3-Ingredient Biscuits ????
It’s 3 Ingredient Buttermilk Biscuit time!! I have many memories of Grandma Barb making from-scratch buttermilk biscuits. They were always the last thing made for the meal, and she’d work quickly and effortlessly. Those biscuits were made and placed into the hot oven in under a minute flat and goodness they were heavenly, and still are. She’s good!
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Just three ingredients to fluffy homemade biscuits!! ????
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Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
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How to Make Perfect Biscuits from Scratch | Tips & Recipe for the Perfect Biscuit | Allrecipes.com
The perfect biscuit needs to be soft and flaky, tender, yet sturdy, buttery and moist, and tall or risen. Nicole shows you how to make the perfect biscuits from scratch and gives you some tips on how to make sure you get nice flaky and golden biscuits.
#BiscuitRecipe #Recipe #Biscuits #HowToMakeBiscuits
00:00 Introduction
00:05 What makes a perfect biscuit?
00:20 What type of flour to use
00:49 How to measure flour
01:13 Mixing Dry Ingredients
01:26 Adding Butter
02:13 Add Buttermilk
02:30 Don’t overwork your dough
02:45 Turn out onto working surface
02:58 Form a rectangle
03:30 Biscuit Cutter
03:55 Cut out biscuits
04:26 Baking the Biscuits (425 degrees, 13-15 mins)
05:02 Don’t overbake
05:28 Butter the biscuits
05:50 Taste test
Chef John's Buttermilk Biscuit Recipe:
4 Common Biscuit Problems and How to Solve Them:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Perfect Biscuits from Scratch | Tips & Recipe for the Perfect Biscuit | Allrecipes.com
Best Baking Powder Biscuits
This video is about How To Make Fluffy and Tasty Biscuits that will keep you coming back for more!
How to Make Homemade Biscuits from Scratch (Just 6 ingredients!)
Buttery, soft, and made completely from scratch, this easy homemade biscuit recipe deserves a permanent place in your recipe repertoire.
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Ingredients
2 cups all-purpose flour (250g)
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
3/4 cup whole milk (177ml)
Instructions
00:00 Introduction
For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
00:24 Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
00:29 Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
00:48 Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
02:06 Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
02:25 Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
02:47 Use your hands (do not use a rolling pin) to flatten the dough to 1 thick and lightly dust a 2 3/4 round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
Repeat until you have gotten as many biscuits as possible and place less than 1/2 apart on baking sheet.
Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
03:24 Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
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2 Ingredient Biscuits - The Hillbilly Kitchen
Ingredient Biscuits - The Hillbilly Kitchen. These are the fastest easiest biscuits you will ever make. They are light, fluffy and moist. This is a great recipe for beginners because it is so easy and for single folks or small families because it can be easily reduced. The recipe can easily be reduced to make as little as one biscuit at a time. (1/4 to 1/3 cup flour and enough cream to make a moist dough)
I share several tips and techniques in this video to help you make perfect biscuits. However, the best advice I can give you is to make biscuits. The more you make them the better you will get at it.
Remember to put God first! :)
Ingredients:
2 cups Self-Rising Flour
1 to 1 ½ cups Heavy Cream
Here are a few more videos to help you make a perfect country breakfast:
No Fail Sausage Gravy Secrets Revealed - The Hillbilly Kitchen
Perfect Bacon Every Time Without a Skillet - The Hillbilly Kitchen
Chocolate Gravy - 100 Year Old Recipe - The Hillbilly Kitchen
Old Fashioned Buttermilk Biscuits - The Hillbilly Kitchen
Southern Fried Apples - 100 Year Old Recipe - The Hillbilly Kitchen
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
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HOW TO MAKE FLUFFY BISCUITS | biscuit mixing method
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INGREDIENTS:
2 cups (240 gr) all-purpose flour
1 TBSP baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt
6 TBSP (85 gr) cold unsalted butter (cut into small pieces), or lard, or shortening
1 cup (237 ml) buttermilk (*see note for substitution)
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Today I am showing you how to make biscuits using the Biscuit Mixing Method. This mixing method will help us create biscuits that are incredibly flaky and tender. You can use butter, shortening, or lard to make these biscuits.
*WATCH THE WHOLE QUICK BREAD SERIES:
*READ THE FULL ARTICLE HERE:
*RECIPE FOR BUTTER BISCUITS:
*RECIPE FOR LARD BISCUITS:
#biscuitrecipe #bakerbettie #baking