Recently, I accidentally came across this video and was intrigued with how simple you made the process. Although years ago I vowed never again to make homemade biscuits (after oodles of baking 'rocks'), I tried this recipe incorporating your tips and was AMAZED. For the first time ever I made delicious homemade biscuits!! So thank you for sharing!
I've been wondering for the longest time why my biscuits taste great but are heavy. I think you just taught me why. I've been dipping the measuring cup into the flour. WOW. Thanks so much. Subscribed so I can learn some more!
Same! Both my DEARS Gran/GG used Lard/Crisco and special occasion N Sundays used Butter. As 4 me overall I use Butter but on occasion I'll Crisco. For me, White Lily & Martha White. Enjoyed video.
Merry Christmas to you. Thought of you this morning, I made my first pan of good biscuits. It was my Christmas miracle. I’ve heard all my life it’s about the touch and today I felt it.
You make a great professional video. My family is from Mississippi and I've always used White Lily. I've made them with butter and lard, from my experience the lard seems to rise a little higher, but it could just be my imagination. Great video, love your technique.
You’ve done it again!!! Such an intimidating item to try and make from scratch for me but now I’m going to give this a try. Thanks for your content and glad I found your page
FYI, my grandmother used grapefruit juice to curdle whole milk in about the same proportions you list in your recipe. She used whole milk right from the cow and not bottled milk, so it had a good percentage of cream in it. She probably used store brand self rising flour right from the local Colonial store, where she usually shopped. Actually, I do not know what brand of flour she used. It was usually in 25# cloth bags, which also made good pillow cases and cotton quilts.
Hi. Thank you for sharing. I have three questions : 1. Why do you use unsalted butter and salt instead of salted butter? 2. The ocean level affects the amount of each ingredient, or I should use the same measures everywhere? It also affects the oven temperature? What should I do in every case? 3. I can't buy liquid buttermilk in my country, could I use powdered buttermilk? What is the ratio for it? The quality is the same with liquid buttermilk and powdered buttermilk? It is even convenient?
The salt helps to add some stability to the dough. Since salted butter has different amounts of salt depending on the brand, adding it yourself means it's more consistent. When it comes to the issues surrounding seal level, that's not something I have any experience in, so I'm not a great resource for those issues. When it comes to the powdered buttermilk, it will work. Simply use the instructions on the package of powdered buttermilk to make 1 cup of liquid buttermilk. It should be about 4 tablespoons of powdered to 1 cup of water. Hope this helps!
Hi. Your video is awesome. You mentioned we can freeze the buttermilk biscuits but, the consistency chances isn't it? The biscuit won't look like biscuit and will have a weird texture. I tried to do that once and I don't know if I did something wrong. Maybe the gluten developed by itself in the meantime. Could you tell me more about it?
I've never had any trouble freezing and reheating them. I just use the instructions I outline in the video: freeze them individually before baking, then store in a ziptop bag until cooking.
Fantastic recipe! I can't yet White Lily Flour here, but I always use King Arthur. To get the tender biscuits should I use self-rising flour, or would bread flour be better?
@@Southernbite I have a dumb question since I’ve seen plenty of others!, haha I’m a White Lilly flour girl (all purpose) when it comes to making my biscuits but what’s the deal with the King Arthur All Purpose flour (not the cake one). My MaMaw would likely roll over in her grave for me using anything else but I’ve seen several channels mention it. Have you played with it any? PS - Muscle Shoals here!!
I may be a lone wolf here, but I'm wondering why measure flour in cups (volume), rather than grams/ounces (weight)**. Since baking is very much a science, the precision we get by using weight versus volume produces more desirable outcomes. Same goes for the fat you are using. You will find recipes from other countries use weight instead of volume for most dry ingredients. Just a thought. ** I actually know why, thank you Fannie Farmer. Your gifts to us have been blessings (and curses).
I think you answered your own question, but here are my thoughts. First, I totally agree with you. Here in the states, volume measurements are more common. Since I want my recipes to be approachable, I use what’s familiar to my readers. Plus, it’s more common that folks have a dry measuring cup over a food scale. And yes, weight measurement is more accurate. But not everyone can agree on what a cup of flour should weigh. www.latimes.com/food/story/2021-02-05/what-does-a-cup-of-flour-weigh-its-surprisingly-complicated
That was just an illustration. The video isn’t meant to be a recipe, per se. You can find the full recipe here: southernbite.com/easy-buttermilk-biscuits/
I worked for Martha white foods for years..they sold MW..Dixie Lily and White Lily flour .in the packing plant the bags came down the line and we're all filled with the same flour .true story..so mind over matter is out there..I had customers that only wanted Martha White.. story but same flour..sorry folks
I’d love to hear more about this, Richard. My sources say this isn’t correct. And looking at the bags of White Lily and Martha White I have in pantry show they have different nutritional content - namely protein content.
