's Kitchen h
I love that this recipe uses lamination (the folding and rolling method). It's something I recently learned to do in my biscuits at home and has made such a difference in their fluffiness. The only thing I would change is add at least 1/2 tsp salt and 1 tsp sugar (probably double of both). It's not enough sugar to make the biscuits sweet, but enough to veil the flavor of the baking soda in the self raising flour. Plus, every food needs salt. Food without salt is always lacking the final oomph it needs to be it's best. Great video, Greg, thanks for sharing it!!
And the butter needs to be and stay cold so that as it cooks it releases steam to help the dough rise properly. It's the same process as puff pastry and croissants and pie dough.
you could use salted butter instead. makes the salt spread evenly throughout
I made these as he suggested, and the salted butter is enough to salt them. Also there is baking powder, not baking soda in self-raising flour, and the final result had no bitter baking soda taste. They were lovely and light. :)
@@jonijoni1145 There is salt in self-rising flour too.
It’s a cool method, and tasty, but not Southern. We don’t typically make flaky biscuits. You barely knead the dough and press it out with your fingers to not overwork the dough.
Self rising flour already has salt in it. If you add salt you might get too much, so do so with care.
Nice job. those biscuits looked really good. Freezing and refreezing the butter keeps it from melting into the flour, which makes a tight stiff dough (more homogeneous) . Freezing keeps the butter in particles which makes a lighter softer dough ( not tough). The best thing to put on them is sausage gravy! That's what we do in Texas, Kentucky, Nevada, Ohio, and lots of other states. But Jelly of all sorts along with the buddah is great. Nice video. Thanks !
Ineluctable Smith (
Ineluctable Smith dvdszd
Add some honey and yummm yumm
And in case anyone still doesn't know, what Americans call jelly, we in the non-American anglophone world call jam. Likewise, what they call in the US 'Jell-O' (actually a Kraft brand) is what we'd call jelly. I was confused as a kid when Lana Lang told Clark Kent she'd prepared 'jelly and peanut butter' sandwiches, but it was just jam and peanut butter.
Ineluctable Smith b
Who knew that I would have to watch some Australian Dude, I. order to learn how to make a decent Southern Style biscuit. Hahah. I'm going to make these.
Is that a sheltie or a collie? Love both of those breeds, the kindest dogs
I love this guy i watch him all the time .
Sleepy Coyote how did they turn out?
I know, me too. And I live in the country and cannot make a biscuit to save my soul. Will try these tom.
It's the classic Southern Biscuit Recipe!
We Americans just LOVE ❤❤❤ his Aussie accent!! Southern guy here too, Florida-Georgia, and those biscuits look YUMMY! 😋
Toppings: strawberry preserves, honey, butter and honey, apple butter; sausage, egg (scrambled or fried) and cheese; bacon, egg (scrambled or fried) and cheese; or sausage gravy.
4 teaspoons of sugar added to the mix will give the biscuits a wonderful flavor. Helps to cover the taste of the baking powders in the self-rising flour.
Also brushing the tops with milk before baking ensures they brown evenly.
Just a few tips from a seasoned American grandmother cook.😊
I didn't see salt added either. I guess our biscuits would be 4 and 5 ingredient biscuits then
Yep...:)
jon yab Self rising flour has some salt in it already as well as baking powder.
A pinch...
Not to my taste. I'm am not a salt user. I only salt rice, potatoes and my quick breads.
jon yab I would call these a quick bread. 😜
Greggo! you are the man! I'm so glad you enjoyed the biscuits. it was a family recipe! cheers mate
good job, thanks for the recipe :)
Logan what if I use all purpose flour? will it change the other ingredient
Logan Great Recipe!! Thanks!!
CPR4THEBODY you will need to add baking powder if you us AP flour
Logan so everything else remains the same only add baking powder?
Greg, you're now a fine Southern Gentleman. Welcome to the club LoL.
Technically, he's more southern than anyone in the USA. You can't get any farther south unless you go to Antarctica.
