Not only is this series the most staggeringly informative and useful cooking show I've ever seen, but it has become an almost therapeutic tool for me. I've struggled with an intense anxiety disorder since I was a kid, and recently a series of major existential hurdles has brought it back in full force - after a few years of having it mostly under control. There's just something about Dan's relaxed & urbane charm that always seems to quiet my mind and put a smile on my face like nothing else can nowadays. And I'm sure that's also partly attributable to the skillful video editing & the nourishing (but almost decadent) feast of culinary knowledge Dan's always serving up… Anyway, I know all that's a bit silly, and I don't mean to over-share. I never comment on TH-cam videos, but I just felt compelled to express my gratitude to Dan (and the crew) on the off-chance that he reads this.
Congrats on getting things mostly under control. I don't suffer from anxiety. It is great to know I am not alone in thinking that Dan's relaxed & urbane charm always leads to a smiling face.
If they just did reruns of the show, that would be enough for me, but these segments are so well done that they could be turned into a separate show all of their own. Thanks ATK for going to the trouble of producing this great internet content. Especially considering that's it's a gift to us with no real strings attached!
Jay I’d always wondered why this particular aspect of making biscuits was a big deal when watching chefs on tv as we always used the scraps and made a full pan- but it occurred to me we don’t reroll them, we push the scraps together and slightly push and cut again and these are the “ugly ones” for some reason, I was partial to the ugly ones, they seemed more crispy to me as a kid lol But now I understand that my family must’ve learnt to not rework that last bit of dough and to keep them tender, just push them together
@@ChoochooseU True, it's not so bad if you do it that way. But still an extra step I'd rather avoid because the scraps absorb too much extra flour, get misshapen, etc. To be fair, it's way more of a pain when it comes to cut-out cookies. Square cookies in my future!
I wish I could LOVE your post. My dad was a great biscuit maker as was his mom. I always hung around when Dad was making biscuits so I could eat the scraps although he'd make a cathead biscuit out of some of them. I can make fairly good biscuits, but they are nowhere as good as Dad's or Grandmama's were. I do love watching Carrie Morey's show How She Rolls and see her making biscuits. I always get so hungry!
They're my goto biscuit recipe now - couldn't be easier. The one warning I'd give is that if they seem too dry, don't be afraid to add a touch more warm cream. That really seems to improve the texture and the flavor. The first time I made them they were a bit too dry and the flavor wasn't as good. The wetter dough does spread out a bit more, but the end product is better.
Agreed, but how you could get that tang that buttermilk has in the flaky biscuit? Could you add lactic acid to the drop biscuit recipe without changing the Baking soda/powder combo? Or would adding shredded cheese accomplish the same taste? All I'm saying is "Dan, help"
i embrace them all, flaky, fluffy, drop, butterswim/butterdip, sweet potato, angel, fried, dumplings, scones (the ones that look like American biscuits...I LOVE THEM ALL!!!
Your best video yet. Coming from a southern background, I love both. Thanks you cleared up a lot of questions and misconceptions. My Dad's mother used raw milk, with perhaps a lot of the cream, where my Mother used room temp. crisco, and of course we always topped with copious amounts of butter, or honey, or molasses, or apple butter, or jelly, or preserves, or any combination of the above. The BISCUIT, appetizer, main meal staple, or desert, not to mention squirrel gravy and biscuits.
Finally a video that I was rooting for. Biscuits were always mystery to me. Thank you Dan. Can you do dissection of Simple soups. Tomato Basil, French Onion and Clam Chowder.
England knows damn well they're called cookies and if they had anything to say otherwise they present me with an English dish that people eat outside their nation for any reason other than to put on a bad impression of Dick Van Dyke's horrendous attempt at a cockney accent.
Scott Wittie I mean, I’m Irish but tea time biscuits are spectacular. Tbh most biscuits taste more refined and dainty than something like a chocolate chip cookie does to me 🤷🏻♀️
@@fakechemicals We do not know damn well anything! A cookie?! A cookie?! The custard cream? The bourbon biscuit? Dear lord, next thing you'll be calling a Jaffa cake a crisp! And then not content with mocking our tea time biscuit and throwing our tea into Boston harbour you insult our cuisine (the finest in the world). I have sent a Facebook message to the Queen, she has assured me that Dame Judi Dench is on her way to you now, holding a delicious, British Tikka Masala with a side of pork scratchings. A traditional English feast...A cookie, indeed!
