This feels like a secret club right now, like "Fight Club" where the number one rule is we don't talk about Fight Club! So stinkin excited for you Jess!!!!
I’ve been making biscuits for over 55 years here in East Tennessee’s I use 2 cups white lily flour a fourth cup of lard and buttermilk mix with my hands and roll them out cut them and put them in my iron skillet on 450 degrees for 12-14 minutes. They are light and fluffy with a little crunchy on the bottom. I love biscuits and gravy 😊
There is no one living in my family to teach me this skill. I tried Jess's way and the biscuits were so tender and rose so high - but tasted too flour-y. I thought maybe I under baked but on the second try I over-browned them with the same result. What am I doing wrong? (Still wonderful slathered in butter and something sweet)
A space dedicated to being in the kitchen with Jess?! I AM SO HAPPY!!! The ripple effect you have had with inviting us into your space is.... unfathomable. Thank you.
"We measure salt with our heart in this house".... I love that!! And I was so glad to see the printable PDF, thank you for that! That goes along with one of your videos on the other channel, encouraging us to print out our favorites and not always rely on the internet. Looking forward to more "cooking with Jess"!
I have cooked biscuits for over 20 years and no one ever explained the benefit of using a pan with sides on it. That makes so much sense!! Lol I am switching from my flat baking sheet 👍😃
It makes me feel so much better knowing even Jess Sowards doesn’t always keep buttermilk on hand and uses the buttermilk “cheat” substitute that I use. Makes me want to go make some biscuits. Yours look amazing.
I bet she gets less buttermilk than butter when she makes butter. That's what happens to me and it seems like a good thing and maybe it is, but there's never enough buttermilk! 😅 we use a half gallon of cream and get 2lbs of butter but only a scant pint of buttermilk.
Yes. And when you do come across buttermilk, you can always freeze the leftovers in whatever portion size you'll likely use it. It freezes really well.
Thank you for this recipe!!! It is perfect! I am 67 years old & have been searching all my life for an easy, fool-proof biscuit recipe. I especially love that I usually have all the ingredients on hand when the urge for biscuits arises. Its now my "go-to"!!
There was a different channel that had changed over the years. I had to stop watching. It was hard because I really enjoyed the recipes and chat... homestead chats. I am thankful you have come forward, Jess. Your words always preach coming together out of the rain and finding community and communion. I am excited for your new channel. I look forward to hearing your take on old recipes. I like that you help the viewer not fret when there's an ingredient missing. This separates the pros from the amateurs! Take care, Jess! God Bless!
Very similar to how my Mamaw taught me to make biscuits but she just shaped the biscuits in her hand instead of cutting them out. During deer season she would feed about 50-75 people a day. Biscuits, chocolate syrup, bacon, sausage and eggs. The hunters would come in from the deer blinds, the kiddos knew to walk down to her house and it's where the family started the day together. Man I miss that woman! Needless to say, biscuits have a very special place in my heart.
What? A cooking channel from Jess? I hit the subscribe button so fast my fingers were a blur! I've been making biscuits for too many years to admit to, but I still learned a little thing or two, so thank you for that. I normally freeze my stick of butter and then grate it before I mix it into the flour to try to prevent warming it up too much when I mix the dough, which seems to work well for me. I love the folding you demonstrated, and will be trying that the next time I make biscuits!
I love making biscuits! Just like this, i work the dough with my hands. Fold it in 3 times. The only difference is i just cut mine straight down with a knife. So much easier than using a round cutter. So we end up with nice sqaure biscuits. I never keep buttermilk either its so much easier to make my own when i need it.
It took me 30 years to learn how to make good biscuits but i have finally mastered it! One of my most proud moments! Shred your butter with a cheese shredder! Game changer!
Exactly how I make mine! So good! For years my husband kept asking me if I could make flaky biscuits and I finally watched a video that showed the folding technique. THAT IS THE KEY! After 35 years of marriage, my husband got home made flaky biscuits since I refused to buy the canned ones. Thanks Jess!
My dad made incredible biscuits, and other baked goods. He NEVER used a recipe. His first visit after I married and moved away, I tried to impress him with homemade biscuits, thinking I could make them from memory. They were beautiful, inedible "hockey pucks". He was a good sport, but he passed on those. He bought me my first Fanny Farmer cookbook. I discovered the "secret" to his level of expertise is making things again and again until the basics are second nature. Then you can tweak and improve and experiment. The visual element of seeing the process in a video would have been very helpful 50 years ago. Just like gardening, things may not turn out exactly the way you want every single time, but if you keep at it, you will have better and better results. People don't need 'perfection' when they are missing the basics. You are authentic, and we appreciate it. I hadn't watched many of your cooking videos because I've been cooking for almost 60 years, (and prefer focaccia to biscuits), but I just subscribed and I imagine I can learn a few things from you. Glad you made a separate channel.
