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1939. That's when my (late) mother was born. My mother was the youngest of 4 girls. I would imagine that my mom and my aunts would have had things similar or like this, when they were younger. It would probably be a similar situation for my dad, who is getting close to 90. People today can shudder at what people ate back then, but one of my dad's younger sisters said that they were on a farm, and could eat like that, and could burn off the calories quickly. Those biscuits look great. Community cookbooks are great, because they offer a snapshot of what things were like during a certain era. The recipes in them are pretty good. Cheers!
When I watched you use the 'biscuit' cutter, I wondered what loft you would get from the biscuits. I learned in a pastry class from an expert chef that when cutting your biscuits, only press straight down, do not twist the cutter. This prevents the layers rising up for a lofty biscuits. Twisting causes them to stick together, not allowing the layers to separate and rise, creating a denser, shorter biscuit. I found my baking biscuits, shortcake, etc. are have an impressive rise since following his advice. Just thought to share if you still read older posts.
My grandma used to make these when I was at her house because I didn't like traditional biscuits. She used bacon fat instead of lard along with the butter and would add cheddar cheese when she would pat them down. For people who aren't a fan of the standard biscuit texture and don't like the buttermilk flavor in them... give these a try. They are amazing.
It's been about a month since I was recommended this channel(One of the few times the algorithm does what it is supposed to) and it has skyrocketed into my top 3 alongside Food Wishes and Binging with Babish. I've been told that when you cut the biscuits to not rotate your cutter as it can mess up how they rise. To be honest, I've never really seen an issue with a little rotation. I bet Mrs. John Ward would have been proud. Though it looks like it's time to transfer the recipes into a new booklet. :D
I just adore your approach in sharing the history and tastes with us. Been watching all I can and going over a couple of them a few times. Learning more and more each time. Never missing the like button. I want your channel to live on because it is living in my kitchen and to the treats I share with everyone. Thank you!
In the Carpathian Basin, for family meetings we always bake a similar biscuit (actually a small, bite-sized bread than a biscuit) called "Krumplis Pogacsa" It's basically the same recipe, but we add yeast instead of baking powder, so it puffs up nicely: while on the baking tray, the dough is cut in a criss-cross shape to maximize the surface, glazed with an egg (I think it helps keeping the moisture inside the Pogacsa during cooking so it doesn't dry out), and finely grated cheese is added on top After baking, the result is a very soft, airy dough inside with bits of potato suspended in it, and the top is nice and brown with a semi-hardened layer of dough, and cheese that is baked to a crispy, brown state Recipe for reference: www.mindmegette.hu/pehelykonnyu-burgonyas-pogacsa.recept/
International House of Pancakes Yes! My Polish Grandmother used to frequent a Hungarian bakery, and would often buy potato bread. It was in loaf form, but delicious!
Our family lore (and yes, a can is best but a cookie cutter or drinking glass will work) is that you never twist / wiggle, just straight down and back up. This avoids sealing the edges together and allows the biscuits to rise higher.
These are an absolute hit with my friends! They are so basic, but so flavourful. Ive made these several times now and everyone has always enjoyed them.
I have a recommendation from the south, biscuits should be touching for the best rising. I’d also like to suggest that the best potato biscuits are sweet potato biscuits.
My dad was born in 1937 in Elmvale Ontario, my grandfather wrote poetry for the local paper. Where can I get my hands on that recipe book? Great video's, All the best!
Hi, it is getting popular in India right now nd i come to know about it wanna to make, but thr is one confusion did you use rawmashed potatoes or boiled potatoes plz reply so that i could make soon.love nd regards from india
Glen, I noticed you used "Robin Hood Flour" for the potato biscuits. I haven't seen Robin Hood Flour in years. I didn't think it was manufactured anymore. I'm from the Detroit area, and I can remember when Robin Hood had a mill and factory in downtown Detroit. It was torn down about 40 years ago. I'm anxious to make those potato biscuits!
