BUTTERMILK BISCUITS MADE FROM SCRATCH ❤
ฝัง
- เผยแพร่เมื่อ 3 ต.ค. 2024
- Thank you everybody, if you like my recipes and you use them for your channel or other media websites, please give credit to "Rachel cooks with love". These recipes are my own original recipes, I put alot of time into creating them and I would appreciate your respect.❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
Aye rachel..I’m from North Carolina but born n raised in Texas..your videos make me cook now..lol..no more take outs..keep on doin that good cookin we love!!!
Im sorry i know what im going to tell you has nothing to do with your bisquits now they look delicious. But i guess i had never noticed your kitchen but tears came to my eyes my mother in law kitchen looks identical to yours and her table was exactly like hers she had the windows just like yours and my brother in law had put the same color of wood floor i felt like i was seeing her kitchen she passed away a year ago and i sure do miss her.
Watching this video brought happy tears to my eyes. My mother, who passed in 2014, made homemade biscuits EVERY day just like you using the same ingredients except she rolled each biscuit by hand ans used a round cast iron griddle, butted the biscuits next to each other, and they were ALWAYS perfect every time….And YES!! It HAD TO BE CRISCO and NOTHING ELSE.🙂 When visiting her brothers and sisters families in south Texas for summer and holidays, poor mama had to bake biscuits morning noon and night because everyone loved them.
I am SO HAPPY that I found your channel. Mama was a FABULOUS cook, but would never let me help her. I have visual recollection of her cooking, and now with the guidance and instruction from your videos, I am confident that I can re-create hers and YOUR wonderful dishes.
LONG OVERDUE!!!
Thank you and all the best from Dubai🇦🇪🇺🇸🫶
Thank you so much for sharing my friend, you have sweet memories. Thank you so much.❤️
Oh my it's too bad you didn't get to cook in the kitchen with your mother😢.
My mom didn't like me in the kitchen either but my grandma taught me how to cook...😊
It's in my own family I taught my children how to cook at least like some basics.
With my grandchildren, when they were still little the help me make meatballs cookies funny they cook all the time now..❤
Is definitely nice that you have good memories😊😊🎉
Your recipes are always so easy to follow because you give very specific instructions on how to make the recipes. I just love watching your videos😊 18:27
So..
Preheat Oven to 450°
1 cup whole milk 🥛and 1 Tablespoon Vinegar to make Buttermilk
4 cups Self arising Flour
3/4 cups Shortening
Make a well in flour
Cut in the shortening
Slowly incorporate Buttermilk for a minute or so then powder up and turn it out on the board.
Briefly knead roll out and cut.
Bake in a greased pan 15 t0 20 minutes checking the bottom till done.
Brush tops with Butter when done then enjoy!
Yummmm! I can't wait! I'm going to try to make these in the morning. I hope I can do it.
Thank you Rachel for another yummy recipe 😋
Thank you for your sweet comment.❤
Thank you Rachel for another great recipe from South Africa
Rachel, I love watching you cook, your always so calm and relaxed. What I enjoy the most is seeing how much you truly love cooking.
You are really inspiration . I have made your meatloaf and mashed potatoes along with the sauce delicious. I was so happy that my hubby also liked it. I am waiting for my Dutch Oven from Amazon so I can make your delicious Pot Roast.. I am so happy I found you. 🤗 I am also looking forward to making your bread and biscuits 🥰
Why would anyone downvote this recipe? I don’t understand because it’s a basic recipe.
Thank you Annetterzn for summarizing the recipe. I’m about to make these this morning.
“You don’t want to do that cause, you’re not suppose to” 🤣 cracks me up! But I sure like watching this woman cook. She needs her own show on the food network
Thank you for teaching us how to make homemade buttermilk. It's so expensive so this will save a ton of grocery money!
I just love watching Rachel cook, she makes it look so easy. Her husband is so lucky to be the recipient of so much delicious looking food & her loving heart.
And he is drooling as he finishes his camera work, for his Rachael!!!
I love it when she smiles about what “my Ron” likes. It fills me w joy.
I love Rachel’s presentation.
My absolute favourite cooking channel!!! I bet Ron is a happy man.
Rachel, you are such a blessing. We, who are subscribed to your channel are very lucky to have you.
Beautiful southern biscuits. White lily flour is the best!
