Alison, this biscuit recipe is famous in my friend group. I've started hosting a quarterly Sunday morning Biscuit Party at my apartment. It's BYOJam. It's now an anticipated event. Thank you for writing and sharing
I have to say, every new Home Movies starts to feel more and more like the Home Movies of yesteryear. Not sure if it was just a rocky start or you’ve been able to take feedback into account, but either way, I appreciate the content!
I’m glad they listened too. A lot better. Although if I were Alison’s new production and creative team, I may have attempted to divert edit style away from David’s.
For what it's worth... your videos are getting better again with the new format. The "real" (??) Alison is showing through.. not too serious, just super real. LOVE it 💕
Please, please, please do a video on canning! It’s something I would love to learn. My mom and grandmother used to make it all the time, but I lost my mom in 2016 and she was only 66.
No joke, I was thinking of you and biscuits yesterday. I really need a biscuit recipe that won't fail and I recalled your interview mentioning you had made a ton of biscuits in the past, and I was like, I wish Alison Roman had a recipe for this!!! THANK YOU!!
I just recently came across your channel and I can watch your channel for hours. You’re so natural in front of the camera and like the authenticity and how you show us it doesn’t matter what kitchen you have or how small we can still cook delicious food. You have become one of my favorite chefs…..I luvv both you and Molly Baz…….. I am going to make a few of your side dishes for thanksgiving this year
It's almost creepy how much I believe you can read my mind! Every time I have a craving you post the most delectable recipe. Thank you so much for continuously and generously sharing with us, it really means the world to me!
Yay!!!!! Having the worst day and needed a pick me up. Your videos always do that. And I'm deff going to make these next week when I move into my new kitchen.
Holy moly. Made these biscuits exactly as directed and...just wow. My previous go-to biscuit recipe has been officially replaced! Can't wait to try the jam in a few weeks when peach season starts in a few weeks. Love how you just gave us a framework for jam with any fruit that is available. Thanks for these videos! Love them all the ways.
Just have to say, I made the Only Pie Crust this past weekend for a strawberry galette. The strawberries were amazingly sweet and juicy and I thought for sure the bottom of the crust was going to be soggy. Well, happy to report it was perfect! Love that recipe!
A silicone pastry brush is nice! The top comes off and pop in the dishwasher. I also love metal, wide mouthed canning funnels. Thank you for all of these videos - I love them!
Why people think the way you edit and produce your (free to them) videos is up for their input is beyond me. People don’t watch an episode of White Lotus and then contact the director and say, “but I wish you’d film it this way instead.” Same rules apply here, people. Also, I love watching you evolve and grow. You’ve changed over the years because you’re human and that’s sort of what we’re supposed to do, no?
Because she makes her living off us watching and if we don’t like it she won’t have an income? Good creators create to please. If she doesn’t care to get views and subs or sell her cookbooks then she can do whatever she wants. All my friends told me I absolutely had to watch Alison and they sold me and they’ve all since unsubbed. This video literally made me sick to my stomach the camera is so shaky. She can do whatever she wants, but I’m not gonna stick around much longer. She doesn’t have to care about that. Do you think free apps on the App Store shouldn’t be allowed reviews? Do you hate when people leave reviews for national parks on Yelp? If someone you love offers you a message and it hurts like hell are you not allowed to say so? There’s no part of society that is above criticism.
@@LowHangingFruitForest It sounds like you believe you *own* Alison or have something *over* her because she makes content that you consume. Your comment is giving massive ick factor. Her channel and videos are free, and as a creative she is welcome to grow and evolve as she sees fit. If you want to leave, hit the unsubscribe button and move on.
Made these two days ago and they were amazing! They were perfect as is (with butter and jam), and I made some pretty awesome breakfast sandwiches with them, and had some to give to my neighbour!
Yummy yummy! This looks like a good quickie replacement for my scones and strawberry jam thing. I’ll give it a try soonest. It looks like a perfect companion for a morning or afternoon cuppa. Cheers!
it's midnight where i am and too late to start watching this now. going to wait until morning and watch while i have coffee. i think it will be delicious.
yup, this was a great start to my day! i love, love, love your attitude and approach to cooking. i went to culinary school about a million years ago and we were taught that our hands are our best tool, and it's just so refreshing to see cooking that is not tool-obsessed and germophobic! get your hands dirty, people!