I am stunned. Absolutely Amazes me that you'd never had this. To me its a staple, a long time thing that I thought everybody does! I grew up on them, it was one of my Dads specialties... Now, its interesting, I now wonder how common it was in the 30s; My Dad was born in 1930. If I ever asked, or if he ever said, I don't remember, maybe it was a childhood favorite of his, or at least something from that time period..I dunno... His version is a runnier dough, and done as drop biscuits, not cut. Usually made from a bisquick type mix, or a box pancake mix. makes me realize I haven't done them for a while, I should.
I'm currently reading an antique cook book online. Sorry that I can't remember the title. Just this morning, I read about using a Baking Powder Can to mash down some sort of pastry to a round shape. You used the bottom of the can, which I assume, like the one you show, had the bottom well up off the bottom of the wall of the can. This would have been a English book from the 1890's or so.
Would a hotter oven combined with a higher moisture content (before adding the extra flour) make them rise more? I'm thinking something along the lines of how puffs rise from the rapid air expansion.
Thank you for sharing. I’m looking forward to trying potato biscuits. I shed a tear for my family that has passed from that generation. I miss them so much ❤️
Based on the general sizes of tin cans in grocery stores today, that biscuit cutting can may have started life as can for vienna sausages. Hormel and Libby's are the big brands today, but store brands use similar sized cans (when I get vienna sausages I usually get Libby's); although nowadays most cans have a pull top so they're not all that useful for cutting biscuits. A few years ago I saved a larger diameter can for whenever I want to make cat head biscuits.
New to the channel. Think it’s great. Died seeing the biscuit cutter made from a can. My grandma had one like that as well as a “fancy” one that was rectangular, made from a corned beef tin. Must be a regional thing for the Barrie area. Did Julie’s family use water glasses as cutters as well? Love the frugal mentality of that era. Even decades later nothing was wasted and everything had more than one purpose. Anyway, great series. Keep up the great work.
I bake an extra potato to make these with the next day. That reduces the moisture content in the dough. I also use less potato and more flour and I get a better rise. Thanks for the tip on getting a crisper bottom on a biscuit. I tend to like parchment for lining pans as well.
Glen, potatoes and other extenders were added to bread and baked goods to extend flour when flour was expensive....I have read. Also, people say DON’T TWIST the cutter when you push down to cut out the biscuit. Twisting will reduce biscuit loft by mashing the layers together. If you wanted a thicker biscuit you could roll out the dough a little thicker, say an inch.
The other trick is to give up on round biscuits and just cut the dough into squares or rectangles with a knife. Plus, you can cut your biscuits in one go, without needing to roll out and cut a second time.
It's not refrigerated in most grocery stores. It probably is with the Crisco in the baking aisle. It may be labeled "Manteca" It's also possible that if the store has a good meat counter, they can supply it to you.
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
Thank you! I love potato biscuits! Yummmm! 👍👍👍💕
Glen & Friends Cooking i like your channel you can never wait till she comes in and you do the taste test
Thank you man great recipe! We enjoyed them very much , nice with stew!
I repeat, you need to scan those old cookbooks for posterity.
Yes, please scan this book. I can try to convert the scanned images into an ebook. Let me know if you're interested.
1939. That's when my (late) mother was born. My mother was the youngest of 4 girls. I would imagine that my mom and my aunts would have had things similar or like this, when they were younger. It would probably be a similar situation for my dad, who is getting close to 90. People today can shudder at what people ate back then, but one of my dad's younger sisters said that they were on a farm, and could eat like that, and could burn off the calories quickly. Those biscuits look great. Community cookbooks are great, because they offer a snapshot of what things were like during a certain era. The recipes in them are pretty good. Cheers!
When I watched you use the 'biscuit' cutter, I wondered what loft you would get from the biscuits. I learned in a pastry class from an expert chef that when cutting your biscuits, only press straight down, do not twist the cutter. This prevents the layers rising up for a lofty biscuits. Twisting causes them to stick together, not allowing the layers to separate and rise, creating a denser, shorter biscuit. I found my baking biscuits, shortcake, etc. are have an impressive rise since following his advice. Just thought to share if you still read older posts.
Glen did a video today that show that not to be true, check it out!
Why the hell doesn't this channel have like 100k+ subs?
now they do lmao
Over 120,000 now
over 200k now
Over 240k now
Over 340K now...
