I just made these biscuits. I didn't have the self rising flour. So I added three teaspoons of baking powder plus 1/4 tsp and 1 tsp salt. Also added 1 tsp of baking soda for the buttermilk. I never knew you had to fold the dough and roll it out 5 different times. They are the highest flakiest biscuits I've ever made. So delicious.
You have to use baking powder for the rise. Also, baking powder does expire and will no longer work so use fresh baking powder and flour as well as a pinch of baking soda. @@leopoldbuttersstotch73
Rhetorical question but why would anyone dislike this video, it’s a benign cooking demonstration and these folks are just trying to educate us. I despair of humanity. But not these delicious biscuits, they are wonderful. So thank you to all involved, have a great day!
This lady got me started making biscuits and everyone just loves them. I'm very grateful to her for posting. Freezing the butter is a must. Actually, we had them this morning with southern gravy, thick bacon and blackberry preserves. I'm a southern boy, what can I say.....
I made these biscuits earlier today and it came out PERFECTLY! Thank you for sharing this delicious receipe. The perfect biscuit for a ice and snowy morning in Atlanta! Winner!
I have been making this recipe for a couple of years now. My hubby gets super excited when they come out of the oven & grabs a biscuit right after I top with butter. Then I get tons of praise...which makes it all worth it to me. ❤️
I am not a biscuit maker, something I had not mastered until now. I watched this video 4 or 5 times before I tried to make these biscuits. Well I went out on a limb and tried to make them and they turned out perfect. And now, I am a biscuit maker. Thank you so much for sharing this simple but very important recipe. 🥰
Being born and raised in the deep South, I've eaten TONS of biscuits. I made these this morning in my #9 Favorite Piqua, and these are hands down the BEST biscuits ever!
Bill Horward. What is your opinion on Martha White self rising flour for biscuit. I could not find White Lily in a small bag so grabbed the Martha White. I grew up in the South but rarely had homemade biscuits (due I guess to having Yankee parents). We had homemade rolls, waffles, pancakes, you name it, but not biscuits so I'm going to give this recipe a try,,,,with the Martha White..
Generally, I would recommend the higher fat content for baking, although if there was ever a particular reason you wanted to use the lower percentage, it would work. Good luck!😊
Love this recipe and thanks for introducing me to White-Lily's Self-Rising Flour and the grating butter technique; I will be using this recipe from now on whether it's for breakfast or special occasions.
I could never cook homemade biscuits until I found this video. I think it is fantastic. The one thing I don't understand is why so many people complain and seem to put it down and know better. Why are you even watching it? Thank you so much Southern living
FYI: She gave the recipe as she demonstrated. How hard is it to listen and write it down? 1 stick frozen butter, grated 2 1/2 cups White Lily self-rising flour 1 cup cold buttermilk Grate the frozen butter, gently mix into flour. Make a well into mixture, pour in buttermilk. Incorporate well, using approx. 15 stirs. Place mixture on floured surface, sprinkle flour on top. Flour rolling pin. Roll out, fold over mixture and repeat four more times. On the last fold over, roll out to 1/2 inch thickness. Flour biscuit cutter each time you cut into dough. Place biscuits on parchment lined pan, make sure they touch. Bake @ 475 degrees for 15 minutes.
@@charmainepoe6609 That's how most TH-cam recipes are done-the recipe is usually in the description. I cut and paste onto a word file and add it to my recipes. When I am watching a dozen cooking videos, I don't have time to replay every single video, and write them down!!
I made these for breakfast today. Hands down the easiest, quickest and yummiest biscuits I've ever baked. Thank you so much for sharing the recipe, Southern Living!
I am British and I would liken these to scones, apart from one very big difference. I just made these, I followed the recipe to the letter and I can say that these are WAY better than scones! These are flaky and buttery and tender and absolutely delicious!
The southern biscuits originated from scone recipes by the early Scottish settlers who came to the Southern U.S. in the 18th century. Tea was also brought over but because of how hot the climate is down south we always drink it cold and it’s called sweet tea. Even fried chicken recipe was brought over from Scotland to the Southern U.S.