Video dropped yesterday, I made these biscuits TODAY-after previous attempts with recipes from BA and NYT that yielded underwhelming results, your recipe and your troubleshooting gave me astoundingly good biscuits!!! Thank you 😊
Great video and simple recipe!! Thank you❤️ I’d use a Pyrex measuring cup to pour raspberries into the glass jars. Plastic doesn’t cut it and glass is easier to clean.
I’ve made them for over 50 years but I only use White Lily Self Rising flour and lard with whole buttermilk. Never heard of putting sugar or salt when making biscuits. That’s just how I grew up in the mountains of East Tennessee watching my grandmother make biscuits and gravy every morning. But I’m sure hets are delicious too❤
As always, I love all your content Virgo queen!! Quick question - can I sub strawberries for raspberries in this recipe?! We have an abundance of strawberries atm in the Bay Area! 🍓🍓
Agree with a lot of the comments re the style is settling back into signature Alison Roman. Could I just ask that there is less shaky camera shots I chilly started feeling a bit sick at one point I know that’s so specific but it’s really uncomfortable to watch. I also know it feels like we’re all just gearing this crew to film how the old one did but it kinda got to a sweet spot of being informal but then very each to watch / listen to for the actual cooking etc. Do love this though and it was just one request I have that I hope gets seen!
Never liked the Egg McMuffin, but the BaconEgg&CheeseBiscuit was my go-to for quite a long time in my misspent youth. Go Biscuits! (Someone could put that on a t-shirt and I'd probably buy it.)
Can't wait to try the recipe. It's my favorite combination. I know its "home movies..." Go easy on the total duration of shaky cam footage. Viewers get seasick. Do wider shots when walking left and right on set, instead of camera constantly swaying / chasing you. Xoxo
Hi Alison! I live in Brazil and we cannot get buttermilk (or sour cream and some other dairy products) here. Will the 1 tablespoon lemon juice to one cup milk substitute work ok here? Thanks!
A silicone brush tends to keep better over time. The kind Alison uses tend to get icky; they never feel truly clean. Just my 2 cents. I think they both do the same thing.
They aren’t my favorite- they don’t brush that evenly and tend to take on smells of dish detergent and or other sink smells pretty quickly (and are pricier!)
Question for Alison: in the newsletter it says 4lbs of raspberries will yield 4 jars of jam but this recipe you’re making in the video only calls for 2lbs, the entire thing is halved from what the newsletter calls for. I’m assuming if I use the 4lbs I’ll get 8 jars?
I miss the old fun and fresh video format/editing style. This new style feels too cold, produced and instagram/influencer-like. The recipe was great as always.
*_THAT baking soda brand on your counter is NOT for cooking and baking._* *_It contains aluminum; which if use in quantities, will thurn bread blue/green._* *_So, buy the one WITHOUT aluminium in it._*
Alison, this biscuit recipe is famous in my friend group. I've started hosting a quarterly Sunday morning Biscuit Party at my apartment. It's BYOJam. It's now an anticipated event. Thank you for writing and sharing
For what it’s worth I enjoyed the new chill quiet luxury of season 2. Do whatever you want, this channel is free.
Oh I plan on it tysm 🫡🫡🫡🙏
I just hate the shaky camera shots from new random places constantly. Everything else is wonderful.
That’s what I’ve been saying, people love to complain about free content they act entitled to lol
OMG this recipe and video coaching changed my biscuit world!!!! What a joyful way to bake biscuits and the results are off the chart.
I have to say, every new Home Movies starts to feel more and more like the Home Movies of yesteryear. Not sure if it was just a rocky start or you’ve been able to take feedback into account, but either way, I appreciate the content!
I agree! They listened! Thank you!
I’m glad they listened too. A lot better.
Although if I were Alison’s new production and creative team, I may have attempted to divert edit style away from David’s.
Still found this video a bit over-edited, lots of chaotic cuts. Allison is wonderful as always though.
