Easy One-Bowl Biscuits | Bake It Up a Notch with Erin McDowell
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- Опубліковано 31 лип 2024
- In the first 2022 episode of #BakeItUpaNotch, Food52’s Resident Baking BFF Erin McDowell shares one of her most made recipes of all time, drop biscuits. Inspired by her mom’s recipe, this version is very flexible and can be sweet or savory based on your preferred mix-ins. Learn what equipment is needed, different ways you can make the dough, and how to fix any common mistakes! READ MORE ►► f52.co/3tLJ5Xu
Recipes featured in this video
Drop Biscuits with Molasses Butter: f52.co/3fFl1gU
Strawberry Not-So-Short Cake: f52.co/3fdKUnf
Winter Vegetable Cobbler With Turmeric-Chile Biscuits: f52.co/3IGqmRB
Also featured in this video
GIR Silicone Spatulas: f52.co/3KyOuHu
Marble & Walnut Rotating Cake Stand: f52.co/32z8fxs
Shop Erin's Merch
Food52 x Erin McDowell Flaky AF Tote Bag: f52.co/31nu3eN
Food52 x Erin McDowell Pie T-Shirt: f52.co/31jmvtF
Food52 x Erin McDowell Lattice Pie Tea Towel: f52.co/3ruHwMB
Food52 x Erin McDowell Enamel Pie Pins, 4-Pack: f52.co/3GhDPhv
Food52 x Erin McDowell Pie Stickers: f52.co/31vFwZz
Food52 x Erin McDowell Embroidered Pie Crewneck Sweatshirt: f52.co/31qBT7h
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VIDEO CHAPTERS
00:00:00 Intro
00:00:50 The Only Equipment You'll Need
00:01:31 The Biscuit Basics
00:04:36 The Mix-Ins: Anything Goes
00:11:38 Biscuit Variations
00:14:41Mistakes Happen
00:17:00 Outro
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently. - Навчання та стиль
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I like the episodes around this length. It's easier to follow and not get distracted.
Unrelated: Ms. McDowell, you're an absolute ray of sunshine!
A tip that will make this recipe much easier. Put your butter in the freezer for a few min then just use a grater (with the bigger holes usually for cheese, not the micro fine one). That way you don't have to break the butter down as much. Just a toss in the dry ingredients and a simple mashing with your hands. and you don't have to worry about hot hands or air temp.
There is something about Erin's clean, rosy face, her rounded form and her wisdom and good cheer that just soothes me.
I just tried this recipe. I didn’t add any chocolate chips, I made it basic.
When it came out of the oven, I brushed it with melted butter & parsley. Oh my gosh! Tastiest, softest biscuits I’ve ever tasted & made! 💗
Thank you for sharing your recipe. It was a very easy to follow process
Totally off-topic, but I bought Erin's shirts as stocking stuffers this past holiday season! I got the apricot pie shirt for one sister and the blueberry pie shirt for another. They both love them! Hmm, should have gotten something for myself too LOL! 😊
Where'd ya get them, I love pie!
Where did you find the shirts?!
Hi Susan! Erin's merch can be found here:
Food52 x Erin McDowell Flaky AF Tote Bag: f52.co/31nu3eN
Food52 x Erin McDowell Pie T-Shirt: f52.co/31jmvtF
Food52 x Erin McDowell Lattice Pie Tea Towel: f52.co/3ruHwMB
Food52 x Erin McDowell Enamel Pie Pins, 4-Pack: f52.co/3GhDPhv
Food52 x Erin McDowell Pie Stickers: f52.co/31vFwZz
Food52 x Erin McDowell Embroidered Pie Crewneck Sweatshirt: f52.co/31qBT7h
Where do I find written ingredients/directions - I’m new to u-tube…. help please and thank you!
Nothing beats homemade biscuits. Butter, preserves, jam/jelly is all I need.
Those raspberry scones look perfect to me!