Monica Horton It's America's Test Kitchen because it was started in and will always be in America aka The United States of America. If it was in England, it would be called England's Test Kitchen. Lol
FrugalOverFifty I just made them for strawberry shortcake. So delicious and so easy, just have to make sure they are in the cylinder form on the baking sheet so they don't spread
ahhh finally, i found the way to see what the traditional way of doing american biscuits. Although i initially had arecipe that combined both, i'll do it right this time and see what the effects are. i usually cut the cold butter into my APF before adding cold buttermilk, and then rolling it just a bit before cutting them into shapes. Yet i called what i made american biscuits. i'll include sugar so i can get my browning right. and do it the traditional way to make the fluffier and bready biscuits as opposed to the flaky and crusty ones. thanks for giving lots of details regarding the effects and chemical reactions the ingredients gave. loved it.
I don't know where you live, but if you can find White Lily self-rising flour, buy a small bag (until you try it!) and use the recipe on the back of the bag. The bag says White Lily is "soft, winter wheat" and the biscuits turn out great every time. The flour can also be used for baking cakes (that is the only kind of flour I use) and it is wonderful. Their biscuit recipe uses buttermilk, flour and crisco. Extremely easy and delicious! I've used that recipe for years (I'm very old!) and it is wonderful. (PS: No, I don't work for that company--I have just used that brand for years and after I read your comment, I wanted to help, if I could. Try it if it is available in your area. Blessings!)
My favorite is my grandmother's baking powder biscuit made with lard. Cut the lard into the flour mixture and add a little milk. My dad is lazy and after the dough is shaped he uses a pizza cutter (square biscuits) and you put them in a hot glass baking with melted lard with a turn over in the fat for a light baste. This gives you a cakey light biscuit just waiting for butter and honey or homemade jam! Mmmm, making me nostalgic! 😀
instead of sugar u can use barley malt. i buy commercial bags of flour, some for bakeries, some for restaurants, but its all home use for me. anyways, the restaurant ones contain malted barley flour for browning and some bakery ones do too
The softer wheat in self rising flour has always been the secret to the biscuits my granny made. They were delicious, bready and the perfect vehicle for gravy.
This video has so much going for it -- appealing host, solid facts, great camera work, clever graphic insets, sprightly music, and intense appetite appeal! Perfection.
It depends on the use. For eating out of hand with jelly or orange honey butter, then flaky. For topping with gravy or making a biscuit sandwich, then drop biscuits. Either way, they are great.
Oh Dan. I learned how to make biscuits when i was 20 or 21. I made thwm every day for mo ths. The bacon wasn't bad either. But you, you explain the whys. You win out here over Chris I am glad to say. I understand he is sharing history and traditions. More is richer. Viva.
When I think of my mom in the kitchen, it is her kneading and rolling out biscuits. Cutting them out with a drinking glass. She lost her mom when she was 13. I had her until I was 45. Never was concerned with the rise or flakiness just if there was enough for everyone. There was and they were delicious.
I LOVE ATK...& Dan's sports on the show! Great learning tool! This biscuit tutorial is GREAT! Loved it! Can't wait to make some FLAKEY biscuits! Those looked AMAZING... will try Drop Biscuits next time!
Im so glad I saw this video. Biscuits have always been a challenge for me, and I hated them because of how challenging it was to make the perfect biscuit. Im going for flaky and layers. Im hoping for the best :) Thanks for this informative video Dan!
Could you increase baking soda for sugar to achieve the browning through the pH increase? Or does that not work in baking like it does in, say may or vegetables?
This one's for the folks managing this channel; on the record, I'm subscribed to this channel just for "What's Eating Dan?" Thumbs up if that's why you're here too, reply if you think I'm missing out on another great series from ATK. Heart this if you're going to stop doing anything but "What's Eating Dan" videos! Edit: lol, atk removed the heart after I ninja edited in that last bit.
Those biscuits look delicious. I usually do a drop, but I want to try the flaky. I think the drop would make great dumplings for stews as well as just eating right out of the oven. BTW, I love all the ATK videos.
Please please, have you all done, or would do a show on cultivated buttermilk from the store, and buttermilk left over from making butter at home. Thanks
I made cream biscuits without sugar or heating the cream. I never heard of such a crazy thing ass heating the biscuits. Once formed I put them either the frig or freezer to chill them down. They turn out incredible. Biscuits don’t have sugar. Scones do.
I made biscuits this morning. Fluffy and easy. But I don't like using cookie cutter. I roll the dough into a long log and use my bench scraper to cut out the quantity I want. Usually cylinders - not sure why they work better for me. (Besides the fact I have arthritis and cookie cutters too painful to use) I get flatter biscuits when I use cookie cutters. Thinking maybe I should treat neighbors to what's left of the biscuits I made this morning so I can make some flakey biscuits.
