Break-the-Rules Biscuits
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- This delightful recipe flies in the face of the most common procedures included in most biscuit recipes--cold ingredients, very little mixing, etc. Instead, we use a warm ingredient and stir all we want before dropping onto the baking sheet. The outcome is as beautiful as it is delicious.
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Break the rules PANCAKES! A couple of days ago I made a sheet pancake. I can’t tell you how versatile this was! I cut it into squares and once it was cool, put it into a Ziploc bag. For the last three days we have taken out a number of these squares, toasted and butter them, and serve them along side of our breakfast eggs. These pancakes turned out to be a great emergency bread substitute that only takes about 20 minutes to make. I wish I had known about these when our children were young. It would’ve been a great life and timesaver! I’m going to try a buckwheat sheet pan cake next week.
This sounds wonderful Pam. Will you be showing us this recipe and process?❤ please....
Lol...wrong Pamela...😂
Every new parent should know about this, lol.
Sheetpan pancakes are so good
Sheetpans are a moms helper!
My kids ofc, complain tho becuz they like the crispy around the edges of actual pancakes 🙄
You are a timeless , salt of the earth woman. You could teach videos of paint drying and I would still watch. Always watch you on the big tv as if I am in a class. I have been wanting to thank you for ages now and express my gratitude for you and Jim both. You are an inspiration to all of us . Brains and beauty ! Much love from the Adirondacks
Yes I agree 100 percent. I just recently found her. She is the reason I bought my very first electric canner. After all her research. Very smart lady.
432g flour
4t sugar
1 TBaking powder
1/4 t Baking Soda
1 1/4 t Salt
2c Heavy Cream, heat 90 seconds
1/3 c greased measure cup, to form 10 biscuits. Drop Biscuits bake 450 for about 10 min
Thank you !!!
Thank you so much for printing the recipes ❤️
You are welcome, I like the ingredients printed out also😊
My sister is Chris Queen! Where are you from?
@@janetcurtis1727 Utah
I recently found an even faster biscuit recipe and have made them several times. They're called Butter Swim Biscuits. Here's the recipe:
2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter (1/2 cup) * try using chicken fat?
4 tsp baking powder
4 tsp sugar
2 tsp salt
Instructions
1. Preheat the oven to 450 degrees.
2. Combine all of the dry ingredients in a medium sized bowl.
3. Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
4. Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
5. Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
6. Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
(I never do this.)
7. Bake for 20-25 minutes or until golden brown on top.
My grandmother had a metal bowl (which I now have )that she used to make her biscuits in. She never measured anything she just knew how far up the side of a bowl for flour depending upon how many mouths she had to feed. All her baking she never measured anything it was all by feeling sight. Her biscuits were the best biscuits I ever tasted in my life.
I have been making cream biscuits for decades. They are heavenly! Sometimes I use some yeast and let them rise a bit before baking. I call those angel biscuits. I'm southern and love my biscuits. ❤
When you dropped that first biscuit out of the measuring cup it was like a divine revelation! Oh WOW!!! 😮 😂 My grandmother always put a bit of sugar in her biscuit recipe. They came out so tender and flakey, I could eat them without anything spread on them. In fact, my brother and I used to work together to steal a few out of the crock she stored them in, LOL. It took me 20 years to realize that she knew what we were doing all along.
RIGHT!!
Lol nice
If you would put your biscuits in your pan so they are touching instead of separated as you had them, no matter the recipe you use they will be high fully biscuits. My Appalachia mama taught me how to make them and that’s the way she did them. She always used lard melted and added it in with the milk. Then she pinched off an amount she felt was enough and just rolled them around in her hand and then placed them touching in the pan which was usually an iron skillet. She never measured either, she stared with a bowl of flour with a well made in the center added her milk and melted lard at once then worked in the flour until it felt right to her. They were awesome biscuits!! This was the method most Southern Applacian women used and most of them included my mama used self rising flour. They were wonderful for breakfast then we had the leftover ones for lunch and in the summer they were eaten with a thick slice of tomato! Great eating.
I made bisquits three or four times a week, while my kids were young and we were building our land base for our farm. Simply to stretch a food budget. I developed a recipe with flour, oil, baking powder, salt, and water. I can mix up and get a pan of these ready for the oven in the time it takes for my kettle to boil. And,,,they are yummy
Please share your recipe with oil 😊
I learned to make biscuits from my mother and grandmother. We never chilled anything and we make a lovely flaky rolled out biscuit. Those have always been the rules for me so this annoying "you must chill everything" didn't enter the picture. I'm not messing with all that trouble just to get the same end product. Thanks for sharing.
