Honey-butter is my favorite topping. Just fork honey into butter on a plate until it's well combined. I'm from the North, but it's a Southern thing I picked up from the great Southern cooks here on youtube and I love it
i know im asking the wrong place but does anyone know a tool to log back into an Instagram account? I somehow forgot the password. I would love any assistance you can give me!
I have watched this young lady and the many things she is involved in on her homestead. She is a great teacher and is very knowledgeable in all of her videos. She never leaves you wondering what to do to duplicate her instructions. I think you will be delightfully impressed by subscribing to her channel and watching her videos.
Thank you, Melissa! I just made these biscuits and it is my first time truly baking something! They turned out so amazing, I’ve been sending photos to my family and my husband showing them off!! Thank you so much for the wonderful and simple recipe! Can’t wait to continue making them
The first - and last - time I tried making biscuits was over 25 years ago when my mother in law was ill. My father in law was a farmer who didn't cook. He was used to a big breakfast every morning. My MIL kept her flour in a pullout drawer and she just made a well in the flour and added ingredients to it and mixed by hand. I had watched her so that's what I did that morning. My biscuits turned out like hockey pucks! They were sooo bad the dogs wouldn't even eat them LOL But my FIL ate 2 and declared them delicious. What a fabulous man he was! I'm looking forward to attempting them again following your directions. Hopefully my granddaughter will be able to say (truthfully) that they are delicious :-)
I have been making biscuit for about 50 yrs. To some degree, they are okay. This recipe is beautiful. And these are the best I have ever had. Thanks for sharing!
Those look delicious! Being raised in the south we love our buttermilk biscuits. It took a few years of trying to get them to compare to my mom's but she gives me a thumbs up on them now lol. I would handle the dough too much or have it too dry when I was learning. It takes practice and just making batch after batch to get your technique and oven temp down. My grandmother's were the best. She used a large dutch oven full of flour and mixed the dough right in the bucket of flour. I have never managed that skill. Others would use a homemade wooden dough bowl to make the biscuits. My dad's family dough bowl was passed down to me and is something that is priceless. I don't use it because it is an antique but I make my biscuits in one certain bowl. The original ingredients would be White Lilly self rising flour, Crisco and full fat buttermilk. I have changed it up to make it a little more healthy by using palm shortening and unbleached self rising flour. I mix it by hand and then pinch off pieces of dough without rolling or cutting mine out. I have 6 boys so when I make them it is at least two giant cast iron pans full plus a hoe cake which is the left over dough that wouldn't fit in the pans. I have a small cast iron pan to put that in. My favorite topping is homemade blackberry jam or honey. Thanks for sharing your recipe. I hope it inspires folks to give it a try.
I will not be jealous of your family dough bowl, I will not be jealous ☺My grandmother made her biscuits in the top of the flour bag but I'm like you, I haven't quite developed that skill yet.
Oh my goodness. These are the best, lightest, fluffy biscuits I have ever had. My husband also said they were the best. I was going to add some garlic and cheese to them for our supper but I forgot. Thank you so much for sharing. I am new to making from scratch biscuits but I would have to say the tip of folding over a few times helped me.
My Grandma made a full breakfast every morning. Bacon, sausage, eggs, oatmeal, biscuits and gravy. Of course, I loved Grandmas homemade gravy, but after breakfast, if there were any biscuits left, I would eat them with "sop". Mix butter with honey, molasses, corn syrup, or jelly and sop it up with a hot biscuit. There's nothing like it.
Great recipe. Thank you for sharing. We garden in The Philippines. We raise and eat a lot of sweet potato tops. We also raise talasi Nuts. We also raise coconuts, star apples, mangos and other tropical fruits. We do raise beans and I would like to get a few of your bean seeds. I will send postage ahead for a few seeds of both varieties. We also raise some herbs. Oregano, basil, chives come to mind. We also raise garlic and Philippine Onions that are small and look a lot like chives. We also raise hot peppers. We have raised cucumbers, upo squash, bitter melon, patola and leffa sponge. We have pigs, ducks, chickens, quail, Pigeons, and goats. Thank you for sharing.
