Thank you!

You the MVP

@@jael690 Thanks. I shared that because they never list the ingredients in the description but send you to their page for it where you have to pay and subscribe in order to see the recipe. In the vid they never say the amount of cream but they show a close up view of the measuring cup which is 1/2 liter = 2.1 cups.

@@Penguin_Land You're welcome.

Nicely done. Thanks!

And we appreciate it..don't doubt for a moment.. thank you bunches 💓

Thank you so much for writing down all the ingredients and the directions. You’re the best

@@nikkigoddess450 You're welcome, Nikki.

Thanks for posting the recipe.👍👍

@@katiem7850 You're welcome, Katie.

He reminds me a little of Chris Kimball from the original show.

Hope he already received that raise-Dan is cook’s illustrated editor in chief! 🤠

@@nutritionalyeast704 Yeah, like another commenter said, he's like "Chris Kimball from the original show" in that he's the editor in chief and basically runs the shop! Dan is great!

I love Dan's delivery & sense of humor. He is my favorite.

Dan is great. He is not a food snob like Chris Kimball. He is kind and not rude like Chris Kimball. I am glad that he is gone. I do not watch his copycat show.

So before now, in 82 years you never knew how to make a biscuit? Were you in a coma?

​@@peteranserin3708Lmao, I just shared this comment with my 88 year old dad. He's never made biscuits either and definitely has never been in a coma. 😂

How much and what for wet ingredients? He didn't say exactly and the link is making me give credit card # to get recipes

@@margaretweber3931 For the full recipe (10 biscuits), he used *2 cups heavy whipping cream*. The full recipe with ingredients is a couple comments down from this one. ~~ @nuggettflavor 2 years ago (edited) *Preheat oven to 450 degrees before starting. **Makes 10 biscuits** 3 cups All Purpose Flour 4 tsp Sugar 1 TBS Baking powder 1/4 tsp Baking soda 1 1/4 tsp Salt 2 cups Heavy Whipping Cream 2 TBS Melted Butter Wisk dry ingredients until combined. Place 2 cups Heavy Cream in microwave (60-90 seconds until it reaches100 degrees). Add cream. Stir to combine. Line Baking tray with parchment paper. Use a 1/3 measuring cup sprayed with cooking spray to scoop out biscuit dough on to Baking tray. Bake at 450 degrees for 10-12 minutes on upper middle rack of oven; rotate tray half way through. Remove from oven and brush on 2 TBS of melted butter. Let rest 5 minutes before eating.

@@margaretweber3931Two people posted this exact recipe, but I'll copy/paste it directly in my comments to you. Here you go: .EASIEST EVER BISCUITS RECIPE Yield: 10 biscuits Ingredients - • 3 cups all purpose flour • 4 tsp sugar (primarily for browning) • 1 TBSP of baking powder (leavener) • 1/4 tsp baking soda (for flavor and browning) • 1-1/4 tsp salt • 2 cups heavy whipping cream (He never said the exact amount in the initial instructions. However, they showed about 495ml on camera, which makes it roughly 2.1 cups of cream. Later in her demonstration she says 2 cups.) Directions - 1. Preheat oven to 450°F. 2. Whisk dry ingredients until combined. 3. Heat cream in microwave to about 95°F to 100°F, which will take 60-90 seconds. This will melt the butter fat in the cream. Use thermometer to measure temp. 4. Pour warm cream into dry mixture and fold in/mix in until perfectly smooth. 5. Using a 1/3 cup measuring cup, spray with a cooking spray oil, scoop out a 1/3-cup measure of dough and drop straight onto a parchment paper-lined baking sheet. It should look like a biscuit. Spray cup in between scoops. 6. Place in a 450°F oven, upper-middle rack for 10-12 minutes. Rotate sheet about half way through. 7. Brush tops with 2 TBSP unsalted, melted butter. 8. Let cool for about 5 minutes. Note: I saw as I was posting this that someone already wrote the instructions. However, I didn't want my effort to go completely to wa

Aww! This is so sweet! ❤🥲 Thank you for sharing

♥️🌷♥️🌷♥️🌷

Your wife is a lucky woman!

What a sweetheart

Hope she showed you her appreciation 😉

@@TheBeefTrain . Well to the exact specifications. No. But adding just a bit of flavor, it still is the better of most recipes I have used. Since, I have also added honey and cinnamon. Still is a great potion. :D

Sounds disgusting. Did you burn up your tastebuds with cigarettes or something?

@@oldcountryman2795 Not a fan of Jalapenos or cheese! Nooooo. And I don't smoke. 😁

You just made "your" recipe, not "this" recipe. That's fine, but you can't tell us about the recipe in the vid. I'm looking for feedback on the recipe in the vid.

@@MrJetouchet smart!!!!?

Yummy for the tummy. Thanks for sharing. P.S. I'd adjust as I'm insulin resistant. Sub out 2/3's of the all purpose flour for a combination of lupin flour and almond flour (so I'd have a third of each type of flour). Swap out half of the sugar for allulose. I just created a new recipe, based on your creation. I bet both would be delicious.

@@stacyhackney6100 that’s impressive.

@@chrismeloy1149 Thank you. Lupin flour has much more fiber and protein than all purpose flour and is therefore more absorbent than all purpose flour, so more liquid will be needed. Alittle water can be added if the baker prefers to not increase the quantity of cream, or the baker can experiment with lupin flour and reduce it's quantity to less than a third of the flours, to see how that impacts the shortcake's texture. Use a scale and write the quantity of every attempt, and by maybe five tries, a person should be pretty much on their way to locking down their version of the recipe.

@@stacyhackney6100 do you prefer them to restaurant biscuits?