I made these biscuits for breakfast this morning. My god my god they were great!!!! I used the recipe but I halved the recipe because it wasn't many of us eating and instead of baking them at 475° I baked them at 450° for 12 minutes. When I say amazing! My mother is still talking about those biscuits and its dinner time now
This is the best tasting biscuit I have eaten. I didn’t have enough White Lily self-rising flour, so had to make my own self-rising flour. I used unbleached all purpose flour and added the needed ingredients. I had to stop myself from eating a third biscuit. I rarely eat more than one biscuit, but these are so good!
Colossal Thanks to SL for posting this recipe. My search for the perfect biscuit is OVER !! I followed the recipe to the letter, and the result was perfection. I can't wait to make this over and over !!! THANKS Southern Living !!!
I really love that you didnt make that over the top reaction "mmm! Delicious/Amazing/Wow" when you taste your dish at the end, shows that your cooking is genuine and you are not trying to sell yourself.
I am not a baker by any means, but I love homemade buttermilk biscuits, so I had to give this a shot. Gonna say this again “not a baker“... but I have made these three times and they come out perfect every time. Our oven cooks hot so we did lower the temp a little bit, but still this is a spot on recipe and a killer video! THANK YOU SOUTHERN LIVING!!!
It is very hard to mess up buttermilk biscuits which is why I love them, since I am not a baker either. Last time I made a cake, it was a disaster, but these I can do no problemo.
I made this recipe for Easter Dinner. Hands down this is the best technique. Shredding frozen butter worked like a charm! Next time, I’ll use White Lilly Self flour, I used Pillsbury Self Rising flour because that’s what I had.
I made buttermilk biscuits using this method and they were fabulous even using regular AP flour. I chilled the flour and buttermilk and of course used frozen butter. The results were great with mile high layered biscuits. This recipe and method is a keeper.
Satyanarayana Gavarasana Biscuit making is a technique that requires regularly making them all the time to keep up the ability to make a good biscuit is what I was told it's not like making a cake follow the recipe and it's fine. If a person don't do it all the time they can lose the ability to make a good biscuit. I don't think she mentioned the flour was self rising or maybe I'm wrong Lol. The recipe requires self rising. Ir can be any flour brand if you don't have white lily available.
I was in a chicken and biscuit joint in Louisiana a few years back. Both the chicken and the biscuits ripped my heart out..., to die for. I was asked how my dinner was and I couldn't say enough..., but I did ask how she made her biscuits. She said "That's easy honey,.., they're made with love". So.., that's what brought me here. Oh and if anyone want's to know how to make red beans and rice..., they're made with love too!
If you are going to use self rising flour, I would add maybe a teaspoon of baking powder if you want them to rise really well. Otherwise, just use 2 1/2 cups all purpose white lily, 2 teaspoons BP, 1/2 teaspoon salt. And I always use a mixture of shortening and butter. The shortening is the best for flakiness and texture, and the butter for flavor. But that's just me.
jordan w you're right about the rise factor. I tried this recipe many times only to be disappointed by no real rise. Today I added 1/2 teaspoon baking soda and my family went bananas for them. Perfect go to recipe that's quick and easy. TFS
jordan w jordan is exactly right here, shortening will improve rise and flake, and butter is essential for flavor. I actually keep white Lilly, butter flavored shortening, and high fat cultured butter in the freezer, if it’s biscuit time you are ready before your oven is hot. Don’t forget the salt and a couple tsp of sugar. The technique in the video is right, also a thicker pan will improve results.
I am planning on using self-rising flour. Would you happen to know if I should use unsalted butter with that? Or should I use salted butter? Also, is jordan w right when recommending the use of 2 1/2 C self-rising flour + 1 tsp baking powder for better rise? Thanks for any insight you can provide.
Profound Greetings from Neptune using unsalted butter for all cooking and baking is a good practice for several reasons, it’s not that you don’t want salt, it’s that there is no standard for how much salt companies put in their butter. I believe jordans recommendation was for 2 tsp bp for 2 1/2 cups flour, 1can be sufficient if you have good experience cutting in fat and layering. The technique has as much effect on rise as having the right ingredient ratio. ( Test- record result- repeat) esp when baking.
King Arthur’s self rising flour is also a low protein soft winter wheat flour, very close to White Lily, and easier to find and order if White Lily is not available locally. The flour is the real secret to tender southern biscuits. I second baking in cast iron, and if you bake them close together they’ll rise higher.