The reason for using shredded frozen butter and cold flour & then rolling & folding the dough is based on basic puff pastry techniques. This technique keeps the layering thin and in the rise of the biscuit by replacing the baking soda needed to help the lift in the rise creating a more flaky biscuit. Normally in making buttermilk biscuits equal parts baking powder & baking soda.
Now concerning the flour, there is a difference in American self-rising flour & British sel-raising. American consists of baking powder & salt. British self-raising does not contain salt. I don’t know rather you country follows the British formula. The name alone states the difference.
If your country is in the British tradition, add a pinch of salt to the recipe. The taste will not be as flat.
Using a chilled pastry cutter then bring the dough together quickly with your hands to form a ball is the “correct” way to go about it. But, I don’t know a single Southern that does that method. Like you, we just use our hands.
Coldness is the key. If the dough begins to warm up, place it in the fridge for about 5/10 mins. Then continue to roll out.
Normally once cut with tis type of biscuits, they are let to rest in the fridge for 10 mins. before baking. Also too, brushing the tops with a little milk creates a nice browning, fancying it up a bit.
Hope this answers your question.
PS
If you replace the buttermilk with cream & a pinch of sugar, guess what you’ve got. Answer: a scone. The American biscuit derives from that. Though there are thousands of biscuit recipes all over America, nothing can be compared to that of the Southern buttermilk biscuit. The particular biscuit recipe you have is the modern day version of “Plantation” type of biscuits from the Carolinas on the south-east coast of the states.
I myself come from New Orleans. But, everybody knows how everybody else cooks.
Once again. Hope to have been some help.
Good day to ya, sir.
mpamap different strokes for different folks
9
Wow. That was a really, really good explanation. Thank you from someone who is trying to understand the "science" of biscuit making.
mpamap f
Brilliant!
They look good. The one thing that my mom taught me about making Biscuits and other breads is to brush butter over the top, soft or melted butter is what she used. It helps keep the top moist and a little softer so it does not dry out and get hard right away.
Has any U.S. American ever seen or purchased flour in a plastic bottle/container? lol. Great job Greg, those biscuits look delicious. Biscuits are great for breakfast with biscuits and gravy, jams, preserves, marmalade, etc. and for breakfast sandwiches with fried eggs, bacon, ham, sausage patties with melted cheese. Plus, they are delicious with many meals, ie: soups, stews, casseroles, meats with mashed potatoes, anything served with gravy. Nothing better than using a biscuit to mop up a plate of gravy. There are not many meals that are not enhanced with biscuits on the side. lol. Biscuits are also a must at holiday dinners for many families.
You can even turn biscuits into cinnamon rolls or mini fruit pies by adding a glaze or icing on the outside. Or, mini pizzas for a quick snack. I used to make them a batch at a time and freeze them individually for my kids as after school snacks. It was a favorite to tide them over until dinner time.
You followed written instructions and did a damn good job, kudos to you.
I've been using this recipe since I got it from my Granny when I got married in 1976. I gave it to a friend and she made it with margarine and it was a disaster. Our favorite topping is homemade lemon curd. Best biscuits ever!
Good job Greg! Melody from Augusta Georgia here. You need to make the gravy before you start the biscuits. Freezing keeps the butter solid longer so it makes a pocket of air inside instead of just melting and running all over. Get a food processor! Use the grating blade to make short work of that frozen butter. Cut the butter into a stick that will fit down the feed tube before you freeze it. Measure the flour into the bowl and stick them in the freezer the night before to skip returning the mixture to the freezer. If you organize these tips you can make Southern style biscuits as fast as unexpected guests can get up your driveway.
You can make gravy up to 72 hours ahead of time. Make a big pot of gravy. It's cheap and then you always have something to give a hungry neighbor.
great video, FYI if you want butter milk you can always transform that full cream to butter milk. Just add a marble or two to that cream container and shake it for 10 minutes. You will end up with butter & butter milk as your final product. :)
I absolutely enjoyed this from beginning to end!!
g'day :)
It was such a pleasure to watch a guy with such a positive disposition. Love the Biscuits!
I'd have them right out of the oven with butter, strawberry jam and a nice cup of coffee. YUM.
I
Yum !