Wow.. The first time I made biscuits was apparently the "laminate style".. I had no idea but it makes sense now. No wonder they came out that way.. I'm gonna have to go back and bake some "Dream biscuits"..! Thanks for the bit of science behind it. Liked and Subbed!
I do flakey but I don't add all the butter at once like Andrew did. I leave some grated butter out to add to the layers as I am folding them. Especially if I am doing a garlic and herb butter with cheese.
James Beard's cookbooks are a joy to leaf through, especially the ones with complete menus for all sorts of holiday and social occasions. Really good, well-prepared food, both simple and complicated, for the era when weight wasn't THE issue, people respected controlled portions and not eating like every meal is their last one.
I use the buttermilk drop biscuit recipe you guys used to have on your iPhone app. The one where you melt the butter, let it cool, add the buttermilk which kinda re-hardens the butter, then you mix with the dry ingredients. Everyone who has tried them, loves them.
For generations, my family members have made delicious, fluffy, hand-shaped “drop” buttermilk biscuits. I saw your post, and you piqued my interest, until you mentioned SUGAR!!!! In a BISCUIT!!!!!! I quit listening right then. You’ve said enough. Bless your heart! I’m sure you enjoy your creations and lots of non-Southern cooks/bakers will enjoy them, but if you want a really great, fluffy hand-shaped buttermilk drop biscuit-South Georgia style-come on over and eat with any cook/baker in my family. Our mothers and grandmothers taught us how to make biscuits. “They will make you slap your mama!”
I like my biscuits to have a little more toughness to them. Here's my recipe. 2 cups all purpose flour 4 tsp baking powder 1 1/2 tsp sugar 1/2 tsp salt 1/2 cup vegetable shortening 1 egg 2/3 cup 2% milk Mix and knead dough about 20 times. Roll out to about 3/4 inch thickness. Cut out round biscuits. Bake at 425 degF for about 12 to 15 minutes.
@@ananouri3583, Yes. I usually whisk the egg into the milk. This recipe is adapted from a Taste of Home "fluffy" biscuit recipe. I've been making these about once every couple of months for my family for about 5 years now. We like them.
After years of practice I have learned the best way for me to make biscuits is open a can. My homemade biscuits always wind up like Ellie Mae’s hockey pucks. I’ll give this drop biscuit recipe a try but i’m not really optimistic
That's more of a baking temperature issue than a recipe issue. Try to bake no longer than 12 mins, and experiment with a lower temp, but not lower than 350F
There’s another perfect way: Martha White self-rising flour + butter + a touch of Crisco or lard + buttermilk. The Southern biscuit I grew up on and make myself! 😋
If I have the time I would make a flaky biscuit, but if I'm rushed I would make the drop biscuit. And if I decide at the last minute I want biscuits with dinner, I make the 7-Up Biscuits.
I combined both concepts, I used frozen suet for the cold part, then mixed very quickly in warm half & half and spooned them into a cookie sheet and they came out very nice. Both easy and flaky! I used just a bit of sugar in the batter, maybe a small palm full, for a little extra crunch on the bottoms and tops.......It did not make them sweet, just taste good.
So I made the cream-dream biscuit tonight. I didn’t have all purpose flour so I used self rising. I omitted the tablespoon of baking powder but included the 1/4 teaspoon of baking soda and all other ingredients. I found the dough was too wet for scooping and dropping so I added a 1/4 cup more flour. This helped stiffen or dry the dough enough for scooping. I noticed that in the video she could lightly touch her biscuits, without them sticking, to shape them. The extra flour made this possible for me. The biscuits came out great. They rose quite a bit considering that I stirred the dough a lot. The texture was the most tender I’ve ever had. It was just a hair crumbly and I really don’t think the sugar is necessary. Given what the video says about warming the fat of the heavy cream, .why wouldn’t this apply to butter??? Next time I’ll experiment by using warmed butter and buttermilk...🤞🏽
I make the best of both worlds in mybiscuit recipe. I use frozen butter and put it in the blender to chop it up into small pieces (with a bit of flour). I then make the biscuits with flour and buttermilk, then laminate it. They turn out both fluffy and flakey
I have made both kinds of biscuits are use them for biscuits and gravy on Sunday morning when the kids and the grandkids are here my deciding factor is how early did I get up before everyone depends on which basket I make
Thank you for the video! But I have a question, if we should melt the butter so that the biscuits won't expand and be flattened in the oven then why do we chill the cookie dough so that it won't expand and hold its shape in the oven?
Love cream biscuits, been making them ever since I discovered the recipe. For the dream biscuits, can melted butter and milk be used instead of warm cream?