I love biscuits. I remember going to my great grandparents homestead and my mother, grandmother and great grandmother going to her garden and picking fresh tomatoes and large green onions and coming back in to her dining room where the big kitchen cabinet with wire over the front shelves and she would open the door and pull out leftover biscuits from breakfast which we called cathead biscuits because they were so big and fantastic tasting. Then we would slice the tomatoes and onion and put it in the biscuits and talk and laugh and have such a great time. I was so lucky that my great great grandmother lived to 103 and my great grandparents lived to be 102 and my grandmother was 99 when she passed so I have memories of all of them and as I as now 70 I treasure them so.
I actually appreciate the whole “meh I made them a little thinner than I should have but they still taste good” part. Shows people that even amazing cooks aren’t 100% perfect to “Food Network standards”. They do look absolutely perfect! Can’t wait to try making them!
A great trick to preserve those beautiful layers that you create by folding your dough in thirds and gently pressing then repeating before cutting into rounds is to push the biscuit cutter straight down then pull straight back up without twisting or turning. That leaves the layers undisturbed and able to separate for that fluffy buttery biscuit texture!
My Daughter has been watching you for years. Jess you helped her through being paralyzed from an epidural during her second childbirth-she was so hurt! You gave her healing through your journey of pain. You are literally a life saver to my Daughter who is has just turned 28 this month. She not only is a wonderful Mom who can garden but she also uses the herbs in garden that really do work to heal . Thank You for sharing with us.👍
@@marking-time-gardens thanks! I actually designed one and sell it on Amazon, I had Jess write a couple of recipes in it so when I sell 100 I’m going to do a giveaway for that journal. I was being silly
@@WillowBrookHomestead I don't think that is being silly! Great thinking ahead! I pray that you do well with the journals. Blessings on your day Kiddo!🌻🐛Carolyn in Ohio 💕
Is anybody else like wicked impressed with Jess’s one-arm-lift-and-pour of that glass gallon jar of milk?!? 🤣🤣 dang girl! I am SO excited for this channel! Love from Wisconsin! ❤️❤️❤️
Here’s the Appalachian biscuit recipe! Start by preheating oven and cast iron skillet with fat to 425. Use Hudson Creme Self Rising flour, 2 cups, 3/4 cup of cold milk-not buttermilk. 1/3 cup of fat-lard, oil, shortening or melted butter that’s not hot. Mix together and then turn onto floured surface. Fold over no more than 5 times, then pat out to desired thickness, cut out biscuits. Remove hot pan from oven then coat the top of your biscuit with the hot oil in the pan, should hear a slight sizzle, then squeeze then in close for a good rise. Bake for 15 minutes, check for browning. If more browning on top is needed, bake a couple of more minutes. Remove from oven and turn out onto a plate and serve.
My grandmother made the best biscuits and never measured any ingredients. She had the touch and shaped them by hand. Perfect fluffy biscuits. When I tried to imitate her, mine could have been hockey pucks!!😊
I love biscuits! It’s one of my favorite things my Mama used to make. I know a lot of people use butter but she always used Crisco. Sometimes she likes to open the biscuit and add butter and a teaspoon of brown sugar and let it melt. Her biscuits and gravy were to die for. Thanks for unlocking a core memory! ❤️ Congratulations on the new channel Jess!
I grew up in Maine and my Grandmother would make the most delicious biscuits that we would then dip in molasses. I miss my grandmothers biscuits so much. I now live in Florida.
So is there a cookbook out there with farm/homestead recipes? If not I feel like that NEEDS to be jess's next book. I want all the basics. Gravies. Biscuits. Bread. Simple. Pantry ingredients. Alternative/substitute ingredients. I don't make gravy a whole lot. I don't ever remember how. A one stop book to look at for those simple recipes that utilize what we grow and have would be amazing.
We eat bread or rolls with dinner every night, so I used this recipe the last few times. They are perfect! No more store bought biscuits for us! Thank you for posting this!
I live abroad and after watching this I immediately had to make a reservation at a Southern owned soul food restaurant we thankfully have to have biscuits and gravy tomorrow 😂.
Made these this morning with some sausage gravy. *chefs kiss* divine! As someone who has lived in the south for many years, I haven’t yet made any biscuits. I was surprised at how lovely these turned out. Buttery, flakey, soft, wonderful.
I bet a lot of people didn’t even notice this video , I found it while searching ur others. Such a great idea Jess I’m so excited to learn this stuff from you. I was immediately addicted to your garden videos years ago. I’ve always been amazed how much I learn from you in the garden even though I’ve gardened a few years longer than you. I’m positive I’ll learn even more in the kitchen! Thank u thank u thank u!
I have been trying to perfect biscuits for 30 years. I tried these this morning, and they were perfect. Even my husband, who doesn't like biscuits, loved them. Thank you so much!!
