It's a little easier for me to do than it is for a lot of other youtubers, since my stuff is fully scripted anyway. I've already got the first draft of a transcript. but yes, accessibility is important and everyone should do it. i also want to make those muted auto-plays actually count for something.
I'm never one to criticize someone for taking an in-video sponsorship (everyone's gotta make a living), but when they're integrated into the content or at least the style of the creator's usual stuff it just makes it a whole lot more palatable. Jay Foreman is another one who's ads I watch because of this
I love how Adam's viewers are a whole community. I haven't seen any other cooking channel with so many inside jokes and just overall comfort in the comment sections. Love the atmosphere here
If you have the biscuits touching, they rise more! I’ve tested it both ways, and it really makes a huge difference! Also, a little sugar in biscuits is standard for us southerners! 🙂 better flavor and browning.
@@someone4650 You use unsalted butter when the amount of salt is really important. There really isn't a standard on how salty salted butter is, so it's much more precise to use unsalted butter and add salt (you find this in baking a lot).
psyneur ive used salted butter my whole life, never once has it caused a problem in any recipe ive ever followed or devised myself. The whole Salted/Unsalted argument is silly. Salted FTW.
Grated the butter right into the bowl. Used watered down yogurt instead of butter milk (good buttermilk is a pain to source and I never use it all). Best biscuits I have ever made/ate. Thanks you!
One thing my mom taught me when making biscuits (besides “don’t mess with it!) was to put a light thumbprint in the middle of each biscuit before brushing on the butter. She said it helped them rise better (?) but it also holds the butter. And yeah, buttermilk for sure!
Made the biscuits this past weekend, and I have to say I used buttermilk powder mixed into the dry ingredients, and just used water to moisten, they came out VERY tasty.
I understand wanting to get away from shortening. What I’ve moved to is using pork lard. It works the same as shortening, it’s healthier than Crisco, and adds a pork flavor to your biscuits. The pork flavor is a major plus if you’re making biscuits and sausage gravy; however, it might be a little different if you’re buttering them and adding jam. Give it a shot!
Great recipe, thanks. Looking forward to tryin this with the grandkids. I have a collection of tuna cans, tomato paste cans etc that I use for cut outs :) (edit) And oh, its been said that pre-ground coffee can go 'stale' within a few days, some say freeze in lick tight container/pouch. Best bet is to get a decently cheap grinder.
I remember my Grandma's salted squirrel biscuits and red-eye squirrel gravy.. Gotta try it... It's awesome, I still make it on December 26 cuz it's tradition to go squirrel hunting on Christmas Eve in our family. I brine the 1/4'd squirrel for 24 hours with salt (coarse) garlic/onion powder and pepper corn... Basic as hell. Then butter fry (no batter) quarters till cooked, deglase cast iron skillet with coffee and viola
Bake the biscuit dough trimmings for delicious crispy mini biscuit triangles. Put the dough on a pan before cutting into circles. Cut the circles with a sharp floured ring. Circles should all touch and there will be little triangles in between. They are amazing one bite treats, slightly crispier.
Hey adam just wanted to let u know if u see this that sometimes i get sad and sometimes i question stuff but when i feel like that i watch your cooking videos and they make me feel better thank you for doing what you do
this recipe is close to my grandma’s! you’re spot on about white lily; she would use nothing else! pretty much any grandma would say the same. she made her biscuits with only lard, pure lard, and she barely touched it, only to laminate it. no sugar, though! and for baking she placed them all touching in a cast iron skillet and covered them with buttermilk. after it baked she would smother them in melted butter. biggest, fluffiest biscuits i’ve ever had. god i miss them! southern biscuits are unique and magical. thanks for sharing your recipe!
wow.. that's intense. when you say she covered them in buttermilk, do you mean she brushed the tops with it instead of melted butter? or did she actually float them in a pool of buttermilk?