Okay Dan, love the video, but I'm going to be straight forward about my priorities. How do I get the highest ratio of cheese into my biscuits? Do I need liquid nitoegen, or a centrifuge? Please let me know.
When will ATK and CI give alternate measures by weight (grams)? And yes, I'm in the US; measuring by grams--for liquids as well--is just so much easier.
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
Not only is this series the most staggeringly informative and useful cooking show I've ever seen, but it has become an almost therapeutic tool for me. I've struggled with an intense anxiety disorder since I was a kid, and recently a series of major existential hurdles has brought it back in full force - after a few years of having it mostly under control. There's just something about Dan's relaxed & urbane charm that always seems to quiet my mind and put a smile on my face like nothing else can nowadays. And I'm sure that's also partly attributable to the skillful video editing & the nourishing (but almost decadent) feast of culinary knowledge Dan's always serving up…
Anyway, I know all that's a bit silly, and I don't mean to over-share. I never comment on TH-cam videos, but I just felt compelled to express my gratitude to Dan (and the crew) on the off-chance that he reads this.
Congrats on getting things mostly under control. I don't suffer from anxiety. It is great to know I am not alone in thinking that Dan's relaxed & urbane charm always leads to a smiling face.
misconstrued miscellanea I’m glad he is able to feed your spirit. Walk in your peace.
Oh wow. He gave you a heart. Way cool.
Understanding, comprehending and knowing becomes a relief. 😇😍
We're allmore alike than different.
Now this is an informative video that I never knew I needed to know.
If they just did reruns of the show, that would be enough for me, but these segments are so well done that they could be turned into a separate show all of their own. Thanks ATK for going to the trouble of producing this great internet content. Especially considering that's it's a gift to us with no real strings attached!
They're a show of their own now! That's how I found this video,
If you have the Pluto app, they have their own channel. America's Test Kitchen and Cook's Country 24/7!
I always feel smarter and hungry after watching these videos. Great fun job Dan. Thanks
Andrea calling it a dream biscuit just filled my heart with joy, what a treasure of a human
Agreed!
Cutting biscuits into squares is so brilliant. Having to cut out and re-roll scraps is the total wet blanket of the baking world.
Jay I’d always wondered why this particular aspect of making biscuits was a big deal when watching chefs on tv as we always used the scraps and made a full pan- but it occurred to me we don’t reroll them, we push the scraps together and slightly push and cut again and these are the “ugly ones” for some reason, I was partial to the ugly ones, they seemed more crispy to me as a kid lol
But now I understand that my family must’ve learnt to not rework that last bit of dough and to keep them tender, just push them together
@@ChoochooseU True, it's not so bad if you do it that way. But still an extra step I'd rather avoid because the scraps absorb too much extra flour, get misshapen, etc. To be fair, it's way more of a pain when it comes to cut-out cookies. Square cookies in my future!
@@ChoochooseU You're not the only person that loves the ugly biscuits! Then there are those of us who love to eat the scraps.
I roll my dough into a circle and cut the biscuits into wedges.
I wish I could LOVE your post. My dad was a great biscuit maker as was his mom. I always hung around when Dad was making biscuits so I could eat the scraps although he'd make a cathead biscuit out of some of them. I can make fairly good biscuits, but they are nowhere as good as Dad's or Grandmama's were. I do love watching Carrie Morey's show How She Rolls and see her making biscuits. I always get so hungry!
Everyone needs to learn a biscuit recipe. Those drop biscuits look perfect for breakfast. Biscuits n gravy worthy.
Mmmmmmmmmmm, biscuits and gravy...
and they were so easy to make
They're my goto biscuit recipe now - couldn't be easier. The one warning I'd give is that if they seem too dry, don't be afraid to add a touch more warm cream. That really seems to improve the texture and the flavor. The first time I made them they were a bit too dry and the flavor wasn't as good. The wetter dough does spread out a bit more, but the end product is better.
Yes, the flaky biscuits look wonderful, but the Dream biscuits you can make in your Saturday robe.
@@AxelQC 😊
I was taught flakey, but I have embraced drop biscuits because they are easy and delicious.
I need to try Andrea's recipe
Agreed, but how you could get that tang that buttermilk has in the flaky biscuit? Could you add lactic acid to the drop biscuit recipe without changing the Baking soda/powder combo? Or would adding shredded cheese accomplish the same taste? All I'm saying is "Dan, help"
@@camedm58171 butttermilk powder!
i embrace them all, flaky, fluffy, drop, butterswim/butterdip, sweet potato, angel, fried, dumplings, scones (the ones that look like American biscuits...I LOVE THEM ALL!!!
