Don't Twist The Biscuit Cutter!!!

Don't Twist The Biscuit Cutter!!! - Things Grandma Said

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2 жыл бұрын

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Twist or No Twist Biscuit Cutting - Things Grandma Said
This is a recipe from our Old Cookbook Show: • 1910 Rumford Southern ...
Rumford Southern Sweet Potato Biscuits Recipe - Old Cookbook Show
Today we look at a recipe from one of our old cookbooks for Southern biscuits made with sweet potato. In this time period potato biscuits were popular, and sweet potato biscuits especially so. The potatoes make a super light and soft biscuit, even if you have the 'wrong' flour.
Ingredients:
3 cups flour
6 teaspoons Rumford Baking Powder **I misspoke in the video, it's definitely 6 teaspoons
1 teaspoon sugar
1 teaspoon salt
4 tablespoons shortening
1 cup mashed cooked sweet potato
About 1 cup milk
Method:
Sift the flour, baking powder, sugar, and salt together, cut in the shortening, add the potatoes, then the milk gradually, and mix to a soft dough.
Turn onto a floured board and roll out one-half inch thick, cut into biscuits, place on a baking sheet and bake twelve to fifteen minutes in a hot oven.
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Пікірлер: 410

@MrCakers 2 жыл бұрын

This is exactly what I love. Testing those little things people do in the kitchen "just because".

@0214hjalle 2 жыл бұрын

Parrots that repeat what other parrots have said.

@DuelScreen 2 жыл бұрын

I love it too. I'm looking forward to this series. Adam Ragusea and Helen Rennie also do a lot of experiments in their cooking videos.

@loriki8766 2 жыл бұрын

Notice how the biscuit cutter can also be used to make crinkle edged biscuits if you flip it? I wonder if the no twist rule originated from when you're using the crinkled side? Like you don't want to twist a shaped cookie cutter at Christmas or your gingerbread men will come out weirdly shaped. And then someone who didn't understand the why just kept repeating it.

@familytrieserichiltz940 2 жыл бұрын

This is easily the most polite and engaging FU video ever produced! Love it Glen!

@lesliemoiseauthor 2 жыл бұрын

🤣

@christenagervais7303 2 жыл бұрын

I read a cute story about a woman who always cut the end of her ham before cooking it. Her husband asked why and she said her mom always did that. Later he asked his mom in law why she always did that. She said it was so the ham would fit the pot! Lol!

@pixieunger1855 2 жыл бұрын

The version I heard was with the turkey tail

@sinswhisper9588 2 жыл бұрын

glen the master of trolling his haters

@ToveriJuri 2 жыл бұрын

Sigh, even channels like this get haters. People can be such morons.

@sinswhisper9588 2 жыл бұрын

@@ToveriJuri sadly it is true .. but im a fan ... im always learning new things and recipes here ... plus im also canadian

@lornabrownlee968 2 жыл бұрын

I have been making biscuits for over 50 years. I have never heard of the twist vs no twist rule. However, over time I have preferred to twist the cutter as I like to have the biscuit detach from the dough with the cutter as it is easier to put on the tray

@jeffmorse645 2 жыл бұрын

My mother was from Oklahoma. Grandma was from Arkansas, Great-Grandmother was from Mississippi. So yeah, Southern cooks for generations. Mom always used a drinking glass to cut her biscuits and she'd twist it when cut the dough. Her biscuits rocked. So tall, fluffy and tender. I've never had biscuits that tasted like hers from anyone or anywhere else. I can't even make them like she did. So yeah, it doesn't matter.

@BlueRoseFaery 2 жыл бұрын

I used to use a drinking glass, one day cutting biscuits the side of the glass popped off, just a perfect semi circle of glass. After that I’ve used something open topped (like an actual biscuit cutter) or a knife so it doesn’t hold air pressure because I’m pretty sure that’s what the issue was.

@bobbietaylor4572 2 жыл бұрын

Raised on biscuits cut with a glass here too.🤚🏻 I honestly didn’t even know they made “biscuit cutters” til I was grown…lol.😏

@jsimes1 2 жыл бұрын

I love that Glen made a whole video that is basically thumbing his nose as the pedantic biscuit police! 😁

@melrupp2129 2 жыл бұрын

Glenn, whoever said "perfection is the enemy of good enough" really had something.