As a Middle Tennessee Native the ham is good but the Bacon is better and one of my favorite easier to get Tennessee Pork product is the Tennessee Pride Sausage
Man this spoke to me. Reminds me of college. My brother and I lived together and every weekend, usually Saturday, we would make biscuits and country ham and OMG 20 years later I still crave it. Amazing days.
Hey Adam (and community)! The curry flavoured coffee is actually real (kind of at least.) My grandmother and mother crush a lot of spices and seep it in water. This is called ‘Masala Tea’ (English translation from my language.) There are no set spices that must be used, it’s totally up to you and your preferences.
This looks so good, I'll have to compare these biscuits to my recipe for them and see what's better. I've made 4 or 5 of your recipes and have been amazed at how good they are. Thanks!
Adam, please for the love of sweet and bitter coffee please go down the rabbit hole of coffee. I'd love to see you wrap your head around various brew methods such as aeropress and chemex. The science behind fresh roasted and fresh ground coffee is truly fascinating Im sure some of the more coffee centered TH-cam channels like James Hoffman or Seattle coffee gear would be happy to help you on your journey.
Read my mind dude. I was literally just eating leftovers of your roast chicken dinner recipe and thinking how amazing the gravy was, and how I should get biscuits, and how I've always been curious about that weird southern coffee gravy stuff.
I just want you to know that watching this video made me crave country ham, and also made me call a bunch of stores all over the DMV area until I finally found it!
Benton’s ham is to die for. We live just down the road from their store and we are always getting their ham and bacon to send as gifts to people as well as for ourselves.
Adam, your channel is so fucking good. You integrate your sponsors in seamlessly, and you describe flavors in such a nuanced way that I can taste these dishes through the captions alone. Never change you glorious bastard
Look up a simple sausage gravy recipe to put on top and you'll love it. Red-eye gravy isn't bad, but it's definitely an acquired taste that most people I know sadly don't like.
@@Ibegood I'm 13 currently trying to find a new house so cant do that. But ill try to somehow remember it after i move and can try out some new stuff in the kitchen.
Back in high school, I worked for a fast food chain that made their own biscuits in the restaurant. I made them on weekends. I don't remember the recipe completely, but I know it involved shortening, buttermilk, flour, and a pre-mixed packet with the seasonings. Mix all that together, roll out, bake, brush with butter as soon as you get them out of the oven. I found that if you let the buttermilk warm up a little bit (our process was to keep several containers on ice at the ready right at the biscuit station), the biscuits were bigger and fluffier than when the buttermilk was right out of the refrigerator.
Oh my gosh, I was literally just researching best coffees to try because I wanna get away from cheap stuff from Walmart or Kroger, there was so many online roasters that I just gave up trying to decide. Now here you are with a coffee ad that looks great!! Definitely gonna try this. First the meat freezing/thawing video coincidence I got and now this, my mind is on your same level Adam
Thank you for being there to inspire my cooking when my mom won't. May your vinegar legs always be on the right, your breath always exaggerated, your pantry always fully stocked, and your heart just as filled as your stomach.
Pro tip: wear a filet glove when using a cheese grater or mandolin. Sure, the steel mesh has a small chance blunt your device if there is an accident, but you won't lose bits of your fingers when you cook. This is really helpful when trying to work fast.
So True, White Lily is the best Flour you can get today...Back back in the 80s Dixie Lily was the Queen of Biscuit Flour and the way to go. Sadly you can't find it anywhere these days; But boy was it ever good. Edit: Thank you for the informative Video.
Hi Adam, just a comment on the French press: there may be some evidence that non filtered coffee may raise your cholesterol level. I heard that from epidemiologists and there are several papers (example, research of D. S. Thelle). Those disposable filters are worth it!
I just made these biscuits they were great I also made that pizza I Saw that you used cheese sticks but Publix dose sell blocks of whole milk Mozzarella cheese my family has been useing it for years. Just a tip
Flaky ones are (like this recipe th-cam.com/video/oUkmTHA7AEw/w-d-xo.html they were really good btw). But, I prefer the softer cake like texture biscuits.