Interesting! I've always like potato bread, but never considered making biscuits with them.
My grandma used to make these when I was at her house because I didn't like traditional biscuits. She used bacon fat instead of lard along with the butter and would add cheddar cheese when she would pat them down. For people who aren't a fan of the standard biscuit texture and don't like the buttermilk flavor in them... give these a try. They are amazing.
It's been about a month since I was recommended this channel(One of the few times the algorithm does what it is supposed to) and it has skyrocketed into my top 3 alongside Food Wishes and Binging with Babish.
I've been told that when you cut the biscuits to not rotate your cutter as it can mess up how they rise. To be honest, I've never really seen an issue with a little rotation.
I bet Mrs. John Ward would have been proud. Though it looks like it's time to transfer the recipes into a new booklet. :D
Thanks so much! That book has had a workout over the years, and it probably is time to scan it and then retire the original.
Can you make a playlist of you cooking the stuff out of that 1939 book please? its very difficult to scroll through all the videos
The next time I go on a baking rampage, I'll have to give these a go.
Pam Millie here I am April 2020 Virus lockdown. The dogs will eat the extras.
I just adore your approach in sharing the history and tastes with us. Been watching all I can and going over a couple of them a few times. Learning more and more each time. Never missing the like button. I want your channel to live on because it is living in my kitchen and to the treats I share with everyone. Thank you!
In the Carpathian Basin, for family meetings we always bake a similar biscuit (actually a small, bite-sized bread than a biscuit) called "Krumplis Pogacsa"
It's basically the same recipe, but we add yeast instead of baking powder, so it puffs up nicely: while on the baking tray, the dough is cut in a criss-cross shape to maximize the surface, glazed with an egg (I think it helps keeping the moisture inside the Pogacsa during cooking so it doesn't dry out), and finely grated cheese is added on top
After baking, the result is a very soft, airy dough inside with bits of potato suspended in it, and the top is nice and brown with a semi-hardened layer of dough, and cheese that is baked to a crispy, brown state
Recipe for reference: www.mindmegette.hu/pehelykonnyu-burgonyas-pogacsa.recept/
International House of Pancakes Yes! My Polish Grandmother used to frequent a Hungarian bakery, and would often buy potato bread. It was in loaf form, but delicious!
International House of Pancakes , unfortunately I don’t have my father around to translate that recipe.😕 But I do remember my grandmother’s biscuits.
Our family lore (and yes, a can is best but a cookie cutter or drinking glass will work) is that you never twist / wiggle, just straight down and back up. This avoids sealing the edges together and allows the biscuits to rise higher.
These are an absolute hit with my friends! They are so basic, but so flavourful. Ive made these several times now and everyone has always enjoyed them.
Having the biscuits touch each other will cause them to bake taller and fluffier, I believe.
Just found your channel tonight. So very cool how you recreate these old recipes!
In the era the recipe is from you actually NEEDED to sift your flour to remove the maggots in it ;-)
I have a recommendation from the south, biscuits should be touching for the best rising. I’d also like to suggest that the best potato biscuits are sweet potato biscuits.
My dad was born in 1937 in Elmvale Ontario, my grandfather wrote poetry for the local paper. Where can I get my hands on that recipe book?
Great video's, All the best!
I imagine in 39 sifting was nessary because of critters.
Looks like a very old US military cracker ration tin.
Hi, it is getting popular in India right now nd i come to know about it wanna to make, but thr is one confusion did you use rawmashed potatoes or boiled potatoes plz reply so that i could make soon.love nd regards from india
The potato is cooked first :)
Glen, I noticed you used "Robin Hood Flour" for the potato biscuits.
I haven't seen Robin Hood Flour in years. I didn't think it was manufactured anymore. I'm from the Detroit area, and I can remember when Robin Hood had a mill and factory in downtown Detroit. It was torn down about 40 years ago. I'm anxious to make those potato biscuits!
John Last We have a Robin Hood flour all over Ontario.
