In this age of "prepackaged, and prepared foods of all types" I admire and praise all of these lovely kitchen ladies who share all of their kitchen talents to those of us who took for granted our mothers wonderful talents who made it look so easy and we fell victim to time being cut short, thinking Mom would always be there, then realization hit us smack in the face : "there was no more time". We couldn't ask so many different things. Thank You, Thank You, Thank You. To all you lovely Ladies who save "Cultural Kitchen Heritage", by sharing such valuable knowledge. You are so valuable...!!!
I really liked watching you make up the Angel Biscuits. I loved the fact that you wasted nothing in the bowl. My grandmother always taught me not to waste even a spoonful of anything, as only a few bites can mean a full stomach for someone in need. I did the mowing and other outside jobs while growing up and had to learn how to cook from my mother-in-law. I sure did come to dearly love my mother-in-law.
I really appreciate your wearing the hat it controls your hair while you’re cooking. So many of these ladies have long hair and just have it hanging down on the side and front and just fluffing it all around while they’re making these videos it just goes right through me. I have very long hair and always have had. But my mother made sure I knew that hair was to be pinned up or in a rubber band before I went into that kitchen to cook. So thank you for the hat it’s great
I don't always wear a hat, but I do have a "phobia" about getting a hair in something, so if I'm fixing something to take somewhere, I more often wear the cap. I'm just a "hat person" anyway. I love hats!
Oh my gosh - someone said it - fluffing all that hair around - I can just see it now from the last one I caught. Or they are picking at their fingernail polish or their eyelashes are so long I feel like they will fall over into whatever they are making. Poor things. I reckon you got give em credit for trying. This was just so easy - you could tell she had been doing this for quite some time and not last month either. Some of the videos today - they are doing a recipe for the first time - I love it when they say “haven’t made this before so we’re going to see how it goes”. Kind like the auto repair guy - “let’s take another wack at it”. Just cracks me up and I move on to something else.
Your husband JOE is certainly one fortunate man. I enjoyed watching your video especially because u gave such clear instructions and have such a pleasant voice. I look forward to viewing more food preparation videos, im going to fix the chicken and dumplings in a few days, but these angel biscuits are the best biscuits i have ever had, thank you so much for sharing them! God bless you Betty! ❤ ⭐😊⭐😊⭐😊⭐😊⭐😊⭐
I JUST HAD SURGERY..MY DAUGHTER HAS TALKED ABOUT THESE BISCUITS FOR YEARS, BUT I NEVER GOT ONE..SHE ONLY LIVES. 156' FROM ME...BUT ANYWAY..SHE MADE ME BISCUITS AND GRAVY FOR MY SATURDAY BREAKFAST..THOSE WERE THE BEST BISCUITS I'VE EVER HAD..AND I'VE BEEN BAKING FOR 60 PLUS YEARS..I HOPE I'M GETTING MORE...THEY ARE FANTASTIC!!!!! THANK YOU FOR THE RECIPE
Yeah, I was just new to making videos at the time and didn't realize that would be a good thing. I have done a very short video of me taking biscuits out of the oven - but just haven't had time to upload it. When I do, I'll link it in the description box. (However, if you subscribe you will see when it comes out! ;-)
As I'm watching your video my eyes are tearing and the memories watching my mom make them in the past as a young boy, I'm 65 now, and it's been many years since I've eaten another. Oh! I've tried but she never measured anything so you understand that it's hard to follow a recipe without, but they were often dry and I would eat them anyway with morning coffee, but! Just finding this website or app they call it I can now watch a person actually step by step performing and measuring all. I enjoyed your video and listening to you instruct just brought back memories of my grandmother and my mom both making them. We were raised in the South near the Florida and Al. State line so biscuits were a staple food source at meal time depending on what mama would be having for dinner or supper but for sure we always had them for breakfast. They were the best and mama would often ask me who made biscuits better grandma or her. The answer to who was asking was always you. But the truth I couldn't tell who's was the best , they both were the best. Sorry,my story was so long, but I thank you for this video and would love it if you were my neighbor. Hope you have a great day. Oh I saved your video so I can now make and enjoy a home made biscuit again. : )
What precious words! Thank you so much, Daniel, for sharing with me. We're about the same age, so I understand what you're saying. I hope you try them. Let me know if you do. They are great to freeze and only get out as many as you need. I hope you subscribe and enjoy my other videos. I don't a lot uploaded as we stay pretty busy on the farm, but try to get one, every now and then.
Stewardship! I love that! I was brought up to not waste anything. I've raised my children the same way. Thank you for the wonderful recipe. I always feel so happy after getting to watch your videos. You have such a beautiful way of teaching and wording things. God Bless!
Good ole White Lily - every good southern cook knows about it. “Like little peas” is how my granny taught me. She had always warned about over mixing and the heat from your hands too making them tough and flat or pastry not being flakey if doing pie crusts. And I didn’t have a pastry cutter when I moved out from home into my first apt. and was panicking one evening trying to show off for friends with dinner so she told me to use 2 cold knives and keep cutting until I had little peas. She said I could put 4 knives (table) in the freezer and then use two and if needed making a bigger or second batch - you keep switching the knives out. I love seeing a real cook that makes down home people food. Reminds me of home and my grandparents. Both could cook and Papa was very good too - was cook in service and those guys don’t take getting bad food too well so the cooks have to learn fast. PS would have like to see these after being cooked. I have made plenty of biscuits and rolls and loaves over the years - mid 60’s - but I have never made a combination. Do they puff up like rolls or have the texture of biscuits... just can’t quite image but certainly sound great especially with sausage or chipped beef and gravy.....or just butter and home-made jam. Or boy I bet they’d be good with home-made apple butter. Haven’t made any for years. I like the Collard Valley Cooks name - making up a pot collards and ham hocks this week and some of my granny’s fried corn cakes. Just white fine stone ground corn meal, boiling hot water, and salt to taste. Mix to consistency to spoon “cakes” in hot cast iron frying pan. Fry up in bacon drippings or whatever you want til crispy and golden brown. The inside will be a little soft but done and then you slather them with butter and eat on the side of a bowl of collards. After cooking - we take the ham hock or Hocks out and shred all the good meat off (just like ham) so it’s veggie, meat and carb on the side.
