A combination of lard and butter produces flaky, tender, mouthwatering biscuits.
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Too crumbly and falling apart.
I don't take advice from tattooed people.
I loved your biscuits making ❤
Buttermilk? Bye! I'll find a better and easier recipe. Buttermilk does not improve taste or texture. Buttermilk is a bygone ingredient that people had leftover after churning butter. Since then, buttermilk has become just another fad cheffy (I wanna Michelin Star/James Beard award) ingredient like kosher salt has become. Most supermarket buttermilk isn't even real buttermilk.
I guess in the south, we have a different style of biscuit. That one is overworked and tougher than I'm used to. It looks more like a pie dough/biscuit hybrid, and flaky is not a good biscuit texture down here. I'm not opposed to the ingredients, but White Lily is the only biscuit flour my family uses. You incorporate the grease into the flour with your hands, make a flour volcano (well) adding buttermilk to the middle just until it all comes together. I think it was the processor that overworked it. By the time you clean the processor, you're only making more work for yourself, just mix it by hand.
Great presentation style!
Can Julia get ANY closer to him? It’s uncomfortable. Had to stop watching. She does this ALL THE TIME
Yum! 😋♥️
Ok
What's a good lard ?
Still annoyed at the cold opens 🙁 I wish they went back to full segments
Mannnn I'm a diehard atk fan since the beginning! 🤜✌️but I'll be damned if them biscuits don't look bonk. I effed up some pizza dough a while back, and I'm pretty sure it was less crumbly then them thangs look 😂
In Australia, we call those scones!
Lawman 💙
Very crumbly not flaky.
Those biscuits don't look fully cooked to me?
Good video. Good quick right to the point.
I’m sorry… but those look like dry bricks. Like boarding school used to make.
Looks good for a quick breakfast but why skip the laminating step for flakey layers?
I went out right away and bought "medium protein, about 11.7%" at the grocery store. OK, so now what do I do with it? It's amazing how ATK can over-complicate something as easy as biscuits, and then not get them brown.
The best part about this recipe is the honey butter.
Starting the video the instant the recipe starts is bizarre and off-putting. What’s wrong with the way you’ve been doing it for 23 years?
I guess no one knows or remembers how to make hand rolled (not with a rolling pin but in your hand!) biscuits anymore. My momma's Aunt, that was like my Grandma, made the best in a bowl. Plenty of flour in the bowl (depending on how many biscuits you wanted to make) add lard or even crisco, then add evaporated milk. Squish and mix milk and lard by hand gathering a little flour as you go. Continue until a tad drier than shaggy so you can pinch off desired amount of dough, round into ball, place in greased biscuit pan and mash into round biscuit with the back of the fingers. Oh!! So good!!
I remember my maternal G'Ma making such good biscuits using lard; I wish I had her recipe for comparison. I'm definitely going to try making these.
Thanks Lawman!
After growing up in the South, those biscuits look absolutely terrible.
What is the best substitute for lard? For some reason, virtually any pork product makes my Wife and Son sick.
Thanks
Glad you got rid of the lame intros by the editor. This guy sure likes tattoos. Biscuits need to be round for even cooking. Those squares didn't look very appetizing. My Cracker Barrel recipe is better for sure. Easier too.
2 1/4 cups SR Flour
1 Stick Salted butter(cut into small cubes)
1 1/4 cups Buttermilk.
Cut butter into flour, then add buttermilk. Mix. Turnout on lightly floured surface. Use biscuit or cookie cutter.
Bake 15-18 min @ 475°
Easy and perfect every time.
👍🏻👍🏻👍🏻👍🏻👍🏻
Looks almost identical to my
'bisquick' drop biscuits! I like to fry
some good sausage patties & put on home-y type biscuits! 😋