For the biscuits, it makes perfect sense to use a food processor with the grater attachment, if you have one. Get that real cold too, and it'll get you a stick of grated butter real quicklike without any risk of your body heat melting it.
Good attempt! My Grandmother made her Red Eye gravy different than that. Much less coffee. She didn't cook the ham as hot and cooked it longer. She had more grease in her pan afterwards and used coffee and water to make the gravy. I have tried many times to duplicate what she did but it is never as good as hers. She didn't fold her biscuits either. She was famous for her biscuits and her mince meat hand pies and her fried chicken. Your biscuits were pretty and even though you folded I bet they tasted good. She didn't like working the dough much and they rose and were just to die for. Oh, she used an old jelly jar to cut them with. I think I'd like to try the gravy with some honey and butter. Couldn't hurt. Oh, but you needed some scrambled eggs on the side to drizzle with gravy. This one took me back many years and I enjoyed seeing you do it.
That is insane that you went to Benton’s! That area is where my dads side of the family was raised and my grandpa goes up there once a month to work in his garden and he always brings a roll of their balogna home. So cool to see you were there!
My great grandmother always used lard instead of butter, but they were still deicious with a piece of country ham. Redeye gravy was never a favorite among our family so it was often brown gravy instead made from beef or pork drippings.
I'd like to see a video comparing buttermilk to various substitutes, including powdered buttermilk. They never seem to sell the fresh stuff in amounts I'll ever use up before it goes bad.
I feel like red eye gravy was invented by someone making biscuits with country ham while drinking a cup of coffee and they accidentally spilled some in the pan
Honestly, when putting together that dough, go crazy. Freeze the grater and cutting board. run your hands under cold water. My grandma literally dops the thermostat down, I don't know if that actually does anything but goes to show that the success of those biscuits relies on how cold that butter is.
Many thanks, Adam! I have contemplated switching to French press coffee and you have given me the confirmation to make the switch. Keep up the great work you're doing with the videos! THANKS, again!
If any other youtuber would say as much about sponsors and other commercial bullshit, I'd be writing hateful comments and be rude. But I won't do that with Adam. I've got only love for Adam.
Can you do a video where you see if heavily salted water is necessary for making pasta? I always hear that adding an excessive amount of salt will improve the taste of your pasta, but if you’re going to dress the pasta in a flavorful sauce how much of that salt will really impact the outcome of your dish? Thank you!!!
3.38 I put a lot of creamer in my coffee but here recently Iv just been putting a splash because lactose intolerantcy just hit me like a freight train but coffee is coffee to me 2 tea spoons of sugar and I’ll drink it
I wonder if American biscuits could be shaped the way Mum shaped scones? She'd shape the dough into a rectangle the rough size of the tin, cut it up into squares, powder the sides, and then arranged in the greased and floured tin. No space between them so the only way they can rise is upwards. The powder on the edges makes them break apart easily, after they are cooked.
One more step - pack them into a cast iron pan, sides touching. Lovely tall biscuits. A heavy pan pizza pan is also a great biscuit pan. I guess those are the two schools of biscuit baking - an inch apart versus packed tight.
can we all just appreciate the captions adam adds to every video because thanks
MashupPotato no replies??
few replies bc the rest of us are appreciating the captions
It's a little easier for me to do than it is for a lot of other youtubers, since my stuff is fully scripted anyway. I've already got the first draft of a transcript. but yes, accessibility is important and everyone should do it. i also want to make those muted auto-plays actually count for something.
Adam Ragusea thanks dad
As someone who reads too much but has a listening skill of a potato, I agree
You should freeze your chopping board so your butter doesn’t melt when you’re grading it
You should dip your hands in liquid nitrogen to keep your body heat from melting the butter.
What sort of grade? 15°?
