I would say that for a woman who has stage 4 cancer and living my best life that I show to everybody that you should never give up. Time is everything. I'll leave your comment here for everyone to see. Thanks 😊
@LetsCookAndTalk Way to turn that on him. What a loser. He could of just scrolled past. Instead, he stopped to comment. My mother always said, "If you don't have something positive to say. Keep your mouth shut." Great video. 👍 Keep up the good work...
What is the reason for freezing the biscuits before baking them? Also, what is the purpose of the baking soda. Most biscuit recipes I see on TH-cam do not use baking soda.
Great question. Freezing helps so that when you cut the biscuits your not destroying the layers you created by folding. Baking soda is used in recipes when there is an acidic component like buttermilk. A chemical reaction happens between the two causing co2 bubbles that create a soft and airy end product. Plus the baking soda reduces the gluten. So when you bite into a biscuit you get that nice flaky bite that we all love in biscuits. Thanks for the comment and enjoy your day 😀.
Such enthusiasm. Lol there are way better videos on doing biscuits out there. Don’t waste your time
I would say that for a woman who has stage 4 cancer and living my best life that I show to everybody that you should never give up. Time is everything. I'll leave your comment here for everyone to see. Thanks 😊
@LetsCookAndTalk Way to turn that on him. What a loser. He could of just scrolled past. Instead, he stopped to comment. My mother always said, "If you don't have something positive to say. Keep your mouth shut." Great video. 👍 Keep up the good work...
Thank you very much ma'am for sharing with us. I'll bet those beauties tast as good as they look.
Indeed they do. You'll have to try them yourself. The buttermilk makes all the difference. Thx for the comment.
What is the reason for freezing the biscuits before baking them? Also, what is the purpose of the baking soda. Most biscuit recipes I see on TH-cam do not use baking soda.
Great question. Freezing helps so that when you cut the biscuits your not destroying the layers you created by folding. Baking soda is used in recipes when there is an acidic component like buttermilk. A chemical reaction happens between the two causing co2 bubbles that create a soft and airy end product. Plus the baking soda reduces the gluten. So when you bite into a biscuit you get that nice flaky bite that we all love in biscuits. Thanks for the comment and enjoy your day 😀.
@@LetsCookAndTalk
Thanks so much for your detailed answer. I really appreciate it! Good luck with your channel!!
@@enjoy7024 no problem...