We love homemade biscuits.....I will be trying these as I now make my own buttermilk.....I shredded my cold butter with a grater...much easier to incorporate it into the flour. Just found your you tube page and loving it
Homemade Biscuits and and homemade jam ..a treat to savor! I love your tips. I too grew up learning from my Grandmother who taught me how to preserve and make homemade bread. I spent weekends with her for most of my childhood. What a treat that was!
I just bought your book on Kindle! You are amazing! Thank you for all that you do and share! I have food sensitivities to preservatives in food.... I have to make a ton of my own food because of this and I just wanted to say thank you!
I'm so excited to make biscuits using your tips. Mine have never been as flaky or high as yours & now I know why. Thank you so much for this video. I make about 60 pints of raspberry-rhubarb & strawberry-rhubarb jam every year & that's our favorite topping for biscuits.
Thank you so much for that step-by-step demonstration of making homemade buttermilk biscuits. I learned not to twist when cutting them out and not to use water glass rims and to leave some of the butter chunks big.
I have never been able to make biscuits except from the can... until now! Thank you so much for this recipe and video! I have made them a couple times now since I discovered your video. I love them and am so super excited that I can throw them together in a short time and they come out perfect and tender.
I like sausage gravy or strawberry jam or fake maple syrup & butter... I usually make drop biscuits but will try this method when I do decide to roll biscuits again! I knew about the twisting but hadn't thought about not using a glass--thanks for that!
I lived and worked in and around London for four plus years and this biscuit may resemble a scone, which are delicious but not the same thing. I was born and raised in NC during the depression , and these biscuits were an every day staple in our house.
Biscuits and gravy are always a great meal! Any leftover biscuits (its just the 2 of us), we love to cut in half and toast, then have them with grape jelly the next morning with eggs and coffee for breakfast.
I love southern style gravy on my biscuits. I have been using a wonderful recipe my mom passed to me (similar to this one) but I will have to try it in the cast iron pan. Thanks for the tips!
I was waiting to hear gravy! I like to make that for a quick supper too... cuz it's not just for breakfast 😉 Let me know how you like baking them in the cast iron pan
I just ordered your book on Amazon. I'm praying I can make these right. Last time I tried they were hard. I love homemade butterscotch apple butter on my biscuits.
Well, it’s one of those recipes that’s different with every person who makes it LOL! Basically, you start with a roux. Add tomatoes and let cook down a bit. I make it while the biscuits are baking. You can change the flavor by the oil/grease you use, and you can add bacon or onions, too. Some people also add milk or hot sauce. To give you an idea, here is the recipe I usually use (serves 3-4): 3 Tblsp oil or grease (olive oil or bacon grease are good) 3 Tblsp flour Salt & pepper to taste (start with 1 tsp each) 1 cup water 6 cups chopped tomatoes (run through blender if you don’t like the skins) OR 1 can tomato sauce, or purée, or diced tomatoes Heat oil on med high, gradually whisk in flour until thick golden brown paste Add salt & pepper Slowly add water, whisking continuously Add tomatoes, bring to boil, reduce & simmer Cook down to desired consistency (takes longer if using fresh tomatoes) Great over biscuits, rice, corn bread, or even mac & cheese!
Yes, flakey biscuits have indeed been a challenge. They are even more so since I had to eliminate gluten and dairy. So on to that new biscuit vista. Thanks so much for the perfect tutorial. It really helps. Cheers, Ardith
Brilliant minds, I swear. Had I not just baked a double batch yest afternoon, I'd be heading to my kitchen. Our recipe is almost identical, I used half n half but next time I'll use buttermilk AND my fav cast iron skillet. I plopped a big spoonful of homemade jam on mine and gobbled it down, fresh from the oven. Just yummy! Biscuits can be such a huge challenge and so disappointing if not done just right. Thanks for great vid!!
High five for homemade biscuits (and a double batch!) and cast iron skillets... and homemade jam, okay, that's a lot of high fives and now I'm starving!
@@MelissaKNorris Oh yum! Every time I (try to) make berry syrup, it becomes very thick and jelly like. Or, in the case of my last batch it was flavorless - so pretty in its bottle but so not flavorful! I follow the directions, I think, to a T. Any good recipes or tips?? Thank you!!
@@02271953me for the thick issue, cut back on your simmering time and do a spoon or saucer test (where the spoon or saucer is in the freezer and then put the hot syrup on it, it will cool fast and let you know how thick it is). For flavor, were the berries vine ripened?