Can I use a store brand self riding flour? Or will the texture be completely different. I also have white Lily all purpose if that would be better. I can add the necessary ingredients like BP etc. not sure which one would be closest to this recipe though.
@@healthhollow7218 I’d use the White Lily AP flour and add the BP over using store brand self rising flour. The magic of White Lily isn’t the additions but the special wheat it is made from.
Look at the ingredient list. If the White Lily is soft winter wheat it will say that somewhere on the package. This biscuit is all about protein content and AP is higher. I do believe that most self-rising flours are low protein soft winter wheat. However, some day you should try the America's Test Kitchen recipe using King Arthur's high protein AP flour with two sticks of butter. They come out incredibly crispy with a zillion layers. p.s. The internet is littered with flour protein charts. AP might be 9-11% whereas soft and self-rising is 6-8% protein. @@healthhollow7218
Am I the only person in the world that does not like big fluffy biscuits??????? Crazy, right? If I cook them myself, then I make the thin (sort of like silver dollar biscuits). If I buy them I scoop all of the center out. I just love the crusty, buttery tops and bottoms.
Update: These are amazing! I wasn’t sure if they would be successful because the only flour I had was 14% protein flour. I used that to make my own self-rising flour (King Arthur Flour’s recipe). I also only had very old buttermilk (2-3 months past expiry - ha!), so I used 3/4 cup of that mixed with 1/4 cup of 18% coffee cream. It worked perfectly! And we ate these alongside takeout fried chicken for a very rich meal. Maybe even a little too rich. Thanks for this recipe. The flavour was spot-on, and the out-of-oven texture was as divine as it sounds when the host takes a bite at the end of the video. Looking forward to trying more SL recipes.
This is exactly what I was worrying about. I didn't have that brand of flour she used. But I'm definitely still going to try it as well as adding sugar and salt like you said to do!!
Just made these today. While my first attempt was not perfect, they were the best biscuits I've had since I was a child sitting at my Grandmother's table.
The way my grandmother taught me to stir the dough after you add the buttermilk was to use a fork. You stir "until the dough follows the fork around the bowl." 15 stirs sounds about right. Everything has to be sifted too including the flour you use on your work space. Dump some flour in a sifter and every time you need to add it needs to be sifted.
A beautiful lady making beautiful biscuits will make you cross mountains! Yes mam, I use White Lilly, its the only way to go. Thanks for a great tutorial!
I was a little askeered ta trust any woman that aint big n' fat - tryin' to convince me she knows anything about "Southern" cookin'. Turns out; she got it almost perfect. Everything she said and did = perfect - except maybe for try 1/3rd lard 2/3rds butter and add a little more salt (the self rising flour has some already) and a touch of sugar, not much (maybe a level teaspoon to this amount of flour) - 475 degrees F sounds a little bit hot. I go 400 - 450 depending on thickness of dough. A food processor helps quickly low-temp incorporate the fat into the flour.
My grandmother would always send me to the store and specify White Lily flour and not to get anything else. She baked the most fabulous biscuits and used her hands as you do to combine ingredients. Perfect everytime! My biscuits are like hockey pucks, but I am going to try your way. I'll keep you posted. Excellent video.
I’ve tried many TH-cam recipe for buttermilk biscuits and this recipe is number one in my house everyone loves them and can’t believe that there homemade
This technique is spot on. Im a beginner baker, and this is my second time trying to make biscuits. First try, the recipe said to bake it at 375, mixing butter n flour using food processor. I ended up with bready texture. I didnt have that self rising flour so i used ap flour + baking powder. I also didnt have buttermilk, i used milk+ vinegar. It still turns out amazing. First i was thinking 475 was too hot, turn out, it's perfect. I got crispy crust, flaky inside and soft. Wow.
I made these thus morning. I grabbed the heavy cream out instead of the buttermilk only realizing my mistake after the biscuits were baking. But they turned out very good
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
I've been cooking biscuits for about 60 years now this recipe is a fine recipe you just need to cook it in a cast iron skillet bless everyone watching
Gas grill standing rib roast
Definitely old school at its finest.
A late reply 1 year later.
peanut butter 8
Forget the cast iron skillet though - most people don't have that laying around. Works fine on a non-stick cookie sheet!