I forgot cornbread and beaten biscuits!
@@d.lawrence5670 I'm right with you--on all of these! I love to make--and eat--bread!!!
Great informative video as always!
I’m a huge flaky biscuit fan - especially topped with some whipped honey butter 😍
I have to go make biscuits and honey butter now, thanks a lot!
Well, butter my biscuit. I like any as long as they are fresh out of the oven with honey butter or butter and preserves.
Nessa Rossini butter+honey>>>>>>>>>>>>>>>>>>>>>>>>>> honey butter
When it comes to biscuits im team "i love biscuits"
I'm on "All the above"
Dan your new video here is downright incredible in detail. Excellent!!!
Your best video yet. Coming from a southern background, I love both. Thanks you cleared up a lot of questions and misconceptions. My Dad's mother used raw milk, with perhaps a lot of the cream, where my Mother used room temp. crisco, and of course we always topped with copious amounts of butter, or honey, or molasses, or apple butter, or jelly, or preserves, or any combination of the above. The BISCUIT, appetizer, main meal staple, or desert, not to mention squirrel gravy and biscuits.
we made the flakey one in culinary school in Germany and i had never eaten anything similar before and it is soo good
Finally a video that I was rooting for. Biscuits were always mystery to me. Thank you Dan.
Can you do dissection of Simple soups. Tomato Basil, French Onion and Clam Chowder.
This is a great video. Very informative. Thanks, so much for taking the time to put this together for us.
Dan: I think we can all agree that this is how to make biscuits.
England: ...
England knows damn well they're called cookies and if they had anything to say otherwise they present me with an English dish that people eat outside their nation for any reason other than to put on a bad impression of Dick Van Dyke's horrendous attempt at a cockney accent.
Scott Wittie I mean, I’m Irish but tea time biscuits are spectacular. Tbh most biscuits taste more refined and dainty than something like a chocolate chip cookie does to me 🤷🏻♀️
@@fakechemicals We do not know damn well anything! A cookie?! A cookie?! The custard cream? The bourbon biscuit? Dear lord, next thing you'll be calling a Jaffa cake a crisp! And then not content with mocking our tea time biscuit and throwing our tea into Boston harbour you insult our cuisine (the finest in the world). I have sent a Facebook message to the Queen, she has assured me that Dame Judi Dench is on her way to you now, holding a delicious, British Tikka Masala with a side of pork scratchings. A traditional English feast...A cookie, indeed!
A M E R I C A N test kitchen
Monica Horton It's America's Test Kitchen because it was started in and will always be in America aka The United States of America. If it was in England, it would be called England's Test Kitchen. Lol
I gotta try those drop/cream biscuits!!!
FrugalOverFifty I just made them for strawberry shortcake. So delicious and so easy, just have to make sure they are in the cylinder form on the baking sheet so they don't spread
@@j.rangel1457 Brilliant!
Flaky guy here. Nothing wrong with soft and tender cream biscuits at all. But I prefer the flaky ones even if they are a little more work.
Oh man, those dream biscuits are a game-changer. So easy and so delicious!
ahhh finally, i found the way to see what the traditional way of doing american biscuits. Although i initially had arecipe that combined both, i'll do it right this time and see what the effects are. i usually cut the cold butter into my APF before adding cold buttermilk, and then rolling it just a bit before cutting them into shapes. Yet i called what i made american biscuits. i'll include sugar so i can get my browning right. and do it the traditional way to make the fluffier and bready biscuits as opposed to the flaky and crusty ones.
thanks for giving lots of details regarding the effects and chemical reactions the ingredients gave. loved it.
I don't know where you live, but if you can find White Lily self-rising flour, buy a small bag (until you try it!) and use the recipe on the back of the bag. The bag says White Lily is "soft, winter wheat" and the biscuits turn out great every time. The flour can also be used for baking cakes (that is the only kind of flour I use) and it is wonderful. Their biscuit recipe uses buttermilk, flour and crisco. Extremely easy and delicious! I've used that recipe for years (I'm very old!) and it is wonderful. (PS: No, I don't work for that company--I have just used that brand for years and after I read your comment, I wanted to help, if I could. Try it if it is available in your area. Blessings!)
Lovely Andrea's hair! I have used the melted butter into cold buttermilk recipe for drop biscuits and love them too. I love all kinds of biscuits.
The stuff that gets all clotted and weird looking, I remember that one too. It's a very good method.