I had trouble until I switched to using a soft wheat flour. That was a game-changer for me. I brush the top with melted butter as soon as they come out and eat it with honey. :)
in the words of the great Will Smith, as he took off in the alien space ship... "I have GOT to get me sum a DESE!" Got the butter milk and whole milk today to try making my own butter milk. Gonna try these tonight too.
@@kellygarland6196 I like maple (pancake) syrup, heavy on the butter; it's almost like a flavored butter more than a liquid. You can do the smear or dip technique. :-)
Good-looking biscuits, I love biscuits and molasses but growing up on the dairy farm my Ma, made the best gravy I ever ate.. I sure miss them wonderful times. God speed
FYI if you don't have a pastry cutter, you can rub the butter into the flour. A potato masher with very thin, metal blades also works well. A plastic one with squares or holes in the masher will not work.
mmmmh that fluffy biscuit, opening up in tw', straight out of the oven. irresistable these biscuits, so remind me of california, fall off the bone, baby back ribs n ... lots of honey butter (cornbread biscuits also good) but i do want to try that flaky "pate brisee'" traditional buttermilk biscuit :)) merci
I love Manuka honey & butter made into honey butter. Yes, i learned something here. The part about the pan & not a cookie sheet for forced rising. Thks for the tips.
Love biscuits with lots of different toppings, honey, homemade jam, apple butter, eggs, sausage, bacon, fried chicken and goat cheese and pepper jelly, fried chicken and tons of maple syrup, fried chicken with cheddar cheese, apple butter and bacon...... oh, so much scumptiousness! My husband loves these with sausage gravy.
Oh, I have to try the goat cheese and pepper jelly! I've got a few jars left of my pepper jelly in the pantry and a smidge of goat cheese in the fridge.
I watched your chocolate gravy video. I was raised in chocolate gravy also And I love it But have you had biscuits with tomato gravy?? My mom makes it. I need to get her recipe!
My grandmother's biscuits were so light and fluffy that she had to put a kitchen towel over them when they came out of the oven. Otherwise, they'd float away. lol... Anyhow, she did not make hers flaky, so I guess I just eliminate the folding steps. She made her own red plum jam, plus "thicknin" gravy (cream gravy) from either the bacon or sausage grease, and would also have Burleson's honey, so... take your pick, OR... make sure you have room for all 3. =)
I haven't "gone wrong" yet because I haven't started BUT I do have a couple of questions. It's about the types of flour you can use. Gluten free, and all the different nut flours eg almond, used as an alternative to wheat or cornflour. What experience, if any, do you have in this area and would you mind giving some tips or information. Many thanks.
I have had a number of readers use a gluten free blend, Bob's Red Mill, and say it turned out great. You'll need a blend that has a binder in it like xanthan gum and some starches, straight almond wouldn't work by itself.
I was going to ask this question about gluten free flour! I like to use the Bob’s Red Mill 1:1 GF baking flour so I was hoping that would work! These look sooooo good. I grew up making biscuits from wheat flour but have since developed a gluten intolerance. Thankfully I can tolerate cultured dairy products and I’d love to try my hand at making buttermilk and making these biscuits gluten free! 😃
@Storm S it should send 5 minutes after you request it, make sure and check your promotions or spam folder. If you have an email that's yahoo or hotmail it often times blocks all together. If you don't see it in any of those folders send me an email at melissa@melissaknorris.com and I'll make sure you get it.
This recipe, from experience, is uh.MA.zing! We'll never buy store bought compressed biscuits in a can again. Question: would homemade kefir be a suitable substitute for buttermilk or should I just use milk/lemon juice or ACV?
Hey Amy, yes, you can use kefir, it's definitely acidic enough and flavor wise will be pretty similar when baked in a recipe. Yay to uh.MA.zing biscuits ;)😋
Hi melissa, im jenny from mount gambier, in south Australia, Australia. I've Just watched your video it's so good to hear about wat your dad had growing up as a kid etc. I tried sending your email did your biscuit recepie, but it will not send, could you please send me the recepie for your biscuits, and how to get your book, and preserve fruit/ vegetables, and how to make jam thankyou. Your biscuits look very much like our things we have here in Australia, called scones, our scones are just more fluffier and rise like bread. There are different versions of how to make scones,just google, if your interested, thankyou
When I click the link to the biscuit recipe , everything is 'grayed out' and you can not get to any of the links. It says that to get the recipe for the biscuits, I have to sign up for your newsletter, but there is no way to sign up for your newsletter on the page.