HELLO 👑🦋😘🤗
5:23 The look on your face after that first bite. Priceless. It's hard to believe that such a simple recipe can be so good, hu? To make it even better... use strawberry preserves and the butter while it's still hot from the oven.
I usually pour the buttermilk in stages but it's been done as you're doing to..I don't usually roll it so much because it takes out the air/fluffiness from the biscuit, but truthfully there's so many ways biscuits can be made..I'm was born, raised, and live in Tennessee and made biscuits all my 57 yrs..I was 12 yrs old when I made my 1st pan of biscuits and I'm almost 69 yrs old now...aww the memories of that 1st time!!
@Deletea Hoffensteader no I put it at 400°..I don't set a baking time limit either with biscuits..when those beauties take on a golden brown then they're done..
They look delicious, definitely going to try. I’m from the US and have never seen made like this. they would be good for strawberries
Dude! I've never heard of you before but you are awesome! Great personality and very informative. Thanks!
Looks fantastic my friend also here in America a lot of folks when cutting your bisques do not turn the cutter when cutting . Just cut them and lift them them right off makes the flaky layers look even more layered and flaky .Yours look fantastic I love honey on mine Iam excited to see more of your videos I just subscribed . God bless
Try grating your frozen butter on a sheet of wax paper or parchment paper so you can lift the sides like a funnel to pour into your bowl. Much easier on the arm! Frozen butter is needed because the water in it evaporated while baking, making steam that rises and fluffy biscuits! You did good!
Oh my!! Those biscuits looked delicious!! Very simple tried and true American (southern America) style biscuit!!
Good ole southern girl here. Good job! Re-freezing may make them fluffier and outside crispier. However, you could skip that step as long as you work the dough quickly and get it in the oven. But again, GREAT job, I know lots of southerners who can’t make biscuits!
"I don't want this side to be jealous of that side" - that will be my new excuse : ) Thumbs Up !
My husband has used that excuse for years. I still have to smile when he says it.
I live in N.C. and every morning my mom makes a pan of biscuits and you eat them all day with all 3 meals lol. Most families do the same here in the country because most will have a huge breakfast and then a light lunch and then a huge dinner lol.
sinfulways1492 , I surely envy you! Daily unlimited biscuits. I would have died and gone to heaven!
sinfulways1492 hi,
sinfulways1492 NC here too!!!!
@@annjean4369 you sure would have.... probably be 500lbs!!
@@vadaminot429 , Lol.
Try mixing in 2 cups of aged cheddar cheese into the dry ingredients.
CHEESE BUISKETS.
they taste kinda burnt
Hi Greg, I just made some biscuits following your guideline, only I used all purpose flour with about 1ts baking powder and I made the substitute buttermilk with lemon juice. They turned out great! They were a beautiful color when I took them out, they rose up nicely, they had a nice edge (crunch), and they tasted great. I smoothed softened margerine on top of them and they were delicious! Thanks Greg!
Sincerely, Gerita
awesome, thanks for sharing :D
Gerita Madden z
Gonna try them
Gerita Madden peaappLal
Gerita Madden, did you know that margarine has a chemical in it they use to make plastic. i stayed sick for a long time and my family started getting sick too. someone on facebook told me. i didnt really believe it but i decided to switch and see after three days i started feeling better. i wasn't sick to my stomach anymore and my headaches disappeared. my face even cleard up and my bathroom problem went back to normal. i will never go back to using margarine again, and i hope you stop using it. hugs Betty
Hello Greg, I finally made the biscuits today and everybody tried them. We had biscuits and gravy. They weren't as beautiful as yours but I got the thumbs-up from everybody!
thank you for the recipe :-) over and out!
Washington/usa😘💜😆😉
I love your name. Reminds me of a princess I used to love as a kid.
Wife can't make gravy or biscuits. I do make some of the best bacon grease gravy, just couldn't make biscuits.
"UNTIL NOW"
Tried several recipes and failed. Tried yours and wow...... fantastic. Thank you so very much.