She’s back! ❤️ 🤗 Hello Erin and crew
This woman was born for this work.... she's a dream.
woooooow i love this recipe so much! thanks Erin! cant wait to bake all those ideas))
Yessss! Love the customizable recipe!
I absolutely adore you and your show!!!!
oh my god yes!!! i’m so keen to make this sort of multi-purpose, easy, baking recipe! Thank you Food52 and Erin x
I’m going to try several of these over the next couple of weeks! What fun. Thanks!
I love Erin and all her recipes! Glad to see you back in 2022!
I just love watching Erin. She makes me believe I can bake anything! 🤍👩🏼🍳
So excited to try both sweet and savory versions of these easy biscuits! Thanks for the inspiration!
So glad I found your channel, it has really inspired me to bake. Thanks again!
Erin your awesome, love these recipes.
I’ve learned so much thanks to this lady: thank you 😊
So informative and so accessible. Erin, you make baking less intimidating. I love your videos and the energy you bring to us viewers
Huzzah for Erin!!!
Erin's dad being Santa explains so much! Lol!
I've been making Erin's drop biscuits since that episode. It's so yummy!
Thank you Erin!
This was so informative and such a versatile recipe, thanks so much💗
Thanks Erin!
Side note: I absolutely love your theme music! It gets me pumped up to bake and I look forward to it every time! 💜🎶🥧
That was quite educational Erin. Thanks so much ❤ 😍
I can't like your videos enough! Love it all! Thanks so much 🙏 💓
You are the best!!!
Thank you!
Thank you Erin, your heartwarming presentation has made me want to bake, never baked - will try now!
Erin just makes me smile. :)
Gawd!! I love watching your videos, you have such energy you make me want to get into the kitchen… yum. And this video gives me ideas about how to use up things in the fridge--thanks as ALWAYS!! 💕💕💕
I've made rolled biscuits my whole adult life but never drop biscuits. Can't wait to try this recipe.
Erin… you rock!! Thank you…
this was the best ever !!!!! you're so sweet and happy. you did awesome, inspired me, and impressed me !
Thanks Erin! Love “Bake it Up a Notch”!! Always know that your recipes will work and your guidance ensures a perfect product - even for newbies like me! Thanks so much for clear directions, observations on things that can go wrong/how to correct, and the capacity of this recipe to taken on different “personalities” depending on one’s preference.
Erin, you are delightful to watch and you are an amazing teacher!! Your cheerful personality and your attention to detail is inspirational and makes me want to bake even more. Thank you for sharing your passion and your skill. Love to learn from you.
Thanks for all the help and tips Erin, really appreciate it 😊
Erin is brillant! I love her videos.
She is stinkin ‘ adorable!! Love that you can customize the flavors
Hi Erin , You are going to be on channel 9 today at lunch, cannot wait to see you, I have followed you, thanks for all of the great work and Congratulations on making it to the lunch program at channel 9, God Bless you and family
Erin, you rock girl!
I think I am going to try this recipe this weekend with some strawberries and passionfruit added in!
I ❤️ Erin! I have this shirt.. want the sweat shirt from her line, too! Will be making these biscuits a lot, I have a feeling! And, as a Gluten Free bakery owner, I can hardly wait for the episode later this month! Happy baking! ❤🥧🧁🍰🍪❤
I just adore you. This is wonderful
You're back! I'm so glad! I was a little worried about you :) Welcome to 2022!
I make a Mexican casserole that I usually top with cornbread. I am going to try this recipe for a savory biscuit with maybe some chilis in it. I think it will be great! Thank you for the ideas.
💗 the “shortcake” recipe, and that these are drop biscuits. I make a drop biscuit with buttermilk too, but you get the buttermilk super cold and melt the butter. It turns into a cottage-cheese like texture and literally makes itself. This is nice and easy enough that I (who am afraid of cutting in butter for some reason) can make them … and I love how you’ve shown other ways to bake it up.
I will try the shortcake, with the strawberries. It looks delicious 👌😀
Missed you, glad to see a new video.
I remember that episode with your dad! It’s one of my favorites.
