Hi, I have been experimenting extensively with baking biscuits for the last few years. About 1 batch every weekend, changing the recipe and ingredients every time. There's a lot of biscuit recipes out here, and after comparing 100s of biscuits, I've decided that simpler is better. Minimal handling. Very hot oven 450'-475. White Lily SR flour. Whole buttermilk. All ingredients cold. Good luck with your new channel.
I loved your food critic. I am from the South and my family never added an egg and I was always taught not to knead the dough and to not handle it much because it would make the biscuits not as light and fluffy. I must say that myth must be false because your biscuits looked delicious!
We’re from the south or I should say I am,( Tennessee), and I watched my mother make homemade Sausage gravy every single Saturday morning for our large family along with homemade Buttermilk biscuits and my mother never used an egg in her biscuits. I seen a recipe of homemade biscuits and it called for 1 egg, I tried it and the biscuits were fine, but..never made them again as I was watching other U-tube video of folks making homemade biscuits of different types.
Yes. After I cut my butter, 3/4 to a stick, I put it in the freezer for at least 20 minutes. Sometimes I'll add sharp cheedar or cinnamon & brown sugar. I've found that I like to hand roll mine as opposed to cutting them out.
Bravo on this video! You got a new sub from me! I recently made Cheddar Biscuits on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
Huh! My grandma used her fingertips to lightly mix shortening or lard into her flourShe didn't use egg or sugar. Buttermilk is good or regular milk Sometimes she used self rising flour or added baking powder Salt of course . Always cold ingredients and lightly rolled on porcelain top kitchen table A biscuit cutter my dad made from a can at the shop. Lightly flour cutter. Depending on temperature liquid ingredient is approximate Sometimes more or less
The biscuits sound like they are too hard, maybe it was the egg. I have never made biscuits using eggs.. Next time try using lard or shortening to grease the cast iron. The butter will bake your biscuits too fast causing them to burn.
It's nice to watch amateur cooks do it because then we amateurs know how much we can get away with. But I think when making biscuits, you're not supposed to knead the dough. You're supposed to repeatedly gently press out the dough, cover the surface with some flour and then fold the dough. That's how layers are made and result in flaky biscuits. I've actually progressed to the 2-ingredient biscuits (self raising flour and whipping cream) simply because it's less ingredients and less work.
YOU DON'T NEED SUGAR IN YOUR BISCUITS! YOU PUT AN EGG IN YOUR BISCUIT DOUGH??!!. I USE BUTTERED CAST IRON SKILLET. GOOD LUCK WITH YOUR CHANNEL. I BAKE AT 450 DEGREES.
Sorry Buddy. This is so wrong on all levels! One cup of butter is two whole sticks of butter! These are not old fashioned biscuits! Never put in sugar or an egg. I do agree that you can cook them in a cast iron skillet. I’m 76 and from the South and I’ve made biscuits from scratch all my life! You missed the mark on this one.
Hi, I have been experimenting extensively with baking biscuits for the last few years. About 1 batch every weekend, changing the recipe and ingredients every time. There's a lot of biscuit recipes out here, and after comparing 100s of biscuits, I've decided that simpler is better. Minimal handling. Very hot oven 450'-475. White Lily SR flour. Whole buttermilk. All ingredients cold. Good luck with your new channel.
Thanks for the tips!
Yes. A really hot oven is the key to good biscuits. Or so they say.
Exactly
These are the biscuits I remember cooking years ago and I am going to cook some soon🎉❤
Easy and delicious can't go wrong with that
Those look pretty good, love my cast iron! Try not squashing the dough as thin as you did in this video, they'll be even flakier. Love the dog!
Hi just new to your channel Your biscuits look sooo good got to try them soon All the best in your new venture here cheers from Canada 🇨🇦
Thank you!
I loved your food critic. I am from the South and my family never added an egg and I was always taught not to knead the dough and to not handle it much because it would make the biscuits not as light and fluffy. I must say that myth must be false because your biscuits looked delicious!
You have to be very careful not to over knead it for sure! In terms of the egg I just prefer how it turns out with one. Thanks for the kind comment!