You don't have to freeze the butter it, just needs to be cold from the frig. and reg. milk will work also, i'm from the deep south Mississippi and make biscuits all the time and i also don't roll out and cut them, i do hand form biscuits and there are no waste of dough or re rolling of dough, and i don't use self rising flour, i use 2 cups all purpose flour 1 tabsp. baking powder 1 tesp sea salt about 2 tbsp of cold butter (or as much as you like ) and enough milk (reg.or butter milk) to make a soft not dry but not wet dough, oil a pan preheat oven to 450 and put a small amount of flour in a small bowl and take a enough dough for one biscuit and roll it into the flour and form the biscuit in your hand, put in the pan oil top ( i dip the top on the pan and turn it over in the pan to oil tops) and bake about 10 min or untill brown. there is much less work and not the mess, with the left over flour from the small bowl i make the gravy.
Homesteading The Pioneer Way
Homesteading The Pioneer Way yep
Biscuit dough is soft enough that I don't use a rolling, opting to "roll" it out by hand. Then, to avoid waste/overworking dough, I use a large knife and cut into squares.
You have a different recipe. There is a purpose of freezing butter and doing the roll out and fold method. There are different recipes and methods for making biscuits. This simple recipe here is to help those who do not have a knack for making good biscuits. I can say this kind sir handled this dough to much yet it still turned out well for him. The less you handle the dough, the softer, fluffy and more moist your biscuits will be.
You don't need to freeze the butter if you are cutting it into the flour with a pastry cutter, or 2 knives. If you are going to grate your butter, then freezing is a good idea because the friction from the grater will warm it up. As for why it needs to be cold, it has to do with the puffy layers. Warm butter will mix with the flour & you will end up with a tough dough. Cold butter becomes flat layers as you fold the dough over. These flat layers steam as the biscuits bake, and that creates the puffy layers in the final product. I like my biscuits with butter & honey if I want a sweet taste. Otherwise, I add a slice of cheese and a little hot sauce.
I like how happy you are when you took a bite of the biscuit. : ) I subscribed to your channel because of the positive attitude. Your awesome Have a Great Day!
angela lowe that what I was thinking good call
Me, too!
Greg! it's a bit late but I made them (with your buttermilk sub) and they turned out fantastic! probably just a little to crispy on the top but apart from that they are great
hey greg this is gregg in Dalton ,ga the reason for chilling the flour mixture is to make the biscuit light and flakey thanks have a bloddy good day .
Made these this morning, AMAZING!!!!! Thanks for sharing and a big thank you to Logan.
Ervin Fowlkes this u follow exact recipe?
Very close, only difference I had actual buttermilk. I also cooked them in the oven using a Cast Iron skillet. I did the freezer steps though. The only thing I'd change is possibly a dash of salt, but I found that adding a dash afterwards was perfect. HIGHLY RECOMMEND. (it did take a little extra buttermilk to get to a dough ball, and I tried not to handle it too much)
I'm from the heart of the south and my 87 year old grandma has gotten to were she can't cook and I followed this recipe and it got her approval. They were great. I'm not sure how your culture is but in the south Grandma's blessing is a BIG deal! Thank you!
Good recipe, good host, good video...hard part to believe is how good the comments are! Chock full of info and tips to make more goodness...you people need to give yourself a pat on the back.
thanks mate :D
This cant ne a down south southern recipe nobody grates butter or frezes it lol
But looks great
Butter every time,margarine is just short of being plastic.
no, margarine is not
@Rose Treiger especially if it is something like Mangalitsa lard. Pasture raised and finished on small cereal grains (no corn, no soy) rendered whipped Mangalitsa lard is a good butter substitute that is healthy to eat. It raises HDL and lowers LDL cholesterol.
The human body needs animal fats, vegetable oils, not so much!
I always use vegetable shortening in biscuits, but that may be why I always end up with fluffy biscuits rather than flaky ones.
1 molecule away!
@@nx8481 fluffy or flaky is more a function of how they are mixed, not so much of what your fat is. A solid fat knifed into the flour, quickly mixed in with the other ingredients then rolled and folded multiple times results in tender flaky biscuits.
Quickly mixed to where everything is just incorporated results in fluffy, tender biscuits.