I would use the recipe to make a big container of instant biscuit mix with the recipe taped to the container. That way, I won't waste biscuits if I don't eat them fast enough. I love my biscuits cooked on top of stews in a cast iron pot with the lid on. Your biscuits look delicious. They'll go great with sausage gravy and an egg on top.
I never saw a biscuit I didn't like! Thanks for sharing that. I will definitely try it.
When I lived Australia outback they kept the self rising flour in the FREEZER. that made a good difference.
I just made a batch of these biscuits except I substituted heavy cream with buttermilk, they came out great, but after 3 biscuits my wife had to rush me to the emergency room, I had licked the eyebrows off above both eyes, j/k these biscuits were great. I love all the work you do Miss Rosered, I’m a few years behind you, I’m 73.
Because…..BUTTER!!! 🎉
These are like cloud biscuits, but the instructions I have followed uses self-rising flour and no sugar. The measurements are equal weight self-rising flour to heavy cream. Brush the tops of the biscuits with cream and bake. When I was almost ready to plate dinner and my mom would ask for biscuits with dinner, I could throw those biscuits together and make mom happy.
You have some of the funniest commenters of anyone on TH-cam! I wanted to ask if you've ever used Bisquick. For years I tried to make scratch biscuits but they're not tall and fluffy like we like to eat. Many years ago I discovered Bisquick, reluctant to use it because it was a mix, but then I got over my snobbery and lo and behold.....tall, moist and fluffy on the inside biscuits that beg for gravy, jelly, butter and honey...and fried eggs. I will put my biscuits up against anybody's scratch recipe....even this one! I pat out my dough to a minimum of 3/4" and cut them. I also place mine so the sides almost touch. That keeps the sides taller as well as keeping only the tops and bottoms browned. They freeze well too, making the intentional leftovers perfect to reheat at a later date. And a little tip: if you've never buttered then added jelly or honey to your biscuits before pouring on the gravy.....you are missing a real treat! Don't knock it til you've tried it.....that's what I was told about 40 years ago....I tried it. YUM
Glad you have tried cream. I haven’t heated my cream just usually mix it with SR Flour. Two ingredient biscuits. This was how my daddy taught me in 1949. Best biscuits.
Suggestion, try a muffin pan to bake the biscuits to see if they will rise up more than spread out. 😊
That sounds like a great tip!
Good idea, thank you !!!
I love the 2 ingredient biscuit. Delicious ! And faster
We have our own milk cow and I'm always looking for more ways to use up the extra cream. Can't wait to try these and I will make extra to freeze. They will be perfect with all the ghee I've been making after watching your ghee video. Thank you so much for all the work you do testing these recipes for us.
You know you can freeze dry it?
Would you freeze them raw, or already cooked?
And how much baking time would you add if raw?
You are both are a treasure. I love watching. Canned chicken for the first time without fear! I bought biscuit cutters for my goal of making biscuits but I guess I won't be needing them for that task. So excited to try this recipe! Thank you.
That is awesome! Jim
Thank u Pam and Jim also.
The look on your face was precious. I am sold. I just happen to have heavy cream in the fridge! I'm off to try this. LIKE YOU,I LOVE HONEY ON MY BISCUITS! Thank you
Thanks!
I got used to using Rumford baking powder years ago. It does not have the bitter taste of many of the regular brands. I still use the recipe out of my +50 year old cookbook my mom gifted me for my hope chest. Hot oven helps with them rise high. I usually forget to adjust my oven from 350 when it turns on and have heavy biscuits that don't rise nice like in the hotter setting recipe calls for.
Was Rumford the kind that came in a round can with an Indian on it? That’s what I remember my grandma using when I was a child, but not sure of the name.
@@wendyneal4900 I still buy it at Walmart but it doesn't have an Indian on it now, don't remember if there ever was. I have my grandmother's Rumford Co cookbook from the early 1900's, so it has been around for decades.
@@wendyneal4900 Calumet is what you are remembering.
Excuse me young lady your recipes are fabulous and I have learned more from you didn't anybody else when it comes to preserving food your knowledge is needed thank you
I have binged watched so many of your vids (dating back several yrs ago) over the last several days… I have learned sooo sooo much & you’ve finally made ‘Science’ interesting & understandable to me! I wish I had a science teacher like you… Where were you when I was in HS? Lol. Now… you’re a treasure to me & I’ve been excitedly sharing your techniques & science (the ‘why’s’) with my hubby. I’m so glad I stumbled upon your channel. You’re an amazing person and I thank you for sharing your knowledge.