"Why I Freeze My Cutting Board, Not My Butter"
Don't give him ideas!
"Why I Freeze The Air Around Me"
"Split a biscuit along it's laminated fault line" -- Pretty cool way to describe how to open a biscuit.
Drop Cake a man of fine culture
a man of exquisite culture
A man of exotic culture
Penis
This makes no sense to my native biscuits
The mixing of the sponsor with the recipe... very sneaky Adam, very sneaky.
like its so well done i dont even skip the sponsors
I'm never one to criticize someone for taking an in-video sponsorship (everyone's gotta make a living), but when they're integrated into the content or at least the style of the creator's usual stuff it just makes it a whole lot more palatable. Jay Foreman is another one who's ads I watch because of this
remember adpocalypse
@@rouymalic4463 or adblock
Outstanding move
No-one:
Adam Ragusea: 📍MACON
Haha so true
I like to rep my city. Frankly, I'm proud to be producing something not from one of the same old major media capitals.
Adam Ragusea Good on you! If I make it someday I’ll do the same thing.
@@aragusea I'm from east Tennessee myself (Chattanooga), and it's cool to see a TH-camr that's not in New York or LA for once.
@@aragusea How noble of you
I love how simple yet well put every instruction is. I rarely cook yet watching this is just that satisfying, thank you for putting out these videos!
i never cook lol
nah
You should try! Once the anxiety from the first few cooks is gone it becomes an extremely relaxing hobby
@@g1sbi Agreed! Very rewarding making something yourself that is exceptionally good.
Adam is a teacher after all. There's a a reason his videos are so easy to follow, and inspire confidence in the viewer.
I love how Adam's viewers are a whole community. I haven't seen any other cooking channel with so many inside jokes and just overall comfort in the comment sections. Love the atmosphere here
Super chill here
You should see Binging With Babish and YSAC's comment section too they're more memey than Adam's
D I O bruh the whole you suck at cooking channel is a whole big meme
You're cool and it's great to have you here, buddy! Good food, good memes, and good vibes abound.
Then you haven't seen "you suck at cooking"
How about freezing the cutting board so it takes longer for that butter to melt?
Why I freeze my cutting board, NOT my butter
Julian Colon sorry I wasn’t clear, I meant as well as the butter
@@Senriam was looking for this
Might as well freeze his hands so they don't melt the butter
Instead use a wooden cutting board, plastic melts quicker.
If you have the biscuits touching, they rise more! I’ve tested it both ways, and it really makes a huge difference! Also, a little sugar in biscuits is standard for us southerners! 🙂 better flavor and browning.
Yep, and that trick even works with the store bought biscuits.
Day 14 asking Adam to make a poutine video
Pouring beef gravy over fries is an abomination.
Poutine is LIFE
@@Cinemaphile7783 What did Quebec ever do to you?
hi i'm emily what did Quebec do for anyone?
Glen and Friends made cheese curds today, I expect he'll make a poutine video soon
Adam: "If I want brown sugar I just add molasses to white sugar."
Also Adam: only buys salted butter
Probably buys self raising flour as well. People are up in arms about the Epstein conspiricy, Adam's kitchen is far more sinister
If you use unsalted butter you're a coward. Salt should be added to every food that can take it, it's a flavor enhancer
@@someone4650 You use unsalted butter when the amount of salt is really important. There really isn't a standard on how salty salted butter is, so it's much more precise to use unsalted butter and add salt (you find this in baking a lot).
psyneur ive used salted butter my whole life, never once has it caused a problem in any recipe ive ever followed or devised myself. The whole Salted/Unsalted argument is silly. Salted FTW.
@@someone4650 I have a huge fokken box of kosher salt in my kitchen. I don't need salt in my butter thanks
Grated the butter right into the bowl. Used watered down yogurt instead of butter milk (good buttermilk is a pain to source and I never use it all). Best biscuits I have ever made/ate. Thanks you!