I just made these biscuits. I didn't have the self rising flour. So I added three teaspoons of baking powder plus 1/4 tsp and 1 tsp salt. Also added 1 tsp of baking soda for the buttermilk. I never knew you had to fold the dough and roll it out 5 different times. They are the highest flakiest biscuits I've ever made. So delicious.
Thanks I did what you said and they came out incredible!
can we use wheat flour instead?
Mine keep coming out like hockey pucks. Did everthing said here. They just wont rise.
You have to use baking powder for the rise. Also, baking powder does expire and will no longer work so use fresh baking powder and flour as well as a pinch of baking soda. @@leopoldbuttersstotch73
My grandma just pinched them off, and rolled them. Like you she used plain flour, that came in 50lb sacks, during the Depression.
Did anyone else have a moment when she just left all that butter on the parchment paper 1:04?
Don't worry - we scooped it onto a biscuit after the shoot.
TheSongwritingCat It made me a little anxious too.
I cringed.
Carl Briggs lol...me too!
TheSongwritingCat
Rhetorical question but why would anyone dislike this video, it’s a benign cooking demonstration and these folks are just trying to educate us. I despair of humanity. But not these delicious biscuits, they are wonderful. So thank you to all involved, have a great day!
The non liked are people who are too lazy to cook and probably live on junk food. Their loss!
This biscuit recipe replaced a recipe I've been using for the past 12-13 years. It's the bomb!
We're glad you love it!!
This lady got me started making biscuits and everyone just loves them. I'm very grateful to her for posting. Freezing the butter is a must. Actually, we had them this morning with southern gravy, thick bacon and blackberry preserves. I'm a southern boy, what can I say.....
I made these biscuits earlier today and it came out PERFECTLY! Thank you for sharing this delicious receipe. The perfect biscuit for a ice and snowy morning in Atlanta!
Winner!
I have been making this recipe for a couple of years now. My hubby gets super excited when they come out of the oven & grabs a biscuit right after I top with butter. Then I get tons of praise...which makes it all worth it to me. ❤️
Just found your channel and made them this morning. Served with some eggs and sausage. Soooo good. Thank you
I am not a biscuit maker, something I had not mastered until now. I watched this video 4 or 5 times before I tried to make these biscuits. Well I went out on a limb and tried to make them and they turned out perfect. And now, I am a biscuit maker. Thank you so much for sharing this simple but very important recipe. 🥰
Being born and raised in the deep South, I've eaten TONS of biscuits. I made these this morning in my #9 Favorite Piqua, and these are hands down the BEST biscuits ever!
We're so happy to hear that, Bill!
Bill Horward. What is your opinion on Martha White self rising flour for biscuit. I could not find White Lily in a small bag so grabbed the Martha White. I grew up in the South but rarely had homemade biscuits (due I guess to having Yankee parents). We had homemade rolls, waffles, pancakes, you name it, but not biscuits so I'm going to give this recipe a try,,,,with the Martha White..
I need help with what percentage of buttermilk, is 3.5% or 1.5%? Which one? Thanks
@@maggierose97 I got my White Lily from Amazon. Don't have it here in Kansas.
Generally, I would recommend the higher fat content for baking, although if there was ever a particular reason you wanted to use the lower percentage, it would work. Good luck!😊
Love this recipe and thanks for introducing me to White-Lily's Self-Rising Flour and the grating butter technique; I will be using this recipe from now on whether it's for breakfast or special occasions.
So glad I found a recipe without shortening. Can’t wait to make this today!
My daughter and I made these this morning and they were perfect. Thanks!!!!
First time making biscuits, and they came out delicious and crispy! Thanks for this recipe!
I could never cook homemade biscuits until I found this video. I think it is fantastic. The one thing I don't understand is why so many people complain and seem to put it down and know better. Why are you even watching it? Thank you so much Southern living
Oh man, I’m gonna quite my job and just make and eat biscuits from now on haha. Great video! Thanks
Great ! Such wonderful explanation. Now I am encouraged to bake Biscuits. Thanks to a smart and clean explanation
FYI: She gave the recipe as she demonstrated. How hard is it to listen and write it down?