Over mixing either kind of biscuit results in developing the gluten in the flour resulting in tougher biscuits.
I know I'm late to this party, but I think it's pretty cool to see an Aussie making Southern biscuits!
you freeze it to keep the butter chunks whole so it steams and makes buttery air pockets in the biscuits
This is correct
Matt, the human encyclopaedia
+Greg's Kitchen I love you my old friend
A classic bromance! 💜💜
Thumbs up from a Kentucky girl!!!
Just took these out of the oven and they look just like yours. The best biscuits I ever made. Next time though, I'll cut up the butter in slices on parchment paper and place in the freezer for a few hours till frozen, then put in my food processor. Much easier then grating my knuckles. This ones a keeper.
" shape making thing here " loved that, will try this recipe sooon!
Now where's that sausage and gravy ??? Just open the biscuits and pour the sausage gravy over them and grab a fork.......yummy !!! Just like granny used to make !!! Or throw in some honey, molasses, apricot jam, a piece of cold fried chicken, a piece of ham and fried egg....the possibilities are endless !!! Enjoy !!!
Hugs from Texas ❤
Lol Gregs so cute in his clean kitchen😍😄😄
THIS IS AMAZING -I LOVE TO COOK AND I AM HOMELESS BUT HOOKED ON YOU TUBE COOKING VIDEOS -GREAT JOB WITH THE BISCUITS MAN THANK YOU AND LOGAN,TOO
Good luck to you friend :)
What state are you homeless in, if you are still homeless friend?
Thank you!!! Awesome job!!! I'm going to try these. However, I have to use almond flour. My 2 year old granddaughter has a gluten issue!!! Hoping they turn out great.
Did you try them with the almond flour? If so, how did they come?
I am so happy that you made this video.. one of the reasons to why you have to great your frozen butter is 1: easier to have smaller pieces; before the greater old grandmas would cut the butter in small s cubes with knife 2: the smaller the cubes, makes a flaky flour which is important to make the biscuit rise easier. Now, the reason why you have to freeze the butter or fat or lard, is because if is cut in small pieces while is regular temperature, it will melt faster as u mix in the flower and won't leave a flaky texture nor will rise in the oven... I'm happy you seem humber and happy as u make this video...hope to see more
Butter contains water. When you chill the butter, then bake it, it gives off steam making baked goods flakey.
I recommend serving them topped with scrambled eggs and sausage gravy....happy eating.
Kelly Dolan psssst...not to be rude....butter does not contain water. Butter is the fat that comes from fresh milk cream after it's been separated and churned. The only time it contains water is during the rinsing process to remove all the whey so that it doesn't grow mold as fast and stays fresh longer.
sincerely, a lifelong farm girl.
JustPassing Through LOL So butter contains water! Where do people come up with this shit?
Donna Reinhart No...it doesn't. No idea where she got that from. When it's rinsed to get the whey out, it's pressed so only the fat (butter) is left. Making the butter was one of my chores.
kelly no margarine has water in it not butter
Butter does have water.
Clarified butter has had the water removed.
When you heat up butter it foams, that is the water boiling out.
Greg ... Lovely biscuits! The layers are beautiful! Just a note, unless a recipe specifically calls for salted butter its best to use unsalted butter in all baking recipes. Added salt (with the exception of salt called for in the recipe) has a tendency to make things stick to the pan, as in a layer cake. I learned that the hard way. ;-D Salted butter goes inside the biscuit after baking or melted on top. I've got a hankerin' for biscuits now! Hugs from Texas! Sandy
Sweet looking
It all sounds good to me. Love home-made Buttermilk biscuits. And yes.. your right about that salt in any recipe really. You can end up having your recipe to salty. And that's not good.
You done good man. My grandma used to make buttermilk biscuits from scratch, never had any to compare with them, she did'nt use self rising flour so they were'nt big and tall but they were the best tasting biscuits I've ever had in my life, she used buttermilk, plain flour and crisco, watched her many times making them but have never been able to duplicate her results, think her love for us had alot to do with the results, they were So good I would take more than I could eat and save them for the next day when I would take them to school with me in my pockets. Miss her.
