I made these biscuits today and they were wonderful I am so thankful somehow I came across your videos I have canned awhile but not meats And learning so much more I adore you Debbie from Ohio
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.
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
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
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 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.
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.
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.
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
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
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 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.
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.
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.
I use this method all the time, but with a low carb flour. They are fabulous and tender. I ventured out and now put 2 cups of lightly packed shredded cheddar in it. Just out of the oven, I baste with a melted garlic and chive butter and return to the open (off) for 4 minutes. Talk about good breakfast sandwich biscuit. (I use the 1/2 cup measure to get 8 and I flatten them for sandwich size)
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
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.
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
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.
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!
@@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.
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.
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.
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 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 🙂
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. ❤️
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.
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!
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!😊
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!!
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!
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!
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.
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.
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
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!
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 saw the Am. Test Kitchen video, then I saw yours. I''m sold! I've only made biscuits from scratch a handful of times from sourdough starter discard, the cut-out kind. I made drop biscuits last night, but didn't have heavy cream, so I used half and half. Mistake! I tested my baking powder and it was fine. I came across these videos as I was searching for an answer to why they failed. Thanks to you I now understand. One point ATK missed talking about that you did was about the fat. With no butter and using half and half there wasn't enough and they just sat there in the oven. Didn't even want to brown. They were much stickier than I thought they should be when raw also. I can extrapolate that the texture would be to the low amount of fat also. My husband will be so happy as he's a huge biscuit fan! I'm looking forward to trying these and then adding some cheddar and jalapenos. Gonna get fat if I'm not careful!
America's Test Kitchen and Cooks Country are two of my Favorite TV shows to watch~ They have so much great information and recipes! And those biscuits look delicious!
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.
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!
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
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.❤
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. ❤
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.
I made these biscuits today and they were wonderful I am so thankful somehow I came across your videos I have canned awhile but not meats And learning so much more I adore you Debbie from Ohio
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
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.
Because…..BUTTER!!! 🎉
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.
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.
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
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 😊
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 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.
When I lived Australia outback they kept the self rising flour in the FREEZER. that made a good difference.
Thank u Pam and Jim also.
Fun to try different ways to dobthings.
I never saw a biscuit I didn't like! Thanks for sharing that. I will definitely try it.
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.
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.
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.
I use this method all the time, but with a low carb flour. They are fabulous and tender. I ventured out and now put 2 cups of lightly packed shredded cheddar in it. Just out of the oven, I baste with a melted garlic and chive butter and return to the open (off) for 4 minutes. Talk about good breakfast sandwich biscuit.
(I use the 1/2 cup measure to get 8 and I flatten them for sandwich size)
❤you and Jim are like …. The Dynamic duo! 🎉 Yee Haw from NW Georgia
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
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?
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
Yum, yum! I enjoy good biscuits, and these look over the top!
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 you for your generous education
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 !!!
Yum,drop biscuits I like how Rose used the measuring cup to drop them.
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 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.
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.
Can’t wait to try this biscuit recipe!
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.
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.
WINNER FOR SURE,, 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 tried using the 1/3 cup method with my mayonnaise biscuits and it worked. Thanks
Good morning to you & Jim. I hope you have a fantastic day. Thanks for taking the time to bring these videos.
What a great video!! Thanks, Jim and Pam!!!
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 🙂
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!!!
Thank you for all you do.
I love watching you enjoy the biscuits. It's wonderful when a recipe turns out great!
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
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
I just love a buttermilk biscuit made with cold coconut fat. Rolled ever so slightly and stamped out. (Fun NEW terminology Pam, thanks!)
Sounds very yummy!
Biscuits with honey is a little bit of heaven!
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!😊
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!!
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!
I made these biscuits and they were so good!!! My new favorite recipe
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.....
Thank you Jim
Looks so good 👍
Thank you 😋 Jim
Good morning!
ATK recipe isn’t linked.
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.
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 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
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
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!
I must try this. Thanks Pam.
Break The Rules Biscuits sounds fun.
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
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!
Thanks! I saw the Am. Test Kitchen video, then I saw yours. I''m sold! I've only made biscuits from scratch a handful of times from sourdough starter discard, the cut-out kind. I made drop biscuits last night, but didn't have heavy cream, so I used half and half. Mistake! I tested my baking powder and it was fine. I came across these videos as I was searching for an answer to why they failed. Thanks to you I now understand. One point ATK missed talking about that you did was about the fat. With no butter and using half and half there wasn't enough and they just sat there in the oven. Didn't even want to brown. They were much stickier than I thought they should be when raw also. I can extrapolate that the texture would be to the low amount of fat also. My husband will be so happy as he's a huge biscuit fan! I'm looking forward to trying these and then adding some cheddar and jalapenos. Gonna get fat if I'm not careful!
Let us know how the recipe turns out. We appreciate your comments. Thanks for watching our videos. Jim
America's Test Kitchen and Cooks Country are two of my Favorite TV shows to watch~ They have so much great information and recipes! And those biscuits look delicious!
Our pleasure! Jim
🎉I do not see the link to the ATK link for Breaking the Rules video!!!! I need to try this recipe!!! Looks yummy!!!
Another two thumbs up video from RoseRed Homestead!
Thanks again! Jim
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
Brenda gantt. Makes a great video on making biscuits, Yours is simple like hers. Don’t need to have everything cold
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
Just made these today and they turned out great! Will be my go to recipe!💕💕💕
I am going to have to try these out TOMORROW!!!!!!! Thanks!!!!
This is one of my favorite biscuits. America test kitchen is one my favorite shows.
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.
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!
This recipe is so good! You were right! Thank you ❤ this recipe is a keeper!
You are so welcome! Jim
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 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 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!
We call them scones here in Australia.
For some reason, I do not see the link for the recipe under the description? Am I missing something?
I generally use the whisk on my kitchenaid to cut the lard or butter into the flour.
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!
Yum, thank you.
Jim, you do a great job with the video camera. I just realized how hard that is to do !!
Thank you both.
I will pass that along to Jim. He works very hard to keep improving and it is so nice when he receives a compliment. Thank you!
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
Making these tomorrow!
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. ❤
Excellent! I have always been struggling with biscuits from scratch. I'll have to try it.
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.
I am so excited to give these a try
They are really good!