What can be used in place of cast iron? I have a genetic blood disease called hemochromatosis where my cells absorb and store too much iron, causing overload, organ damage, and clots. Cast iron is a big no no for me since it absorbs into the food. Any suggestions for this recipe and any other recipes for the future with an alternative to cast iron would be much appreciated! Thanks!
Melissa I would love to try your recipe. However, my computer does not allow me to open your website. Every time I've tried I get the following message ... "This site can’t provide a secure connection." Is there another way that I can contact you for the recipe?
That's odd, I have quite a few security certificates and pay for extra monitoring to keep it that way. Shoot me an email to melissa@melissaknorris.com and I'll get you taken care of
What's your favorite topping for your biscuits and have you ever struggled to get the perfect flaky biscuit? Which of the tips helped you?
Real BUTTER
Honey-butter is my favorite topping. Just fork honey into butter on a plate until it's well combined.
I'm from the North, but it's a Southern thing I picked up from the great Southern cooks here on youtube and I love it
I like adding shredded cheddar cheese. Hubby like pepper jack.
i know im asking the wrong place but does anyone know a tool to log back into an Instagram account?
I somehow forgot the password. I would love any assistance you can give me!
@Leo Louie Instablaster :)
I love butter and molasses on mine, just the way my Meme served them.
I like my biscuits with a hearty stew or bean soup 🍲
I have watched this young lady and the many things she is involved in on her homestead. She is a great teacher and is very knowledgeable in all of her videos. She never leaves you wondering what to do to duplicate her instructions. I think you will be delightfully impressed by subscribing to her channel and watching her videos.
Thank you, Melissa! I just made these biscuits and it is my first time truly baking something! They turned out so amazing, I’ve been sending photos to my family and my husband showing them off!! Thank you so much for the wonderful and simple recipe! Can’t wait to continue making them
Homemade biscuits with homemade sausage gravy!!! Add some apple smoked bacon on the side, and I'm a happy camper!! Thank you for the video!
The first - and last - time I tried making biscuits was over 25 years ago when my mother in law was ill. My father in law was a farmer who didn't cook. He was used to a big breakfast every morning. My MIL kept her flour in a pullout drawer and she just made a well in the flour and added ingredients to it and mixed by hand. I had watched her so that's what I did that morning. My biscuits turned out like hockey pucks! They were sooo bad the dogs wouldn't even eat them LOL But my FIL ate 2 and declared them delicious. What a fabulous man he was!
I'm looking forward to attempting them again following your directions. Hopefully my granddaughter will be able to say (truthfully) that they are delicious :-)
Biscuits make navy bean soup with ham or bacon into a feast!.
When the honey hit those biscuits I almost cried. That needs to be pork/sage sausage gravy.
I love butter milk bisciucts and gravy
I have been making biscuit for about 50 yrs. To some degree, they are okay. This recipe is beautiful. And these are the best I have ever had. Thanks for sharing!
Don't be a biscuit twister!! haha!! This is great!! Thank you
Right! The things your mama never told you 😉
just watched and headed to the store for supplies. Husband gets home at 11 PM so starting the recipe in 90 minutes from now...wish me luck!
You are seriously the best!!!
Those look delicious! Being raised in the south we love our buttermilk biscuits. It took a few years of trying to get them to compare to my mom's but she gives me a thumbs up on them now lol. I would handle the dough too much or have it too dry when I was learning. It takes practice and just making batch after batch to get your technique and oven temp down. My grandmother's were the best. She used a large dutch oven full of flour and mixed the dough right in the bucket of flour. I have never managed that skill. Others would use a homemade wooden dough bowl to make the biscuits. My dad's family dough bowl was passed down to me and is something that is priceless. I don't use it because it is an antique but I make my biscuits in one certain bowl. The original ingredients would be White Lilly self rising flour, Crisco and full fat buttermilk. I have changed it up to make it a little more healthy by using palm shortening and unbleached self rising flour. I mix it by hand and then pinch off pieces of dough without rolling or cutting mine out. I have 6 boys so when I make them it is at least two giant cast iron pans full plus a hoe cake which is the left over dough that wouldn't fit in the pans. I have a small cast iron pan to put that in. My favorite topping is homemade blackberry jam or honey. Thanks for sharing your recipe. I hope it inspires folks to give it a try.