I e lved in the south my whole life and been makeing everything from scratch my whole life never herd this one. I've always used 2 cups of all purpose flour 2/3 cup of milk 1 stick of softened butter 1 egg and throw in a 450 oven till just under golden brown.
Thanks for the recipe!
Welll Im from the south and weve never used eggs in our biscuits!We use self rising flour, butter cut up in cubes or shortning I use crisco and butter milk,some people roll their biscuits but if you are real southern,u know how to make them by hand like yoir grandma did in her flour.shed make a well and mix up her biscuit dough in the middle and roll them by hand
Cherokee Heart CT thats the way my granny and my mom made their biscuits. They just pinch off each biscuit and gave it a roll before putting it on the pan and give it a little mash with a fist to flatten them. That's how I do it too.
Can’t wait to try this. “Southern style,” though? The biscuits with which I grew up were never rolled and folded (for layers). I believe one reason was because it tended to overwork the dough, and you were NEVER supposed to do that! Still, these do look impressive.
My mom never rolled out the dough. She pinched off each biscuit. He biscuits were wonderful. She worked in several restaurants and truck stops. Her biscuits were always a hit.
You do as little mixing as possible to get the dough wet, then minimal folding, and rolling. You can get by with about 4 folds before you get biscuit flavored hockey pucks that are like rocks.
Us Americans, LOVE our biscuits! Use them for breakfast, OR dinner. Even a late night snack. Have to have butter. Mmmmmmm. 👍😁👍😁👍😁👍😁👍😁👍😁
I am from Texas and here is a simple recipe: 2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk
Directions
25 mPreheat oven to 450 degrees F (230 degrees C).In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Paul Lopez so many versions. My favorite is the butter one though because it adds flavor where shortening does not.
Paul Lopez I use buttermilk!
Yep! And when I add buttermilk (instead of milk) I add around a tsp of baking soda to help neutralize the acid. However I do use a similar recipe.
Lol...Allrecipes....this one is agood recipe..i use it all the time.
Texan also, I don't cut my biscuits into circles. I usually cut them into squarish that ways I don't over work the dough.
Hey mate - from Texas here - you're working the dough quite a bit.... the more you work biscuit dough - the tougher it will be...
true that, don't mix the flour/buttermilk more then 15-20 times max, NO kneading, shape it on a pastry cloth, roll it into a rectangle no more then 5-7 times, last one is where you roll kit to 1/2 inch, press your cutter str8 down, and place up close on a parchment lined baking sheet.
1. BIG HINT, to get the soft and flakey biscuit with the height, use self rising soft winter wheat, Lilly's white is my favorite, king Arthur will do in a pinch but any soft white winter wheat is required. Fresh, very cold butter milk is also much better then taking cream and mucking it up with vinegar or lemon juice,'
If you must, put the fresh lemon juice (1/4 cup) in the bottom of a container, add the cold milk to it, let it set in the fridge for 20 minute or more, NO stirring, that allows the curdle to function, and will insure the baking soda in the self rising flour activates. 1/2 in unbaked biscuit will rise to at least 3 inches plus in the first 10 minutes. I bake mine at 360F for 14-16 minutes. That allows for a golden brown top, and some serious layers.
Yes, you're right, it's the palm of the hands that has oil that will toughen the dough, so you want to use finger-tips only. They looked very good though.
no way those biscuits came from that dough,...he worked it wayyyy too much. Also, I know biscuit from a canned dough. those were exactly that.
WisdomVendor1: These could have been his. working dough just makes it taste tough. He kept folding the dough which makes air pockets and layers which works with pastry to rise that way and he cut them in circles.
WisdomVendor1 try the recipe. They are NOT canned.
Chilling makes butter steam and will increase the rise, Pour half the liquid, mix with a fork then rest of liquid, Dont over mix to keep dough tender. Fold in three like a business letter for layers. Roll gently or just pat out the dough. Always cut straight down and do not twist cutter. For higher rise. You did a great job
I love recipes that have less than 5 ingredients!! Two thumbs up!
me to!
Thanks for sharing.
Your look of just one bite priceless.
I'm going to try, thanks for the buttermilk trick....