Thank you for your comment. I have heard about using two knives, but I've never tried it. I'm not sure I could handle them correctly - fortunately I have two pastry cutters so if one is dirty, I'm still good to go!
Sorry for the delay in replying. I've been covered up. These are very easy to make, and yes you can over knead them, but these are very forgiving :-) If you saw the chicken and dumplin video, I don't think you can over knead that dough. We like ours really stiff (not tough, just stiff).
While my mother usually made standard buttermilk biscuits, my aunt (Daddy's sister) made these and called them yeast biscuits. I think she enjoyed the convenience of having that dough on the ready as the very busy pastor's wife she and my mother both were. Anyway, my mother would make this dough sometimes, but she would use it mostly for rolled out cinnamon rolls. It was convenient, easy, and SO delicious. Anyway, I enjoyed your video. I also found some of your teaching and really enjoyed your teaching style as well. Blessings to you Mrs. Betty!
Thank you so much Felica! If you haven't already done so, please "like" the videos and subscribe to my channel. I love living on the farm and teaching Bible studies. With me - "what you see is what you get", lol. I'm glad you enjoyed them. Blessings to you as wel!
I so enjoyed this video! In fact, I enjoyed it so much I searched your videos for other cooking tutorials. I was delighted (and totally blessed/educated!) by your bible study videos. I especially learned a lot from the Acts 15 lesson. You are an excellent teacher and I look forward to listening to more as time allows.
Thank you for posting this video! My husband's grandmother (from Kenton, TN) made the most delicious angel biscuits that everyone raved about, but as far as I know no one has the recipe for. I can't wait to make these for my husband.
Wow!! I really enjoyed watching your video you were an absolute Joy to watch and you were so easy to learn from. I can hardly wait to try this recipe, I've have tried so many and it seems I just can't get it down. I hope I can make these just like you did. Praise the Lord you starting making videos I can cook all kinds of stuff, but geesh when it comes to biscuits haha! i have created all sorts of stuff in the end result. LOL. I didn't have a granny or grandpa or anyone to teach me so this was great! Thank you again.
Thank you Carm Marie, I am so glad you liked the video. I hope your biscuits turn out great. I wasn't much of a cook when I first got married, and these worked great. Let me know how they turn out.
Thank you so much for your hard work ...I was never a baker basically just simple meals .... I'm trying to learn something I was never taught... So god bless you
Great video. I like the idea of leaving in the frig and taking out as much as needed for a meal and not making them all and also make them out and freeze. Thanks!
Yes, that works very well, but now I usually bake the biscuits and then freeze them to reheat. I do this mainly to save space in the refrigerator. I hope you like them.
@@justpar2012 I don't really know. I've had them in there 6 months or more. I also sometimes bake them and freeze afterward, then heat in the microwave.
Thank you for the instructions I always try to improve making biscuits but they always come out hard. I will try your recipe. Thank you again. God bless you.
virginia from s Wales UK, tonight i have watched 4 people making these ,, biscuits , we call them Scones, and i liked his one best, i am glad you had your hair out of your face, and i like all bows scraped clean, you did this well done, we make them different but will try your way,we also make Welsh cakes, any of you heard of them, they are rolled out the same, but a diff mix, Ginny
Ginny, thank you so much for your comment. I haven't heard of Welsh cakes. I'd like your recipe. My e-mail is bnprayerlogue@cs.com if you'd like to share. Thank you for your encouraging words, too. I appreciate that.
First timer here. You remind me of my grandmother, GOD rest her soul. She was sweet, strong, patient and kind but if you ever acted up she had no problem telling you so, in a loving way. Sadly my grandpa is still here and misses her so. She taught me a few things in the kitchen but no one can make her "light bread". She didnt have it written down and although she showed me how a few times i couldnt remember. Im excited to say that i think this is it or very close to it!!! I will let you know. Thank you. Subbed!!!!!!!!!
Thank you, I appreciate your kind words. My boys will tell you that I had no problem telling them what they needed as well! LOL. My mother made great loaf bread (light bread) too, but I never got the hang of it either. These biscuits are really good, but they are not like my Mother's bread. I hope they turn out well for you. Yes, let me know how you like them.
Thank you Karla. I don't cook "fancy" either - just plain foods for plain folks, lol. I have a "chicken and dumplin" recipe video that I will upload soon. So glad this could help you. Feel free to e-mail me if you have any questions. Bnprayerlogue@cs.com
Great video. My grandmother had a similar recipe that she would shape into a log and then over the week you would cut off however many biscuits you wanted and bake them. The only difference is I put the sugar into the yeast mixture to proof it.
Thank you! New subscriber here from Birmingham, Alabama. I have followed your recipe and dough is chilling in fridge right now. I'll let you know how they turn out. Serving with fried bacon for supper.
New sub here! Love your approach to baking I scrape the bowl of wherever too and that's the main reason why I subscribed! Love the matter of fact way you teach. Keep the beautiful recipes coming and thanks for making your videos.scrumptious
Thank you Joanne. Actually this is the only way I know to teach. With me, it's pretty much, "what you see is what you get"! LOL. I've got several videos recorded, it's just finding the time to get them uploaded. We live in a very rural area and have a satellite dish for internet, and sometimes it's pretty slow. But, I'll get some done soon. Thank you again.
Hello Betty, I just love this recipe. I'm a new subscriber. So glad I found u. Cant wait to watch all ur videos. U cook like do. Country style. I'm from western n.c. The biscuits look like there great.
Thank you Pamela. I hope you like all the videos. Please feel free to share them, too. I'm just a country cook! Nothing fancy here, lol. Let me know how your biscuits turn out.