Here before all the “Why I season jokes” and “White Wine” jokes
As a native Southerner living also in Georgia thank you Adam. You got one of my favorites perfect
One thing my mom taught me when making biscuits (besides “don’t mess with it!) was to put a light thumbprint in the middle of each biscuit before brushing on the butter. She said it helped them rise better (?) but it also holds the butter. And yeah, buttermilk for sure!
Made the biscuits this past weekend, and I have to say I used buttermilk powder mixed into the dry ingredients, and just used water to moisten, they came out VERY tasty.
Last time I was this early Tottenham Hotspur won the league
Alejandro Roberto 😂
Lmao xD
Bruh
Hahahhaahha 😂😂😂
Out of all the comments, this is the top? Thats mad lol
I understand wanting to get away from shortening. What I’ve moved to is using pork lard. It works the same as shortening, it’s healthier than Crisco, and adds a pork flavor to your biscuits. The pork flavor is a major plus if you’re making biscuits and sausage gravy; however, it might be a little different if you’re buttering them and adding jam. Give it a shot!
Great recipe, thanks. Looking forward to tryin this with the grandkids. I have a collection of tuna cans, tomato paste cans etc that I use for cut outs :) (edit) And oh, its been said that pre-ground
coffee can go 'stale' within a few days, some say freeze in lick tight container/pouch. Best bet is to get a decently cheap grinder.
I remember my Grandma's salted squirrel biscuits and red-eye squirrel gravy.. Gotta try it... It's awesome, I still make it on December 26 cuz it's tradition to go squirrel hunting on Christmas Eve in our family. I brine the 1/4'd squirrel for 24 hours with salt (coarse) garlic/onion powder and pepper corn... Basic as hell. Then butter fry (no batter) quarters till cooked, deglase cast iron skillet with coffee and viola
Petition to make Adam, Joshua Weissman, and binging with babish collab
Signed
signed
Signed
Signed
Signed
Bake the biscuit dough trimmings for delicious crispy mini biscuit triangles. Put the dough on a pan before cutting into circles. Cut the circles with a sharp floured ring. Circles should all touch and there will be little triangles in between. They are amazing one bite treats, slightly crispier.
I love that our Adam has so many sponsors
Makes me happy to see this channel doing well :D
Hey adam just wanted to let u know if u see this that sometimes i get sad and sometimes i question stuff but when i feel like that i watch your cooking videos and they make me feel better thank you for doing what you do
Adam: Now add your coffe
Me, a foreginer who was unfamiliar with this recipe: *screeches in terror*
this recipe is close to my grandma’s! you’re spot on about white lily; she would use nothing else! pretty much any grandma would say the same. she made her biscuits with only lard, pure lard, and she barely touched it, only to laminate it. no sugar, though! and for baking she placed them all touching in a cast iron skillet and covered them with buttermilk. after it baked she would smother them in melted butter. biggest, fluffiest biscuits i’ve ever had. god i miss them! southern biscuits are unique and magical. thanks for sharing your recipe!
wow.. that's intense. when you say she covered them in buttermilk, do you mean she brushed the tops with it instead of melted butter? or did she actually float them in a pool of buttermilk?
As an East Tennessee Native, your taste in ham is high tier good man
As a Middle Tennessee Native the ham is good but the Bacon is better and one of my favorite easier to get Tennessee Pork product is the Tennessee Pride Sausage
Man this spoke to me. Reminds me of college. My brother and I lived together and every weekend, usually Saturday, we would make biscuits and country ham and OMG 20 years later I still crave it. Amazing days.
Hey Adam (and community)! The curry flavoured coffee is actually real (kind of at least.) My grandmother and mother crush a lot of spices and seep it in water. This is called ‘Masala Tea’ (English translation from my language.) There are no set spices that must be used, it’s totally up to you and your preferences.