Your comment made this southern lady smile. I just love the thought of Aussie homes filled with the beauty of southern biscuits. I felt the say way the first time I was able to successfully make homemade tortillas and authentic Mexican rice for my American family.
Thank you for not leaving out the little details. This video showed me what I was doing wrong. And a huge thanks for showing how to make these biscuits by hand!
Congratulations on your “new” channel! I’m much older than you and I’ve been a “scratch” cook all of my life but I can’t tell you how wonderful it is to know you’re here. Many people my age can’t, don’t or will not cook. As a result many 30 year old people (and younger) are trapped in a spiral of poor health choices. I will certainly spread the word about this channel…we have a country to feed and to teach to stand on their own two feet. God bless you gal…you’re “my kind of people.” ♥️👏🏻👏🏻👏🏻
Yay! Southern biscuits!!! I moved to west coast and when I went home to visit family I sat there and cried because I didn’t realize just how much I missed real biscuits. Hopefully I can actually make them myself and still taste good.
Love the opening of the new channel. Thanks so much for making this recipe hands on traditional, down to earth, real. Not all of us have or want to have "all the things" that seem to be so expected in today's recipes.
I’m so excited that this would be the first farmers recipe! I have been making sourdough bread, canning like crazy, making tomato sauce, you name it… But I cannot make a decent biscuit to save my life for some reason. I can’t wait to try it.❤
I consider being able to make a biscuit a necessary life skill and I'm not even from the south! I love that this was your first recipe on this channel. So simple and such a staple. I cut mine into squares - no waste and I can tailor the size easily. Sometimes mini biscuits are fun! 🎉
Yay! A new channel with Jess !!!! Love this !!! I’m a northerner but love me some biscuits ! My great grandmother was from oaklahoma so I learned some southern cooking for her :)
I love this new channel of yours. I'd suggest for Shorts: Make own brown sugar, Make your own dry spice mixes like taco, chili, exc..... I'm glad you're chatty because of the little tid pits of knowledge and wisdom. Keep it up !
There is a lot of cooking channels but not a lot that I know of that actually just use just basic ingredients from the farm without fancy tools . I'm happy to watch this new adventure. I often grow stuff and than wonder what to do with it all. My mom was a "throw a can soup over it" kind of cook and I had to learn after I had a family too.
I would love a video about taking care of your butcher block counter. I want one but am intimidated by using it and caring for it. So excited for this new channel!
The frost tender flower in her winter environment ❤ thanks for feeding my mind and soul, also for inspiration to cook with the ingredients I've work for this past season. Food is a love language of mine and I love feeding those around me. Ty 💞🥰
What a fun idea as a addendum to Roots and Refuge! A side note, I am 72 and found you quite by accident some time ago and have been following and enjoying you ever since! Even us oldsters can learn from the young'uns!!
I like having a cooking guide b/c when I was young I didn't know what or how to cook & then got married (but found out husband's expect meals on a regular basis). Then after home birthing kids - I thot "What do I do with all these hungry little people?" Mom never had the time to instruct me & the (home ed in school classes) were not real home settings (with the interruptions & action along with unexpected emergencies). So what a relief not to face burned good! Ty so much for giving us tested, tried & true Southern cooking any woman will be happy to serve her family, friends & foodie guests! Love it! ❤❤❤
We use left over biscuits by slicing them in half, smearing butter on them and toasting them for breakfast. When my girls were little they used to beg for "round toast". Now my grandchildren are eating round toast.
YES! I am so glad you decided to do more cooking. I like to watch someone cook who is not trying to show off and do fancy things. I eat southern and you cook like I like.
I’m going to put this recipe in my binder. 👩🏼🍳🍞 You’ve inspired me to get back to my baking. NOW I need The Farmers Table *STICKERS* (to put on my binder) Be blessed! 🤎🐮🐔
So pleased to see this new channel Jess, thank you for all your inspiring content! Please share some of your favourite gluten-free recipes when you're able to :)
I was just going thru the comments to see if anyone else was asking about gluten free! I'd Loooove a good gluten free biscuit ❤️❤️❤️❤️ I miss them so bad
WOW - a cooking channel with Jess. When I first got married and we visited my grandparents in TN, they made buttermilk biscuits everyday. My ex ask my grandmother to teach me how. I love making biscuits. My mom could not make them from scratch. A favorite is biscuits and coffee - was my dad's favorite. I don't make buttermilk ones because I cannot use it up. I have to remember this trick.
When my hubby makes biscuits, he always has the last one larger than the rest using the leftover bits. He calls that the "cathead biscuit" (because of its size) and traditionally for his family, that would go to the man of the house. I don't think he does this foldover method, but I will try it the next time I make biscuits. I love the idea of using a canning ring to cut them, too! Thanks, Jess, for creating this channel to bring us into the kitchen with you! Love it!