@@prayerloguebettyj.newmanha7725 You are most welcome Betty! Will be exploring your other vlogs too. You live in a beautiful part of the country. Last month I was in Western North Carolina for several weeks. Thank you for sharing you knowledge and expertise. Much love and respect. 💗
thank you for this recipe. that tool is called a pastry scrapper. finally something that the name really describes it's use!!! I am going to try your biscuits. although I don't usually roll I pinch mine, if seem to overwork the dough when I roll them out. have you ever thought of smearing a bit of melted bacon grease on the tops? that's how mama taught me yum.
Awe Cindy! Thank you so much. I appreciate that! You made my day! Sorry for the delay in replying. I've been covered up these days. Our Women's Bible study (that I write and teach) has started back, so I'm teaching 4 times a week now, plus trying to keep up with things here on the farm. I hope to get another video up next week. I'm also babysitting a couple of days this week... but thank you so much!
Janet Martin That's funny. I never really thought about how I use the sifter. The flour seems to just go everywhere when you crank it all the way around! 😊 I'm so glad you're enjoying the videos, too.
Cindy French I have (and still use) that type of sifter. I’ve always turned the handle all the way around, instead of just moving the handle back and forth. Betty’s way is quicker and flour doesn’t fly everywhere!😊
I subscribed!! I love how you use the spatula to get every last bit of ingredient. I am the same way. I subscribed for that reason. Plus, I love your simplistic approach to baking biscuits, and I love your breakfast pockets idea. I tried using bread flour at the suggestion of another TH-cam channel, and I don't like the smell. There is something about the odor it that is offputting to my senses. I am going to use your recipe! ❤
Thank you Kathleen. I appreciate that. I just can't stand to waste anything. Joe and I were both raised that way. About the bread flour, I've used it in some things, but didn't notice an odor. Maybe it was just the brand. Anyway - thank you again!
I've heard Granny talk about Angel biscuits my whole life. She had an aunt who made them for her when she was a little girl. I'm going to surprise her and make some with your recipe : )
Thank you! This was one of my earliest videos and I really didn't know what I was doing and didn't realize that I should show the finished product. The next time I make them I will try to video them coming out of the oven and link that to this video. Thank you for taking the time to reply. If you haven't already, please subscribe! I think I'm getting a little better as I go along... maybe :-)
Although this was only the second video I'd ever made, and left out some things that I should have said and done - still - I think you can follow the directions on this video. If you have specific questions, please ask.
You are a wonderful teacher! You explain everything so well. I have made these biscuits several times and I always pull up your video to give me confidence. How can I see more of your videos?
Thank you Ginny for such kind words! I don't have a lot of videos, they are all listed under "videos" on my youtube channel. I have several more that need uploading, but with the farm, and writing and teaching Bible studies - my time online is very limited. I hope to be able to upload more soon, but not sure when. But again - thank you for your compliments. I'm glad they help.
@@prayerloguebettyj.newmanha7725 Just wanted to update you Betty. I have been making these biscuits regularly and my family loves them never get tired of them. So thankful for a hands on video that help me to understand each process.
Thank you so much. This was only the second video I'd ever done, so I didn't know what I was doing (not a whole lot better now, either! LOL) I will see if I can make another video showing the finished biscuits and put the link in the description box. Learning as I go! Thank you for taking the time to comment.
Hi Betty. It depends on whether you are baking these from fresh or frozen state and how thick they are. I usually bake them at 350-375 degrees for about 25 minutes or so until they are as brown as I want them. When I bake them from frozen, I put them in the oven when I turn it on to preheat. That way, they thaw as the oven is preheating. This is a really "forgiving" recipe. You just about can't mess it up! Which is what I really needed early in my marriage, lol!
What a great video. Do you give time for the bread to rise after you take it from the refrigerator? I've made a lot of of yeast rolls and cinnamon rolls but I always had to let it rise. I want to make mine more like a roll than a biscuit. I use quick rise yeast.
Thank you Shirley! No, just take it out of the fridge and roll it out like I do in the video, then straight into the oven. I made 2 batches to take to my sister-in-law's for Thanksgiving. That made about 50 biscuits (I like the "biscuit-type, too) and had about a dozen left over. I stuck those in the fridge and we heated them for breakfast over the days off and the weekend. They were just as good as fresh baked!
@@bettynewman66 thank you Mrs Betty I always wondered if you had to let it rise too. My friend shared her recipe with me but mine always turned out like rocks. Maybe I will watch your video while making them next time.
I guess you could use plain flour, or even bread flour. You'd, of course, have to add salt and baking soda. I'm not sure of the amount, but if you often cook with plain flour, I guess you'd know how much to add. Let me know how it turns out.
Thank you Donna. If I am baking these "fresh" I preheat the oven to 350 and bake about 30 minutes or so until they are as brown as I want them to be. If I am baking from frozen, I put them in the cold oven and turn to 350 and they thaw as the oven preheats, and again, it takes about 30 minutes to bake. Of course ovens vary and it may take a little less or a little longer to brown them as you like. What I usually do is set the timer for 25 minutes and then check and see if they need longer.
Would the biscuits turn out the same if you just didn't add so much buttermilk when mixing them up to start with and then add more flour later to off set the stickiness? Just wondering.. I know you let it set a couple hours in its sticky state.... probably for a reason :)
Thank you Lynn. I don't really know about that - this is just the recipe that my Mother-in-law gave me and I always just make it this way. I'm sure there is a reason - I just don't know what it is! LOL. Thank you for your comment.
I'm sorry Julie, I can't answer that. I suspect it has something to do with activating the yeast, but I don't know for sure. This is just the recipe as my mother-in-law gave it to me - and I didn't think to ask her why.