1 stick frozen butter, grated
2 1/2 cups White Lily self-rising flour
1 cup cold buttermilk
Grate the frozen butter, gently mix into flour. Make a well into mixture, pour in buttermilk. Incorporate well, using approx. 15 stirs. Place mixture on floured surface, sprinkle flour on top. Flour rolling pin. Roll out, fold over mixture and repeat four more times. On the last fold over, roll out to 1/2 inch thickness. Flour biscuit cutter each time you cut into dough. Place biscuits on parchment lined pan, make sure they touch. Bake @ 475 degrees for 15 minutes.
well done, but you forgot one detail, after you incorporate the flour and butter you have to refrigerate for ten minutes😁👍
So many people want instant gratification nowadays. They can't take a few minutes and write something down (Heaven forbid or look it up.
Oooooooorrrrrrrr, how about they write it down in the description to make it easier for us!?!?!?
@@geraldmcclellan7564 FREEZE for 10 minutes, even better.
@@charmainepoe6609 That's how most TH-cam recipes are done-the recipe is usually in the description. I cut and paste onto a word file and add it to my recipes. When I am watching a dozen cooking videos, I don't have time to replay every single video, and write them down!!
I have tried a couple of different recipies and this one is the best.
I made these for breakfast today. Hands down the easiest, quickest and yummiest biscuits I've ever baked. Thank you so much for sharing the recipe, Southern Living!
Did your biscuits burn on the bottom?
I have made thes 3 times now and they turn out perfect everytime. Had them with sausage gravy tonight.
I am British and I would liken these to scones, apart from one very big difference. I just made these, I followed the recipe to the letter and I can say that these are WAY better than scones! These are flaky and buttery and tender and absolutely delicious!
Honored to be a part of the Southern biscuit experience for you!
The southern biscuits originated from scone recipes by the early Scottish settlers who came to the Southern U.S. in the 18th century. Tea was also brought over but because of how hot the climate is down south we always drink it cold and it’s called sweet tea. Even fried chicken recipe was brought over from Scotland to the Southern U.S.
I've made these many times and they are awesome. And I'm a Georgia man so I know my biscuits.
Yes!!! Thank you... I made my first batch of biscuits by myself YAY!!!! They were DELICIOUS!!!!!💛💛
Just made these with regular gold medal self rising flour and they were 🥹 so good 🥹 my only recipe from now on
I saw this several months back & I have made them this way every since!! Everyone loves them!! Thanks so much for making my grannies biscuits better!
Did the bottoms of biscuits burn? At 475? Or did the parchment prevented that?
@@nicolebrown5987 I've never had them burn.
This is the only biscuit recipe I use. It comes out great each time.
They came out absolutely perfect. My biscuit struggle is finally over.
The directions are PERFECT. These are the best biscuits ever.
that sound of the bite was life!
OMG
Yes! Great demonstration & Delicious perfect looking biscuits! Thank you so much!
I made these biscuits for breakfast this morning. My god my god they were great!!!! I used the recipe but I halved the recipe because it wasn't many of us eating and instead of baking them at 475° I baked them at 450° for 12 minutes. When I say amazing! My mother is still talking about those biscuits and its dinner time now
We're so glad you and your mother enjoyed, Tasha!
Can you share the measurements as i don't want to make too many either lol
Tasha Hyman did you use the same flour
Made these tonight, needed a couple more tablespoons of buttermilk, they turned out amazing.
Oh, I really love the butter technique. Thanks a lot.
White Lilly makes all the difference. This recipe is amazing.
This is the best tasting biscuit I have eaten. I didn’t have enough White Lily self-rising flour, so had to make my own self-rising flour. I used unbleached all purpose flour and added the needed ingredients. I had to stop myself from eating a third biscuit. I rarely eat more than one biscuit, but these are so good!
Just made them and they are by far the best buiciuts I have ever had
I never thought to use a grater for the butter. It's so obvious, but overlooked. Great!
Grating the frozen butter was definitely a game changer for me. Thanks SL!
Colossal Thanks to SL for posting this recipe. My search for the perfect biscuit is OVER !! I followed the recipe to the letter, and the result was perfection. I can't wait to make this over and over !!! THANKS Southern Living !!!
Your great may God continue to bless your hands😊
Thanks for this recipe, I can't wait to try it! I finally found the White Lilly flour at Walmart!
I’ve made these during quarantine 2020! They were great
I really love that you didnt make that over the top reaction "mmm! Delicious/Amazing/Wow" when you taste your dish at the end, shows that your cooking is genuine and you are not trying to sell yourself.