That sponsor integration was so good that I'm tempted to buy it, and I don't even like coffee at all
I feel this.
finally a good sponsor. been looking for a subscription coffee service, happy to support.
0:12 from here in SC we don't care how you make your biscuits as long as they're as good as them brown 'n server ones
This looks so good, I'll have to compare these biscuits to my recipe for them and see what's better. I've made 4 or 5 of your recipes and have been amazed at how good they are. Thanks!
Adam speaks to my soul while cooking. Less dishes, and easy to clean dishes.
Adam, please for the love of sweet and bitter coffee please go down the rabbit hole of coffee. I'd love to see you wrap your head around various brew methods such as aeropress and chemex.
The science behind fresh roasted and fresh ground coffee is truly fascinating
Im sure some of the more coffee centered TH-cam channels like James Hoffman or Seattle coffee gear would be happy to help you on your journey.
I feel like plenty of those already exist
Just one of the best TH-cam Channels, here since quite some time now n i appreciate every Video u upload.
Read my mind dude. I was literally just eating leftovers of your roast chicken dinner recipe and thinking how amazing the gravy was, and how I should get biscuits, and how I've always been curious about that weird southern coffee gravy stuff.
I just want you to know that watching this video made me crave country ham, and also made me call a bunch of stores all over the DMV area until I finally found it!
1:35 Ummmm.... Shouldn't it be a sticky cold mess....?
Just kidding, great video as always!
it shouldn't even be sticky
@@nikitaandrew8065 you are stupid 🤣
Benton’s ham is to die for. We live just down the road from their store and we are always getting their ham and bacon to send as gifts to people as well as for ourselves.
"Why I butter my milk, NOT my biscuits"
Jokes aside, great video as usual, Ragusea. To the point, yet very detailed.
Benjamin W Lmao.
Adam, your channel is so fucking good. You integrate your sponsors in seamlessly, and you describe flavors in such a nuanced way that I can taste these dishes through the captions alone.
Never change you glorious bastard
As a european i always wanted to make some of these biscuits. Now i can
The English would tell you that they're scones, not biscuits. If we can get the rest of Europe to call them biscuits that would be great. 😉
Look up a simple sausage gravy recipe to put on top and you'll love it. Red-eye gravy isn't bad, but it's definitely an acquired taste that most people I know sadly don't like.
@@Ibegood I'm 13 currently trying to find a new house so cant do that. But ill try to somehow remember it after i move and can try out some new stuff in the kitchen.
Those are scones though
Faith El Refaey they aren’t scones. scones don’t taste like these.
Man, do I love country ham, but the funk that comes from cooking it is something else.
this is the best most unproblematic channel. u go king
Then what the fuck is your standard for "problematic"?
Why are you getting so angry about something simple?
@@samanthaj6868 like someone needs an excuse to get angry on the internet, you stuck-up little bitch.
Back in high school, I worked for a fast food chain that made their own biscuits in the restaurant. I made them on weekends. I don't remember the recipe completely, but I know it involved shortening, buttermilk, flour, and a pre-mixed packet with the seasonings. Mix all that together, roll out, bake, brush with butter as soon as you get them out of the oven. I found that if you let the buttermilk warm up a little bit (our process was to keep several containers on ice at the ready right at the biscuit station), the biscuits were bigger and fluffier than when the buttermilk was right out of the refrigerator.
"I confess that I'm a noob." - Adam Ragusea, 2019
you're everywhere, emily
Oh my gosh, I was literally just researching best coffees to try because I wanna get away from cheap stuff from Walmart or Kroger, there was so many online roasters that I just gave up trying to decide. Now here you are with a coffee ad that looks great!! Definitely gonna try this. First the meat freezing/thawing video coincidence I got and now this, my mind is on your same level Adam
And a glass of white wine to finish up this fine meal.
I recommend lard as an alternative to shortening.
OMG i always try your recipes and they come out great you should be on the food network you are my favorite youtuber!