Thank you Piper for that explanation. I knew it had something to do scientifically with making the dough rise, but didn't know what it was. I did know that about adding lemon juice or vinegar to regular milk to make a substitute buttermilk, but I really try to keep buttermilk on hand, especially when I know I'm going to be making these. There may be other parts of the US that says "quarters", but here in the south it's mostly in fourths or halves, although I have found myself saying "quarter cup" now and again. I guess it's interchangeable. Thank you for your comments. It's pretty cool to think that someone in Canada is watching a video from a farm in East Tennessee!
Thank you Tami. I realize that now. This was only the 2nd or 3rd video I'd done, so I was very inexperienced (I'm a little better now, but not a whole lot!) I think I need to go back and edit the info for the video, I could add in all that I forgot to say and do. Thank you for taking the time to comment.
I'm sorry. This was only the second or third video I'd ever done, so I wasn't thinking about what all I should add. I usually bake them at 350 or 375, depending on what size biscuits they are. And they usually bake in about 30-40 minutes, again depending on how big they are. When I bake them from frozen I put them in the oven when I turn it on (on 350) and they thaw as the oven is preheating, and they'll need to bake about 30 minutes. Let me know if you have any other questions. And by the way - If you haven't already subscribed, please subscribe to my channel! Thank you for your comment.
what is the name of the flour you get at sams? I just found out that the flour company that makes the flour I swear by is closing today!!!! all three factories!!! I am distraught!! it is WR flour my family has been using it since it started back in 1913! I would like to try the flour you are using now instead of white lily. thanks
Sorry I'm just now getting to your question. No, it doesn't hurt it at all. I've been making these this way for more than 40 years, and I don't know how long my mother-in-law had been making them before I came into the family. Try it! You'll like it!
Hi Ethel. This was only the second video I'd ever done so I was very inexperienced. I didn't know how to add two videos together so I didn't know how to video the finished product and add it to this video. I was really hoping to do some updates this summer, but our garden has kept me so busy that I haven't had time. I'm sorry I don't have the finished picture here, I'll really try to add a link to an additional video later when I have time to make the biscuits again. Thank you for asking.
I can' believe I just sat here and watched you prep for biscuits and did not get to see a finished baked biscuit. No subscribe to this channel. Half baked.
Thank you so much! Sorry I didn't reply sooner - I've been covered up trying to get things done. I also write Bible studies and make hot tamales to sell in the Fall. It's a busy time of year (but isn't it all? lol!)
Tammy, we buy it bulk and keep it in the refrigerator, so I'm not sure exactly how long it will keep. I'm sure what I've got right now is well over a year old, and still working great. Sorry I couldn't be more exact.
Finally found someone that gets every lit bit out of the bowl. Waste not want not. 👏👏👏👏👏👏
In this age of "prepackaged, and prepared foods of all types" I admire and praise all of these lovely kitchen ladies who share all of their kitchen talents to those of us who took for granted our mothers wonderful talents who made it look so easy and we fell victim to time being cut short, thinking Mom would always be there, then realization hit us smack in the face : "there was no more time". We couldn't ask so many different things. Thank You, Thank You, Thank You. To all you lovely Ladies who save "Cultural Kitchen Heritage", by sharing such valuable knowledge. You are so valuable...!!!
Thank you so much for such kind and encouraging words. I really appreciate that!
I really liked watching you make up the Angel Biscuits. I loved the fact that you wasted nothing in the bowl. My grandmother always taught me not to waste even a spoonful of anything, as only a few bites can mean a full stomach for someone in need. I did the mowing and other outside jobs while growing up and had to learn how to cook from my mother-in-law. I sure did come to dearly love my mother-in-law.
I really appreciate your wearing the hat it controls your hair while you’re cooking. So many of these ladies have long hair and just have it hanging down on the side and front and just fluffing it all around while they’re making these videos it just goes right through me. I have very long hair and always have had. But my mother made sure I knew that hair was to be pinned up or in a rubber band before I went into that kitchen to cook. So thank you for the hat it’s great
I don't always wear a hat, but I do have a "phobia" about getting a hair in something, so if I'm fixing something to take somewhere, I more often wear the cap. I'm just a "hat person" anyway. I love hats!
Oh my gosh - someone said it - fluffing all that hair around - I can just see it now from the last one I caught. Or they are picking at their fingernail polish or their eyelashes are so long I feel like they will fall over into whatever they are making. Poor things. I reckon you got give em credit for trying.
This was just so easy - you could tell she had been doing this for quite some time and not last month either. Some of the videos today - they are doing a recipe for the first time - I love it when they say “haven’t made this before so we’re going to see how it goes”. Kind like the auto repair guy - “let’s take another wack at it”. Just cracks me up and I move on to something else.
I agree whole heartedly. I really detest hair in my food, bothers me to see hair flopping around when people cook.
Your husband JOE is certainly one fortunate man. I enjoyed watching your video especially because u gave such clear instructions and have such a pleasant voice. I look forward to viewing more food preparation videos, im going to fix the chicken and dumplings in a few days, but these angel biscuits are the best biscuits i have ever had, thank you so much for sharing them! God bless you Betty! ❤
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I JUST HAD SURGERY..MY DAUGHTER HAS TALKED ABOUT THESE BISCUITS FOR YEARS, BUT I NEVER GOT ONE..SHE ONLY LIVES. 156' FROM ME...BUT ANYWAY..SHE MADE ME BISCUITS AND GRAVY FOR MY SATURDAY BREAKFAST..THOSE WERE THE BEST BISCUITS I'VE EVER HAD..AND I'VE BEEN BAKING FOR 60 PLUS YEARS..I HOPE I'M GETTING MORE...THEY ARE FANTASTIC!!!!! THANK YOU FOR THE RECIPE
Thank you Pat. I'm so glad you finally got some! :-)
Thank you for sharing your recipe, I would have really enjoyed seeing the finished product though.