Keeping the butter cold in the bouquets let's it melt in the oven leaving pockets of lovely flaky spots in your bouquets. Also the less you work the dough the softer the bisquets are inside.
I've always prided myself on my baking powder biscuits, and I was so sure that so much handling of the dough would result in tough biscuits. When I saw the results, I had to try it. I didn't remember the recipe exactly, and used 2 cups of all purpose flour, same amount of butter, 1 tbsp white vinegar and 3/4 cup of milk. I also folded them two times (so the dough was folded in three, like a paper folded for an envelope), and then rolled, and repeated that process 7 times. They were the absolute fluffiest, lightest, loftiest biscuits I've ever tasted!!!! Thank you so much for this recipe and method. It will now be my go-to biscuit recipe.
I made these yesterday! I didn't have self rise flour so I added 2.5 tsp of baking soda. But I'm going to buy self rise flour next time so I can follow this recipe exactly. They were done in 12 min for me. Thank you God bless all you guys. JESUS LOVES YOU ALL SO MUCH, AMEN❤❤❤❤🙏🙏🙏🙏❤❤❤❤
If you can get it try White Lilly SRF
Thank you, looks so flakey, puffy and delicious!
meanttobehere12
I am a Southern girl from NC, USA. I have never seen two of the tricks Logan shared with you: 1) grating the frozen butter rather than “cutting” in room temperature butter and 2) folding the dough over to get those beautiful layers. I cannot wait to try his method and hope I will be as successful as you! Cutting in the butter is also labor intensive so I will have to try both. When you cut in the butter, usually with a special gadget the name of which I don’t know, you are supposed to do it until the flour mixture looks like coarse meal. I hate that step! If grating frozen butter is easier, maybe I will begin making biscuits. Now if someone could tell me how to make them low carbohydrate I’d be thrilled! Thank you to you and Logan for the recipe and tips!
Yes sir! Those are some fine looking biscuits! You need to try them with 1)sausage and gravy, and 2) some honey! Guaranteed delicious! Cheers!
Gravy... Mm. Totally agree!
Greetings from southern Kentucky, the Motherland for biscuits and sausage-gravy.
Someone please tell that man not to eat homemade biscuits naked! He needs some sausage gravy, jam, or sorghum molasses!
AMEN
I am in the U.S.A., but in order to learn how to make these amazing "American" Buttermilk Biscuits, I learned from an Australian! Thank you mate!
UA-cam is absolutely chokka block full of recipes for these "biscuits" which is the Australian and English "scones" pronounced "sk-on-zzz." The Americans use these "biscuits" as exclusively savoury, as far as my research had shown. Maybe by now there has been some sort of cross-over. The English version can also have dates, raisins, sultanas or currants mixed in. Dates cut up, of course, are great . Butter is a must but the English like clotted cream. If you don't know what that is, search in Google. There are even American and Canadian cooking Vloggers with some good videos out with directions. Good luck.
Freeze: because you want everything cold so when it starts to cook the small pieces of butter don't melt until the biscuit starts to cook.
Freaking awesome biscuits. Made them myself. Thank you Greg and Logan.
Still relevant! Many people were not taught cooking skills. Thanks for sharing.
Cold Chuck's of butter melt when your baking to create layers, especially after folding like you did.
great!
Lazy Irish beer bread. 3cups SELF RISING flour......12 oz beer (your choice) 1/8 cup sugar. pour flour into bowl then put in sugar. ..add beer and stir until blended. pour mixture in pre buttered bread pan. (no kneeding or rising required) bake in the oven you would have pre heated to 350F and bake around 35 min or until crust is light brown and hard. Easiest bread ever
Mexicana lady here, watching a handsome Australiano cook bisquets during quarantine 😍🌻
They look amazing. I love biscuits 😋
i'll bake u some for dinner
ml no o bu
A true southerner would bake these in a cast iron skillet, also my Mom never rolled them, to save time she made drop biscuits
none of those flaky layers but more like fluffy
Must try with honey! Or, sausage gravy and cantaloupe! I grew up in the North, but hubby was a South Carolina boy. ❤👍
Actually butter or margarine mixed with honey and then mix it spreadable that's great.(right now I'm craving thanks a lot.)