Hi we call it scones.I add some sugar and raisins.love it with tea or coffee.
Lovr from South Africa
Rachel I just love 💕 to watch you cook and also hear you speak.
I LOVE WATCHING YOU ! I enjoy your enthusiasm and the LOVE that you really do put into your cooking and baking. My favorite part is when you do the taste testing at the end, I can almost taste and smell everything ! Thank you for sharing your love of cooking...please tell "your Ron" that he is a very fortunate man. ❤
Same here every time
Rachel, for healthier flour tortillas or homemade biscuits I substitute Coconut Oil in place of Crisco, they both come out the same and you would never know the difference, just FYI. Also, if the coconut oil gets in liquid form due to warm days I measure cup needed and put in freezer for a little while and then you have it back in solid form and looks just like Crisco. I enjoy your cooking videos, God Bless Rachel
what is Crisco?
@@Doris-y5v Crisco is "all vegetable shortening" comes in a 1 lb can or larger
Looks good
Tks for the tip to use cocoanut oil!!!
My Husband & I can taste the Coconut in things when using Coconut oil plus my best friend is allergic to anything Coconut... Just saying that won't work for everyone.
Good food good recepies congratulation Raquel.❤
You are as cute as a bug! I make mine the same way! Nothing better than a warm biscuit with butter and jelly. Love your channel girl!! Wish I could just sit in your kitchen and we could talk!
Good morning my friend!! Hope your staying warm, just had a warm biscuit with my breakfast and now enjoying my coffee, I bet we would have a wonderful conversation my friend.❤
This is my favorite with raisin
😅
Thank you Rachel for sharing your tips and my mouth always watered watching your food
God bless you
Love your flowers...gorgeous.....plus I agree..making biscuits is best...never have to worry about not having them in the fridge..........we always have flour/milk/...love all of your videos..thank you...we live in Ohio also.....30 miles outside Cincinnati...
Thanks for all hard work, effort, and time. Your sharing very old recipes that were handed down to you and the old ways from 60's, 70's. Your amazing
Made the scones or biscuits as called in your country and oh be still my giddy heart!! They were to die for!! I only used 3 cups of flour as my babies have flown the nest so only me!! Used the Irish pure butter as could not find Crisco lard...anyhow...the end result dear Rachel was absolutely AMAZING!!! Your step by step tutorial...thank you...thank you..thank you!! Xxx😘🤗🌹...may you and your Ron go from strength to strength!!
I’m so happy Rachel that I found you you have made me a better cook and I so enjoy making all those recipes and I’m excited to try new ones… You are the perfect hostess and teacher I feel you make everyone so comfortable Your a joy to watch and a big Thank You Rachal 😜
Me too Rachel! You’ve taught me how to cook with love! ❤
Just a note for those who do not know, self rising flour already has baking powder and salt in it, So you don't have to worry about that. I like to add about 1/2 teaspoon baking soda if I use butter milk when making biscuits. That's 1/2 teaspoon baking soda to 2 cups flour.
Absolutely, me too! The soda tempers the acidic nature of buttermilk.
I do the same.
That's a great tip I had no idea and I better improve the quality aoyama I can't wait😊🎉
You the best I love your channel.
It
You are so sweet! Love your recipes and stories of you and your husband! God bless you 🙏🏽 ❤
I love how you call him your Ron. That is sweet. Those biscuits look amazing.
Lol. I do too! It's so sweet. :)
Very dillitious I'll try it.
Rachel, I hate to admit, I have never been able to make biscuits, I've tried since I was about 12 yrs. old. I even had a nice friend show me how she made biscuits, because she made them everyday. No luck!!! After watching your video, I decided to give it a try. I'm gong to make them later today. I'll let you know how I did.
How did they turn out?
You are amazing ,thanks for your recipes
Hope you are happy making addicts of all of us. Am addicted to viewing your cooking skills and am a cooking w love fan!
Mrs Rachel i'd like to say after watching you i don't want to watch NOBODY but YOU !!! it's everything about you your voice to the way you handle things the way explain things girl thanks for sharing your expertise ! i so enjoy everything you've ever made !! Much love to you and yours
you, my friend, are THE BEST!,! if i lived next door to you i’d be over every day cooking! we would come up with wonderful recipes. your wonderful hispanic recipes and me in my Cajun recipes. Love the biscuits!