Back many years ago I cooked breakfast in a BBQ restaurant and I made every biscuit a "cathead" biscuit! So good, start with the dough at least 1/2" and never twist the cutter because that seals the edge and doesn't allow the biscuit to raise right!
🎉congratulations on the new channel, #52 subscriber here!!! So excited to be here from the beginning and learning from each of your videos, thank you for sharing all that you do 🫶🏼
I love this so much. I love cooking and baking, but just having kitchen time with you makes me so happy. And this community is something I love being a part of and have shared with so many people.
I was so excited to open Facebook and see the post about this! Instantly started watching! Love love love your gardening content so I know I’m only gonna love the cooking content even more! Your kitchen is so welcoming, inviting and comforting and now we get more time in it🥰
I have made three batches of these in the past week as Christmas gifts to go with the apple butter I preserved this fall! This is so quick and easy...and not nearly as intimidating as I thought homemade biscuits would be! Goodbye Bisquick! Thank you so much Jess! I enjoy your Roots and Refuge channel...but I need this channel! :)
We all love you Jess. I used to bake all the time , like every morning when Terry was gone to work, and biscuits were always there. But I don't think that I ever folded them your way, looks like good pie crust. Wonderful. Doubt if Ive made home made biscuits in probably 30 years. I'll be 72 at the end of the month. So happy you've started this channel. I have always cooked from scratch, but baked goods have been coming from the bakery as of late. THANK YOU JESS. Gail
If anyone is new to making biscuits an extra tip is to NOT twist when you cut your biscuit dough. Twisting seals some of the layers and your biscuit wont be as fluffy. Also, if you feel like your butter is getting too soft just put the whole bowl in the fridge! Give it a few minutes and keep moving. I sometimes actually put the dough in the fridge before baking similar to cookies. Fridge, press, cut, bake, devour. Thank you Jess for sharing this video and creating this channel! Cheers to measuring with your heart.
This feels like a secret club right now, like "Fight Club" where the number one rule is we don't talk about Fight Club! So stinkin excited for you Jess!!!!
Yes!!! Was just thinking this!!
Yes 😂
🤣
Yesss! 😂
Yes!!! Lol😅
I think it is funny that I am 70 years old and have been making southern biscuits for 35 years and I am sitting here watching you make biscuits. Lol
I'm 77 from Kentucky and I'm watching...lol... Good job Jess
I’ve been making biscuits for over 55 years here in East Tennessee’s I use 2 cups white lily flour a fourth cup of lard and buttermilk mix with my hands and roll them out cut them and put them in my iron skillet on 450 degrees for 12-14 minutes. They are light and fluffy with a little crunchy on the bottom. I love biscuits and gravy 😊
There is no one living in my family to teach me this skill. I tried Jess's way and the biscuits were so tender and rose so high - but tasted too flour-y. I thought maybe I under baked but on the second try I over-browned them with the same result. What am I doing wrong? (Still wonderful slathered in butter and something sweet)
A space dedicated to being in the kitchen with Jess?! I AM SO HAPPY!!! The ripple effect you have had with inviting us into your space is.... unfathomable. Thank you.
Love this ! Tip for anyone with out food processor ... Freeze the stick of butter and then grate it with a cheese grater ... Perfect pieces 💙
Ohhhhhhh!
That's what my granny did
Works great even out of the refrigerator; I do it all the time.
Works great when making scones too!
I do that too but hate cleaning the grater afterwards. A good HOT soak helps but still...
I keep butter in the freezer and just grate it into my dough. Just a tip from a Southerner 😉
Nice! Thanks!
I love that the first video is a biscuit recipe. Speaks right to this southern gals heart.
"We measure salt with our heart in this house".... I love that!! And I was so glad to see the printable PDF, thank you for that! That goes along with one of your videos on the other channel, encouraging us to print out our favorites and not always rely on the internet. Looking forward to more "cooking with Jess"!
Hi from Alberta, where my family calls these "baking powder biscuits." I love the idea of making breakfast biscuit sandwiches for the freezer!
This is going to be soooo much fun!! I love kitchen/cooking/baking channels … and with sweet peeps like Jess - yes please! 💚
I have cooked biscuits for over 20 years and no one ever explained the benefit of using a pan with sides on it. That makes so much sense!! Lol I am switching from my flat baking sheet 👍😃
I've always used Pie plates or cake pan.
I tried to find that part. Can you tell me what was said about the pan with sides please?
It makes me feel so much better knowing even Jess Sowards doesn’t always keep buttermilk on hand and uses the buttermilk “cheat” substitute that I use. Makes me want to go make some biscuits. Yours look amazing.
I bet she gets less buttermilk than butter when she makes butter. That's what happens to me and it seems like a good thing and maybe it is, but there's never enough buttermilk! 😅 we use a half gallon of cream and get 2lbs of butter but only a scant pint of buttermilk.