I will not be jealous of your family dough bowl, I will not be jealous ☺My grandmother made her biscuits in the top of the flour bag but I'm like you, I haven't quite developed that skill yet.
Gorgeous! I'll make these this weekend. I'll be having mine with bacon, peanut butter, and maple syrup.
Oh my goodness. These are the best, lightest, fluffy biscuits I have ever had. My husband also said they were the best. I was going to add some garlic and cheese to them for our supper but I forgot. Thank you so much for sharing. I am new to making from scratch biscuits but I would have to say the tip of folding over a few times helped me.
Love hearing this and I like the idea of the savory add ins!
Thank you!
My Grandma made a full breakfast every morning. Bacon, sausage, eggs, oatmeal, biscuits and gravy. Of course, I loved Grandmas homemade gravy, but after breakfast, if there were any biscuits left, I would eat them with "sop". Mix butter with honey, molasses, corn syrup, or jelly and sop it up with a hot biscuit. There's nothing like it.
Super demo!
Great recipe. Thank you for sharing. We garden in The Philippines. We raise and eat a lot of sweet potato tops. We also raise talasi Nuts. We also raise coconuts, star apples, mangos and other tropical fruits. We do raise beans and I would like to get a few of your bean seeds. I will send postage ahead for a few seeds of both varieties. We also raise some herbs. Oregano, basil, chives come to mind. We also raise garlic and Philippine Onions that are small and look a lot like chives. We also raise hot peppers. We have raised cucumbers, upo squash, bitter melon, patola and leffa sponge. We have pigs, ducks, chickens, quail, Pigeons, and goats. Thank you for sharing.
We love homemade biscuits.....I will be trying these as I now make my own buttermilk.....I shredded my cold butter with a grater...much easier to incorporate it into the flour. Just found your you tube page and loving it
Delicious-looking bread. Thanks for sharing.
Homemade Biscuits and and homemade jam ..a treat to savor! I love your tips. I too grew up learning from my Grandmother who taught me how to preserve and make homemade bread. I spent weekends with her for most of my childhood. What a treat that was!
That biscuit with honey sure looks good! Great video, thanks!
Thank you @Stephanie Linden I think I might need to whip up another batch today, watching it has made me hungry for them lol
I just bought your book on Kindle! You are amazing! Thank you for all that you do and share! I have food sensitivities to preservatives in food.... I have to make a ton of my own food because of this and I just wanted to say thank you!
Magical ! I want to try!
That’s SUPER! Just like Gramma did em’! For us, it’s strawberry preserves, more butter, or gravy on top. Mmmmmmm…
Love the recipe, I have a antique booth in the home town bovey Mn where “picture of grace” on your fridge is from ❤
I use one egg fired and place it in the center of the biscuit cover it with the other half make a good breakfast yum yum
I'm so excited to make biscuits using your tips. Mine have never been as flaky or high as yours & now I know why. Thank you so much for this video. I make about 60 pints of raspberry-rhubarb & strawberry-rhubarb jam every year & that's our favorite topping for biscuits.
Hi there,we call those Scones and we eat them with butter strawberry jam (jelly) and cream yum😋
Thanks. I love KY Sorghum on my biscuits.
Thank you so much for that step-by-step demonstration of making homemade buttermilk biscuits. I learned not to twist when cutting them out and not to use water glass rims and to leave some of the butter chunks big.
I have never been able to make biscuits except from the can... until now! Thank you so much for this recipe and video! I have made them a couple times now since I discovered your video. I love them and am so super excited that I can throw them together in a short time and they come out perfect and tender.
I like sausage gravy or strawberry jam or fake maple syrup & butter... I usually make drop biscuits but will try this method when I do decide to roll biscuits again! I knew about the twisting but hadn't thought about not using a glass--thanks for that!