We would have so much fun my friend thank you for your sweet comment.❤️
My sister and I learn the same recipe from our Mom. And we both in our 70’s now and still make them. Also love your video. Larry T
You my lady are the most neatest cook I’ve ever watched!! And wonderful food too!!! Love you!
I have made biscuits many times but I had never heard to have them touch lightly to have them raise! Love your recipes can't wait to watch your sausage/biscuit gravy. Thank you for everything. Bless you.
I love to bake with White Lily flour also. It is a much lighter and softer flour. I live in Florida and buy the flour at Publix Supermarket. Since I have the flour, I will try your recipe the next time I make biscuits and gravy. Thanks for sharing your technique Rachel. As soon as they come out of the oven, I am going to brush them with clarified salted butter.
Update 1/17/2021 Lately I can't find it at Publix, must be the world economic situation. Will look at Walmart or shop on line. (King Arthur makes a good flour but pricey.) And then there is Gold Medal that has stood the test of time, need to sift before measuring.
I ate a wonderful supper tonight and I am not at all hungry. But looking at this biscuit as you cut it open, my mouth is watering! I can almost smell them baking.
Brilliant! No where to go but up! Why didn't I think of that! Explained my error in the Buckeye kitchen for the last 55 years. Thanks, Rachel.
You are my kind of cook! But honestly, SHORTENING is a killer.... I use lard - as my heart and brain (dementia) are effected by SHORTENING.... but I love your channel! I also love Texas!
The self rising flour has baking powder which contains
alum i num in it and that affects what you were talking about. Plus the flo u ride they have in clear stuff that comes out in the kitchen pipes in city H20. If you research how to make baking powder, its two ingedients or use rumford in the red can. Read the label. The Alum i num is in everything, tooth cleaning stuff, deo do rant, etc, etc... that is a big culprit! The flor i de helps get it to the brain...do the re search, I through out all alum i num pans and utensils too. Good luck and blessing to you. These biscuts are the best ever. I watch all her videos and have loved all I have tried so far! Also cooking with brenda gantt love her and White Lily is all she uses and is famous for her (these) biscuts. She uses the crisco also...buying the two ingredients for BP (which will be much cheaper and can make a little at a time and never go past bb date) added to WL all purpose flour and that will help you alot I hope...kroger usually carries it or ship it to you free with 35 dol order. Ok. I'm done now, I promise.
I live in TX too. They are finding now polyunsaturated fatty acids are killing us! I do coconut oil/butter and soak my grain for sourdough muffins. Rachel these are good but not healthy. Love your channel.
Thank you for the information...❤
Sometime I mix butter and lard. That's pretty good too. I love you and your channel.
I 💞 how u explain things . So easy . Thank u !
I love your cooking. Thank you Rachel. God bless you
Thanks Rachel, so enjoy your channel & everything you cook with Love
Gotta try...now this i can make. Wow, suprising no salt or baking soda !!
Rachel! Can you please make some videos on how you make your homemade jams? I also watched your video on your garden and hydrangeas are my favorite! I would love to learn how you planted them and maintain them! Im in Indiana so our weather should be similar, i started gardening just a couple yrs ago and i think you would be great at teaching gardening and canning too! I love your videos and you are very good at this! Oh and by the way, you have beautiful skin! I cant wait to watch more! Thank you so much for what you do!
Thank you for sharing your gift for cooking and inviting us as family to hangout and learn! Your love for cooking and people is tangible. 💕
I love your baking style! I have a few family favorite recipes that just aren’t the same without using crisco…so I use it and enjoy the perfect taste that takes me back to those precious memories in Mom’s kitchen. When first learning to bake the health fad flipped to margarine…not butter, and vegetable oil…not olive oil.Times have changed yet again but I’ll always bake those memory inducing family favorites just like Mom taught me! Crisco/lard/butter/margine…I remember how disappointing it was to switch from butter to “fleishman’s margarine”and then gratefully back to butter. I refuse to readjust our traditional favorites and have several recipes where crisco rules and memories reign supreme. I grew up and raised my family in Ohio, also find many things not readily available here on the coast so I often rely on family and friends to replenish supplies when visiting!
Live, love watching you!! I'll try your buttermilk recipe, too.
Made these biscuits, they were great! Used pink salt, yum! Made a double batch and the second day I sliced them in half, lightly buttered and toasted them on my cast iron griddle!