I have yet to find a buttermilk biscuit recipe that I like . I really liked Greg's enthusiasm 😀😃 over his biscuits so maybe I'll give his a try. My biscuits always turn out dry and hard. I made some biscuits, from another recipe, for my 86-year old mom this morning and they were awful 😝😜 hard like rocks LOL 😄 but bless her heart she ate them anyway ❤.
Keep it cold and handle the dough as little as possible, makes it more light and moist. I don't even roll them out sometimes, but instead take a big spoonful, drop it into some flour and form a ball. Place it in a greased pan. Do this to all the dough, brush tops with butter after cooking. Super light and moist that way.
Don't overwork the dough. That makes them tough.
Elsa Loebell I have the same results😕. I am going to try this one 🍀🍀🍀🍀
Elsa Loebell this recipe works, I use all purpose flour and add salt but the shredded frozen butter and folding layers of dough instead of traditional kneading is important. Biscuits come out fluffy and buttery!
I laughed harder than I should have with the flour and rolling pin “joke”
I’ve made these twice now. I am blown away how simple it is and how good they are.
Everything should be cold, because it can make the biscuit has flaky texture outside, and soft texture inside. If the ingredients are at room temperature, it won't be flaky enough.
By the way, thanks for the recipe !
And, it almost like you make pastry dough
thanks
I love this video! Your voice put me in a cheerful mood :) thank you, and I will try these yummy biscuits soon.
thanks for watching :D
Vanessa Reyes , Same HERE! 😄
Greg's Kitchen , "OHHH, WOWWW, (BUDDAH)!!" 😂😂😄
🗣"NICE & #FLAKY, (JUST like I LIKE 'EM!!" 😄😎
🗣 #SUBBED!!
🗣I MIGHT JUST 'TRY' THESE 👉 TOMORROW, (AS I HAVE RECENTLY STARTED BAKING MY OWN #BREAD, #DINNER #ROLLS, #AND #CINNAMON #rolls)! 😁😎😄 🗣I'VE MADE (3) LOAVES of BREAD, 1 PAN of CINNAMON ROLLS, & 1 PAN OF DINNER ROLLS (IN THE LAST WEEK)! #I #LOVE #MY #BREAD #MAKER!! 🙌😄😏
🗣#NEXT, 👉(THESE) #BISCUITS!!" 😉😁
"I'LL LET 👉YOU KNOW 'HOW' they TURN OUT, 'SOON'!" 😉😏 🗣 #TFS! 😄
masota!
Good job. They look good. I'm from Texas by the way. Ive never seen anyone put the mixture in the freezer before. All you need to do is keep the butter in the freezer and the milk in the refrigerator until you need it. Mix your dry stuff together first. Then grate butter into it. Mix it up and then add buttermilk. Mix it all up and carry on from there. You can skip that freezer step.
The reason for the grating of the frozen butter and the freezer treatment of the dough is that you want the small butter pieces to remain intact at the time you begin the initiation of the baking process. (Most people "cut in", with a knife, to quickly chop the butter into fine pieces and then, returning it to the freezer. Although, grating the frozen butter is a neat idea...) When mixing, you don't want to overwork the butter and dough, otherwise the small butter pieces will melt and incorporate into the flour. Often times in biscuit making, you are instructed to use cold utensils, cold stone rolling pin, an ice bath for your dough mixing, and not to use your hands because it transfers too much heat into the dough. (Similar concept for flaky pie crust.) The flakiness comes from the imbedded, intact, tiny butter packets/morsels melting during the high heat baking process.
I loved the idea of grating the butter as well. I had no idea that it was supposed to be frozen though!
nonsence, on 250 deg stone is gonna melt, not butter
Could be... it depends on how stiff that butter stick is...
The idea is the same as flaky pie crust, as he said. You keep the butter solid through the mixing process so it will melt in the oven and therefore make flat voids in the dough where one layer is not integrated with the one above, thus flakes.
"Thus"... now, who says thus or thusly all the time?....