Glad that tip helped!
We call that a Scone here in the UK. Served with clotted cream & strawberry jam for that authentic, Devonshire Cream Tea.
I lived and worked in and around London for four plus years and this biscuit may resemble a scone, which are delicious but not the same thing. I was born and raised in NC during the depression , and these biscuits were an every day staple in our house.
Biscuits and gravy are always a great meal! Any leftover biscuits (its just the 2 of us), we love to cut in half and toast, then have them with grape jelly the next morning with eggs and coffee for breakfast.
I love southern style gravy on my biscuits. I have been using a wonderful recipe my mom passed to me (similar to this one) but I will have to try it in the cast iron pan. Thanks for the tips!
I was waiting to hear gravy! I like to make that for a quick supper too... cuz it's not just for breakfast 😉 Let me know how you like baking them in the cast iron pan
gravy ... mmpppfff .... a killer ... great suggestion
I grew up with baking powder biscuits. Love biscuits. Have tried yours a couple of times and they’ve been good. Love them with honey or apple butter.
EXCELLENT!!!
Really delicious.
I love them with whipped cream and strewberry jam, and a nice hot cup of tea. 😘❤️
I'm Australian and we like Golden syrup on our scones and damper.. its to die for.
Making these this morning for our biscuits and gravy. Thank you🥰
I just ordered your book on Amazon. I'm praying I can make these right. Last time I tried they were hard. I love homemade butterscotch apple butter on my biscuits.
Tomato gravy and biscuits! Mmmmmmm 👍🏻
How do you make tomato gravy, that's a gravy I haven't made yet!
Well, it’s one of those recipes that’s different with every person who makes it LOL! Basically, you start with a roux. Add tomatoes and let cook down a bit. I make it while the biscuits are baking. You can change the flavor by the oil/grease you use, and you can add bacon or onions, too. Some people also add milk or hot sauce. To give you an idea, here is the recipe I usually use (serves 3-4):
3 Tblsp oil or grease (olive oil or bacon grease are good)
3 Tblsp flour
Salt & pepper to taste (start with 1 tsp each)
1 cup water
6 cups chopped tomatoes (run through blender if you don’t like the skins)
OR 1 can tomato sauce, or purée, or diced tomatoes
Heat oil on med high, gradually whisk in flour until thick golden brown paste
Add salt & pepper
Slowly add water, whisking continuously
Add tomatoes, bring to boil, reduce & simmer
Cook down to desired consistency (takes longer if using fresh tomatoes)
Great over biscuits, rice, corn bread, or even mac & cheese!
Yes, flakey biscuits have indeed been a challenge. They are even more so since I had to eliminate gluten and dairy. So on to that new biscuit vista. Thanks so much for the perfect tutorial. It really helps. Cheers, Ardith
A few readers have used a gluten free flour mix with this and said it worked well, you could also try lard as the fat in place of butter
Buttermilk are my favourite....thank you for your recipe!!!
Butter & Honey or Peanut Butter &Jelly . Thank you Great presentation
Brilliant minds, I swear. Had I not just baked a double batch yest afternoon, I'd be heading to my kitchen. Our recipe is almost identical, I used half n half but next time I'll use buttermilk AND my fav cast iron skillet. I plopped a big spoonful of homemade jam on mine and gobbled it down, fresh from the oven. Just yummy! Biscuits can be such a huge challenge and so disappointing if not done just right. Thanks for great vid!!
High five for homemade biscuits (and a double batch!) and cast iron skillets... and homemade jam, okay, that's a lot of high fives and now I'm starving!
Sausage gravy for hubby and for me eggs and bacon!
Great video. I like to make tomato and mayo sandwiches with my biscuits. Also love home made jams with them.
my dad loves a tomato sandwich and on a biscuit, oh yeah!
Butter and Blackburn syrup! Thanks for sharing.
You're welcome and blackberry is a favorite... I"ve got some in the freezer I might have to get going on some jelly or syrup now.
@@MelissaKNorris Oh yum! Every time I (try to) make berry syrup, it becomes very thick and jelly like. Or, in the case of my last batch it was flavorless - so pretty in its bottle but so not flavorful! I follow the directions, I think, to a T. Any good recipes or tips?? Thank you!!