I made these tonight, plain topped with raw sugar, and served with whipped cream and macerated raspberries. Easily one of the best biscuits or scones I’ve ever had. I didn’t have buttermilk so I subbed in plain kefir which worked great. Using an ice cream scoop dipped in water worked well to portion them out (I got 8 decent sized biscuits). I’m really excited to try these again soon, savory next time. I’m thinking cubed sharp cheddar cheese and rosemary. Thanks so much for sharing the love, Erin!
do you recall the fat content of the kefir you used? i’d like to make this too but we don’t have buttermilk in my country
@@mmmmmmmmaria I’m sorry, I don’t. I suspect it was whole milk kefir. I’m sure it will turn out well regardless, this seems to be a very forgiving recipe. Thanks for your reply because it’s berry season and this reminded me of how much I enjoyed these biscuits! I’ll have to make another batch soon.
@@readyplayer2 aw thanks for replying! i’m sure these biscuits will be delicious with fresh berries :)
Love your instruction. I appreciate your enthusiasm, and family stories. By any chance is your mother from OK, my mom make this exact same thing. She even called them scones.
Thank you!
Amazing video and super easy recipe as always by Great chef and teacher . Hats off to you Mam ..from India !!
Cant wait to make these tomorrow! I was wondering what to do with the buttermilk I’m my fridge. Love these videos!
I got up and made these right after watching your video, waiting now. I add cheese 🧀. Love your recipes!
I was surprised at the flavor of the brown sugar. They were sweet, but such a different sweetness.
Looks so good
❤gorgeous baked goods ❤
You are making me so hungry. Lol we made homemade ice cream the other night. I have extra whipping cream left over and some strawberries. Making some I'm also making homemade baked beans. I made rye bread and white bread this morning.I just love your videos 😀❤️
I have learned so much from your videos. Thank you! I would love to see an episode about Yorkshire puddings/ Dutch babies. I do well with bigger cast iron skillet varieties, but my actual Yorkshire pudding pan individual size ones never turn out as well. I would be interested in some of your creative variations, too.
Hi Erin, We in our family(Australian), would call these Rock cakes.
I got up this morning and made Blueberry biscuits using this recipe! They are amazing , hubby ate 3 of them before I even finished one. 🤣
Love this recipe and PLEASE where did you get your big ceramic bowl??
Tu est fantastique !!!!!! WoW your are fantastic a u are a great teacher Erin :)
Aww, love how you’re a Daddy’s Girl, Erin . 😊
I do have a variation. This resembles very much my jam bun recipe. Simply make a well in the biscuit and fill the well with jam before baking.
Really useful
Mmmmm... I love scones.
As always, I love your recipes and the way you explain things. But if you keep giving these great recipes, I'm going to need bigger clothes!! I just got your new book yesterday. I'll be reading and baking this weekend!!
Hello Erin I like yours recipe
Hey Erin, another great video! I'm always drawn to those mixing bowls.... may I ask the brand and where to pick them up, please??
When I make these kinds of dough, I freeze the butter and then grate it. It incorporates much quicker.
Another amazing looking recipe… I can’t wait to try it! Also have you lost weight?
❤️❤️❤️
Hello Erin! I feel like I missed a step: do you add the sugar in the savory biscuits too?
Looking forward to alternative flours. Would appreciate a regular mention in videos about making the recipe gluten free. Tips, recommendations, things to look out for. Love your channel. TFP!
It would be helpful if the recipe were here. It seemed like the video said it is, but I only find links and none of them I have tried offer me the basic recipe she seems to be making.
I make meals to take to my busy kids that they can just bake and eat. Do you think that the savory cobbler would keep in the fridge for a few days until baked? Would the biscuits hold up or become soggy?
If using a wet inclusion, how much liquid would you recommend putting in to accommodate the additional moisture?
