A Super Easy Way to Make Cheddar Biscuits- Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 27 ก.พ. 2017
- Thomas Joseph shares a fool proof way to make light and fluffy cheddar biscuits using a simple method that will guarantee biscuit-making success.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Love the recipe here’s what you need to make it !!
Dry
2 cups all purpose floor
2 teaspoons baking powder
1/2 Teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt preferably coarse
1/2 teaspoon cayenne pepper if you would like spice
6 tablespoons cold cubed butter (incorporate with the dry ingredients just until combined do not overwork)
8 oz of sharp cheddar cheese
3 tablespoons chopped chives or Dill whatever your preference
Wet
1 1/3 cup of buttermilk
425• degrees pre heated for 12 minutes with rotation half way through
So he baked it at lower temp, yeah?
@@Siddhi1395 It's high temp.
Can someone please tell me what rotate the biscuits means? Turn the biscuits over or rotate the tray around? Thank you
@@globalcitizenn When you turn them halfway through baking them in the oven turn the pan the opposite direction of the way you put it in the oven
Thank you for putting the ingredients here for us because i was looking for them. Appreciate it.
I'd rather freeze the butter then shred it on the large holes of a box grater. Our fingers' heat wind up softening the butter no matter how quickly we work, and no messy, oily hands and fingernails to scrub clean either.
Thomas Joseph, you are my favorite. You are so exact and your explanations are very clear.
Always great when the science behind the method is explained.
Greetings from Singapore !Made 2 batches today ! First was exactly how your recipe requires (savory)and second was a little sweeter. Yumilicious ! Simple, straight forward. Thank you Chef !
What an amazingly simple recipe...love the idea of just scooping them onto the tray rather than cutting them, and the fact that the recipe doesnt require eggs. Thankyou Chef Thomas; I love all your videos !!
This is by far the best recipe I have found on the internet. Simple ingredients, beautifully presented and absolutely delicious. I have sent this to everyone I know. They have all loved it. Well done. One small addition was a pinch of cayenne to warm the palate.
Just made these and they are DELICIOUS! Thank you for sharing the recipe.
Love all your videos, another great recipe! I really like how you explain everything & tell us how things work (eg baking power etc), thanks :) :)
My children and I made these some years ago. I love your addition of the chopped chives. We didn't add the cayenne but tried the recipe with a wonderful spicy pepper jack and they were great as well. I would think that chopped scallions would be an awesome addition. The beauty of these, like any recipe is creating a tasteful treat to suit not only your taste, but what you have available in your kitchen or pantry. Thank you for the mini tutorials you give on your site too.
I made this the other day. Extremely delicious!
Made these this morning! So good! Didn’t have butter milk, used cream of tartar and whole milk.
Love this recipe its easy and yummy just made this while i was watching its great 😊😊😊😊
Excellent recipe and very simply explained, Thanks!
I love the way you speak, chef! Very clear and professional style presentation
these look delicious - and easy! perfect combo
I really appreciate the basic scientific explanation behind things. That really helps me remember tips. also, these were amazing. I froze and grated my butter in and they were sooo layery. thanks for the recipe!
I like the way you demonstrate your recipe, because you give the exact measurement. thnx for this video.
Looks easy and delish.I havn't baked these in a while, so needed to refresh my memory.Thanks for speaking clearly and explaining clearly, unlike many other people doing the same thing.😍
Thomas Joseph! Excellent chef!
Best biscuit recipe. Thanks for sharing
Amazing recipe!! My kids love these yummy biscuits!! Thank you!!
I’m addicted to these biscuits. They’re so amazing
Thank you. I'm going to attempt this recipe. ❤👍
So delicious! I made mine with jalapeno instead of chives and it turned out great. Thanks for the recipe!
thanks thomas joseph, looks delicious
Just made them wow delicious thank you
I made these for dinner tonight and everyone loved it!! Even fought for the last biscuit 🤣😍 thank you chef!! ♥️
These look great! I will be make them today.