My favorite is my grandmother's baking powder biscuit made with lard. Cut the lard into the flour mixture and add a little milk. My dad is lazy and after the dough is shaped he uses a pizza cutter (square biscuits) and you put them in a hot glass baking with melted lard with a turn over in the fat for a light baste. This gives you a cakey light biscuit just waiting for butter and honey or homemade jam! Mmmm, making me nostalgic! 😀
instead of sugar u can use barley malt. i buy commercial bags of flour, some for bakeries, some for restaurants, but its all home use for me. anyways, the restaurant ones contain malted barley flour for browning and some bakery ones do too
OMG! I'm super excited for this episode. I LOVE biscuits and I don't make them nearly often enough. Give me that sweet biscuit science!
Whoever is writing these scripts, thank you. Dan's style of humor is already cute, but this is wonderfully entertaining. "Who's DOING that?!" :D
Thanks! It’s me!
Thanks! It’s me!
@@DanielJSouza And what a master! With self-deprecating wit, perfect leavening!🤗
Isn't the extra baking powder there to react with the acid in the buttermilk to provide extra leavening?
The softer wheat in self rising flour has always been the secret to the biscuits my granny made. They were delicious, bready and the perfect vehicle for gravy.
Flakey, the only kind to make or eat! Thank you Dan
Maybe next episode should be flaky VS. Tender pie crusts. Hmm id definitely like to see that one.
This video has so much going for it -- appealing host, solid facts, great camera work, clever graphic insets, sprightly music, and intense appetite appeal! Perfection.
I am both. I love the way you put your own spin on explaining cooking techniques and procedures and recipes
It depends on the use. For eating out of hand with jelly or orange honey butter, then flaky. For topping with gravy or making a biscuit sandwich, then drop biscuits. Either way, they are great.
I am for easy all the way! 😂 I tried the dream biscuit and I was floored of how moist and delicious it was 🤤! Thanks for sharing.
also- great seeing Andrew and Andrea, can we nickname them And and And?
Oh Dan. I learned how to make biscuits when i was 20 or 21. I made thwm every day for mo ths. The bacon wasn't bad either.
But you, you explain the whys. You win out here over Chris I am glad to say. I understand he is sharing history and traditions. More is richer. Viva.
I loved this video - it truly is all about personal preference isn't it?
this is exactly what i needed, biscuits all day err day!
I'm a biscuits and gravy type of guy. Illeat either type of biscuit you illustrated so long as it's got bacon or sausage gravy on top of it. Yum!
um-hmm!
When I think of my mom in the kitchen, it is her kneading and rolling out biscuits. Cutting them out with a drinking glass. She lost her mom when she was 13. I had her until I was 45. Never was concerned with the rise or flakiness just if there was enough for everyone. There was and they were delicious.
When you have an expert bringing in 2 other experts to teach you about the science of making a good biscuit. I'll follow the easy route. Thanks Dan.
I always love whichever biscuit I’m with!😳
hahahahaha!!
Team Both! Flaky or tender a biscuit is divine. :D
i've never had a biscuit, what do they taste like? what do you eat them with?
Gravy. Honey. Gravy. Salty ham. Gravy. Grape jelly. Gravy. Sausage. Gravy. Eggs/cheese. Gravy.
I like to eat both. I like to make drop style, but I'm definitely going to heat up my cream from now on! Love it!
I LOVE ATK...& Dan's sports on the show! Great learning tool!
This biscuit tutorial is GREAT! Loved it!
Can't wait to make some FLAKEY biscuits! Those looked AMAZING... will try Drop Biscuits next time!
I love them both ❤️ but what is the difference between biscuits & scones ?
Hopefully you’ll see this even though I’m a year late www.allrecipes.com/article/scone-vs-biscuit/
Biscuits are delicious; scones are dry and awful!! I'm sorry! Just that I have tried all kinds of scones and have yet to eat one that is good.
Im so glad I saw this video. Biscuits have always been a challenge for me, and I hated them because of how challenging it was to make the perfect biscuit. Im going for flaky and layers. Im hoping for the best :) Thanks for this informative video Dan!
The heavy cream and flour is the easiest recipe--if you're looking for easy. And they're very good.
those drop heavy cream dream biscuits are fantastic!!!! just made them today, thank u for sharing the recipe with us!!!
Could you increase baking soda for sugar to achieve the browning through the pH increase? Or does that not work in baking like it does in, say may or vegetables?
Too much baking soda will make it taste soapy, and too much sugar will turn it into a scone.
@@ZanHecht Thanks. Just learning as a 66-year-old. I've lost 85 lbs. by learning to cook, but there's a lot to learn.
BOTH! As long as someone else is baking them and I reap the benefits!!! 👏🏽👏🏽🤣
This one's for the folks managing this channel; on the record, I'm subscribed to this channel just for "What's Eating Dan?"
