How to Make the Absolute Easiest Ever Biscuits
Test cook Dan Souza shows host Julia Collin Davison a recipe for Easiest-Ever Biscuits.
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Easy Whipping Cream Biscuits - Home Ground Flour
Easy Whipping Cream Biscuits
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Sour Cream Biscuits - Moist & Fluffy - Mama's Southern Recipes - Free Recipe
Sour Cream Biscuits - Mama's Southern Recipes - Simple Ingredient Baking - Free Sour Cream Biscuits 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
01:09 Measuring Flour
01:47 How to Mix Butter into Flour
03:07 Adding the Sour Cream
04:27 Kneading dough & cutting out biscuits
06:54 Baking the Biscuits
07:32 How to keep Biscuits Crunchy
#collardvalleycooks #sourcreambiscuits #3ingredientrecipes #biscuits
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Sour Cream Biscuits (New Recipe- not in our cookbooks)
2 CUPS SELF-RISING WHITE LILY FLOUR
16 OZ. SOUR CREAM
1/2 CUP (1 STICK) SALTED BUTTER (ROOM TEMP)
Combine flour with butter with a blending fork until butter is about pea size. Add sour cream and
mix until all flour is incorporated into dough.
Using a sifter, sift self-rising flour out onto counter. Put dough out on counter and fold dough
at least 10-12 times add flour as needed to incorporate a little more flour into dough. Cut
biscuits out with a biscuit cutter and place close together in a well-greased (with shortening) brownie pan. Pan size: 9x9 or 7x11 Alum. Baking pan
Bake: 450 degrees until golden brown (about 15- 20 minutes)
These biscuits are very soft and delicious. They taste a lot like a buttermilk biscuit without having to use buttermilk. This is great if you live in an area that doesn’t have buttermilk available.
“After making these biscuits, they are my FAVORITE biscuit!” Tammy
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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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Cream Biscuit Recipe | Homemade Cookies Recipe | Village Handi Roti
Cream Biscuit Recipe | Biscuit Recipe Without Oven | Homemade Cookies Recipe | Village Handi Roti
For More Delicious Recipes Video Please Subscribe My YouTube Channel Village Handi Roti
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Chocolate Cream Biscuit Recipe| Bourbon Biscuit | Homemade Chocolate Biscuit ~ The Terrace Kitchen
Chocolate Cream Biscuit Recipe| Bourbon Biscuit | Homemade Chocolate Biscuit ~ The Terrace Kitchen
If you love baking and love to try differen recipes, then you will definitely love this one. Free from preservatives and made from pure butter, these Bourbon Biscuits are heavenly!
If you want to make this in a kadhai or pressure cooker, preheat the cooker/kadhai at medium flame for 10 min. Then bake the cookies from 12-15 min at flame between low to medium.
[PRODUCTS USED]
[INGREDIENTS]
To make biscuits:
- 1/2 Cup unsalted butter
- 3/4 Cup powdered sugar
- 1 & 1/2 Cup + 2 Tbsp all purpose flour (maida)
- 1 & 1/4 Tsp baking powder
- 4 Tbsp cocoa powder
- A pinch of salt
- 1 Tsp vanilla essence
- 3 Tbsp milk
- Some sugar
To make chocolate cream:
- 1/4 Unsalted butter
- 1 Cup icing sugar
- 1 Tsp milk or a little more as needed
- 2 Tbsp natural unsweetened cocoa powder
- 2 Tbsp dutch processed cocoa powder
[RELATED RECIPE]
Eggless chocolate cake ~
Sizzling Brownie with Ice Cream | How to Make Sizzling Brownie at Home ~
Chocolate Mousse Cake | No Gelatine or Agar Agar Mousse Cake | No bake Cake ~
Thick Chocolate Milkshake | Chocolate Shake | Café Style Milkshake ~
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Five-Ingredient Biscuits and Sausage Gravy | Kenji’s Cooking Show
Ingredients:
For every 3 biscuits:
1 cup (5 oz.; 150g) all purpose or soft wheat flour
1.5 teaspoons (about 5g) baking powder
1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon)
5 ounces (about 2/3rds of a cup) heavy cream
For the sausage gravy:
4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean)
1 tablespoon flour
1 cup heavy cream (milk will also work)
Freshly ground black pepper and salt
1. Preheat an oven to 425F. Combine the flour, baking powder, and salt in a bowl. Add the heavy cream and mix into a shaggy dough. Do not knead it. Dump it onto a floured work surface and for it into a rough log about 3 inches wide and 9 inches long. Cut it into three biscuits with a sharp knife. Transfer to a baking sheet and bake until golden brown, about 15 minutes. (You can brush them with heavy cream or melted butter before baking for darker and more even browning, if you wish.)
2. Meanwhile make the gravy: cook the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon until it’s not longer pink. If the pan is very dry, add a couple teaspoons of oil or butter to moisten it. Add 1 tablespoon of flour and stir to incorporate. Whisk in the heavy cream or milk. Bring to a simmer while stirring frequently and adjust the consistency with more heavy cream or milk if it’s too thick. Season aggressively with black pepper and salt.
3. When the biscuits are done, transfer to a plate and smother with the sausage gravy. Serve.