Alison git her personality back.
@@tinab6295it never left I fear
For what it's worth... your videos are getting better again with the new format. The "real" (??) Alison is showing through.. not too serious, just super real. LOVE it 💕
Please, please, please do a video on canning! It’s something I would love to learn. My mom and grandmother used to make it all the time, but I lost my mom in 2016 and she was only 66.
Check out Rose Red Homestead for canning! She really knows her stuff - safety-wise.
For whatever reason I miss the other videos, specially the higher and better definition and not a jumpy camera. Still watch everything💕
@@danbev8542 thanks for the recommendation! ☺️
No joke, I was thinking of you and biscuits yesterday. I really need a biscuit recipe that won't fail and I recalled your interview mentioning you had made a ton of biscuits in the past, and I was like, I wish Alison Roman had a recipe for this!!! THANK YOU!!
I really appreciate the story telling here. More please.
I just recently came across your channel and I can watch your channel for hours. You’re so natural in front of the camera and like the authenticity and how you show us it doesn’t matter what kitchen you have or how small we can still cook delicious food. You have become one of my favorite chefs…..I luvv both you and Molly Baz…….. I am going to make a few of your side dishes for thanksgiving this year
Every home movie has a quotable quote. Today's is: "I love gingham and I'm not afraid who knows it."
Love these home movies! Love ur attitude! & love that I am actually learning from you.
It's almost creepy how much I believe you can read my mind! Every time I have a craving you post the most delectable recipe. Thank you so much for continuously and generously sharing with us, it really means the world to me!
I love your videos. I learn so much from you, despite having gone to culinary school. The icon and legend that you are - don’t ever change. 😊
Yay!!!!! Having the worst day and needed a pick me up. Your videos always do that. And I'm deff going to make these next week when I move into my new kitchen.
Holy moly. Made these biscuits exactly as directed and...just wow. My previous go-to biscuit recipe has been officially replaced! Can't wait to try the jam in a few weeks when peach season starts in a few weeks. Love how you just gave us a framework for jam with any fruit that is available. Thanks for these videos! Love them all the ways.
Just have to say, I made the Only Pie Crust this past weekend for a strawberry galette. The strawberries were amazingly sweet and juicy and I thought for sure the bottom of the crust was going to be soggy. Well, happy to report it was perfect! Love that recipe!
Awesome baking and jam making!!!
A silicone pastry brush is nice! The top comes off and pop in the dishwasher. I also love metal, wide mouthed canning funnels.
Thank you for all of these videos - I love them!
A+++++ on the bake and color. Gorgeous! 🙏🏼🙏🏼🙏🏼
Why people think the way you edit and produce your (free to them) videos is up for their input is beyond me. People don’t watch an episode of White Lotus and then contact the director and say, “but I wish you’d film it this way instead.” Same rules apply here, people.
Also, I love watching you evolve and grow. You’ve changed over the years because you’re human and that’s sort of what we’re supposed to do, no?
Because she makes her living off us watching and if we don’t like it she won’t have an income? Good creators create to please. If she doesn’t care to get views and subs or sell her cookbooks then she can do whatever she wants. All my friends told me I absolutely had to watch Alison and they sold me and they’ve all since unsubbed. This video literally made me sick to my stomach the camera is so shaky.
She can do whatever she wants, but I’m not gonna stick around much longer. She doesn’t have to care about that.
Do you think free apps on the App Store shouldn’t be allowed reviews? Do you hate when people leave reviews for national parks on Yelp? If someone you love offers you a message and it hurts like hell are you not allowed to say so? There’s no part of society that is above criticism.
@@LowHangingFruitForest It sounds like you believe you *own* Alison or have something *over* her because she makes content that you consume. Your comment is giving massive ick factor. Her channel and videos are free, and as a creative she is welcome to grow and evolve as she sees fit. If you want to leave, hit the unsubscribe button and move on.
Dear Mike White...
I can't wait to make these! I've made biscuits aplenty in my time but have never made my own jam. I never would have guessed it'd be that easy.
Made these two days ago and they were amazing! They were perfect as is (with butter and jam), and I made some pretty awesome breakfast sandwiches with them, and had some to give to my neighbour!