Thumbs up if that's why you're here too, reply if you think I'm missing out on another great series from ATK. Heart this if you're going to stop doing anything but "What's Eating Dan" videos!
Edit: lol, atk removed the heart after I ninja edited in that last bit.
Same!
Same, what's eating Dan is the ONLY series that's worth watching on this channel
I love all the uploads. But I especially love the science in this series.
Those biscuits look delicious. I usually do a drop, but I want to try the flaky. I think the drop would make great dumplings for stews as well as just eating right out of the oven.
BTW, I love all the ATK videos.
I could listen to Dan talk about food all day.
Please please, have you all done, or would do a show on cultivated buttermilk from the store, and buttermilk left over from making butter at home. Thanks
I just made homemade butter today.
Love this
You had me at Biscuits !! 😋🥰💜
Def easy, here in TN a slight variation is called spoon bread
Dan, I love you man!!
I made cream biscuits without sugar or heating the cream. I never heard of such a crazy thing ass heating the biscuits. Once formed I put them either the frig or freezer to chill them down. They turn out incredible. Biscuits don’t have sugar. Scones do.
Allergic to wheat. Does your method work for alternative biscuits? Coconut flour or a nut flour?
Generally im easy. Then covered with gravy
I made biscuits this morning. Fluffy and easy. But I don't like using cookie cutter. I roll the dough into a long log and use my bench scraper to cut out the quantity I want. Usually cylinders - not sure why they work better for me. (Besides the fact I have arthritis and cookie cutters too painful to use) I get flatter biscuits when I use cookie cutters.
Thinking maybe I should treat neighbors to what's left of the biscuits I made this morning so I can make some flakey biscuits.
I like fluffy biscuits for sausage breakfast sandwiches, yet I love flaky for, well, the flakiness.
It's the layers, I tell ya, THE LAYERS!
Wow.. The first time I made biscuits was apparently the "laminate style".. I had no idea but it makes sense now. No wonder they came out that way.. I'm gonna have to go back and bake some "Dream biscuits"..!
Thanks for the bit of science behind it. Liked and Subbed!
I do flakey but I don't add all the butter at once like Andrew did. I leave some grated butter out to add to the layers as I am folding them. Especially if I am doing a garlic and herb butter with cheese.
Oooh I like this idea!
For dinner I'd want those flaky biscuits. But for a great biscuit for breakfast, the tender one would be my choice. Good video.
Chris Kimball always raved about James Beard's biscuit recipe. It was just flour, baking powder, salt, sugar and cream. One of the easiest I've seen.
James Beard's cookbooks are a joy to leaf through, especially the ones with complete menus for all sorts of holiday and social occasions. Really good, well-prepared food, both simple and complicated, for the era when weight wasn't THE issue, people respected controlled portions and not eating like every meal is their last one.
I use the buttermilk drop biscuit recipe you guys used to have on your iPhone app. The one where you melt the butter, let it cool, add the buttermilk which kinda re-hardens the butter, then you mix with the dry ingredients. Everyone who has tried them, loves them.
Nobody is going to tell you "These are not very good" to your face.
The Dream biscuit has become my favorite biscuit. I can’t believe it-and, still soft the next day!
For generations, my family members have made delicious, fluffy, hand-shaped “drop” buttermilk biscuits.
I saw your post, and you piqued my interest, until you mentioned SUGAR!!!! In a BISCUIT!!!!!! I quit listening right then. You’ve said enough.
Bless your heart!
I’m sure you enjoy your creations and lots of non-Southern cooks/bakers will enjoy them, but if you want a really great, fluffy hand-shaped buttermilk drop biscuit-South Georgia style-come on over and eat with any cook/baker in my family. Our mothers and grandmothers taught us how to make biscuits. “They will make you slap your mama!”
How do possibly stay fit looking? You don’t eat after work and weekends?
I like my biscuits to have a little more toughness to them. Here's my recipe.
2 cups all purpose flour
4 tsp baking powder
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup vegetable shortening
1 egg
2/3 cup 2% milk
Mix and knead dough about 20 times. Roll out to about 3/4 inch thickness. Cut out round biscuits. Bake at 425 degF for about 12 to 15 minutes.
The addition of an egg is unusual. Do you mix it in with the liquid?
@@ananouri3583,
Yes. I usually whisk the egg into the milk. This recipe is adapted from a Taste of Home "fluffy" biscuit recipe. I've been making these about once every couple of months for my family for about 5 years now. We like them.