Made these biscuits and omg... SO GOOD
This is very informative,thank you
Love the video and your kitchen
Look so easy, thanks for sharing
Bravo! Great recipe!
That biscuits looks so delish!I have to try!
this is awesome. I might make them today. THomas,you have a new subscriber!!!
looks so good!
AHHH THIS IS MY FAVORITE TYPE OF BISCUIT!!!!!
I've never made cheese scones before. Gave these a bash yesterday. Result? Mouthwatering...Thank you.!!
Can’t wait to try this recipe... 😋😍
I freaking love it when Thomas has a writing utensil behind his ear. It's just so charming. I literally watched the entire conundrum playlist yesterday on marathon but noticed that there are a ton NOT in the playlist! Must vet through the whole everyday food channel now! 😳
Great recipe 👏
Great recipe!
Very good chef👍👍👌👌
Truly the easiest and BEST biscuits I have ever made! Thank you! I halved the recipe and didn't have buttermilk so I just used coconut milk and 1 tablespoon ACV. I had less cheese but still freakin' fantastic, moist & delicious & a bit healthier! Thank you! P.S. really loved that you explained what each ingredient does so I could try to play scientist and substitute what I thought would work. mmm mmm good!
thank you so much.. I just made it
These look delicious & so easy to make :)
Thank you so much Joseph - love from Prague! just made these - i didnt have buttermilk, used greek yogurt instead and didnt have cheddar, used maasdaam, edam and parmegiano and it is still so good - thank you for the measurements and easy to follow instructions!
Did you dilute the yoghurt with water?
wooww!! gonna try them
I like how often he says that I'll make the dishes every single day, like I'm doing nothing but cooking all day without even bothering to eat
E Ka well well well would you look at this 😂😂😂
great recipe!! much easier than other biscuit recipes-- absolutely delicious. next time I'll be adding more chives and more cayenne pepper for some more spice, but that's just a preference!! Thank you!
These look delicious
Thank you so much ❤
I just can't get enough of these things.
Hi Thomas. Would you mind doing a video on the differences of flour? What makes bread flour, bread flour? What makes cake flour, cake flour? Why do some cake require cake flour, self-rising or all purpose?
Hi Therapeutic Calm. I might not be Thomas but I can help you with that. Thre reason flour is classified by name is because they have different levels of protein. Bread flour has the most protein because you need alot of protein to make good bread. But with cookies you need to use something with lower protein
Oh wow! This reminds me of cobblers which is a fruit of the season mix with a similar pastry cake mix as a topping! These look good to try as well!
Yes, it's the drop down cobbler biscuit type bakes.
I could eat that entire tray of biscuits....
just had to sub so i can make this. thanks greetings from Hawaii
Gonna try this
this is just like my mums cheese scone recipe (from New Zealand). For a sweet version you can use cream instead of milk. Also for sweet version you can use for your liquid a can of soft drink aka soda aka carbonated lemonade which helps keep the scone light and airy
Awesome!!
Made some with half whole wheat flour and half oat flour! Really good!
just had to sub so i can make them. thanks greetings from Hawaii
biscuits looks so yummy 😋seek the lord be it too late, thanks I'll try it.
Lovely recipe. My mom taught me a great tip for mixing the biscuit mixture: use a butter knife. It allows you to mix but is hard to overmix with.
I'm in love with him!!!💕💕
I love that💗
Lovely
Best cheesy biscuits ever & so easy which I love :)
Looks yummy :)
Mmmmm, cheese scones, a real favourite of mine. The addition of buttermilk rather than ordinary milk must make for another dimension in taste. I was actually looking for a classic biscuit recipe but was sidetracked,lol. But of course, the US version would be, I guess, a cookie. And the chef is a hunk. ;-)
Wooow .. Yammy
“Gold the lily”. Awesome expression.
It's "gild" the lily. Very old expression.
yummy
Great video! I am planning to use your recipe and use goat cheese instead!