9:08 allison what did you pick up and eat there girl? I just luv this chic she's such a PERSON person🤣🤣🤣🤣
I made them today and they are delicious. Thank you for amazing recipe.
Yummy yummy! This looks like a good quickie replacement for my scones and strawberry jam thing. I’ll give it a try soonest. It looks like a perfect companion for a morning or afternoon cuppa. Cheers!
Love these biscuits. I make them for my grandkids and they love them!!
I love that you add hot sauce to the fried egg. Fabulous video.
it's midnight where i am and too late to start watching this now. going to wait until morning and watch while i have coffee. i think it will be delicious.
yup, this was a great start to my day!
i love, love, love your attitude and approach to cooking. i went to culinary school about a million years ago and we were taught that our hands are our best tool, and it's just so refreshing to see cooking that is not tool-obsessed and germophobic! get your hands dirty, people!
Video dropped yesterday, I made these biscuits TODAY-after previous attempts with recipes from BA and NYT that yielded underwhelming results, your recipe and your troubleshooting gave me astoundingly good biscuits!!! Thank you 😊
Wonderful, love your sincerity with a twist! Also, love the food❤
Even before baking you can tell how flaky and delicious those biscuits were destined to become!
Oh yes. That is lovely “Jambrosia”. And the biscuits are beautiful too!
I like the direction the editing is going on this channel
YES, 100% agree with your DEFINITELY rhubarb comment. Rhubarb raspberry jam is the best!
Yummy got to try it🥰also love your new kitchen 😍😍🤗🤗
Great video and simple recipe!! Thank you❤️
I’d use a Pyrex measuring cup to pour raspberries into the glass jars. Plastic doesn’t cut it and glass is easier to clean.
These biscuits are the most amazing! I don’t even know how many times I’ve made them.
I’ve made them for over 50 years but I only use White Lily Self Rising flour and lard with whole buttermilk. Never heard of putting sugar or salt when making biscuits. That’s just how I grew up in the mountains of East Tennessee watching my grandmother make biscuits and gravy every morning. But I’m sure hets are delicious too❤
As always, I love all your content Virgo queen!! Quick question - can I sub strawberries for raspberries in this recipe?! We have an abundance of strawberries atm in the Bay Area! 🍓🍓
can you do your favorite version of a chili? or shakshuka? i would love to see your versions of those!
Your videos make my day!
15:13 thank you for the translation! I was wondering what the hell convection was
Seriously fucking awesome. Digging every video you do …. cause it’s the real you. ✌🏼
Agree with a lot of the comments re the style is settling back into signature Alison Roman. Could I just ask that there is less shaky camera shots I chilly started feeling a bit sick at one point I know that’s so specific but it’s really uncomfortable to watch.
I also know it feels like we’re all just gearing this crew to film how the old one did but it kinda got to a sweet spot of being informal but then very each to watch / listen to for the actual cooking etc.
Do love this though and it was just one request I have that I hope gets seen!
Appreciate the positive feedback. I also find the shakey camera almost unwatchable. It makes me dizzy.
Really miss the old crew and all the laughs they shared.
Never liked the Egg McMuffin, but the BaconEgg&CheeseBiscuit was my go-to for quite a long time in my misspent youth. Go Biscuits! (Someone could put that on a t-shirt and I'd probably buy it.)
You are the best!!!!!
*_You're so grown up now!_*
Biscuits. Yum 😌
Great biscuit how to. Really miss your old crew and the fun you all seemed to share. Really miss the laughs 😢
Can't wait to try the recipe. It's my favorite combination.
I know its "home movies..." Go easy on the total duration of shaky cam footage. Viewers get seasick. Do wider shots when walking left and right on set, instead of camera constantly swaying / chasing you.
Xoxo
Is it OK to strain the jam to remove the seeds?
"beautiful, gorgeous squares..." ahhahaa
You’ve found your stride, bravo!
I blushed and giggled like a school girl at that kiss blowing moment.
Need some “Science is crazy, fruit is amazing.” merch
Wonderful
“Can’t sleep” Alison it’s called perimenopause. Happens to the best of us 😂
Alison is 38????