After years of practice I have learned the best way for me to make biscuits is open a can. My homemade biscuits always wind up like Ellie Mae’s hockey pucks. I’ll give this drop biscuit recipe a try but i’m not really optimistic
That's more of a baking temperature issue than a recipe issue. Try to bake no longer than 12 mins, and experiment with a lower temp, but not lower than 350F
There’s another perfect way: Martha White self-rising flour + butter + a touch of Crisco or lard + buttermilk. The Southern biscuit I grew up on and make myself! 😋
Im from Tenn and I have never seen anyone use sugar in their biscuits. I use your recipe also
My go to is the ATK Best Drop Biscuit recipe, but I can't wait to try the Andrew's flaky biscuit/ croissant recipe now!
My preference for eating, definitely flakey. But as the cook, I'll take easy, thanks!
Exactly what I was thinking. :)
Either biscuit will do because they both looks great! Yum.......
I don't care all biscuits are good!!!
If I have the time I would make a flaky biscuit, but if I'm rushed I would make the drop biscuit. And if I decide at the last minute I want biscuits with dinner, I make the 7-Up Biscuits.
Excellent video. But in Scotland we call them scones.
"are you flaky or easy"
*sobs*
I'm gluten free.
Thoughts and prayers.
I combined both concepts, I used frozen suet for the cold part, then mixed very quickly in warm half & half and spooned them into a cookie sheet and they came out very nice. Both easy and flaky! I used just a bit of sugar in the batter, maybe a small palm full, for a little extra crunch on the bottoms and tops.......It did not make them sweet, just taste good.
and I heated the 1/2 & 1/2 in the microwave, till it was warm, it seemed good enough.
Sorry about your loss. :(
that's no life
So I made the cream-dream biscuit tonight. I didn’t have all purpose flour so I used self rising. I omitted the tablespoon of baking powder but included the 1/4 teaspoon of baking soda and all other ingredients. I found the dough was too wet for scooping and dropping so I added a 1/4 cup more flour. This helped stiffen or dry the dough enough for scooping. I noticed that in the video she could lightly touch her biscuits, without them sticking, to shape them. The extra flour made this possible for me. The biscuits came out great. They rose quite a bit considering that I stirred the dough a lot. The texture was the most tender I’ve ever had. It was just a hair crumbly and I really don’t think the sugar is necessary.
Given what the video says about warming the fat of the heavy cream, .why wouldn’t this apply to butter??? Next time I’ll experiment by using warmed butter and buttermilk...🤞🏽
I make the best of both worlds in mybiscuit recipe. I use frozen butter and put it in the blender to chop it up into small pieces (with a bit of flour). I then make the biscuits with flour and buttermilk, then laminate it. They turn out both fluffy and flakey
Sounds great! That drop biscuit looks great, but I think I’d really miss the buttermilk flavor.
Excellent!
Can I be flaky and easy with self rising flour and butter flavored Crisco?
If I am going to make biscuits then I also have a protein and a milk gravy. I have had flaky but like previous comments. .only with butter and honey.
So bummed they didn't show the two llamas boning to represent the baking soda and acid reacting
What about Angel biscuits? The kind where you add yeast?
I like those too ... kind of a cross between a biscuit and a dinner roll.
How about 7-Up biscuits. I still crave those once in a while.
@@ananouri3583 Yep, I mentioned them in my original comment. I love them ... especially if I'm in a hurry because they are so quick.
The editor of this has amazing future ahead.
I like the tender cakey scone, mostly because it's easier to make with less tedium.
Cream biscuits but patted out and cut. Yum!
I have made both kinds of biscuits are use them for biscuits and gravy on Sunday morning when the kids and the grandkids are here my deciding factor is how early did I get up before everyone depends on which basket I make
Thank you for the video! But I have a question, if we should melt the butter so that the biscuits won't expand and be flattened in the oven then why do we chill the cookie dough so that it won't expand and hold its shape in the oven?
Love cream biscuits, been making them ever since I discovered the recipe. For the dream biscuits, can melted butter and milk be used instead of warm cream?
That was awesome, could you do scones next? :D
Okay Dan, love the video, but I'm going to be straight forward about my priorities. How do I get the highest ratio of cheese into my biscuits? Do I need liquid nitoegen, or a centrifuge? Please let me know.
Okay. Tomorrow morning I’m going in! My biscuits are average. Both these recipes/techniques inspire me to go from average to awesome. Thank you!☮️
When will ATK and CI give alternate measures by weight (grams)?
And yes, I'm in the US; measuring by grams--for liquids as well--is just so much easier.
I'd love to try Dan's biscuits 😏
Love the flakey but have time just for the easy drop biscuit