Maybe the best biscuit video ever.
Thanks
Wow, thanks!
Recently, I accidentally came across this video and was intrigued with how simple you made the process. Although years ago I vowed never again to make homemade biscuits (after oodles of baking 'rocks'), I tried this recipe incorporating your tips and was AMAZED. For the first time ever I made delicious homemade biscuits!! So thank you for sharing!
I'm so glad they turned out great for you!!
From a Mississippi Gulf Coast girl: Thank you for the good Biscuit recipe & Tips..Such a great demonstration! GOD bless you..
You are so welcome! Thank you!!
First of all... a very informative video. Thanks.
Second... absolutely loved the bloopers at the end. So thanks for the laughs. 😃
So glad you enjoyed it!
I've been wondering for the longest time why my biscuits taste great but are heavy. I think you just taught me why. I've been dipping the measuring cup into the flour. WOW. Thanks so much. Subscribed so I can learn some more!
Thanks, Sharon! I sure hope this will work for you!
You're so authentic, straight to the point, and give tips along the way. Love love love watching you!! ❤
Thank you so much! I sure appreciate that!
Same! Both my DEARS Gran/GG used Lard/Crisco and special occasion N Sundays used Butter. As 4 me overall I use Butter but on occasion I'll Crisco. For me, White Lily & Martha White. Enjoyed video.
Your Brussels sprouts salad withwas the best! And the vinaigrette was the most flavorful and balanced I’d ever had! Thanks Mr Stacy !
Great video, I made a batch on Thursday and the kids loved them. Going to make a batch this morning, and now I know how to make them rise. Thanks!
Wonderful!
Merry Christmas to you. Thought of you this morning, I made my first pan of good biscuits. It was my Christmas miracle. I’ve heard all my life it’s about the touch and today I felt it.
Awww! Thank you!!
Better than excellent video. You remind me of my son who loved to cook.
You make a great professional video. My family is from Mississippi and I've always used White Lily. I've made them with butter and lard, from my experience the lard seems to rise a little higher, but it could just be my imagination. Great video, love your technique.
You’ve done it again!!! Such an intimidating item to try and make from scratch for me but now I’m going to give this a try. Thanks for your content and glad I found your page
Have fun!
Just saw this video! Love it! Thanks for the bloopers!
Absolutely love your channel
Thanks!!❤
Have enjoyed your recipes and tips since I first found your cookbook!!
Thank you answering the question about butter or shorting
FYI, my grandmother used grapefruit juice to curdle whole milk in about the same proportions you list in your recipe. She used whole milk right from the cow and not bottled milk, so it had a good percentage of cream in it. She probably used store brand self rising flour right from the local Colonial store, where she usually shopped. Actually, I do not know what brand of flour she used. It was usually in 25# cloth bags, which also made good pillow cases and cotton quilts.
Great job!
These were awesome best yet .. Thanks for sharing:)
Glad you enjoyed!
Made them this morning and what a mazing biscuits!!!! Thank You
Love hearing that!!
I like a little science and edumacation in my cookin' vids, yes sir I do.
Glad you enjoyed it!
This was so informative and helpful. Thank you so much!
You are so welcome!
This was AWESOME! Thanks for sharing! :-)
So glad you enjoyed it!
Thank you!
I hope this means your version of sausage gravy is on the way. Great lesson!
Just subscribed! Say hello 👋🏽 from Miss, where I make biscuits every morning! 👍🏽
Thanks for subbing! Welcome!
Good recipe...very cool
Your r pure Awesomeness! Thank you so much! Your absolute the best teacher! I happily Subscribe ! Yeah your Great!
Wow, thanks!
Awesome. You know those biscuits are going to be good just by that accent. Lol
Awesome vide😊
Thank you.
Hi. Thank you for sharing. I have three questions :
1. Why do you use unsalted butter and salt instead of salted butter?
2. The ocean level affects the amount of each ingredient, or I should use the same measures everywhere? It also affects the oven temperature? What should I do in every case?
3. I can't buy liquid buttermilk in my country, could I use powdered buttermilk? What is the ratio for it? The quality is the same with liquid buttermilk and powdered buttermilk? It is even convenient?
The salt helps to add some stability to the dough. Since salted butter has different amounts of salt depending on the brand, adding it yourself means it's more consistent.
When it comes to the issues surrounding seal level, that's not something I have any experience in, so I'm not a great resource for those issues.
When it comes to the powdered buttermilk, it will work. Simply use the instructions on the package of powdered buttermilk to make 1 cup of liquid buttermilk. It should be about 4 tablespoons of powdered to 1 cup of water.
Hope this helps!
Another easy way of white Lily 2 cups white Lily self rising and heavy whipping cream
Loved it It was a great show, and very informative
I love white lilly flour but hard to find in the north.