The best easiest the smoothest explained ever thank you 🙏
You're welcome! Glad you enjoyed!
Thanks for the recipe it worked extremely well and my husband wants me to make it all the time
So glad you liked it, Otavia!
Looks yummy,.simple recipe but effective.
I am not a baker by any means, but I love homemade buttermilk biscuits, so I had to give this a shot. Gonna say this again “not a baker“... but I have made these three times and they come out perfect every time. Our oven cooks hot so we did lower the temp a little bit, but still this is a spot on recipe and a killer video! THANK YOU SOUTHERN LIVING!!!
It is very hard to mess up buttermilk biscuits which is why I love them, since I am not a baker either. Last time I made a cake, it was a disaster, but these I can do no problemo.
I made this recipe for Easter Dinner. Hands down this is the best technique. Shredding frozen butter worked like a charm! Next time, I’ll use White Lilly Self flour, I used Pillsbury Self Rising flour because that’s what I had.
Just made these. I can't even describe, this is the perfect biscuit. I can't get over how good these were. Tender and soft but just right. Wow👍
Perfect! I amazed myself with your wonderfully simple video.
I like unbleached White Lily flour.
Certainly looks scrumptious & delicious ! Thank you !
Just made these this morning. Excellent! !! Even better with white pepper gravy. ;)
I made buttermilk biscuits using this method and they were fabulous even using regular AP flour. I chilled the flour and buttermilk and of course used frozen butter. The results were great with mile high layered biscuits. This recipe and method is a keeper.
I made this today and I love them :). Thank you so much!
I just started making biscuits. I needed this video! thanks!
We hope you enjoy them!
I will be making this for breakfast!!! Thanks for the recipe!!
We hope you enjoy as much as we do, Britney!
+Southern Living i did!! they were delicious!!
Great recipe! Just made these and they are really really really good! I used 2/3 a stick of butter and still great! Thanks!!!
thanks for this awesome method for us beginners at make homemade biscuit!!! they came out great!!!
gail Nealy You're welcome! We're glad the turned out well!
Parchment paper uses harmful chemicals to make it good
Everybody thinks they can do it. But southern livening is the best
Satyanarayana Gavarasana Biscuit making is a technique that requires regularly making them all the time to keep up the ability to make a good biscuit is what I was told it's not like making a cake follow the recipe and it's fine. If a person don't do it all the time they can lose the ability to make a good biscuit. I don't think she mentioned the flour was self rising or maybe I'm wrong Lol. The recipe requires self rising. Ir can be any flour brand if you don't have white lily available.
+Paige Cat The ingredients list doesn't include baking powder, so I'm assuming it's self rising.
Made these with supper tonight. They are easy and came out crispy on top and bottom. Moist inside. Its a keeper! Ty
I was in a chicken and biscuit joint in Louisiana a few years back. Both the chicken and the biscuits ripped my heart out..., to die for. I was asked how my dinner was and I couldn't say enough..., but I did ask how she made her biscuits. She said "That's easy honey,.., they're made with love". So.., that's what brought me here. Oh and if anyone want's to know how to make red beans and rice..., they're made with love too!
They're made with I'm not telling you bitch
LizardKing0851
My biscuits are made with apathy.
Since we're on the topic..."How are babies born?"
Real food is made with love
Just made them with my daughters. ❤️❤️Heart shaped biscuits for breakfast.
best biscuit recipe i've found in fact im makeing thoes biscuits now with sausage gravy and eggs sunny side up of course
Best homemade Biscuit recipe by far!
why am I watching this at midnight? Let me get in the bed before the hunger monster shows itself.
uhhhhh
ME RNN IT'S 12:45
hahahaa, I am just doing the same at midnight. good warning.
I believe I'll try my hand at these. They looked yummy!
Let us know how it goes!
@@southernliving I sure will. 😀
If you are going to use self rising flour, I would add maybe a teaspoon of baking powder if you want them to rise really well. Otherwise, just use 2 1/2 cups all purpose white lily, 2 teaspoons BP, 1/2 teaspoon salt.