Yeah, I was just new to making videos at the time and didn't realize that would be a good thing. I have done a very short video of me taking biscuits out of the oven - but just haven't had time to upload it. When I do, I'll link it in the description box. (However, if you subscribe you will see when it comes out! ;-)
As I'm watching your video my eyes are tearing and the memories watching my mom make them in the past as a young boy, I'm 65 now, and it's been many years since I've eaten another. Oh! I've tried but she never measured anything so you understand that it's hard to follow a recipe without, but they were often dry and I would eat them anyway with morning coffee, but! Just finding this website or app they call it I can now watch a person actually step by step performing and measuring all. I enjoyed your video and listening to you instruct just brought back memories of my grandmother and my mom both making them. We were raised in the South near the Florida and Al. State line so biscuits were a staple food source at meal time depending on what mama would be having for dinner or supper but for sure we always had them for breakfast. They were the best and mama would often ask me who made biscuits better grandma or her. The answer to who was asking was always you. But the truth I couldn't tell who's was the best , they both were the best. Sorry,my story was so long, but I thank you for this video and would love it if you were my neighbor. Hope you have a great day. Oh I saved your video so I can now make and enjoy a home made biscuit again. : )
What precious words! Thank you so much, Daniel, for sharing with me. We're about the same age, so I understand what you're saying. I hope you try them. Let me know if you do. They are great to freeze and only get out as many as you need. I hope you subscribe and enjoy my other videos. I don't a lot uploaded as we stay pretty busy on the farm, but try to get one, every now and then.
Thank you Ms Betty for your recipe and teaching me how to make biscuits. Bless you 😇
I like how you explain why you do it as you go. Helps me understand.
Stewardship! I love that! I was brought up to not waste anything. I've raised my children the same way. Thank you for the wonderful recipe. I always feel so happy after getting to watch your videos. You have such a beautiful way of teaching and wording things. God Bless!
Thank you so much Lisa. I appreciate that!
Good ole White Lily - every good southern cook knows about it. “Like little peas” is how my granny taught me. She had always warned about over mixing and the heat from your hands too making them tough and flat or pastry not being flakey if doing pie crusts. And I didn’t have a pastry cutter when I moved out from home into my first apt. and was panicking one evening trying to show off for friends with dinner so she told me to use 2 cold knives and keep cutting until I had little peas. She said I could put 4 knives (table) in the freezer and then use two and if needed making a bigger or second batch - you keep switching the knives out. I love seeing a real cook that makes down home people food. Reminds me of home and my grandparents. Both could cook and Papa was very good too - was cook in service and those guys don’t take getting bad food too well so the cooks have to learn fast.
PS would have like to see these after being cooked. I have made plenty of biscuits and rolls and loaves over the years - mid 60’s - but I have never made a combination. Do they puff up like rolls or have the texture of biscuits... just can’t quite image but certainly sound great especially with sausage or chipped beef and gravy.....or just butter and home-made jam. Or boy I bet they’d be good with home-made apple butter. Haven’t made any for years. I like the Collard Valley Cooks name - making up a pot collards and ham hocks this week and some of my granny’s fried corn cakes. Just white fine stone ground corn meal, boiling hot water, and salt to taste. Mix to consistency to spoon “cakes” in hot cast iron frying pan. Fry up in bacon drippings or whatever you want til crispy and golden brown. The inside will be a little soft but done and then you slather them with butter and eat on the side of a bowl of collards. After cooking - we take the ham hock or Hocks out and shred all the good meat off (just like ham) so it’s veggie, meat and carb on the side.
Thank you for your comment. I have heard about using two knives, but I've never tried it. I'm not sure I could handle them correctly - fortunately I have two pastry cutters so if one is dirty, I'm still good to go!
Wow! You folded the dough. I have never been successful at biscuits. I think I over kneaded them. Looking forward to trying your method. Thank you!!
Sorry for the delay in replying. I've been covered up. These are very easy to make, and yes you can over knead them, but these are very forgiving :-) If you saw the chicken and dumplin video, I don't think you can over knead that dough. We like ours really stiff (not tough, just stiff).
I am GLAD I found your recipe!!!!!!! I make these for my husbands breakfast and dinner as well and he LOVES them.
While my mother usually made standard buttermilk biscuits, my aunt (Daddy's sister) made these and called them yeast biscuits. I think she enjoyed the convenience of having that dough on the ready as the very busy pastor's wife she and my mother both were. Anyway, my mother would make this dough sometimes, but she would use it mostly for rolled out cinnamon rolls. It was convenient, easy, and SO delicious. Anyway, I enjoyed your video. I also found some of your teaching and really enjoyed your teaching style as well. Blessings to you Mrs. Betty!
Thank you so much Felica! If you haven't already done so, please "like" the videos and subscribe to my channel. I love living on the farm and teaching Bible studies. With me - "what you see is what you get", lol. I'm glad you enjoyed them. Blessings to you as wel!
I so enjoyed this video! In fact, I enjoyed it so much I searched your videos for other cooking tutorials. I was delighted (and totally blessed/educated!) by your bible study videos. I especially learned a lot from the Acts 15 lesson. You are an excellent teacher and I look forward to listening to more as time allows.
Thank you for posting this video! My husband's grandmother (from Kenton, TN) made the most delicious angel biscuits that everyone raved about, but as far as I know no one has the recipe for. I can't wait to make these for my husband.
Let me know how they turn out for you.
Thank you so much for the recipe! ❤ Kisses from Spain 🇪🇦🇪🇺😘😘
Wow!! I really enjoyed watching your video you were an absolute Joy to watch and you were so easy to learn from. I can hardly wait to try this recipe, I've have tried so many and it seems I just can't get it down. I hope I can make these just like you did. Praise the Lord you starting making videos I can cook all kinds of stuff, but geesh when it comes to biscuits haha! i have created all sorts of stuff in the end result. LOL. I didn't have a granny or grandpa or anyone to teach me so this was great! Thank you again.
Thank you Carm Marie, I am so glad you liked the video. I hope your biscuits turn out great. I wasn't much of a cook when I first got married, and these worked great. Let me know how they turn out.