Thanks. I guess there is a difference. Americans call these biscuits and the rest of the world we know them as scones. I would suggest measuring your ingredients though just to avoid leaving used flour. I’ll definitely try your recipe.
we know scones are not the same as biscuits
Rachel I've learned so much from you .thank you sweetheart
You are fabulous. You and my dad would hit it right the bat. I could listen to you all day long. You make it so much fun. I would love to be friends and write to each other about different food. I have learned to cook food.from husbands country. He is from Iran, but I am from Kansas we have been.together 40 years now. I enjoy watching you putting together recipes and they come out beautifully thank you for your time.
Sincerely Grace
Wonderful ...... so glad I found your channel Rachel. Beautiful recipes from a beautiful lady. Thank you for sharing X🙏
I guess I'm just a gluten for punishment I'm addicted to watching you cook and each time I get so hungry I have to try your recipe thank you
I have learned so much for you. You are so sweet and know how to explain what is needed to know.
You are so awesome. Another excellent video
Thank you guys.
By the way , on your turkey video, you spoke so slowly I was actually able to cook my turkey right along with you.
😊
Just made your Biscuits and I've NEVER been able to do homemade Biscuits before and this my dear is fantastic and like you said said "easy" thank you so much for sharing it. My husband said no more store bought and he's on his 4th Biscuit.lol
Rachel, one of the very few precious memories I have of my maternal grandmother is me standing on a wooden Coca-Cola crate, watching her make her cat-head biscuits. Growing up, we had biscuits with breakfast every day, sometimes 3 times a day. I now make them, sometimes twice in a day, and now my granddaughter is watching and helping me with biscuit making.
Hi Rachel! White Lily is what my mom used.
I'm going to see if I can find that ladies video where she shows how you keep the flower bowl going and I don't think she needs to clean out the lumps after she makes a batch. She has a way of patting it into the sides that her grandmother taught her. I believe I've heard somewhere that it was the old Pioneer Way. and then tomorrow morning she just pulls in what she needs. She doesn't need to use exact measures. And I believe this answers for why a lot of old recipes from the 1800s never had exact measures. Because they used and ongoing flour bowl like you're doing.
Now I can't vouch for her particular biscuits of how good are fluffy or soft they are but she showed the method very well.
I think the biscuits will be perfect as long as you don't overwork the dough.
Using buttermilk helps because it has some Rising or leavening effect. But of course they got real buttermilk the real way. They let the raw milk from their milk cow deferment into buttermilk naturally not the way store-bought milk is sold he stays where they do it with pasteurized milk. Raw milk will ferment correctly pasteurized milk will just rot so you have to make it into buttermilk a different way.
P.S. Kaleido, Brenda Gantt ONLY uses White Lily flour.
I make mine similarly but fir an even quicker version people can try bisquick with butter and milk or buttermilk! And I always have my biscuits touch so they are snuggled close together. Yummy with butter, honey or both!!! My kids love them with bacon gravy for breakfast! ❤️❤️❤️
❤
You are so precious and talented. Ron, you are blessed! But I'm sure you know that and that is why you are filming...so that we too are blessed. And we are!!
Truth.❤🥰😘
I love how you master each recipe you share on your channel with us! Thanks for the JOY & LOVE! It makes my day! 💕
1 cup whole milk + 1 Tb white vinegar= buttermilk? I never knew this!! Now I won't have to waste money getting a container of buttermilk and end up wasting the rest. Thank you!
1tasse fait qu'elle quantité pour vous? merci pour votre réponse 🎉
I have been making biscuits for years using Crisco, but yours look great and fluffy. I will definitely try your method. Thank you for your video and you definitely get my two thumbs up!!!
I just love how relatable and the wonderful tips you give as you go along sweet amiga. Those biscuits remind me of the ones my mama use to make. Guess I'll be making biscuits!
Aww, thank you my good friend, my momma is a fantastic cook, but she never made homeade biscuits, I learned that on my own, and have tought my daughter and granddaughter how, I dont want it to get lost...do make them, and when you do please let me know how they turn out... just remember, don't over knead, the less you do the better.❤
P.s...thank you for your encouraging words.❤
Aloha Rachel thanks for your recipe🏡🙏🌴
I ♥️your recipes….they are simple easy and delicious!