And I always use a mixture of shortening and butter. The shortening is the best for flakiness and texture, and the butter for flavor. But that's just me.
jordan w you're right about the rise factor. I tried this recipe many times only to be disappointed by no real rise. Today I added 1/2 teaspoon baking soda and my family went bananas for them. Perfect go to recipe that's quick and easy. TFS
jordan w jordan is exactly right here, shortening will improve rise and flake, and butter is essential for flavor. I actually keep white Lilly, butter flavored shortening, and high fat cultured butter in the freezer, if it’s biscuit time you are ready before your oven is hot. Don’t forget the salt and a couple tsp of sugar. The technique in the video is right, also a thicker pan will improve results.
I am planning on using self-rising flour. Would you happen to know if I should use unsalted butter with that? Or should I use salted butter? Also, is jordan w right when recommending the use of 2 1/2 C self-rising flour + 1 tsp baking powder for better rise? Thanks for any insight you can provide.
Profound Greetings from Neptune using unsalted butter for all cooking and baking is a good practice for several reasons, it’s not that you don’t want salt, it’s that there is no standard for how much salt companies put in their butter. I believe jordans recommendation was for 2 tsp bp for 2 1/2 cups flour, 1can be sufficient if you have good experience cutting in fat and layering. The technique has as much effect on rise as having the right ingredient ratio. ( Test- record result- repeat) esp when baking.
Good advice! I agree with you.
I made these this morning, I hope my friend Jack tries them.
King Arthur’s self rising flour is also a low protein soft winter wheat flour, very close to White Lily, and easier to find and order if White Lily is not available locally. The flour is the real secret to tender southern biscuits. I second baking in cast iron, and if you bake them close together they’ll rise higher.
Can I use a store brand self riding flour? Or will the texture be completely different. I also have white Lily all purpose if that would be better. I can add the necessary ingredients like BP etc. not sure which one would be closest to this recipe though.
Thanks. Didn't know King Arthur's was a good substitute. Never tried cast iron so I guess that'll be my next thing.
@@healthhollow7218 I’d use the White Lily AP flour and add the BP over using store brand self rising flour. The magic of White Lily isn’t the additions but the special wheat it is made from.
Look at the ingredient list. If the White Lily is soft winter wheat it will say that somewhere on the package. This biscuit is all about protein content and AP is higher. I do believe that most self-rising flours are low protein soft winter wheat. However, some day you should try the America's Test Kitchen recipe using King Arthur's high protein AP flour with two sticks of butter. They come out incredibly crispy with a zillion layers. p.s. The internet is littered with flour protein charts. AP might be 9-11% whereas soft and self-rising is 6-8% protein. @@healthhollow7218
I get inspired from your channel so started my channel thanks for the inspiration
Am I the only person in the world that does not like big fluffy biscuits??????? Crazy, right? If I cook them myself, then I make the thin (sort of like silver dollar biscuits). If I buy them I scoop all of the center out. I just love the crusty, buttery tops and bottoms.
These look (and sound) beautiful. I have mine in the oven right now. Will update!
Update: These are amazing!
I wasn’t sure if they would be successful because the only flour I had was 14% protein flour. I used that to make my own self-rising flour (King Arthur Flour’s recipe). I also only had very old buttermilk (2-3 months past expiry - ha!), so I used 3/4 cup of that mixed with 1/4 cup of 18% coffee cream. It worked perfectly!
And we ate these alongside takeout fried chicken for a very rich meal. Maybe even a little too rich.
Thanks for this recipe. The flavour was spot-on, and the out-of-oven texture was as divine as it sounds when the host takes a bite at the end of the video. Looking forward to trying more SL recipes.
Thanks a lot! I never knew what I was missing. None of the cookbooks referred to this layering process.
Think of it like making croissants
Just beautifully done ✅ Thank you for sharing 👏🏻👏🏻❤️👌
I did this with regular self rising flour, not White Lily, and they still came out great.
+snowcloud06 P.S. I also had to add 1 1/2 Tablespoons of sugar and 1/2 tsp of salt and they tasted a lot better.
This is exactly what I was worrying about. I didn't have that brand of flour she used. But I'm definitely still going to try it as well as adding sugar and salt like you said to do!!
Just made these today. While my first attempt was not perfect, they were the best biscuits I've had since I was a child sitting at my Grandmother's table.
