2 Ingredient Biscuits - Fluffy & Moist - Mama's Southern Recipes - Free Recipes
2 Ingredient Biscuits - Mama's Southern Recipes - Cooking from Scratch -
Free 2 Ingredient Biscuits (Vol. 4 Cookbook) Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Biscuits taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
00:00 Introduction
01:29 Tammy's Favorite Brand of Flour
02:12 Best Tool for Cutting in Shortening
02:54 How much milk do you need?
03:25 How to hand roll the biscuits
04:24 How to cut biscuits with biscuit cutter
06:30 Baking temp and time
07:01 Watch the biscuits rise & bake
08:28 Tammy's Favorite Table Syrup
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2 INGREDIENT BISCUITS RECIPE (in our Vol. 4 Cookbook)
2 CUPS SELF-RISING FLOUR (WHITE LILY)
2/3 –3/4 HEAVY WHIPPING CREAM
Note: You may not need all the cream.
Place flour in a medium size bowl. Add whipping cream a little at a time until all flour is incorporated into dough. The mix should be thick and not wet. Use sifter with self-rising flour and flour counter surface. Place dough out onto floured surface. Sift flour onto top of dough.
Use your hands and turn the biscuit dough 7-10 times folding it over and over. Pat to height of biscuit cutter (3/4 to 1” high) cut out biscuits place in well-greased pan (I use an iron skillet or 11x7 aluminum brownie pan) Bake at 450 degrees until golden brown. Approx. 20 minutes.
Flip biscuits upside down when removing them from oven to keep from sweating on bottom.
The biscuit cutter in the tutorial is a 2 diameter biscuit cutter.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Homemade Puff Pastry Recipe by Food Fusion
Another highly requested recipe. Homemade Puff pastry with unipuff. Give it a try and make everything you always wanted to. #happycookingtoyou #foodfusion #digitalammi #puffpastryrecipe
Written Recipe:
Recipe in English:
Ingredients:
-Water 200ml (approx. 1 Cup)
-Sugar 13g (1 tbs)
-Namak (Salt) 8g (½ tbs)
-Cooking oil 50ml (¼ Cup)
-Maida (All-purpose flour) sifted 500g
-Uni puff/Shortening 350g
Directions:
-In a jug,add water,sugar,salt,cooking oil,mix well & set aside.
-In a bowl,add all-purpose flour,gradually add dissolved mixture,mix well until it crumbles & gather the dough.
-Transfer the dough to a clean working surface,stretch & knead the dough with the help of your palm for 8-10 minutes or until hard dough is formed,cover with cling film & let it rest for 15 minutes.
-On a clean surface place Uni puff & cut into pieces then mash well with the help of your palm until soft (4-5 minutes) then gather it all,shape into a block & set aside.
-Sprinkle dry flour,place prepared dough,sprinkle dry flour again & roll out with the help of rolling pin.
-In the center of the dough,place uni puff/shortening block & fold all the sides of the dough,press gently & wrap in cling film & let it rest for 30 minutes.
-Remove cling film,sprinkle dry flour & roll out in rectangular shape with the help of rolling pin,fold one third into the middle and then the other third on top,fold and overlap the remaining sides,wrap again in cling film & let it rest for 30 minutes.
-Repeat the same over lapping folding process,cover & let it rest for 30 minutes.Puff pastry is ready!
-Yields: 1100g
Tips:
-Keep prepared pastry in fridge covered in plastic warp until use if using same day.
-Puff pastry can be stored in freezer covered with plastic warp for up to 6 months.
-Always thaw frozen pastry before use.
Tips:
-Keep prepared pastry in fridge covered in plastic warp until use if using same day.
-Puff pastry can be stored in freezer covered with plastic warp for up to 6 months.
-Always thaw frozen pastry before use.
-Can also freeze filled puff pastry like chicken patties for a week in freezer.
-During hot weather, rest it in refrigerator during first and 2nd folding resting time.
-Use dalda or soya supreme uni puff.
-Thaw it on room temperature before using.
-Puff pastry should be eaten with in a few hours after baking.
-It can be used for sweet and savory recipes.
-Use floured surface to roll out your puff pastry, but be sure to brush off excess flour before filling, cutting, or folding since flour will prevent layers from sticking together.
-When cutting puff pastry, the sharper the knife or pastry cutter, the better the pastry is.
-Use an egg wash to help seal filled pastries.
Recipe in Urdu:
Ajza:
-Water 200ml (approx. 1 Cup)
-Sugar 13g (1 tbs)
-Namak (Salt) 8g (½ tbs)
-Cooking oil 50ml (¼ Cup)
-Maida (All-purpose flour) sifted 500g
Uni puff/Shortening 350g
Directions:
-Jug mein pani,cheeni,namak aur cooking oil dal ker ache tarhan karein & side per rakh dein.
-Bowl mein maida aur thora thora ker ka dissolved mixture shamil karein aur crumbles ho janay tak ache tarhan mix ker lein aur dough ko gather ker lein.
-Dough ko clean working surface per rakh dein aur hateeli ki madad sa dough ko 8-10 minutes ya hard dough ban janay tak stretch & knead ker lein,cling film sa cover ker lein aur 15 minutes kliya rest dein.
-Clean working surface per uni puff rakh ker pieces mein cut ker lein phir hateeli ki madad sa soft hunay tak ache tarhan mash ker lein (4-5 minutes) phir gather ker ka block ko shape bana lein & side per rakh dein.
-Maida chirak dein,tayyar dough rakh ker maida chirak dein aur rolling pin ki madad sa bail lein.
-Dough ka center mein uni puff/shortening block rakh dein aur tamam sides ko fold ker lein,gently press karein aur cling film mein wrap ker ka 30 minutes kliya rest dein.
-Cling film ko remove ker lein,maida chirak ker rectangular shape mein rolling pin ki madad sa bail lein,one third side ko middle tak fold ker lein phir dosray third part ko bhi fold ker lein,baqi bache hoye sides ko overlap fold ker lein aur dhak ker 30 minutes kliya rest dein.
-Yehe over lapping folding ko dubara karein aur dhak ker 30 minutes kliya rest dein.Puff pastry tayyar hai!
-Yields: 1100g
simple bourbon biscuit cake ????! 3 ingredients biscuit cake recipe! Biscuit cake in pressure cooker !
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about this video-is video mein main aapko biscuit cake banana sikhaungi ,Jo khane mein bahut testi lagta hai ! bas 3 ingredients se ban jata hai !
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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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