Adam you are my hero. My ideal guide to father figure. Love from Egypt
Thank you for being there to inspire my cooking when my mom won't. May your vinegar legs always be on the right, your breath always exaggerated, your pantry always fully stocked, and your heart just as filled as your stomach.
Hey Adam - I appreciate that you put milk/cream in your coffee.
Dang i love this channel
Pro tip: wear a filet glove when using a cheese grater or mandolin. Sure, the steel mesh has a small chance blunt your device if there is an accident, but you won't lose bits of your fingers when you cook. This is really helpful when trying to work fast.
If you live in the south and love our kinda food you're southern it that simple also white gravy is where it's at with biscuits imho
So True, White Lily is the best Flour you can get today...Back back in the 80s Dixie Lily was the Queen of Biscuit Flour and the way to go. Sadly you can't find it anywhere these days; But boy was it ever good.
Edit: Thank you for the informative Video.
I recall Kroger bought out Dixie and started to make some of thier old products....But they taste nothing like they use too.
Hi Adam, just a comment on the French press: there may be some evidence that non filtered coffee may raise your cholesterol level. I heard that from epidemiologists and there are several papers (example, research of D. S. Thelle). Those disposable filters are worth it!
Cutting the biscuits into rectangles with a dough scraper is just more efficient than circles and leftover trimmings.
"Personally, I'm glad that we're not living in the olden times anymore so I go with a big squeeze of honey." I don't know why this cracks me up
"Bitter as motor oil!"
I just made these biscuits they were great I also made that pizza I Saw that you used cheese sticks but Publix dose sell blocks of whole milk Mozzarella cheese my family has been useing it for years. Just a tip
A good southern biscuit is a more savoury version of puff pastry.
Prove me wrong.
Kaegan Thornhill it’s not savory. It’s just not sweet. Biscuits are super bland.
Then you never had a good Biscuit.
Kaegan Thornhill I’m from the south. I’ve had handmade biscuits before. The texture is just not my thing.
Understandable and I was just joshing with ya.
Flaky ones are (like this recipe th-cam.com/video/oUkmTHA7AEw/w-d-xo.html they were really good btw). But, I prefer the softer cake like texture biscuits.
For the biscuits, it makes perfect sense to use a food processor with the grater attachment, if you have one. Get that real cold too, and it'll get you a stick of grated butter real quicklike without any risk of your body heat melting it.
Adam.... where are the crazy eyes man??? WE WANT CRAZY EYES SPONSOR SEGMENTS!! STARE INTO MY SOUL ADAM
South Carolina the best country breakfast food 😍😍😍
Hey Adam, greetings from Turkey!
Good attempt! My Grandmother made her Red Eye gravy different than that. Much less coffee. She didn't cook the ham as hot and cooked it longer. She had more grease in her pan afterwards and used coffee and water to make the gravy. I have tried many times to duplicate what she did but it is never as good as hers. She didn't fold her biscuits either. She was famous for her biscuits and her mince meat hand pies and her fried chicken. Your biscuits were pretty and even though you folded I bet they tasted good. She didn't like working the dough much and they rose and were just to die for. Oh, she used an old jelly jar to cut them with. I think I'd like to try the gravy with some honey and butter. Couldn't hurt. Oh, but you needed some scrambled eggs on the side to drizzle with gravy. This one took me back many years and I enjoyed seeing you do it.
What you don't like curry flavored coffee?! 😝
Why I flavor my cup and not my coffee
Not sure if you're being sarcastic, but many curry recipes requires coffee :P
@@FilthyPeasantGaming True! But how many coffee recipes call for curry?! And yes I'm being sarcastic.
You’re the culinary Justin y
This made me think of p5
When I grate my butter I grate it into the flour and mix it around to coat it in the flour. Works pretty well. I mostly do this for pie crust though.
I'll be honest this video's ad snuck up on me, well played Adam 👏🏽
Adam and Lindsay Ellis are the only people whose sponsorship bits I don't skip over because they at least try to make them entertaining.