Educating oneself is the best defense. ❤thank you again.
I couldn’t have said it better myself!🥰 Thank you for all that you do!
I have made these biscuits several times before. They are delicious and easy. We absolutely love your channel!!! Thank you to you and Jim.
I am going to make these look great. I think it's long enough that you can't get picked up for the watermelon. Love your stories.
I have never been what I consider a good biscuit baker. Ran across this recipe on another channel and oh my goodness game changer! Thanks for sharing it will save many a discouraged biscuit baker 🙂
Thank you for your generous education
I tried using the 1/3 cup method with my mayonnaise biscuits and it worked. Thanks
Fun to try different ways to dobthings.
I just made these biscuits 2 days ago and a few other times since seeing this on ATK. So easy and delicious - I'll probably never go back to the traditional way. Luckily, I always have heavy cream on hand as well. Since I'm single I halved the recipe. The leftovers freeze well and after thawing, reheat in a 350f oven for about 10 min just perfectly.
I have seen recipes for these heavy cream biscuits on Pinerest and was leery to try them (I've also been of the 'chill everything' school). Now I can't wait to try these! I usually make my rolled biscuits and freeze them and I bet I could freeze these as well. Thanks for doing all the experimenting for us and showing us honest results!
Sooooo goooood.....
I like to make 2 or 3 batches of biscuits at a time. I bake 2 right away and freeze the rest. I love having ready to bake, homemade fresh biscuits in my freezer and none of them are wasted.
My husband and I can't eat 10 biscuits before they go bad!
This is an awesome tip! Thank you so much!!!!
At what point do you freeze them? After they are baked, I’m assuming.
@@judywhite1344 I freeze them before baking. I put them on a cookie sheet to flash freeze and once they are frozen I put them in ziplock bag(s). When I want biscuits I take them out of the freezer and put them in a hot oven. I usually give them an extra 5 minutes or so, until they are golden brown. They are just like freshly made.
Also I purchased the pan you used in your most recent ghee demo
It is a pricey pan but sooo worth it!! Thanks for all your amazing tips and tricks and kudos to your camera man!!
Which pan was it please? My pans are nonstick except I did purchase the large pot with the strainer she uses. Am in need if pan to make ghee. Thank you
I made these as soon as I watched your video. They are so light and fluffy! Delicious! Thanks for another easy way to cook.
Great!! Jim
So good. I did half and half with whole wheat flower.
I love watching you enjoy the biscuits. It's wonderful when a recipe turns out great!
Oh boy!! I love biscuits! Heavy cream....hmmm. Sounds decadent! I don't like cleaning my pastry blender, so I will be making these beautiful biscuits!! I was delighted to see the rise of each biscuit. I have always been told that biscuits need to touch one another to rise nicely. Another 'keeper' from Rose Red Homestead!! Thank you!!
Good morning to you & Jim. I hope you have a fantastic day. Thanks for taking the time to bring these videos.
Made my mouth water just watching the results.Thank you
We appreciate your great teaching I Am a new learner did dehydrating last year this year I want to get into canning have all I need thankyou thankyou from Australia.
Wonderful! Let us know your results. Jim
What a great video!! Thanks, Jim and Pam!!!
I must admit, I'm not a regular watcher of your channel, though I do truly value what you guys produce. That said, I must say that you look better than any other time I've seen you over the past 3+ years I've been watching. I haven't seen a new video in several months and the difference is noticeable. Good for you! I don't know what the difference is, but you look hale, hearty and happy - - three great H's, to be sure. Glad things seem to be going well for you. ❤️
Recent retirement looks great on Pam! I agree! And extra energetic too! Love your channel!!!
I found this on America's Test Kitchen a while ago and have made them like this ever since. They are so quick and easy and YES delicious!
I love the looks of this and we'll have to give it a try. Thank you so much for sharing!
Please do! Let us know the results. Jim
Thank you for all you do.
I made these biscuits and they were so good!!! My new favorite recipe
Can’t wait to try this biscuit recipe!
I make a similar biscuit.2 cups self rising flour and 1 cup heavy cream. Sometimes I add a teaspoon of yeast in a little water and add a proportional amount of flour. Yeast totally chages the texture---good if you want to make ham biscuit sandwiches.