The way my grandmother taught me to stir the dough after you add the buttermilk was to use a fork. You stir "until the dough follows the fork around the bowl." 15 stirs sounds about right. Everything has to be sifted too including the flour you use on your work space. Dump some flour in a sifter and every time you need to add it needs to be sifted.
seywhut2985 h u
Thank you so much for sharing this tip!
My husband absolutely LOVED these! Thank you so much for the recipe!
We're so happy to hear that!
Southern living your the best I tried this recepie it was master piece ☺☺☺:-)
We are so glad that you enjoyed!
Olaf Ole Ole miss
Great recipe. Easy and delicious
damn that crunch sound at the end O.o well done!!
I agree! Awesome!
@@timothymclendon5600
I didn't know biscuits crunched. It almost sounded like potato chips. So much for soft and fluffy. 😏
I Tried this today and .....BEAUTIFUL BUISCUTS THANKS SO MUCH!!!!!!!!!!!!!!!!!!!!!!
A beautiful lady making beautiful biscuits will make you cross mountains! Yes mam, I use White Lilly, its the only way to go. Thanks for a great tutorial!
I was a little askeered ta trust any woman that aint big n' fat - tryin' to convince me she knows anything about "Southern" cookin'. Turns out; she got it almost perfect. Everything she said and did = perfect - except maybe for try 1/3rd lard 2/3rds butter and add a little more salt (the self rising flour has some already) and a touch of sugar, not much (maybe a level teaspoon to this amount of flour) - 475 degrees F sounds a little bit hot. I go 400 - 450 depending on thickness of dough. A food processor helps quickly low-temp incorporate the fat into the flour.
PERFECT EVERY TIME!!!!!!
AWESOME!!!!!!
My grandmother would always send me to the store and specify White Lily flour and not to get anything else. She baked the most fabulous biscuits and used her hands as you do to combine ingredients. Perfect everytime! My biscuits are like hockey pucks, but I am going to try your way. I'll keep you posted. Excellent video.
We hope you enjoy!
Dino's Workshop g
Thank you for sharing this recipe. My biscuits were awesome. This recipe is great!!!
Had my first trip to "popeyes" the other day and man, I could have eaten 20 of those biscuits LOL. Going to try to make my own from this recipe!
I do not understand English but the process makes it understandable jaja
it looks delicious
Why would we not make square biscuits so there is no leftover?
smart thinking
smart thinking
maybe tradition?
Sam Stevenson pit Everything left together and roll it out again
Because the corners would get done sooner just the way a round dish cook more evenly
I’ve tried many TH-cam recipe for buttermilk biscuits and this recipe is number one in my house everyone loves them and can’t believe that there homemade
I made these as part of a chicken and biscuit casserole and they were PERFECT! Thanks!
This technique is spot on. Im a beginner baker, and this is my second time trying to make biscuits. First try, the recipe said to bake it at 375, mixing butter n flour using food processor. I ended up with bready texture. I didnt have that self rising flour so i used ap flour + baking powder. I also didnt have buttermilk, i used milk+ vinegar. It still turns out amazing. First i was thinking 475 was too hot, turn out, it's perfect. I got crispy crust, flaky inside and soft. Wow.
*PSA:*
_Self-rising flour_
_Self-rising flour_
_Self-rising flour_
All purpose flour *does not work* for this recipe.
How about nirmal bread flour?
Leaned that the hard way! 😂
1 cup all purpose flour + 1 teaspoon baking powder + 1/4 teaspoon salt
@@melissagrissom9158 same
You can add baking powder and a little baking soda to the normal white Lily flower
I made these thus morning. I grabbed the heavy cream out instead of the buttermilk only realizing my mistake after the biscuits were baking. But they turned out very good
Just made these. Damn near in Heaven!
Good Lawwwwd , my future husband is gonna be "slap my booty" happy for sure !!!
I hollered
Clear, concise, perhaps worthwhile.... I plan to try this recipe. CELESTE
Funny you came up with grating the butter. I'm a 66 yr old guy from the South end have been doing it that way for years. I should have done a video.
It’s a very good recipe and super easy to follow!!! Loved it 🤩
I grew up watching my grandmother pat them out...she would loose her mind if I picked up a rolling pin for bread lol
If I patted them out and kneeded them by hand, you would wind up with a lot of the hair from my fingers and hands in the dough.
Mine too. But I never learned to do it by hand.