You had me at "Yeah, I'm not siftin'" 🥰
I am stunned. Absolutely Amazes me that you'd never had this. To me its a staple, a long time thing that I thought everybody does! I grew up on them, it was one of my Dads specialties... Now, its interesting, I now wonder how common it was in the 30s; My Dad was born in 1930. If I ever asked, or if he ever said, I don't remember, maybe it was a childhood favorite of his, or at least something from that time period..I dunno... His version is a runnier dough, and done as drop biscuits, not cut. Usually made from a bisquick type mix, or a box pancake mix. makes me realize I haven't done them for a while, I should.
I'm currently reading an antique cook book online. Sorry that I can't remember the title. Just this morning, I read about using a Baking Powder Can to mash down some sort of pastry to a round shape. You used the bottom of the can, which I assume, like the one you show, had the bottom well up off the bottom of the wall of the can. This would have been a English book from the 1890's or so.
Whoa, nice! Gonna try it, thanks.
Would a hotter oven combined with a higher moisture content (before adding the extra flour) make them rise more?
I'm thinking something along the lines of how puffs rise from the rapid air expansion.
Thank you for sharing. I’m looking forward to trying potato biscuits. I shed a tear for my family that has passed from that generation. I miss them so much ❤️
Based on the general sizes of tin cans in grocery stores today, that biscuit cutting can may have started life as can for vienna sausages. Hormel and Libby's are the big brands today, but store brands use similar sized cans (when I get vienna sausages I usually get Libby's); although nowadays most cans have a pull top so they're not all that useful for cutting biscuits.
A few years ago I saved a larger diameter can for whenever I want to make cat head biscuits.
New to the channel. Think it’s great. Died seeing the biscuit cutter made from a can. My grandma had one like that as well as a “fancy” one that was rectangular, made from a corned beef tin. Must be a regional thing for the Barrie area. Did Julie’s family use water glasses as cutters as well? Love the frugal mentality of that era. Even decades later nothing was wasted and everything had more than one purpose. Anyway, great series. Keep up the great work.
I bake an extra potato to make these with the next day. That reduces the moisture content in the dough. I also use less potato and more flour and I get a better rise. Thanks for the tip on getting a crisper bottom on a biscuit. I tend to like parchment for lining pans as well.
In Finland these are prepared without the baking powder and called potato bread. Eaten as any other bread, with butter and cheese etc.
Look great! Perfect. You rock
Oh that is a big sin..... twisting the biscuit cutter as you cut out the biscuits..... just straight down and straight up for higher rising biscuits.
Thanks for giving leaf lard a shout out. Makes the best pie crust for sure!
Should take pictures/or scan your old books as a backup.
Legendary channel 👏🏻❤️
You gotta sift your flour for biscuits if you want an airy dough with lots of rise 🤷♂️
I have to try those. I love potato bread.
Scones have sugar, right?
Sometimes - but not always.
Awesome teamwork! 😉😁
We do the same with leftover mashed. Thanks for bringing history to life - in a delicious way!
Would be great for biscuits and gravy.
You should try and do your own version of this and add cold butter to create steam and so the rise and get a better texture
Isn't this considered the muffin vs biscuit method?
I love this channel. But the way this guy stirs drives me insane.
Looks good
Nice
Just saying.....Not Lard....Tallow!
Glen, potatoes and other extenders were added to bread and baked goods to extend flour when flour was expensive....I have read. Also, people say DON’T TWIST the cutter when you push down to cut out the biscuit. Twisting will reduce biscuit loft by mashing the layers together. If you wanted a thicker biscuit you could roll out the dough a little thicker, say an inch.
The other trick is to give up on round biscuits and just cut the dough into squares or rectangles with a knife. Plus, you can cut your biscuits in one go, without needing to roll out and cut a second time.
I really don’t know the hype for biscuits. They are small and crumbly and flavor is no big deal. Rather have an English muffin.
2:42 Glen channeling his inner hockey coach.
they are scones.
they're potato cakes.
Gonna steal this.
Look like scones
Dang, I can't find lard that is not hydrogenated in the US
Find a market that caters to Hispanic customers. They will usually have it.
It's not refrigerated in most grocery stores. It probably is with the Crisco in the baking aisle. It may be labeled "Manteca" It's also possible that if the store has a good meat counter, they can supply it to you.
If you used self rising flour, you would never forget the salt.
I love sir jay sri ram