I love a good biscuit recipe❤
I'm pretty sure that I under-mix my biscuit dough every time bc I get that "fried in butter" effect every single time. Time to try again!
"Science is crazy, fruit is amazing. We are so lucky to live here, on this beautiful earth" - Alison Roman, 2024
Hi Alison! I live in Brazil and we cannot get buttermilk (or sour cream and some other dairy products) here. Will the 1 tablespoon lemon juice to one cup milk substitute work ok here? Thanks!
I hate touching the buttermilk because of gloopy gloops! Great tip to toss it before going in!!!!!
Unrelated to cooking-will you drop your skincare routine?!? (Or perhaps is it in a past Solicited Advice pod?) You look fabulous!
CAN you do a canning video? I've always wanted to try it but am afraid I'll give my family botulism.
Check out Rose Red Homestead- her older videos. She’s very careful about safety. She’s a retired science professor & really knows her stuff.
Scones aren't sweet where I'm from. Savory or not, we don't put sugar in the dough. But we do add sweet raspberry jam and clotted cream
Did people have problems with the newer episodes..? Everyone is entitled to their own opinions but I loved them all the same :)
I simply adore you
Can I use a silicone brush instead of a pastry brush?
A silicone brush tends to keep better over time. The kind Alison uses tend to get icky; they never feel truly clean. Just my 2 cents. I think they both do the same thing.
They aren’t my favorite- they don’t brush that evenly and tend to take on smells of dish detergent and or other sink smells pretty quickly (and are pricier!)
Mines perfectly fit your description of undermixed biscuit dough...
Question for Alison: in the newsletter it says 4lbs of raspberries will yield 4 jars of jam but this recipe you’re making in the video only calls for 2lbs, the entire thing is halved from what the newsletter calls for. I’m assuming if I use the 4lbs I’ll get 8 jars?
I miss the old fun and fresh video format/editing style. This new style feels too cold, produced and instagram/influencer-like. The recipe was great as always.
I need her to get a bigger bowl for that butter and flour rubbing. It's making me on edge
I live on the edge
🎵 Ham party 🎵 and of course brekkie ❤
Aww, I miss the "ham" bench scraper.
Craving a BEC now and it's 6 PM. Goddamnit.
A biscuit should always be much softer than a scone.
Idk why but based on names alone it would make a lot more sense to me if scones were savoury and biscuits were sweet haha
Don’t miss the pop ups!
Shout out to the gay that said "Men schmeaarrr" I see you and I love you.
Nice
This was sincere as fuck, my god I fucking adore you - JAM too? Stop it
I mean every word
I just made these. They were delicious. And the jam. But strawberry because #inseason
Please leave the edited in text comments on screen longer. I read very fast, and still cannot catch them. Otherwise this video was a delight.
I have never been so early in my life.
🫡🫡🫡☀️
Scones!!!!
cream nut is the best peanut butter!
Cream nut is an equal definition.
Love that home movies are back, love the new space, but the hand shaky cam is giving me a headache. Also felt out of focus at times? 🤕
Origin story? Bit by a radioactive spider?
Is David Cho no longer with you?
I love it, but I do miss the brilliant pop ups!
Scones
*_THAT baking soda brand on your counter is NOT for cooking and baking._*
*_It contains aluminum; which if use in quantities, will thurn bread blue/green._*
*_So, buy the one WITHOUT aluminium in it._*
...Why not use frozen raspberries? The frozen ones taste better and are cheaper than the ones that have to be flown from Mexico
I get that you are not living in NYC anymore. Was the local middle school AV Club really the best videography you could hire?
Alison so so annoying and watchable at almost the same time. It's a unique talent. Thanks?
Hey Richard, thank you so much, means a lot. You seem great! Hit me up next time you’re in New York, would love to get to know you better.
I see West Indian hot sauce on your table....👀
So important to you that it took how many years for you to do a video about them ???
A
Do people like all these random shaky shots? It’s nauseating. Is this artsy to someone? I miss the old style.
You had me till you used the Lords name in vain.....ugh
Where did the magic go?