Yum,drop biscuits I like how Rose used the measuring cup to drop them.
I have made all of ATK's biscuit recipes. But my favorite biscuit recipe is still "7-Up Biscuits" made with Bisquick. Can't beat them and no "tinny" flavor when you warm them up the next day!
7-Up, that sounds bubbly or should I say, carbonated? Jim
Bisquick has bioengeneered ingredients, so it is off my list.
Almost every product has bioengineered something . . . I'm still making the biscuits.
@@verablakley1671
All wheat grown in the USA is bioengineered and laced with Round Up.
@@verablakley1671
Jim has such a steady hand when filming, usually. When you picked up the biscuit to taste it and quickly put it down on the plate, I'm sure Jim was chuckling. The camera wiggled so much that is the only logical conclusion. Fresh biscuits out of the oven. Nothing better.
I guess I'd better give these a try. Been making biscuits w/cold butter, flour, even the bowl but this looks much simpler. Thank you!
I love the measuring cup idea. I make buttermilk biscuits with self-rising flour and buttermilk only. I pinch them off and roll them individually but I can’t wait to try the measuring cup.
Thanks, I have buttermilk and self rising flour. 😊
You should try the Heavy whipping cream with Self Rising flour....soon goood
Just made these today and they turned out great! Will be my go to recipe!💕💕💕
Self-rising flour (store bought or homemade) makes biscuits even more simple 🌞 Your biscuits look yummy! 🤤
Selfrising flour and buttermilk is all I use for my biscuits.
Self raising flour is just what it says, no need for raising agents to be added.
I have to try this! So easy , right now I am canning chicken thighs , and have some chicken bone broth going to can up tomorrow. My two
Older sisters are so impressed with what I can do now ! Thanks to you and Jim!
Pamela I also make these wonderful biscuits but I use the 2 ingredient method of self rising flour and heavy whipping cream. They are the absolute best biscuits I have ever tasted. I can only describe them as melting in my mouth because they are so light and fluffy. To make matters worse for my hips I made a homemade icing glaze and poured over the fresh hot biscuits and OH MY GOODNESS. Just oh my goodness❤❤. The icing glaze was just powdered sugar, butter, milk and vanilla. So simple but just to die for.
Oh my goodness! It has been hard enough on my hips working on this bread book and having to bake and taste all the recipes! And you had to tell me about this!!! Now I have to try it! LOL!
Great video for some mouth watering biscuits. How dare you have a bite in front of the whole world!! Oh well…..I’ll have to get up out of my comfy chair and make some myself, because I can just taste them!You are cute people, and bring me a lot joy watching you. That “getting to know each other” is pretty important! I’m a great grandma now, so will have to remember that when my baby great grandson children grow up, if I’m still here!😊
Like that technique with the 1/3 cup, very cool. And Trader Joe's has shelf stable milk you can use in that recipe. I make a butter drenched biscuit-- a biscuit batter poured into a hot pan of melted butter and baked. I like an easy biscuit. Wish I could find an easy yeast bread!
Thank you Jim
Those look delicious! I wonder if you could portion out the dry ingredients into 2 or 3 parts - and when ready to eat, add the correct ratio of cream for a quick batch of hot biscuits? Hubby is going to love these! Thanks for sharing 😊
Definitely want to try these. I normally don’t care for drop biscuits but these look to have a bit more structure from being out in the measuring cup. I make clover honey occasionally and I think I have a jar …yum
I do this recipe with self rising flour. I also mix in garlic and cheddar cheese and do the knock off cheddar bay biscuits. Zest in some lemon add more sugar and throw in blueberries and you have something like a scone. It’s a really versatile recipe.
Sounds great! Thanks for sharing.
I make a similar drop biscuit, plant based and oil free and I also thought it was the best biscuit I ever made, until I added some Italian seasoning to the flour mixture. Those are the best I have ever had. I try not to make them too often because I eat them so fast. I like the idea of using the dry measure to "drop" the biscuits and will try it next time.
Oil free? No fat in your biscuits?? 🙀
@@YeshuaKingMessiah After I posted this I thought about the recipe and realized for got one of the ingredients. It has oil indirectly. One of the ingredients is ground almonds.
I am going to have to try these out TOMORROW!!!!!!! Thanks!!!!
I must try this. Thanks Pam.
I am always thrilled to see another video from you two, pop up. Keep them coming, love them. My husband will love the biscuit recipe.