@shadowj5639 2 жыл бұрын

Thank you for this. Bloggers LOVE to tell us we've been doing things wrong for that sweet, sweet clickbait. I love to see them put back in their place.

@Tala_Masca 2 жыл бұрын

That's what I love about Glen's videos. Just don't click on the click bait video's. If more people wouldn't fall for those titles maybe they wouldn't be pushed to the top by KZfaq algorithm. I almost never see those video's, because I never watched them. So I don't get them pushed onto me. Promote Glen instead!

@lesliemoiseauthor 2 жыл бұрын

It doesn't matter. People just want to be bossy.

@TheNickmista 2 жыл бұрын

Do the cooking off of tomato paste! I've heard you mention before that you don't think it's overly important so it would be good to see side by side!

@Mlle_Bleue 2 жыл бұрын

I've never heard of this debate before this vid, however, my grandmother told me to slightly wiggle the cutter in place so that the edges outside the cutter detach and you can separate the biscuit dough better. I probably twist, or not, depending on how sticky my biscuit dough is that day. I don't even know.

@SeraphinaPZ 2 жыл бұрын

I've actually never heard of this one before now. Folks really take their biscuits seriously. I just make drop biscuits because I can't be bothered to roll out biscuit dough.

@cydrych 2 жыл бұрын

The texture of drop biscuits is better anyway. 👍🏻

@callioscope 2 жыл бұрын

I leave the rolled biscuit to my husband. I make drop biscuits. Nobody has ever complained.

@melrupp2129 2 жыл бұрын

@@callioscope nobody in my experience has ever turned down hot homemade biscuits 😄

@themagnanimous1246 2 жыл бұрын

Have you ever tried making rectangular biscuits instead of round? That way you don't have nearly as much excess to rework and cut again

@gattamom 2 жыл бұрын

Not only more work, rerolling the dough makes for less fluffy biscuits.

@hattree 2 жыл бұрын

I think this comes from working with puff pastry. A twist will affect the rise because it smashes the butter layers together.

@july8xx 2 жыл бұрын

I put that old chefs rule into the same category with only turn meat once when frying and searing the meat seals in the juices. Both proved wrong when actually tested.

@qsefunz 2 жыл бұрын

true story … it is even worse to turn meat only once, because the more often you turn it, the more even the heat distribution in the meat itself is. that results in less grey edges all around. there is a great video here on youtube by heston bloomenthal. his advice is to turn it every 10-15 seconds

@Wizardofgosz 2 жыл бұрын

The "sealing in the juices" thing always baffled me when I was a kid watching cooking shows. How is it "sealing" the meat? Somehow it made the meat non porous? I mean if it was made out of plastic maybe, but not meat.

@sharonbargercarnes4414 2 жыл бұрын

I’d love to know if it’s really necessary to rest meat before cutting.

@Waldenpunk 2 жыл бұрын

@@sharonbargercarnes4414 Definitely. The juices need to redistribute through the meat. It's science.

@krikjinker2062 2 жыл бұрын

Twisted Biscuit was my favorite 80's rock band.

@sus1221 2 жыл бұрын

Team knife! I don't like having to re-roll the dough. Plus then I don't have to go on a scavenger hunt throughout my kitchen, trying to find my biscuit cutter.

@Mystress1980 2 жыл бұрын

I've always used a small glass. I bet that would anger the non-twisters too, because it's blunt and thick lol

@catherinewhite2943 2 жыл бұрын

I did this same experiment myself some years ago. Decided that if I needed a micrometer to measure the height difference, it didn't matter.

@Kshantika 2 жыл бұрын

Thank you Glen, I can stop resisting the urge to twist 👏😊

@jacobbarber9026 2 жыл бұрын

Just want to say that I love the idea of this series and eagerly await more entries in it!

@martinb8013 2 жыл бұрын

Absolute quality! There’s so many old wives tales in cooking. Love the mythbusting

@mikehunt42069 2 жыл бұрын

Looking at the cut dough discs(before baking) the edges looked quite similar. I had no expectations or preconceived notions about which was the proper cut method, but just that detail seemed enough to tell me there would be no difference.