These are just like my mama's, its good with butter crisco also!! thank you for sharing :)
❤⚘🥰
Just found your channel. the biscuits are mouth watering. From Nova Scotia, Canada
These look amazing. I love your video. You explain so Specifically
I love to eat biscuits in the morning for breakfast and I will make this recipe for sure.
Those biscuits are beautiful!
Hi Rachel, thanks for all the great cooking tips. Love to watch you cook. You really cook with lots of love and that's why your food comes out to be the best!!!
I agree my friend. Thank you so much. ❤👍⚘
You are an extra extra ordinary cooking angel. You have been blessed with the gift of cooking. Run with it. ❤❤❤❤
Wow, thank you, I needed to read this.❤️
Thank you Rachel for another yummy recipe
You are a natural teacher! I love your biscuits and we are from Alabama! Thank you for sharing this great recipe. By the way your kitchen is so pretty and welcoming. God bless!😊
Love your videos. So detailed. I also use my scrapper after maken my dumplings to scrap the counter. It works so much better then wet paper towl.
Sorry, my fat finger hit the wrong button. Locally ?? Thanks for the biscuits.
Lots of great cooks use white lilly flour. I'd like to get some. Thanks again
Rachel You make everything you make so simple..& you are such a good patient teacher..thank you for all you illustrations you share..I am so impressed with your videos..God bless you and your endeavors .😅
I know I can make biscuits with your recipe! You are so talented.! I watch every video you show!!!!!
Everything you make looks scrumptious!!!!
Omgoodness they look so delicious 😋 you are perfect at teaching us how to cook these recipes, I could watch all day, every day, I just love your channel, best one out there! Thanks so much
So yummy! Thank you for the recipe!
Hi,❤❤❤❤❤love it yes yummy ❤ I will shall try with you cooking videos ❤ thank you for recipes ❤bless amen
Hi Rachel, I am recently retired and so happy I found you. I just made the buttermilk biscuits. I think I under baked them, but I'm excited to try again. Tomorrow I'm making Carne con Chili Colorado. I can't wait. You're videos are wonderful. Thank you, thank you, thank you.
Loved your recipes Rachael
Thanks For Sharing,Ms Rachel,Cooks With Love Very Nice ,God Bless You And Your Family,👍👍👍🌹🌹🌹🙏🏽🙏🏽🙏🏽🙏🏽
Rachel, I love to watch you cooking your special dishes. You're such an excellent teacher and a wonderful cook. Your family is truly blessed to have you. Do you have a cookbook? God bless you and your family! We love you!
Thank-you so much for this great recipe!
Yummy !!! Looks sooo delicious!! Love when you show up in my feed Rachel ! Love the decorations you have up ! Thank you for sharing all you do with us ❤
Hola mis Rachel,first time watching you, love your cooking. Biscuits look delicious. God bless you & your family
Thank you for sharing your recipes.I learn something everytime I watch your program.
Rachel I agree with you totally .👍 White Lilly is the Best flour to use to make the lightest biscuits ever! And Crisco is the Best to make light and fluffy biscuits.👍😁 I like how you incorporated the buttermilk while still mixing the shortening into the flour. The gentle kneading and folding of the flour to make layers in your biscuits.👍 So Enjoy All of your videos 👍😁❤️ God Bless 🙏🤗
Yes! We are blessed to have you!!!
Rachel. Your biscuits are beautiful!👍🏼👍🏼👍🏼👍🏼👍🏼☺️
Hi Rachel! Thank you for your delicious recipes Rachel can you tell me at what temperature do you cook these biscuits..I am confused on the pre-heat the oven temp to the cooking time? I want to try these biscuits but have the right temperature. ❤
I tried the recipe and my son was dipping them in the sauce from your pork chop recipe. Yummy
Yummy!! Great combination! Thank you so much for letting me know my friend, I'm so happy you both enjoyed it. Blessings. ❤
Fantastic .never had better food
thanks to you.
I can't wait to try your recipe for buttermilk biscuits. I love simple and easy.
I will make them for sure looks great 🥰🥰🥰🥰
Thanks so much, that is the way my family made the biscuits, when I was kid, delicious ❤
I love biscuits. Thank you again for all you do!
I love buttermilk biskets,,yours came out delicius, ,my never come out right,but your recepy looks easy,so I will tried to make them again ,I will let you know how they came out,
Thanks, .