Hi. Your video is awesome. You mentioned we can freeze the buttermilk biscuits but, the consistency chances isn't it? The biscuit won't look like biscuit and will have a weird texture. I tried to do that once and I don't know if I did something wrong. Maybe the gluten developed by itself in the meantime. Could you tell me more about it?
I've never had any trouble freezing and reheating them. I just use the instructions I outline in the video: freeze them individually before baking, then store in a ziptop bag until cooking.
@@Southernbite Thank you. I will try again, then I will tell you. Regards
Great video! Dr. Sheldon Cooper just taught me how to make better biscuits!
Bazinga!!! ⚛️
How much butter pls?
Excited to make these biscuits
1/2 cup. You can find the full recipe here: southernbite.com/easy-buttermilk-biscuits/ There's tons of great info in that post as well.
Fantastic recipe! I can't yet White Lily Flour here, but I always use King Arthur. To get the tender biscuits should I use self-rising flour, or would bread flour be better?
Bread flour has a higher protein content which doesn’t make it ideal for biscuits.
Hello Tom, I purchased my unbleached self rising white lily flour from Amazon. Makes a wonderful biscuit
@@Southernbite I have a dumb question since I’ve seen plenty of others!, haha I’m a White Lilly flour girl (all purpose) when it comes to making my biscuits but what’s the deal with the King Arthur All Purpose flour (not the cake one). My MaMaw would likely roll over in her grave for me using anything else but I’ve seen several channels mention it. Have you played with it any?
PS - Muscle Shoals here!!
@@EmmaDee I have and it just doesn’t compare, in my opinion, to White Lily in terms of protein and texture.
I subscribed because a handsome little guy said I should. 😊
I may be a lone wolf here, but I'm wondering why measure flour in cups (volume), rather than grams/ounces (weight)**. Since baking is very much a science, the precision we get by using weight versus volume produces more desirable outcomes. Same goes for the fat you are using. You will find recipes from other countries use weight instead of volume for most dry ingredients. Just a thought.
** I actually know why, thank you Fannie Farmer. Your gifts to us have been blessings (and curses).
I think you answered your own question, but here are my thoughts. First, I totally agree with you. Here in the states, volume measurements are more common. Since I want my recipes to be approachable, I use what’s familiar to my readers. Plus, it’s more common that folks have a dry measuring cup over a food scale. And yes, weight measurement is more accurate. But not everyone can agree on what a cup of flour should weigh. www.latimes.com/food/story/2021-02-05/what-does-a-cup-of-flour-weigh-its-surprisingly-complicated
Is that unsalted or regular salted butter, please?
Unsalted
And I use land of lakes salted butter, and never a biscuit left.
How much butter per 2 cups of flour and 3/4 nonfat buttermilk? Looks like you used at least 1/4-1/2 stick
nevermind I clicked the link lol
We don’t have nonfat buttermilk can I use light buttermilk?
Sure can!
White Lily flour is great, but I think their self-rising flour is too salty.
How much butter?
It’s 1/2 cup. The full recipe and tons of great tips are here: southernbite.com/easy-buttermilk-biscuits/
Why no photo of the final result?
It's there. :)
What happens if you use salted butter?
Salted butter will work just fine.
Why didnt you show us yr biscuits?
They’re right at the beginning. 😀
Grams
Would have been nice if you had let us see the final product
There's nearly 40 seconds of footage of the completed biscuits.
how many STICKS OF BUTTER your video showed 4 !
HELLO HELLO
That was just an illustration. The video isn’t meant to be a recipe, per se. You can find the full recipe here: southernbite.com/easy-buttermilk-biscuits/
The short answer is 1/2 cup or 1 stick.
Crisco was a corporate lie and not ever good for us. I 'stick' to butter, lard and tallow now.
I worked for Martha white foods for years..they sold MW..Dixie Lily and White Lily flour .in the packing plant the bags came down the line and we're all filled with the same flour .true story..so mind over matter is out there..I had customers that only wanted Martha White.. story but same flour..sorry folks
I’d love to hear more about this, Richard. My sources say this isn’t correct. And looking at the bags of White Lily and Martha White I have in pantry show they have different nutritional content - namely protein content.
@@Southernbite sure wish Richard would share more!! It confirms my suspicions that labels don’t always tell the whole story.
He never mentions how much butter. Not cool!
The full recipe is at the link in the description. You can also find it here: southernbite.com/easy-buttermilk-biscuits/
I looked in the link. Maybe I overlooked it. I’ll try this link. I wanna make these. I even had white lily flour shipped to Md
Got it! 😊 thanks
@@dtwiggy1120 The full recipe is at the bottom of that post. For the butter, it’s 1/2 cup. Let me know if you need anything else. I’m happy to help!
@@Southernbite you are so patient and kind!! LOL!!
Sorry .. had to stop watching after the first commercial.
Sorry! Gotta pay the bills. :)