I've been looking for this recipe, thank you for sharing.
Great video, these are skills you can't learn from a book.
Looks wonderful!!!
I like your style and presence - you did an awesome job, I subscribed and liked, you are my new favorite chef!
Thank you so much for your hard work ...I was never a baker basically just simple meals .... I'm trying to learn something I was never taught... So god bless you
You're welcome Karla, glad I could help. I'm just a pretty simple person myself.
Great idea on breakfast pockets!
Great video. I like the idea of leaving in the frig and taking out as much as needed for a meal and not making them all and also make them out and freeze. Thanks!
Yes, that works very well, but now I usually bake the biscuits and then freeze them to reheat. I do this mainly to save space in the refrigerator. I hope you like them.
Good Idea and need to do that. About how long with frozen biscuits last in freezer and still taste good?
@@justpar2012 I don't really know. I've had them in there 6 months or more. I also sometimes bake them and freeze afterward, then heat in the microwave.
Great video! Thanks for the recipe and the helpful hints.
I like that you scrape out the containers so well ! I do the same . Bless you .
Haha. Thank you. I can't stand to waste anything!
Thank you for the instructions I always try to improve making biscuits but they always come out hard. I will try your recipe. Thank you again. God bless you.
Thank you Raquel, I really appreciate that.
virginia from s Wales UK, tonight i have watched 4 people making these ,, biscuits , we call them Scones, and i liked his one best, i am glad you had your hair out of your face, and i like all bows scraped clean, you did this well done, we make them different but will try your way,we also make Welsh cakes, any of you heard of them, they are rolled out the same, but a diff mix, Ginny
Ginny, thank you so much for your comment. I haven't heard of Welsh cakes. I'd like your recipe. My e-mail is bnprayerlogue@cs.com if you'd like to share. Thank you for your encouraging words, too. I appreciate that.
Thank you These will be awesome for dinner anytime breakfast with sausage thank you so much for your recipe and showing us how to put them together
Thank you Eva, these really are a good "anytime" biscuit.
First timer here. You remind me of my grandmother, GOD rest her soul. She was sweet, strong, patient and kind but if you ever acted up she had no problem telling you so, in a loving way. Sadly my grandpa is still here and misses her so. She taught me a few things in the kitchen but no one can make her "light bread". She didnt have it written down and although she showed me how a few times i couldnt remember. Im excited to say that i think this is it or very close to it!!! I will let you know. Thank you. Subbed!!!!!!!!!
Thank you, I appreciate your kind words. My boys will tell you that I had no problem telling them what they needed as well! LOL. My mother made great loaf bread (light bread) too, but I never got the hang of it either. These biscuits are really good, but they are not like my Mother's bread. I hope they turn out well for you. Yes, let me know how you like them.
Thank you Karla. I don't cook "fancy" either - just plain foods for plain folks, lol. I have a "chicken and dumplin" recipe video that I will upload soon. So glad this could help you. Feel free to e-mail me if you have any questions. Bnprayerlogue@cs.com
Great video. My grandmother had a similar recipe that she would shape into a log and then over the week you would cut off however many biscuits you wanted and bake them. The only difference is I put the sugar into the yeast mixture to proof it.
That's a neat idea! I might have to try that!
Great video, love it. Also think you are delightful. Thank you.
Thank you Patricia. I really appreciate your kind words.
Great job - can't believe it's your 2nd video.
You are so calm, sweet and down to earth! Your recipe looks great!
Thank you! I appreciate that - and yes, they are really good!
Great video, thank you Betty.
Thank you! New subscriber here from Birmingham, Alabama. I have followed your recipe and dough is chilling in fridge right now. I'll let you know how they turn out. Serving with fried bacon for supper.
Yum! Sounds great! You need to make a little gravy with that bacon fat, too! :-)
New sub here! Love your approach to baking I scrape the bowl of wherever too and that's the main reason why I subscribed! Love the matter of fact way you teach. Keep the beautiful recipes coming and thanks for making your videos.scrumptious
Thank you Joanne. Actually this is the only way I know to teach. With me, it's pretty much, "what you see is what you get"! LOL. I've got several videos recorded, it's just finding the time to get them uploaded. We live in a very rural area and have a satellite dish for internet, and sometimes it's pretty slow. But, I'll get some done soon. Thank you again.
I really enjoyed this video as she explains everything so well. She will improve as time goes along🤗🤗🤗
Thank you. I appreciate that. I think I'm making progress! LOL!
I enjoyed your video so much. Thank you so much for making it,
Thank You! I appreciate your commenting.
Thanks for the biscuit recipe. I look forward to watching your other cooking videos including your bible study videos.
Thank you Jenny. I appreciate that. Hopefully I can get back to uploading more videos soon - cooking and Bible studies!
Hello Betty, I just love this recipe. I'm a new subscriber. So glad I found u. Cant wait to watch all ur videos. U cook like do. Country style. I'm from western n.c. The biscuits look like there great.
Thank you Pamela. I hope you like all the videos. Please feel free to share them, too. I'm just a country cook! Nothing fancy here, lol. Let me know how your biscuits turn out.
Love Western NC, just returned from a trip to Asheville!
This turned up in my recommended feed. So glad I clicked on it! Love your technique. Subscribed!!! 💗🤗🌞
Thank you Naomie, I'm glad, too :-)
@@prayerloguebettyj.newmanha7725 You are most welcome Betty! Will be exploring your other vlogs too. You live in a beautiful part of the country. Last month I was in Western North Carolina for several weeks. Thank you for sharing you knowledge and expertise. Much love and respect. 💗
thank you for this recipe. that tool is called a pastry scrapper. finally something that the name really describes it's use!!! I am going to try your biscuits. although I don't usually roll I pinch mine, if seem to overwork the dough when I roll them out. have you ever thought of smearing a bit of melted bacon grease on the tops? that's how mama taught me yum.