@Careful3890 2 жыл бұрын

Glen’s going Mythbuster! Me like!! Red: No. Me love it! 😎😎

@nicoleturgeon-courchesne2212 2 жыл бұрын

Ohhhh I knew I was going to like this new series. In French we call them "les mythes de grand-mères" :) People freak out when they see me do a bechamel sauce with canola oil....no, it has to be butter. I say but the butter you use is melted so what is the difference. Anyway...thanks for the innovative thinking Glen.

@melrupp2129 2 жыл бұрын

I was blessed to have learned cooking from A: many wonderful, patient family members who explained everything (even my home-ec teacher was also my great-aunt!) And B: watching Julia Child. So I know the logic behind my methods.

@davidmccleary5540 2 жыл бұрын

I think what I enjoy most is how mad people get if you don't do it like grandma did. Grandma never used maple syrup like you do, and now so do I lol 😆

@kehlarr5525 2 жыл бұрын

I think it has more to do with the device you use to cut the biscuit. A glass or a can will not cut through the dough and is more likely to seal the edges. A cutter with a sharp edge will give a higher rise.

@antoniomromo 2 жыл бұрын

I wonder if that is true though, since it is unlikely that enough force is applied to seal the dough beyond what chemical leavening can overcome.

@lynnbrannan4578 2 жыл бұрын

I am a biscuit cutter twister BUT I use a very sharp biscuit cutter and my biscuits come out high with layers u can peel off. I am very proud of them as it took me years to perfect. My adult children are now biscuit snobs. LOL..

@Malryth 2 жыл бұрын

Lol!! I LOVED that look in your eyes when you were doing the A or B shot!! Priceless!!!

@grantbretherton9615 2 жыл бұрын

In Australia, I was always told not to twist by my mother when we made scones. Her reason was not to do with the amount of rise, but with how straight the rise was. Twisted scones were said to rise unevenly or to spiral rather than rise straight. Also the scone dough is a lot softer than Glen's biscuit dough, so I don't know if that would make any difference either.

@stuartt455 2 жыл бұрын

Now you've mentioned it I heard that too and I must admit sometimes my scones do have a lean to them 😄.

@Ngo1ful 2 жыл бұрын

That very interesting. I look forward to other installments in this series. Personally I don't own a biscuit cutter and have used pint glasses and old tuna cans to cut my biscuits. It seemed to me like it is more important to not over mix the dough than how or what I used to cut them.

@hopecox 2 жыл бұрын

Good point yes, not over mixing or over kneading the dough is more important

@antoniomromo 2 жыл бұрын

I love this as a series.

@misslazybones 2 жыл бұрын

Love love love this new series and am really looking forward to more! People are just too precious these days about their "rules" and telling other people how to do things. I mean, when it comes to safety issues or the law, sure... but this is cooking for cryin' out loud! Experiment, have fun, and figure out what you like and what works best for you! Yay, Glen!

@rollymeeks7031 2 жыл бұрын

Thanks for this, I love testing must/mustn't do's my mom taught me! I did this exact same experiment with my mom's baking powder biscuit recipe - and got the exact same results! Thank you Glen, looking forward to more videos in this series!

@matthewsabin 2 жыл бұрын

Thanks for walking this minefield for us Looking forward to more in this series!

@notold37 2 жыл бұрын

Because we're in Australia, we have to cut biscuits anticlockwise otherwise they don't rise, and if you twist it in a clockwise action, they'll burn %100 of the time, great video Glen and Julie, 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘Cheers from Melbourne Australia

@JimLambier 2 жыл бұрын

People can get very passionate about cooking techniques. Many years ago my wife worked at a nursing home and for an activity, she had the old grandma's bake cookies. Apparently there was a heated debate on whether to cream the butter first or do it with the sugar added.

@HammeredChef 2 жыл бұрын

I find cooking groups are often more people arguing about how their method is correct, even when its not the point of the post. I came to the comment section fully expecting to see the argument continuing on here.

@MsErstwhile 2 жыл бұрын

As a Fellow Twister, I now feel totally vindicated! Thanks 😊

@derekh989 2 жыл бұрын

I was excited for this series before, but now I'm very excited.

@Roheline9 2 жыл бұрын

I’m sold. I’m 5 seconds in and I need this series. _adds to cart_

@BenjaminCampos32 2 жыл бұрын

But Glen, I HAVE to tell you to do something! So here it goes: have a great day, sir! I love your videos and I’m looking forward to more videos in this series. Thank you!