@@02271953me for the thick issue, cut back on your simmering time and do a spoon or saucer test (where the spoon or saucer is in the freezer and then put the hot syrup on it, it will cool fast and let you know how thick it is). For flavor, were the berries vine ripened?
I had trouble until I switched to using a soft wheat flour. That was a game-changer for me. I brush the top with melted butter as soon as they come out and eat it with honey. :)
Yummy! I can hardly wait to try this.
I finally made successfully yummy biscuits! This will be my go to recipe. Thank you so much!!
Oh... and homemade dandelion jelly.... my absolute favorite.
in the words of the great Will Smith, as he took off in the alien space ship... "I have GOT to get me sum a DESE!"
Got the butter milk and whole milk today to try making my own butter milk. Gonna try these tonight too.
Great looking biscuits. I also make great buttermilk biscuits.
I like my biscuits with butter and syrup, yum!
@@kellygarland6196 I like maple (pancake) syrup, heavy on the butter; it's almost like a flavored butter more than a liquid. You can do the smear or dip technique. :-)
I never had a biscuit cutter so ive always used a butcher knife and cut them square. Seems to work. Lol
Good-looking biscuits, I love biscuits and molasses but growing up on the dairy farm my Ma, made the best gravy I ever ate.. I sure miss them wonderful times. God speed
Gotta try this!
Excellent! The only possible way to make these better is to use sourdough starter in them as well.
FYI if you don't have a pastry cutter, you can rub the butter into the flour. A potato masher with very thin, metal blades also works well. A plastic one with squares or holes in the masher will not work.
mmmmh that fluffy biscuit, opening up in tw', straight out of the oven. irresistable
these biscuits, so remind me of california, fall off the bone, baby back ribs n ... lots of honey butter (cornbread biscuits also good)
but i do want to try that flaky "pate brisee'" traditional buttermilk biscuit :)) merci
I love Manuka honey & butter made into honey butter. Yes, i learned something here. The part about the pan & not a cookie sheet for forced rising. Thks for the tips.
Your absolutely amazing 🤩!
Love it.
HI, love your recipes, where can I get the Master Dough recipe you have talked about.
Thanks
sarah
I use flour,buttermilk,crisco and lard to make my biscuits, learned it from my grandma!
I love marmalade with my homemade biscuits
I like muscadine jelly and butter on my biscuits.
That's a fruit and jelly I've never tried. Is it citrusy?
@@MelissaKNorris It's similar to grape jelly
Sausage Gravy I haven't made my own biscuits so the best i've had is Bob Evens
Love biscuits with lots of different toppings, honey, homemade jam, apple butter, eggs, sausage, bacon, fried chicken and goat cheese and pepper jelly, fried chicken and tons of maple syrup, fried chicken with cheddar cheese, apple butter and bacon...... oh, so much scumptiousness! My husband loves these with sausage gravy.
Oh, I have to try the goat cheese and pepper jelly! I've got a few jars left of my pepper jelly in the pantry and a smidge of goat cheese in the fridge.
I watched your chocolate gravy video. I was raised in chocolate gravy also And I love it
But have you had biscuits with tomato gravy?? My mom makes it. I need to get her recipe!
No! But would love the recipe when you get it!
Smart, beautiful, and loves to cook and take care of the house. Where do I find a woman like her. Anyways, all great vids and very informative.
My Grandmother had that same praying man photo hanging on her wall. She was born in 1896 and died in 1982.
My grandmother's biscuits were so light and fluffy that she had to put a kitchen towel over them when they came out of the oven. Otherwise, they'd float away. lol... Anyhow, she did not make hers flaky, so I guess I just eliminate the folding steps. She made her own red plum jam, plus "thicknin" gravy (cream gravy) from either the bacon or sausage grease, and would also have Burleson's honey, so... take your pick, OR... make sure you have room for all 3. =)
Do you ever make the biscuits with sourdough?
What does the honey do? Help hold the biscuits together? Could the honey be omitted? My local honey is pretty expensive
I haven't "gone wrong" yet because I haven't started BUT I do have a couple of questions. It's about the types of flour you can use. Gluten free, and all the different nut flours eg almond, used as an alternative to wheat or cornflour. What experience, if any, do you have in this area and would you mind giving some tips or information. Many thanks.