I use this cheat all the time! It’s nice to see her doing it too;)
Yes. And when you do come across buttermilk, you can always freeze the leftovers in whatever portion size you'll likely use it. It freezes really well.
Thank you for this recipe!!! It is perfect! I am 67 years old & have been searching all my life for an easy, fool-proof biscuit recipe. I especially love that I usually have all the ingredients on hand when the urge for biscuits arises. Its now my "go-to"!!
People need this new channel Jess… be encouraged, it will grow just as your garden channel has! Well done 😊
There was a different channel that had changed over the years. I had to stop watching. It was hard because I really enjoyed the recipes and chat... homestead chats. I am thankful you have come forward, Jess. Your words always preach coming together out of the rain and finding community and communion. I am excited for your new channel. I look forward to hearing your take on old recipes. I like that you help the viewer not fret when there's an ingredient missing. This separates the pros from the amateurs! Take care, Jess! God Bless!
Very similar to how my Mamaw taught me to make biscuits but she just shaped the biscuits in her hand instead of cutting them out. During deer season she would feed about 50-75 people a day. Biscuits, chocolate syrup, bacon, sausage and eggs. The hunters would come in from the deer blinds, the kiddos knew to walk down to her house and it's where the family started the day together. Man I miss that woman! Needless to say, biscuits have a very special place in my heart.
What? A cooking channel from Jess? I hit the subscribe button so fast my fingers were a blur! I've been making biscuits for too many years to admit to, but I still learned a little thing or two, so thank you for that. I normally freeze my stick of butter and then grate it before I mix it into the flour to try to prevent warming it up too much when I mix the dough, which seems to work well for me. I love the folding you demonstrated, and will be trying that the next time I make biscuits!
Same!!😊
Same, didn't even think twice..
I am so excited to see Jess doing a cooking channel. You go girl!!!
Me too😊😅
That’s a great tip thanks!
So excited about this channel. You quickly became a mentor and “bestie” for this newbie homesteader. Thank you
I love making biscuits! Just like this, i work the dough with my hands. Fold it in 3 times. The only difference is i just cut mine straight down with a knife. So much easier than using a round cutter. So we end up with nice sqaure biscuits. I never keep buttermilk either its so much easier to make my own when i need it.
It took me 30 years to learn how to make good biscuits but i have finally mastered it! One of my most proud moments! Shred your butter with a cheese shredder! Game changer!
Exactly how I make mine! So good! For years my husband kept asking me if I could make flaky biscuits and I finally watched a video that showed the folding technique. THAT IS THE KEY! After 35 years of marriage, my husband got home made flaky biscuits since I refused to buy the canned ones. Thanks Jess!
I love that you started a separate channel for cooking!!! Thank you!!
My dad made incredible biscuits, and other baked goods. He NEVER used a recipe.
His first visit after I married and moved away, I tried to impress him with homemade biscuits, thinking I could make them from memory. They were beautiful, inedible "hockey pucks".
He was a good sport, but he passed on those. He bought me my first Fanny Farmer cookbook.
I discovered the "secret" to his level of expertise is making things again and again until the basics are second nature. Then you can tweak and improve and experiment.
The visual element of seeing the process in a video would have been very helpful 50 years ago.
Just like gardening, things may not turn out exactly the way you want every single time, but if you keep at it, you will have better and better results. People don't need 'perfection' when they are missing the basics. You are authentic, and we appreciate it.
I hadn't watched many of your cooking videos because I've been cooking for almost 60 years, (and prefer focaccia to biscuits), but I just subscribed and I imagine I can learn a few things from you. Glad you made a separate channel.
I love biscuits. I remember going to my great grandparents homestead and my mother, grandmother and great grandmother going to her garden and picking fresh tomatoes and large green onions
and coming back in to her dining room where the big kitchen cabinet with wire over the front shelves and she would open the door and pull out leftover biscuits from breakfast which we called cathead biscuits because they were so big and fantastic tasting. Then we would slice the tomatoes and onion and put it in the biscuits and talk and laugh and have such a great time. I was so lucky that my great great grandmother lived to 103 and my great grandparents lived to be 102 and my grandmother was 99 when she passed so I have memories of all of them and as I as now 70 I treasure them so.
My husband is going to love that I'm watching this channel. My waiting room has taken over the kitchen. -Fluffy Bloomers
I actually appreciate the whole “meh I made them a little thinner than I should have but they still taste good” part. Shows people that even amazing cooks aren’t 100% perfect to “Food Network standards”. They do look absolutely perfect! Can’t wait to try making them!
A great trick to preserve those beautiful layers that you create by folding your dough in thirds and gently pressing then repeating before cutting into rounds is to push the biscuit cutter straight down then pull straight back up without twisting or turning. That leaves the layers undisturbed and able to separate for that fluffy buttery biscuit texture!