I’m going to make these in cooking class tomorrow at school but a lot simpler method :p
Hi! What do you think about using almond flour instead of traditional flour? :) Thanks!
The thumbnail looks like red lobster biscuits 😍😍😍
AKA the best biscuits
+Marie as a southerner I'm going to have to say... no. ☺️
trevorpinnocky I'm a southerner and I still agree with Marie.
trevorpinnocky As a southerner, there's something wrong with you. #CheddarBayMasterBiscuit
Because the recipes are almost identical. Red Lobster 'Cheddar Bay Biscuits' use garlic powder, these use chives. Otherwise.pretty much the same biscuit.
Yum!!!!!!!
Ur voice is superb
nice
yasss!!!
We made these in class today, along with sunny side up eggs, and turkey bacon.
We only buy single acting baking powder. It reacts with heat, so you can set the dough aside for a while after mixing with the dairy.
Can we use self rising flour instead of all purpose?
can i freeze this dough and for how long?
2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp baking soda
1 tbs sugar
1/2 tsp coarse kosher salt
Pinch cayenne
6 tbs butter
1 1/2 cup cheese
3 tbs chives
1 1/3 cup butter milk
400 degrees 13 min
what can I use instead of milk butter
hi! Looks delicious! I don't get buttermilk
here. Can I substitute it with yoghourt?
Anjana Harpalani the have a vid on buttermilk substitutes in the kitchen conundrums series on this channel.
Hey! Excellent video, as always :D By the way, I have this problem making japanese cotton cheesecake. I have tried different recipes that I have found on the internet but it never comes out like it does in the videos. Instead, I always (like, ALWAYS) end up getting a chewy deflated brownish stuff that looks like napolitan flan. I never change anything from the recipes and I do everything as they tell me to do, but it just doesn't turn out well. I'm desperate :'(
I think i can help you with this. Japanese cheese cake rised by the air in your meringue, so if you 1) didnt beat the egg white long enough (a little more thn soft peak) 2) overbeat the batter (you have to fold gently the egg white to the flour and cheese mixture) , than your cake will delate and just come out chewy cuz there's no air for it to rise. So make sure you beat your egg whites till at least soft peak and fold gently, just enough, and bake it long time (350F for like an hour) than it should be a success :D
I love Thomas. Cheers to the lucky boy or girl that has him 😢 lol
Can we store these cookies & for how many days ?
Do I have to add butter milk?
This is my standard recipe I go to for all my biscuits…. I do add a lot more spices to my batter though….ie. garlic powder, onion powder, chill powder, sometimes a dash of cumin, I also add parsley, and sometimes I’ll add chopped jalapeños for a kick.
The combinations are endless.
I also prefer to omit the sugar unless I’m making a sweet biscuit.
👍🏽
1 1/3 cup of buttermilk makes my batter wet, even though I just put 270g of buttermilk.
In the recipe link it is stated as 1 teaspoon of sugar but in video it is 1 tablespoon of sugar
Are these good for freezing?
this is an excellent formula Thomas; I don't put buttermilk in but mine came out just as nice with Natura soy original & a little club soda equal to the liquid measurement. Also as I do with my scones I replaced 1/2 cup of the flour with Oat "flour" which is large flake oats which I process in my mini cuisinart for about 30 seconds...gives a great flavour to either the savory or sweet biscuits. My 83 yr old mother is having some dietary issues lately and not getting sufficient calories and these are an amazing way of getting some excellent protein, vitamins and calories into her. I also make them "sweet" but just using vanilla, 2 tablespoons organic natural cane sugar (or honey) and perhaps sliced almonds cranberries or golden raisins....so as you say just a variation on my standby scones. THANKS AGAIN....YOU ARE A BRILLIANT BAKING SCIENTIST AND love your presentation always. BA
can i use margarine instead of butter
Can I use bisquick ?
These biscuits are divine ! Even easier to do than your mom. AMAZING