I have had a number of readers use a gluten free blend, Bob's Red Mill, and say it turned out great. You'll need a blend that has a binder in it like xanthan gum and some starches, straight almond wouldn't work by itself.
I was going to ask this question about gluten free flour! I like to use the Bob’s Red Mill 1:1 GF baking flour so I was hoping that would work! These look sooooo good. I grew up making biscuits from wheat flour but have since developed a gluten intolerance. Thankfully I can tolerate cultured dairy products and I’d love to try my hand at making buttermilk and making these biscuits gluten free! 😃
Love your videos Melissa! Thank you. Do you think I could add blueberries to this recipe?
I"ve never tried it, fresh or frozen they'd squish during the layer making phase. If you give it a go let us know how it works.
Would it be possible to make a large amount of this biscuit mix and the preserve it for later?
Please send me your recipe for the biscuits. I would like to try them out. They look delicious.
Thank you!
Just pop your email into the form here and it will automatically send to you melissaknorris.com/biscuit
I love buttermilk! I would partner it with bananas
Where did you purchase your flour Ball jar?
How long does it take for the recipe to be sent? Really looking forward to trying this.
@Storm S it should send 5 minutes after you request it, make sure and check your promotions or spam folder. If you have an email that's yahoo or hotmail it often times blocks all together. If you don't see it in any of those folders send me an email at melissa@melissaknorris.com and I'll make sure you get it.
Where can I find one of those biscuit cutters?
Hi Melissa, what size is that flour "Ball" jar?
Is the flour “self riding”?
What do u do if you don't have a cutter of any sorts?? I cut them in squares, with a fine blade knife...still tasted good!! Lol
This recipe, from experience, is uh.MA.zing! We'll never buy store bought compressed biscuits in a can again. Question: would homemade kefir be a suitable substitute for buttermilk or should I just use milk/lemon juice or ACV?
Hey Amy, yes, you can use kefir, it's definitely acidic enough and flavor wise will be pretty similar when baked in a recipe. Yay to uh.MA.zing biscuits ;)😋
Hi melissa, im jenny from mount gambier, in south Australia, Australia. I've Just watched your video it's so good to hear about wat your dad had growing up as a kid etc. I tried sending your email did your biscuit recepie, but it will not send, could you please send me the recepie for your biscuits, and how to get your book, and preserve fruit/ vegetables, and how to make jam thankyou.
Your biscuits look very much like our things we have here in Australia, called scones, our scones are just more fluffier and rise like bread. There are different versions of how to make scones,just google, if your interested, thankyou
Also it would help if I gave you my email address to send the recepie for your biscuits, please. My email is - ellisjenny60@yahoo.com
How do I get that apron? Are you selling it?
Hey Lisa, if you have my book Hand Made you can get a coupon on it with all the other bonus items here handmadethebook.com/#claimbonuses
@@MelissaKNorris YAY!!!! I do have the book! Thank you!!
@@MelissaKNorris Apron ordered!!!! So excited!!! Took a bit to find the coupon code since I bought the book in October 2017
Can you freeze these pre-cooked?
Yes, if you snag the recipe and biscuit guide here (totally free) I walk you through that melissaknorris.com/biscuit
When I click the link to the biscuit recipe , everything is 'grayed out' and you can not get to any of the links. It says that to get the recipe for the biscuits, I have to sign up for your newsletter, but there is no way to sign up for your newsletter on the page.
So, are biscuits just another name for scones?
What can be used in place of cast iron? I have a genetic blood disease called hemochromatosis where my cells absorb and store too much iron, causing overload, organ damage, and clots. Cast iron is a big no no for me since it absorbs into the food. Any suggestions for this recipe and any other recipes for the future with an alternative to cast iron would be much appreciated! Thanks!
You can use a stone or cookie sheet, but for the round effect, a cake pan or glass round casserole dish works too!
Melissa I would love to try your recipe. However, my computer does not allow me to open your website. Every time I've tried I get the following message ... "This site can’t provide a secure connection." Is there another way that I can contact you for the recipe?
That's odd, I have quite a few security certificates and pay for extra monitoring to keep it that way. Shoot me an email to melissa@melissaknorris.com and I'll get you taken care of
yum, look delish, love local honey