I used White Lily until an old southern lady in the grocery recommended Southern Biscuit flour. My biscuits are incredibly soft now!
“Adam doesn’t use white wine”
Everyone else: TREASON
That is insane that you went to Benton’s! That area is where my dads side of the family was raised and my grandpa goes up there once a month to work in his garden and he always brings a roll of their balogna home. So cool to see you were there!
“Why I ground my mug, and NOT my coffee”
My great grandmother always used lard instead of butter, but they were still deicious with a piece of country ham. Redeye gravy was never a favorite among our family so it was often brown gravy instead made from beef or pork drippings.
Adam: *Thinks of how to prevent butter from melting when next making biscuits*
Next Video Title: *"Why I Freeze my Cutting board and NOT my butter"*
This is the only channel on TH-cam where I actually watch the sponsored part. Adam's voice just makes me interested for some reason
“Why I NEVER buy salted buttet”
Wait...
I'd like to see a video comparing buttermilk to various substitutes, including powdered buttermilk. They never seem to sell the fresh stuff in amounts I'll ever use up before it goes bad.
I feel like red eye gravy was invented by someone making biscuits with country ham while drinking a cup of coffee and they accidentally spilled some in the pan
Probably
Adam,
I've never left a comment but I love your channel. You rule and so do your videos. Thanks for sharing all of your knowledge.
Mothman
Just finished ur latest video. And then this video popped up.
Honestly, when putting together that dough, go crazy. Freeze the grater and cutting board. run your hands under cold water. My grandma literally dops the thermostat down, I don't know if that actually does anything but goes to show that the success of those biscuits relies on how cold that butter is.
3:06 do I suspect a curry video coming soon?!😁
Yea pretty much grew up on this. Glad to see this vid Adam
*drinks coffee*
White Wine: am I a joke to you?
Many thanks, Adam! I have contemplated switching to French press coffee and you have given me the confirmation to make the switch. Keep up the great work you're doing with the videos! THANKS, again!
"I don't really want curry flavored coffee. Though, come to think of it, that could be kind of awesome"
[Persona 5 music intensifies]
Gungywamp HOO BOY
You'll never see it COMMAAAAAAAAAAAAAAAAAAAAAAAN'!
If any other youtuber would say as much about sponsors and other commercial bullshit, I'd be writing hateful comments and be rude. But I won't do that with Adam. I've got only love for Adam.
Offended by the IU sticker.... Just japes from a Boilermaker Alum
Can you do a video where you see if heavily salted water is necessary for making pasta? I always hear that adding an excessive amount of salt will improve the taste of your pasta, but if you’re going to dress the pasta in a flavorful sauce how much of that salt will really impact the outcome of your dish? Thank you!!!
Someone told me you live near me and I think you should do master chef or somwthing
Adam ragusea is the only reason as to why I get excited for Thursday
Just made these this morning as the base for some eggs benedict (didn't have any English muffins so I had to improvise). Thanks Adam.
3.38 I put a lot of creamer in my coffee but here recently Iv just been putting a splash because lactose intolerantcy just hit me like a freight train but coffee is coffee to me 2 tea spoons of sugar and I’ll drink it
Thank you for sharing this information/recipe!
I just used the red-eye gravy technique with my bacon and that was flipping delicious on my sandwich!
Adam and Emulsifying things, name a more iconic duo
I wonder if American biscuits could be shaped the way Mum shaped scones? She'd shape the dough into a rectangle the rough size of the tin, cut it up into squares, powder the sides, and then arranged in the greased and floured tin. No space between them so the only way they can rise is upwards. The powder on the edges makes them break apart easily, after they are cooked.
One more step - pack them into a cast iron pan, sides touching. Lovely tall biscuits. A heavy pan pizza pan is also a great biscuit pan. I guess those are the two schools of biscuit baking - an inch apart versus packed tight.