@lishbaker5940 2 жыл бұрын

my Bigmama was born in 1900 in rural Southern US. She didn't tell me anything about twisting or not. However, she did bake biscuits touching, not separated. I did a test touching and not touching with the same batch of dough, and if they touch the edges are soooo soft, but they still rise as nicely. Very little difference in the method totally changed the outcome and brought back such happy memories of her.

@allwet66 2 жыл бұрын

yea, one more thing i don't have to think about at 6 a.m. Thank you for making my mornings just a little better

@rsybing 2 жыл бұрын

More of this series please! Got to dispel all the cooking myths out there that make no sense!

@mattv5281 2 жыл бұрын

You should do cracking an egg on a flat surface vs the edge of a bowl. A prominent chef once said that using a flat surface is better because you're less likely to get bits of shell, and now internet commenters aggressively defend that. Personally I have no issues either way, and I slightly prefer using the edge of a bowl because it's less likely to leave egg on the counter.

@kenmore01 2 жыл бұрын

Me too. That and when cracked on the counter, the shatter is round and flat with no place to pry it open. When cracked on a bowl, it starts the split and the shatter is thin and pronounced.

@Lynn-kh5rs 2 жыл бұрын

I must be a real odd ball. Always cracked my eggs using a butter knife. Then again, I'm really, really clumsy & didn't want egg all over my counter top. Ergo, the knife. 😂

@misslazybones 2 жыл бұрын

@@Lynn-kh5rs I use a butter knife, too! Works like a charm!

@Silent002 2 жыл бұрын

I figured it would affect fluted cutters more than round circular ones, since you could theoretically damage the fluted edge of the cut biscuit if it were to drag against the counter a little as you twisted the cutter. As opposed to cutting straight down which would preserve the fluting as you can peel the leftover dough off from around it and pull it off the surface. No idea personally though - when I've used a fluted cutter in the past the dough has been stiff enough that I couldn't tell a difference.

@joshuab4586 2 жыл бұрын

I really like the idea of this series!!

@jasonclark1149 2 жыл бұрын

Love the idea for the series and this vid in particular, but I'd also like to see this test repeated with a more traditional laminated biscuit dough. I'm sure those are delicious biscuits, but they really don't rise as high as more traditional "southern style" biscuits I've seen. Not that I think your conclusion must be wrong, only that it might be, with another type of dough. Also, I'm almost certain that I've always heard it that you cannot twist while pushing down; twisting once you have made contact with the board is ok. Looking forward to the next installment!

@josephmckoy6923 2 жыл бұрын

Growing here n North Carolina in the 1960s…biscuits made with buttermilk from grampa’s cow and lard rendered from our own pigs. Those biscuits were divine! And she did only the slightest twist.

@mike7277 2 жыл бұрын

Yes! this is what I have always loved about your channel. You tell people that its OK if you mess up when cooking, that things can go wrong, and that people don't have to hold fast to an exact recipe. As much as I enjoy the food network shows, so many of the chefs have gotten inflexible and set in their "traditional" takes on foods. To rant on a tangent: I'm not going to die on the truffle oil hill, but it can be good when used judiciously on parmesan fries and stuff. Yeah, it ain't real truffles, we normal people who don't eat at truffle-serving restaurants understand that. But in literally every food network show, if a cook so much as looks at truffle oil, all the chefs go all "no true cook would ever use truffle oil" with a holier than thou attitude.

@cohort6159 2 жыл бұрын

I remember the old Jerry Clower routine about biscuits. (It's worth a listen even today). He said his momma wouldn't cut biscuits, she would pinch them off. Oh and nobody ate canned biscuits.

@GrahamSmith1523 2 жыл бұрын

Passive aggressive glen hates the commenters 🤣. 🥰 All love, Jules is my hero. Keep up the great work.

@FlashGeiger 2 жыл бұрын

Now the big question... After you cut these out you took what was left and re-rolled it and made more biscuits (I presume)... How did they compare?

@kbjerke 2 жыл бұрын

Let's Twist Again - Like We Did Last Summer... oh, wait. That must have been a few summers ago. NVM. Thanks for the video, Glen! Now I'm waiting for the next update on your 172. 😃

@michelemichaelsen2643 2 жыл бұрын

Love this! This series is going to be so fun!