Hooray! I'm so excited for Real Food to be more accessible to every human being of this planet. Once you know you know!! Go Jess!
My Daughter has been watching you for years. Jess you helped her through being paralyzed from an epidural during her second childbirth-she was so hurt! You gave her healing through your journey of pain. You are literally a life saver to my Daughter who is has just turned 28 this month. She not only is a wonderful Mom who can garden but she also uses the herbs in garden that really do work to heal . Thank You for sharing with us.👍
Love the cast iron recipes. Thank you again for sharing🙂
That folding technique was exactly what I have been missing! Thank you!
I wish I had a journal or something that I could write down all of my favorite recipes you’re going to share 😂 😉
😂😂👏👏🔥🔥
Dollar Tree notebook would hold them until you find something you like more permanent...🌻💕
@@marking-time-gardens thanks! I actually designed one and sell it on Amazon, I had Jess write a couple of recipes in it so when I sell 100 I’m going to do a giveaway for that journal. I was being silly
@@WillowBrookHomestead I don't think that is being silly! Great thinking ahead! I pray that you do well with the journals. Blessings on your day Kiddo!🌻🐛Carolyn in Ohio 💕
@WillowBrookHomestead
Have a link for that journal?
Is anybody else like wicked impressed with Jess’s one-arm-lift-and-pour of that glass gallon jar of milk?!? 🤣🤣 dang girl!
I am SO excited for this channel! Love from Wisconsin! ❤️❤️❤️
YES I was! Homestead Flex 😂
Here’s the Appalachian biscuit recipe! Start by preheating oven and cast iron skillet with fat to 425. Use Hudson Creme Self Rising flour, 2 cups, 3/4 cup of cold milk-not buttermilk. 1/3 cup of fat-lard, oil, shortening or melted butter that’s not hot. Mix together and then turn onto floured surface. Fold over no more than 5 times, then pat out to desired thickness, cut out biscuits. Remove hot pan from oven then coat the top of your biscuit with the hot oil in the pan, should hear a slight sizzle, then squeeze then in close for a good rise. Bake for 15 minutes, check for browning. If more browning on top is needed, bake a couple of more minutes. Remove from oven and turn out onto a plate and serve.
Thank you!
"We measure salt with our heart in this house" lol. That's the same way we measure garlic.
I can finally feel confident making biscuits! Thank you, Jess!
I dont know HOW this came up in my feed but im grateful it did. Kitchen time with Jess? Yes please!
My grandmother made the best biscuits and never measured any ingredients. She had the touch and shaped them by hand. Perfect fluffy biscuits. When I tried to imitate her, mine could have been hockey pucks!!😊
I've never, at age 53, made an edible biscuit. 😢. I followed your video this morning and now I'm sitting here eating yummy biscuits.
Thank you😊
I love biscuits! It’s one of my favorite things my Mama used to make. I know a lot of people use butter but she always used Crisco. Sometimes she likes to open the biscuit and add butter and a teaspoon of brown sugar and let it melt. Her biscuits and gravy were to die for. Thanks for unlocking a core memory! ❤️ Congratulations on the new channel Jess!
Totally going to have to try the brown sugar with butter, that sounds heavenly
I grew up in Maine and my Grandmother would make the most delicious biscuits that we would then dip in molasses. I miss my grandmothers biscuits so much. I now live in Florida.
Gotta love a dedicated kitchen channel with Jess! Yay! 🎉🎉
Thank you for taking the time to make your recipes printable.
Thank you for showing how simple this can be! Anyone can do this!! 💜
So is there a cookbook out there with farm/homestead recipes? If not I feel like that NEEDS to be jess's next book. I want all the basics. Gravies. Biscuits. Bread. Simple. Pantry ingredients. Alternative/substitute ingredients. I don't make gravy a whole lot. I don't ever remember how. A one stop book to look at for those simple recipes that utilize what we grow and have would be amazing.
YESSSSSSSSS!
We eat bread or rolls with dinner every night, so I used this recipe the last few times. They are perfect! No more store bought biscuits for us! Thank you for posting this!
I live abroad and after watching this I immediately had to make a reservation at a Southern owned soul food restaurant we thankfully have to have biscuits and gravy tomorrow 😂.
Thank you for letting us spend time with you in your kitchen! This is so special, congratulations Jess ❤
I used to watch my grandma make homemade biscuits. She used to mix with her hands too. I wish I would have learned from her. Thank you for this
Made these this morning with some sausage gravy. *chefs kiss* divine!
As someone who has lived in the south for many years, I haven’t yet made any biscuits. I was surprised at how lovely these turned out. Buttery, flakey, soft, wonderful.
I bet a lot of people didn’t even notice this video , I found it while searching ur others. Such a great idea Jess I’m so excited to learn this stuff from you. I was immediately addicted to your garden videos years ago. I’ve always been amazed how much I learn from you in the garden even though I’ve gardened a few years longer than you. I’m positive I’ll learn even more in the kitchen! Thank u thank u thank u!