Thank you for making it look so easy I’m going to try theses this weekend
Thank you Mae! Let me know how they turn out!
Like your recipe. Thanks very much. I am going to make biscuits
Thank you Jean, I appreciate that. Let me know how yours turn out.
Thank you! Can't wait to try this recipe. Blessings!
You're welcome Donna. It is so easy. I've been making it for almost 45 years now.
I think that I will try these with honey instead of sugar. They sound like a winner to me!
That's interesting. Let me know how it works out!
This was my first time watching one of your videos and I just wanted to say that I really enjoyed this and you are just absolutely precious
Awe Cindy! Thank you so much. I appreciate that! You made my day! Sorry for the delay in replying. I've been covered up these days. Our Women's Bible study (that I write and teach) has started back, so I'm teaching 4 times a week now, plus trying to keep up with things here on the farm. I hope to get another video up next week. I'm also babysitting a couple of days this week... but thank you so much!
I really enjoyed this demonstration 😊
Thank you
Thank you Allan, I appreciate that!
Thank you very much for showing us how! Blessings!
You're welcome Kimberlee!
You. Are. Absolutely. Adorable. And. My. New. Favorite!
Thank you!
I have never seen flour sifted that way! Seems way more efficient than cranking it all the way around, pop-goes-the-weasel style!😊
Janet Martin That's funny. I never really thought about how I use the sifter. The flour seems to just go everywhere when you crank it all the way around! 😊 I'm so glad you're enjoying the videos, too.
Janet Martin that is a very old sifter, I had one as a child and that was 50yrs ago.
Cindy French I have (and still use) that type of sifter. I’ve always turned the handle all the way around, instead of just moving the handle back and forth. Betty’s way is quicker and flour doesn’t fly everywhere!😊
I subscribed!! I love how you use the spatula to get every last bit of ingredient. I am the same way. I subscribed for that reason. Plus, I love your simplistic approach to baking biscuits, and I love your breakfast pockets idea. I tried using bread flour at the suggestion of another TH-cam channel, and I don't like the smell. There is something about the odor it that is offputting to my senses. I am going to use your recipe! ❤
Thank you Kathleen. I appreciate that. I just can't stand to waste anything. Joe and I were both raised that way. About the bread flour, I've used it in some things, but didn't notice an odor. Maybe it was just the brand. Anyway - thank you again!
Would love to see more cooking and baking videos
Thank you. I'm pretty tied up with Bible studies right now - but maybe this summer while we are on break I can do some more.
I've heard Granny talk about Angel biscuits my whole life. She had an aunt who made them for her when she was a little girl. I'm going to surprise her and make some with your recipe : )
wow They look so easy to make💕💕
Oh Elizabeth, they are! I wasn't much of a cook when we got married, and these carried us a long way, lol! Let me know if you try them.
What a sweet lady, you remind me of my grandma 🥰.
Haha. Thank you for such kind words!
Great recipe!!! thank you! I would have liked to have seen them after they were baked. :)
Thank you! This was one of my earliest videos and I really didn't know what I was doing and didn't realize that I should show the finished product. The next time I make them I will try to video them coming out of the oven and link that to this video. Thank you for taking the time to reply. If you haven't already, please subscribe! I think I'm getting a little better as I go along... maybe :-)
Really great video!
Thank you Lisa! I appreciate that!
Enjoyed the video!
Thank you SO much! I really appreciate your taking the time to respond!
Nice recipe yum 😋
Thank you for this recipe. I’ll be trying it this week.
❤😇
looks so yummy
Thank you. They really are - and easy to make. I try to keep some made up in the freezer for a quick breakfast.
You are a joy to watch! So relaxed and familiar with your recipe. And I think that plastic tool you use is a bench scraper. Now I want some biscuits😀.
You remind me of my wife’s Aunt Margaret! She is a true gem!
Oh gee! Thank you so much! I really appreciate that!
Good presented
Help I need to learn to make these biscuits. They look yummy
Although this was only the second video I'd ever made, and left out some things that I should have said and done - still - I think you can follow the directions on this video. If you have specific questions, please ask.
You are a wonderful teacher! You explain everything so well. I have made these biscuits several times and I always pull up your video to give me confidence. How can I see more of your videos?
Thank you Ginny for such kind words! I don't have a lot of videos, they are all listed under "videos" on my youtube channel. I have several more that need uploading, but with the farm, and writing and teaching Bible studies - my time online is very limited. I hope to be able to upload more soon, but not sure when. But again - thank you for your compliments. I'm glad they help.
@@prayerloguebettyj.newmanha7725 Just wanted to update you Betty. I have been making these biscuits regularly and my family loves them never get tired of them. So thankful for a hands on video that help me to understand each process.
THANKS YOU GOODNESS 🌟 MASTER ❤️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME🦋
Like that ...gonna try
I want to see them baked too! :)
:-) I'll see what I can do!
I just found u and loving it ... I used to live in Dandridge
Thank you Tracy. I really appreciate that. We're not far from Dandridge.
THANK YOU FOR BEING SO KIND AS TO ANSWER MY REPLY..I'D LOVE TO HAVE U AS MY NEIGHBOR..PEACE..
That is great thank you
Good video
Like your recipe, but wish I could’ve saw the finished product. Thanks for sharing
Thank you so much. This was only the second video I'd ever done, so I didn't know what I was doing (not a whole lot better now, either! LOL) I will see if I can make another video showing the finished biscuits and put the link in the description box. Learning as I go! Thank you for taking the time to comment.
Where do you find the 5 cup sifter small is all I can find
Gee Janette, that sifter is probably older than I am! I think it was my mother's. I don't know what to tell you there.
Thanks for sharing! What temperature should we bake and how long?