@yellodragon 2 жыл бұрын

I love this series idea and I hope you go through all the old tips and tricks.

@EastSider48215 2 жыл бұрын

My mother was firmly in the Twist & Shout camp for the same reasons that the No Twisters say: she maintained that just pushing straight down flattened and sealed the edges, preventing the biscuits from rising properly.

@amyeagleton697 2 жыл бұрын

I definitely had the preconceived notion that it wouldn't matter. A fun process finding out!

@ericahill1965 2 жыл бұрын

I'm a twister, always have done :-) watching from the UK :-)

@loam6740 2 жыл бұрын

Cant wait to see more cooking myths like this, for some reason cooking has a lot of tradition and wives tales wrapped up in it

@catherinewhite2943 2 жыл бұрын

Tradition and situational requirements that don't transfer. The oven I grew up with needed pans turned; there was a distinct hot zone. Took a long time not to automatically turn pans in a no-scorch-spot oven!

@Francoberry 2 жыл бұрын

@@catherinewhite2943 yep, tradition is a big one. People like to differentiate from the standard in order to be more 'special' or unique. Furthermore on very well known recipes, people feel the need to change one or two things without changing the actual recipe.

@MapleDaze 2 жыл бұрын

I loved this. Just my kind of kitchen experiment! Some notes: The twist argument is not all about rise - it is also about layers, flaking and edges. I could tell the twisted side right off because of the biscuit that you picked up after Jules made her guess; You can see where the dough had twisted the layers together clearly on that one (it faced the camera fully when you were showing the viewers and giving us a chance to guess) your cutter was smooth, you used a lot of flour and your twisted layers did not look too bad all in all. Older, more textured cutters - or slightly more "damp" dough and the outcome would be very different, i think. Would be neat to see you do this again with an antique cutter verses a new one!

@wysestone 2 жыл бұрын

I was taught to twist as a way to help it release and ensure a clean cut all the way around. I've never heard of not twisting.

@kathywinter7793 2 жыл бұрын

I just watched Brenda Gantt from Alabama. Her biscuit making you tube video went world wide during the lockdown. She twists the biscuit cutter when she makes biscuits.

@bierbrauer11 2 жыл бұрын

Never heard about "don't twist the biscuit cutter". Then again I was more or less a self-starter on cooking and my mom was happy to let me loose in the kitchen from when I started high school.

@carolelevesque5202 2 жыл бұрын

There is so much folklore assiciated with cooking. I am looking forward to other instalments of this series.

@vlmellody51 2 жыл бұрын

Thanks for another terrific video! I have always heard that you should never twist the cutter or stretch and compress the edges of puff pastry dough because you won't get an adequate rise out of it. I'd love to see you test that theory too.

@gregoryjackson7903 2 жыл бұрын

great series! Thanks Glen and Jules

@Saviolo333 2 жыл бұрын

I’m so excited for this series! Keep up the good work, Glen.

@wmschooley1234 2 жыл бұрын

So it's twisted biscuits forever? Twisted biscuit sounds like the name of a punk band. 😊😂😊😂

@stonefarmer3005 2 жыл бұрын

I ran a KFC for 13 years, and before frozen biscuits, we twisted 1/4 turn when making the biscuits.

@An_Economist_Plays 2 жыл бұрын

We did the twist/no twist test independently when we did the sweet potato biscuits. Made as no difference. It's more important to mix the dough correctly, that's for sure.

@ben._.edition 2 жыл бұрын

i can already tell this is going to be my favourite series, beats out the old cook book show just barely

@mygreenfroggy 2 жыл бұрын

Lol, I'm southern, twisted my cutter for years, no big deal. Now I buy them by the bag.

@Stephenrsm7600 2 жыл бұрын

I am going to like this series very much!!! I have always been told one way to do things or else it will not turn out.

@karenrankin1396 2 жыл бұрын

In the South we have biscuits two to three times the thickness of these biscuits. I used to twist in my youth but now I don't. Visit a Cracker Barrel which was founded here in the Nashville area of Lebanon and you'll understand a Southern biscuit. Not sure what all of their ingredients are. Self rising flour makes all the difference in ease. I have used Crisco, cold butter, and coconut oil (every one I tell that gasps). 😄 I truly like the Coconut oil biscuits best. My only requirement is buttermilk. Sweet milk only in the house means I don't get to make biscuits.