Excellent! I have always been struggling with biscuits from scratch. I'll have to try it.
For some reason, I do not see the link for the recipe under the description? Am I missing something?
I am TOTALLY trying this recipe! I can't make a good biscuit to save my life. I want to try it as a cheddar, garlic and herb biscuit 😋
Sounds great! Let us know the results. Jim
I am drooling! Thank you for sharing.
Our pleasure! Jim
thank you so very much for sharing your wealth of useful information. thankyou for all you do and remember to breathe.....
You are so welcome and yes, Pam will breathe. Jim
Hi, Pam & Jim. Not everyone can afford "cream" to make biscuits. Another alternative is: Oven at 425, 2C flour, 1/2t salt, 1T baking powder, 1 t sugar, 1/2t baking soda - mix together, add 3/4C buttermilk and 1/4 C oil. Mix together and pat out on a floured surface, fold and pat down 3 times (this gives it some layers) - Final pat to about 1", cut out, brush with buttermilk/oil left in the measuring cup (I usually add more buttermilk) and bake on sheet 400 degrees for 18 minutes. - Make your own buttermilk: using a 1quart mason jar (I use a wide mouth) add in about 1C buttermilk and top off the jar to within about 2" of the top with regular milk - now shake it well, I use whole milk but 1% or 2% will work too. 24 hrs later - BUTTERMILK! Hope this helps.
Thank you! Very informative. I usually use dry powdered milk for my biscuits. Cream is a real treat for us.
Brenda gantt. Makes a great video on making biscuits, Yours is simple like hers. Don’t need to have everything cold
Funny; I just made biscuits to bring to a Sister who just had a death in her family.
I will have to try this.
This recipe is so good! You were right! Thank you ❤ this recipe is a keeper!
You are so welcome! Jim
Hi from England 🇬🇧 found you 3 days ago a fabulous site. Definitely my go to place now, god bless you all x Anita
We are happy you found us. Thanks, Jim
Can’t wait to try theses! You forgot to put the link in, but I found it elsewhere. In their video, they didnt mention the salt nor did they give the exact amount of heavy cream, so thank you for the details. I’m hoping to do these for Sunday!! ❤️. You are such a great teacher! ❤️
Where is link lol
TY!
I’m interested in the link too. I’d love the recipe myself. Ty
I was looking for the link also
We call them scones here in Australia.
This recipe is very similar to my recipe for scones ( Aussie )
I use SRF , 1/2 cream 1/2 milk & salt. Brush with milk b4 baking for a golden top😊
You could try the measuring cup trick and have American biscuits!
Yum, yum! I enjoy good biscuits, and these look over the top!
Good morning!
ATK recipe isn’t linked.
Omg! I made these this morning and used self rising flour. So easy and sooooo good! I will make these exclusively from now on! Thank you!
Glad to know the recipe worked with self-rising flour!
Easy and delicious? Yes please!
Your face tells us whether the recipe is good or not without you saying a word. I love your channel you and Mr. Jim always put so much into making a video for us. My husband and I are getting ready to go camping next month and I am referring to Trail Grazers as we get things organized for the trip. Thank for sharing.
Break The Rules Biscuits sounds fun.
Mine didn't turn out as pretty as yours but they tasted soooo good! Thank you so much for showing us an easier way to make biscuits!!! I'm going to save batches of the dry ingredients for even quicker biscuits.
It sounds like you will get there as far as taste. The premeasured batches of dry ingredients would really be a times saver. Jim
I love your channel, I can trust you do do things right ,
Hello! I will try your Biscuits. We grind all of our flour so I always look for fresh ground wheat flour recipes. 20 years ago my husband vrought home Sue Becker's paper Do Not Eat The Bread Of Idleness and we have been on that path ever since.❤
Sounds great!
Thank you for another great recipe. I just love your channel. Thanks for clarifying the difference between drop biscuits and stamp biscuits, I had no idea what they were.
Thanks I learned alot. And had to re subscribe. Have had to do this with several ones lately.
Those look so good, I'm not a Biscuit person but I am gonna try these. They look perfectly fluffy! And oh your honey looks yummy to, my favorite thing in life is a good clover honey and local western PA maple syrup. ❤
I made this recipe this morning using fresh ground soft white wheat. The best whole grain biscuits! Light and fluffy.
Sounds great! Thanks for sharing. I haven't tried them with the white wheat yet, but I plan to do that!
Thank you
Yum, thank you.
Biscuits with honey is a little bit of heaven!