So happy that you have a cooking channel now too! Yay Jess!
I have been trying to perfect biscuits for 30 years. I tried these this morning, and they were perfect. Even my husband, who doesn't like biscuits, loved them. Thank you so much!!
Well! Guess this Aussie is gunna be making southern style biscuits! They look delicious! Thank you Jess, for everything 😘🌈💕
Your comment made this southern lady smile. I just love the thought of Aussie homes filled with the beauty of southern biscuits. I felt the say way the first time I was able to successfully make homemade tortillas and authentic Mexican rice for my American family.
Aussie Aussie Aussie!! 🎉 Love from Perth ❤
How did I miss this? Cooking lessons from Jess? Yes, please!
Thank you for not leaving out the little details. This video showed me what I was doing wrong. And a huge thanks for showing how to make these biscuits by hand!
Cooking is an art and not everyone is gifted with it but everyone has the potential to learn it. I like your style and big thumb 👍751
Congratulations on your “new” channel! I’m much older than you and I’ve been a “scratch” cook
all of my life but I can’t tell you how wonderful it is to know you’re here. Many people my age can’t,
don’t or will not cook. As a result many 30 year old people (and younger) are trapped in a spiral of poor health choices.
I will certainly spread the word about this channel…we have a country to feed and to teach to stand on their own two feet.
God bless you gal…you’re “my kind of people.”
♥️👏🏻👏🏻👏🏻
Yay! Southern biscuits!!! I moved to west coast and when I went home to visit family I sat there and cried because I didn’t realize just how much I missed real biscuits. Hopefully I can actually make them myself and still taste good.
Love the opening of the new channel. Thanks so much for making this recipe hands on traditional, down to earth, real. Not all of us have or want to have "all the things" that seem to be so expected in today's recipes.
I’m so excited that this would be the first farmers recipe! I have been making sourdough bread, canning like crazy, making tomato sauce, you name it… But I cannot make a decent biscuit to save my life for some reason. I can’t wait to try it.❤
I consider being able to make a biscuit a necessary life skill and I'm not even from the south! I love that this was your first recipe on this channel. So simple and such a staple. I cut mine into squares - no waste and I can tailor the size easily. Sometimes mini biscuits are fun! 🎉
I use the my bench scraper to cut the biscuits into squares (no waste also) they can still tuck into my cast iron skillet
Yay! A new channel with Jess !!!! Love this !!! I’m a northerner but love me some biscuits ! My great grandmother was from oaklahoma so I learned some southern cooking for her :)
I love this new channel of yours. I'd suggest for Shorts: Make own brown sugar, Make your own dry spice mixes like taco, chili, exc..... I'm glad you're chatty because of the little tid pits of knowledge and wisdom. Keep it up !
Loving the new channel! Looking forward to making these southern biscuits. YUM
There is a lot of cooking channels but not a lot that I know of that actually just use just basic ingredients from the farm without fancy tools . I'm happy to watch this new adventure. I often grow stuff and than wonder what to do with it all. My mom was a "throw a can soup over it" kind of cook and I had to learn after I had a family too.
“We measure salt with our heart in this house”- best quote ever! ❤
When I was very young, before I even started school, Mother taught me to make biscuits. I loved being the official biscuit maker in the family!
I would love a video about taking care of your butcher block counter. I want one but am intimidated by using it and caring for it. So excited for this new channel!
Thrilled to be learning some skills from our fearless homesteading leader!
Oh thank you I just made these at 10 pm and they are the best biscuits I have ever made. I have been making biscuits for 40 years. Ty
The frost tender flower in her winter environment ❤ thanks for feeding my mind and soul, also for inspiration to cook with the ingredients I've work for this past season. Food is a love language of mine and I love feeding those around me. Ty 💞🥰
Here from R n R. Been around for a few years. I don't garden or cook. Lol! I come for the fellowship/clean entertainment. ⚘️🥰⚘️
What a fun idea as a addendum to Roots and Refuge! A side note, I am 72 and found you quite by accident some time ago and have been following and enjoying you ever since! Even us oldsters can learn from the young'uns!!
I like having a cooking guide b/c when I was young I didn't know what or how to cook & then got married (but found out husband's expect meals on a regular basis). Then after home birthing kids - I thot "What do I do with all these hungry little people?" Mom never had the time to instruct me & the (home ed in school classes) were not real home settings (with the interruptions & action along with unexpected emergencies). So what a relief not to face burned good! Ty so much for giving us tested, tried & true Southern cooking any woman will be happy to serve her family, friends & foodie guests! Love it! ❤❤❤
These biscuits were so easy to make in my food processor, and delicious!