Loving your videos, especially that you get right to it ... not a lot of rambling and forcing your personality, charming as it is. But I have to ask, mainly your viewers, what do your eyes go to as soon as you see Erin's kitchen? Do all bakers have bowl fetishes? I have bowls I have not even used yet! I've had to cut myself off and it wasn't easy. Now I have to cut my copper cookery collection off! ENOUGH! LOL!
HOLY GUACAMOLE! I need to get a frig that has actual hands that passes me my ingredients right where I stand LOL is it also self cleaning and energy effecient?
Try it with Kasoori Methi, it will blow your mind
When will those mixing bowls be back?
Fully agreed that those be drop biscuits.
Erin, Are your aprons for sale somewhere? I am entertained and taught by your videos. Thank you!
Will this work well with salted butter, sausage(cooked) and cheddar cheese?
I'd try it! Sounds yummy! Talk about a mobile breakfast!
I never use unsalted butter. Salted butter really isn't all that salty .... but you can decrease salt in a recipe to account for the salted butter. That works. Don't forget to sprinkled some of that cheese on top.
My drop biscuits are not craggy on the top and they spread. Very good tasting and not crumbly. I thought I had cut the butter in the flour in very small pieces. Could my dough be too wet ? I have a jumbo cookie scoop, maybe it was too large. I only got 6 biscuits from a batch. What size scoop do you use ?
Iam looking for a desert pudding cake i once ate in luftanzaplane.tried many.it had apples in it at the bottom and flaked almonds on top very moist i thought it hasdsyrup on topbutnot really i dont think so but maybe.it was absolutely delicius .I regret not asking what it iscalled,cause then finding the recipewoulldbe easy.I hate apples in cakes bcs susually they taste very eggy.apples make the cake smell more of eggs.how to avoid oit i dont know.This desert was mmm.I wonder if u have a recipe similar to it orknow what it couldbe called.flaked almonds
on top it had.
I just pulled these out of the oven. I'm at 5,400 ft- so I had to double the buttermilk and add about 6 minutes to the baking time, but THEY ARE DIVINE! I left out the vanilla and sugar topping and added a cup of grated gruyere cheese. Awesome!
may i ask why you had to double the buttermilk? i know about temperatures at weird altitudes but never knew you have to change liquid ratios
Can I get a job mopping the floor at Food 52 so I can just be on set whenever Erin is cooking and eat her food? Please?
Hello Erin, great recipes, I am new friend hear, please stay connected! 💯👍😘
Hey Erin! I want to make whole wheat biscuits. Does Food52 have a recipe for that?
I think just replace whole wheat flour in her recipe. Or, try 1/2 ww and 1/2 regular flour. I do both all the time and it works great.
Could you use white sugar instead of brown? 🤔
Somerhing looked strange, and then I realized this ia not Erin's kitchen!😲😆
Erin, you mentioned in passing the chilling time for regular biscuits. I've never chilled my biscuit dough before baking and they come out fine. Does chilling add even more flakyness to the end result? Do you chill after cutting the biscuits?
Chilling can make it more flaky because the very cold butter produces more steam before melting. But whether it will make a big difference depends on how warm your butter gets while you work it in and mix the dough.
@@sfowler1017 I handle the dough very lightly, doesn't get warm. I have never chilled the dough and my biscuits come out great. I know the whys for pie crusts ... I've just never done that with biscuit dough and was surprised when she mentioned it.
@@virginiaf.5764 I don't do it either but if it's a warm kitchen (video lights!) or you have above-average warm hands (it's a thing) or you just get distracted between dough-making steps... Chill 🤷🏼♀️
I don't chill and I get a volcanic rise. So I'm not chilling.
@@maximusmcmahon1301 Ditto.
Are the mixing bowls ever coming back...
Hey! How do we get a written recipe? I've watched the video three times;)
How can I get the recipe please
The recipe isn't coming up for me! Where can I find it?
iam looking for cookies low fat if possible and semolina cake that is moist without sugar syrup but moist.love it i have a recipe but it breaks when i put eggs in it it became dry.i am looking for one that is moist like my eggless one but that does not break.