@ginya15 Жыл бұрын

Great idea for a series! Similar to one mythical kitchen does which I love.

@roncovert2446 2 жыл бұрын

Good show as always thank you

@hatcherluke 2 жыл бұрын

This is a great new series. Thanks Glen!

@nelsonbroussard1934 2 жыл бұрын

Love your videos! This is a great test. Both biscuits look amazing (twisted or untwisted).

@callioscope 2 жыл бұрын

Glad you started this series. Great kick off. Always wanted to know if twisting ruined the biscuits.

@bdavis7801 2 жыл бұрын

That's interesting, I've never heard that before. I'm a twister. 😆 I think the whole family does too. Cool idea for a series!

@pixieunger1855 2 жыл бұрын

Oooh! I like this as a series idea!

@kelpsie 2 жыл бұрын

Love it. There's so much cruft that's accumulated in cooking knowledge, I'm always here for removing some of it.

@shedwilliams1305 2 жыл бұрын

Thank you this definitely answered the topic for me. Not long ago on a reputable cooking show they were making biscuits and the chef said don't twist the biscuit cutter because twisting the cutter would seal the dough which would not allow air in and prevent the biscuit from becoming light and flaky. I don't believe they intended to mislead anyone, maybe they just didn't get around to testing it for themselves. Thx so much gotta go make me some sweet potato biscuits!.

@xavierbolivar2390 2 жыл бұрын

I love the idea of this series!

@bobnewkirk7003 2 жыл бұрын

This is a great idea Glen, and from the post-bake shot I liked the look of A better and am guessing its the twist; this was posted before I got the answer and so I have no idea which is which.

@flin4557 2 жыл бұрын

Love this

@jeans7418 2 жыл бұрын

WOW! Thank you for doing this video. I like to keep my kitchen techniques as simple as possible (aiming for fast, efficient, nutritious) so I appreciate you doing this test which personally benefits me. I don't mind being particular for a reason, but I really dislike being fussy for no reason!

@cookiemadison8529 2 жыл бұрын

Great idea for a series. Looking forward to more

@bluebonnetjasmine969 2 жыл бұрын

I cannot tell. My mom twisted her biscuits too when she cut them and they turned out perfect too.

@amyv.2130 2 жыл бұрын

Great series concept, Glen! Excited to see what else you come up with.

@NoZenith 2 жыл бұрын

I absolutely love this content!

@ugosmith7529 2 жыл бұрын

While it may not be definitive for biscuits, I can tell you twisting puff pastry causes a noticeable difference va not twisting. I say this as someone who has looked at his puff pastry and wondered how the hell that happened (they looked like little ufos and the edges were super thin, only a couple of layers puffed but they were full sized, ended up using them as soup bowls). Still delicious but definitely learned a lesson there. I think the problem with puff pastry is that the twist melds the various layers of the edge into 1 layer, preventing the edges from puffing up but not the middle

@carlaramunno7314 2 жыл бұрын

Love your channel!!!

@aliceserna614 2 жыл бұрын

My Mom very old school kept her flour in a really large SS bowl to make biscuits in. There was always left over flour from the previous mix. She added more to it and all other ingredients mixed and choked the ball of dough off and placed them in a cast iron pan. She always used her fingers to indent and press to make the height she wanted, perfect every time. During strawberry season she made what my Dad called catheads, that was 2-3 times the dough per biscuits. To keep the flour in SS pan it was covered with a towel. Sorry for length story. I carry this tidbit and passing it on to my grandkids. I thinks it's a way of life or tradition.

@PreatorRaszagal 2 жыл бұрын

Awesome series! Can't wait for the next episode. This is like a cooking version of MythBusters 😀Also, I learned a new word. Never heard "pundits" before 😊

@LizH-fs3ky 2 жыл бұрын

I grew up in North Carolina with all my roots going back to Kentucky. I may get kicked out of the “southern club,” but I have always twisted my biscuit cutter. It just seemed natural. Never saw a difference in the rise. Now I don’t even roll the dough out on the counter. I found it’s quicker to knead the dough in the bowl and just form the biscuits in my hands individually. I have a very small kitchen with almost no room to roll out a dough.