We use left over biscuits by slicing them in half, smearing butter on them and toasting them for breakfast. When my girls were little they used to beg for "round toast". Now my grandchildren are eating round toast.
These were the best biscuits i have ever made. Thank you Jess from the bottom if my heart.❤ God Bless you sister
Didn’t know you started this channel until your last roots & refuge video! Glad you’re doing this🙂
Mom’s know things.
Experience, the greatest teacher.
As always Jessica, you rock.
Great video. Very much like scones in NZ but the method is like puff pastry. I've made scones foe decades but definitely will be trying your recipe..
I soooo appreciate your “normal” explanations!!!!❤❤❤
You can never go wrong with homemade biscuits! Thank you for the quick tutorship! Bless You
YES! I am so glad you decided to do more cooking. I like to watch someone cook who is not trying to show off and do fancy things. I eat southern and you cook like I like.
I love that you started a kitchen centered channel 😊
I’m going to put this recipe in my binder.
👩🏼🍳🍞 You’ve inspired me to get back to my baking. NOW I need The Farmers Table *STICKERS* (to put on my binder) Be blessed! 🤎🐮🐔
So pleased to see this new channel Jess, thank you for all your inspiring content! Please share some of your favourite gluten-free recipes when you're able to :)
I was just going thru the comments to see if anyone else was asking about gluten free! I'd Loooove a good gluten free biscuit ❤️❤️❤️❤️ I miss them so bad
@@abigailkerr3354 I totally agree! Would love a GF biscuit recipe!!
WOW - a cooking channel with Jess. When I first got married and we visited my grandparents in TN, they made buttermilk biscuits everyday. My ex ask my grandmother to teach me how. I love making biscuits. My mom could not make them from scratch. A favorite is biscuits and coffee - was my dad's favorite. I don't make buttermilk ones because I cannot use it up. I have to remember this trick.
Do you put coffee in the biscuits?
@@sjwestmo no we pour coffee over the biscuit.
When my hubby makes biscuits, he always has the last one larger than the rest using the leftover bits. He calls that the "cathead biscuit" (because of its size) and traditionally for his family, that would go to the man of the house. I don't think he does this foldover method, but I will try it the next time I make biscuits. I love the idea of using a canning ring to cut them, too! Thanks, Jess, for creating this channel to bring us into the kitchen with you! Love it!
Back many years ago I cooked breakfast in a BBQ restaurant and I made every biscuit a "cathead" biscuit! So good, start with the dough at least 1/2" and never twist the cutter because that seals the edge and doesn't allow the biscuit to raise right!
I started watching a channel called southern frugal momma last spring. She specializes on helping people beat inflation. She is from Tennessee.
🎉congratulations on the new channel, #52 subscriber here!!! So excited to be here from the beginning and learning from each of your videos, thank you for sharing all that you do 🫶🏼
The lemon juice/vinegar trick with the milk is a game changer. Thank you!!
I appreciate how you're doing this without a rolling pin.
These biscuits were really excellent. Rose high and were tender as heck. Hello from Canada.
I love this so much. I love cooking and baking, but just having kitchen time with you makes me so happy. And this community is something I love being a part of and have shared with so many people.
This is the perfect blend of the art and science of baking.
I was so excited to open Facebook and see the post about this! Instantly started watching! Love love love your gardening content so I know I’m only gonna love the cooking content even more! Your kitchen is so welcoming, inviting and comforting and now we get more time in it🥰
I have made three batches of these in the past week as Christmas gifts to go with the apple butter I preserved this fall! This is so quick and easy...and not nearly as intimidating as I thought homemade biscuits would be! Goodbye Bisquick! Thank you so much Jess! I enjoy your Roots and Refuge channel...but I need this channel! :)
We all love you Jess. I used to bake all the time , like every morning when Terry was gone to work, and biscuits were always there. But I don't think that I ever folded them your way, looks like good pie crust. Wonderful. Doubt if Ive made home made biscuits in probably 30 years. I'll be 72 at the end of the month. So happy you've started this channel. I have always cooked from scratch, but baked goods have been coming from the bakery as of late. THANK YOU JESS. Gail
This is the cutest thing with all the little quotes I love them.
Thank you, Jess! This new channel is exciting. I love cooking channels and you! Win/win. 🙂😍🤩🥰
This is exciting!! So proud of all your new ventures Jess and very much looking forward to cooking with you through the winter 😊💗😊🍳
If anyone is new to making biscuits an extra tip is to NOT twist when you cut your biscuit dough. Twisting seals some of the layers and your biscuit wont be as fluffy.
Also, if you feel like your butter is getting too soft just put the whole bowl in the fridge! Give it a few minutes and keep moving. I sometimes actually put the dough in the fridge before baking similar to cookies. Fridge, press, cut, bake, devour.
Thank you Jess for sharing this video and creating this channel! Cheers to measuring with your heart.