Hi Betty. It depends on whether you are baking these from fresh or frozen state and how thick they are. I usually bake them at 350-375 degrees for about 25 minutes or so until they are as brown as I want them. When I bake them from frozen, I put them in the oven when I turn it on to preheat. That way, they thaw as the oven is preheating. This is a really "forgiving" recipe. You just about can't mess it up! Which is what I really needed early in my marriage, lol!
Prayerlogue / Betty J. Newman / Hand to the Plow ,/ irene tea cake
Irene tea cookie
What a great video. Do you give time for the bread to rise after you take it from the refrigerator? I've made a lot of of yeast rolls and cinnamon rolls but I always had to let it rise. I want to make mine more like a roll than a biscuit. I use quick rise yeast.
Thank you Shirley! No, just take it out of the fridge and roll it out like I do in the video, then straight into the oven. I made 2 batches to take to my sister-in-law's for Thanksgiving. That made about 50 biscuits (I like the "biscuit-type, too) and had about a dozen left over. I stuck those in the fridge and we heated them for breakfast over the days off and the weekend. They were just as good as fresh baked!
@@bettynewman66 thank you Mrs Betty I always wondered if you had to let it rise too. My friend shared her recipe with me but mine always turned out like rocks. Maybe I will watch your video while making them next time.
Can you use all purpose flour for this recipe? I don’t have self rising flour on hand.
I guess you could use plain flour, or even bread flour. You'd, of course, have to add salt and baking soda. I'm not sure of the amount, but if you often cook with plain flour, I guess you'd know how much to add. Let me know how it turns out.
Great video! Thanks for sharing this recipe. At what temperature and how long do you bake your biscuits?
Thank you Donna. If I am baking these "fresh" I preheat the oven to 350 and bake about 30 minutes or so until they are as brown as I want them to be. If I am baking from frozen, I put them in the cold oven and turn to 350 and they thaw as the oven preheats, and again, it takes about 30 minutes to bake. Of course ovens vary and it may take a little less or a little longer to brown them as you like. What I usually do is set the timer for 25 minutes and then check and see if they need longer.
Thank u
Would the biscuits turn out the same if you just didn't add so much buttermilk when mixing them up to start with and then add more flour later to off set the stickiness? Just wondering.. I know you let it set a couple hours in its sticky state.... probably for a reason :)
Thank you Lynn. I don't really know about that - this is just the recipe that my Mother-in-law gave me and I always just make it this way. I'm sure there is a reason - I just don't know what it is! LOL. Thank you for your comment.
why buttermilk versus using regular milk or evaporated milk?
I'm sorry Julie, I can't answer that. I suspect it has something to do with activating the yeast, but I don't know for sure. This is just the recipe as my mother-in-law gave it to me - and I didn't think to ask her why.
Thank you Piper for that explanation. I knew it had something to do scientifically with making the dough rise, but didn't know what it was. I did know that about adding lemon juice or vinegar to regular milk to make a substitute buttermilk, but I really try to keep buttermilk on hand, especially when I know I'm going to be making these. There may be other parts of the US that says "quarters", but here in the south it's mostly in fourths or halves, although I have found myself saying "quarter cup" now and again. I guess it's interchangeable. Thank you for your comments. It's pretty cool to think that someone in Canada is watching a video from a farm in East Tennessee!
Uhmm exactly which yeast did you use? Instant ir quick acting or regular?
It is the instant - just like you get in the packages, only I buy it in bulk.
Great video ...... but it would have been a lot better if you had included the baking directions and a had shown the finished product!
Thank you Tami. I realize that now. This was only the 2nd or 3rd video I'd done, so I was very inexperienced (I'm a little better now, but not a whole lot!) I think I need to go back and edit the info for the video, I could add in all that I forgot to say and do. Thank you for taking the time to comment.
♥️🙏♥️
Bake at what temp and how long , thank you
I'm sorry. This was only the second or third video I'd ever done, so I wasn't thinking about what all I should add. I usually bake them at 350 or 375, depending on what size biscuits they are. And they usually bake in about 30-40 minutes, again depending on how big they are. When I bake them from frozen I put them in the oven when I turn it on (on 350) and they thaw as the oven is preheating, and they'll need to bake about 30 minutes. Let me know if you have any other questions. And by the way - If you haven't already subscribed, please subscribe to my channel! Thank you for your comment.
Where did you get that big wooden board?
A woodworker friend of mine made this "dough-board" for me. He's passed on now, but I think of him every time I use it!
what is the name of the flour you get at sams? I just found out that the flour company that makes the flour I swear by is closing today!!!! all three factories!!! I am distraught!! it is WR flour my family has been using it since it started back in 1913! I would like to try the flour you are using now instead of white lily. thanks
Doesn't the buttermilk kill your yeast?
Sorry I'm just now getting to your question. No, it doesn't hurt it at all. I've been making these this way for more than 40 years, and I don't know how long my mother-in-law had been making them before I came into the family. Try it! You'll like it!
I'm wondering why you didn't show the final baked product. .
Hi Ethel. This was only the second video I'd ever done so I was very inexperienced. I didn't know how to add two videos together so I didn't know how to video the finished product and add it to this video. I was really hoping to do some updates this summer, but our garden has kept me so busy that I haven't had time. I'm sorry I don't have the finished picture here, I'll really try to add a link to an additional video later when I have time to make the biscuits again. Thank you for asking.
I can' believe I just sat here and watched you prep for biscuits and did not get to see a finished baked biscuit. No subscribe to this channel. Half baked.
What temperature do you bake them and for how long?
I usually bake them at 350 or 375 for about 30 min, or until brown. Thanks!
great video new subscriber 😉
Thank you so much! Sorry I didn't reply sooner - I've been covered up trying to get things done. I also write Bible studies and make hot tamales to sell in the Fall. It's a busy time of year (but isn't it all? lol!)
how long will yeast keep?
Tammy, we buy it bulk and keep it in the refrigerator, so I'm not sure exactly how long it will keep. I'm sure what I've got right now is well over a year old, and still working great. Sorry I couldn't be more exact.