They look good. Good luck with your channel ❤️
I appreciate that!
Them biscuits look good great
We’re from the south or I should say I am,( Tennessee), and I watched my mother make homemade Sausage gravy every single Saturday morning for our large family along with homemade Buttermilk biscuits and my mother never used an egg in her biscuits. I seen a recipe of homemade biscuits and it called for 1 egg, I tried it and the biscuits were fine, but..never made them again as I was watching other U-tube video of folks making homemade biscuits of different types.
It would be helpful to read the ingredients.
I've never see "real" old fashioned biscuits with sugar and an egg in them...especially the egg. Interesting
Yes. After I cut my butter, 3/4 to a stick, I put it in the freezer for at least 20 minutes. Sometimes I'll add sharp cheedar or cinnamon & brown sugar. I've found that I like to hand roll mine as opposed to cutting them out.
❤beautiful pup❤
New to ur channel I'm gonna be making some yummy 😋 and delicious
Thanks hope they turn out well!
Bravo on this video! You got a new sub from me! I recently made Cheddar Biscuits on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
I'll check it out!
Do not twist your cutter when cutting bisques. Twisting seals the sides😊 and reduces rising.😮
Let your bisques touch in the pan. It helps with rising.
I would mix the egg into the milk before adding the milk.
Nice video Austin, I can't wait to make a batch. I recently found out I can have gluten again. Yay! Keep sharing - New subbie, Velma
Thanks that's good to hear!
Huh! My grandma used her fingertips to lightly mix shortening or lard into her flourShe didn't use egg or sugar. Buttermilk is good or regular milk Sometimes she used self rising flour or added baking powder Salt of course . Always cold ingredients and lightly rolled on porcelain top kitchen table A biscuit cutter my dad made from a can at the shop. Lightly flour cutter. Depending on temperature liquid ingredient is approximate Sometimes more or less
So delicious and yummy 😋😋
I am new subscriber 🤝🤝
Thanks!
@@AustinsCastIronCooking subscribe me too for new recipes 🙏 and stay connected in future 🤝
That was not 2 sticks of butter you put in there. But I'll try this recipe and see.
I saw that too, most butter sticks have the tablespoon measurements on the wrapping. 1 stick is a half cup.
Remember to use measuring cups for the DRY stuff like flour....
The biscuits sound like they are too hard, maybe it was the egg. I have never made biscuits using eggs.. Next time try using lard or shortening to grease the cast iron. The butter will bake your biscuits too fast causing them to burn.
It's nice to watch amateur cooks do it because then we amateurs know how much we can get away with. But I think when making biscuits, you're not supposed to knead the dough. You're supposed to repeatedly gently press out the dough, cover the surface with some flour and then fold the dough. That's how layers are made and result in flaky biscuits. I've actually progressed to the 2-ingredient biscuits (self raising flour and whipping cream) simply because it's less ingredients and less work.
No egg .. no sugar and no kneading.. results in a flakier taller biscuit.
Is he baking biscuits or a cake Lol
Yankee biscuits? Looks great but it’s definitely not southern to put egg in it.
Doesnt look like your bisquits rose properly..and when you bit into it the dough pressed down didnt raise back up..
Dont mix your biscuit alot!! They get tough
YOU DON'T NEED SUGAR IN YOUR BISCUITS! YOU PUT AN EGG IN YOUR BISCUIT DOUGH??!!. I USE BUTTERED CAST IRON SKILLET. GOOD LUCK WITH YOUR CHANNEL. I BAKE AT 450 DEGREES.
Sorry Buddy. This is so wrong on all levels! One cup of butter is two whole sticks of butter! These are not old fashioned biscuits! Never put in sugar or an egg. I do agree that you can cook them in a cast iron skillet. I’m 76 and from the South and I’ve made biscuits from scratch all my life! You missed the mark on this one.
You missed one thing...he used a wet measuring cup instead of a dry measure....I think it was a two cup measure...
😮Different for sure. But.. I guess I cant say anything cause I didn't taste them.❤