@@chrismeloy1149 I am insulin resistant which means my body struggles with carbs so I avoid restaurant biscuits even though I love their flavor and texture. To my knowledge many restaurant biscuits use all purpose flour as their base. All purpose flour is mostly starch and would spike my blood sugar. I eat all purpose flour but I combine it with higher protein and/or higher fiber flours to give my body a break. If I went to a traditional restaurant and ate biscuits and gravy or biscuits and jam, with a bit of meat or eggs and veg, I'd be hungry a few hours later. My blood sugar would fall after my body had digested the carb-heavy, fiber-light meal, and would push me to eat something, usually more carbs, in my body's attempt to raise my blood sugar after it had fallen because the carbs had been digested. I have learned the hard way that it is best to pay attention to quantity when I eat high carb foods. I can eat a high carb food, but in a small to moderate portion, and it is best paired with a high fiber food, and protein. When I ignore that reality and eat high carb foods, like my beloved watermelon, without those guardrails, my body sustains measurable damage; my liver struggles. If I was going to a restaurant with family and friends, and knew I was going to eat a biscuit made with all purpose or bleached flour, I'd eat one biscuit. Not two, not three. I'd have alittle butter with it. If I wanted jam with it, I'd take my sugar free jam to the restaurant with me in my bag. That biscuit would be the only high carb component of that meal. I wouldnt, for example, eat the biscuit with fried potatoes and ham and eggs, because the biscuit and potatoes would be a hit to my body that is not helpful. I'd have a biscuit, eggs and bacon, maybe a side of fresh strawberries with no sugar on them, as berries are a lower carb fruit. If I had a beverage, it would have no carbs. So, in this example, that one biscuit would be my only high carb component of the meal. I'd probably eat three scrambled eggs, to get full. In another example, if I wanted home fries at a restaurant, which is a high carb dish, I'd order them, take my small scale in a bag to the restaurant with me, and whip it out as quietly as possible to make sure I didn't eat more potatoes than my body could handle. I'd eat the potatoes, with eggs, probably with bacon. I'd eat no bread, and no sugared beverage would accompany the meal. I'd want ketchup on my potatoes so I'd bring sugar free ketchup in my bag to the restaurant. I rarely go to restaurants, but adjusting how I eat and learning about nutrition is how I've been able to not tip into diabetes for the last 11 years, since I was diagnosed as prediabetic.

I agree. The science aspect of this show is why it has always been among my favorites.

Just read your take on this & could not agree more!

The partnership of Dan and Julia is amazing. They should do a movie or documentary together

Is that buttermilk? Or is that heavy whipping cream? Can't buy cream at the grocery store

It’s heavy whipping cream. For viewers living in America it should be available in the supermarkets. Make sure it’s heated to 90 degrees or warm temperature

Lol. You can make traditional biscuits on your own. I believe in you!

You can do it!

😂

@@briantuma1502 I think maybe it's because the way you have to handle the batter. "I think in the vid he said something along the lines of most biscuit batters you have to be careful with or something." Sometimes that part is hard for some people. God bless you.

After I cut in the butter I put the bowl in the freezer for at least 20 minutes before adding the liquid. This is when I heat my oven and if I don't have butter milk I let my milk sit with a teaspoon of vinegar in it. The first time I used vinegar I thought my wife was going to eat the whole batch.

WOW!!! ROCK ON!!

That is one of the coolest things I have ever read on the internet. Good for you for maintaining the old ways my so many mock it.

Aww, that's the sweetest inheritance! I hope your family continues that great tradition.

Hi Karin! I'm Carin 😍It is pronounced Karen, and boy is it a hard time to be called that 😂 Can I please buy some of your starter? I don't have a Granny who kept starter and I LOVE to bake. I would be honored to be able to use her starter.

@@carinrichardson I will send u some

Me too

Biscuits and jam makes a great snack. I want to make them now because I’m peckish 😋

Me too...yummy.

3 o'clock in the morning and I watching biscuits and scrambled eggs from test kitchen. I'm so addicted. Man, I need to go to sleep so I can wake up and make these babies....lol

You can do it! I believe in you!

I read and liked what you said. I watch a lot of cooking videos and read the comments. I get frustrated with those that ask can I use this instead of that, will this work with whatever. Cooking is all about using common sense and going for it. Experiment. Plus I'll write "GOOGLE IS YOUR FRIEND" I do like your idea of powdered milk and have used that in many different recipes but I am curious about using bacon fat. Especially if you are making these for biscuits and sausage gravy. Hmm going to have to try that.

your tallo replaces the missing fat in the milk - excellent!

What is animal tallo?

​@@mimisalazar3133In this case, a prettier way to say animal fat - the oil, grease from certain animals. Tallow had a particular melting point but that's getting into the weeds. Animal fat.

@@mimisalazar3133 Rendered fat from animals.

@Pam Beals Were they sweet? What was texture like? Thx!

Thanks! I was wondering if melted butter in buttermilk would work. I'll try it and report back. Thanks again!

I want to eat at good house! :)

Tube biscuits... 😨😲🤢 I don't even consider those real food, lol! The ingredient list of unknowns is gross. Why bother with a recipe as simple & fool proof as this? A child could do this! (might need help heating the cream)

​@@Luna.3.3.3 Wow. Are you this judgmental all the time? 🤢 This is the opposite of kind and encouraging, so I sure hope you aren't/weren't ever a teacher in any capacity.

​@@Luna.3.3.3 Look, here's some *advice* for you & anyone reading this: If ever you realize people don't like talk to you, and no one asks for your help, _please_ learn to be more empathetic. Get some perspective that isn't your own, your life is not the same as everyone else's! Not everyone has had the same life experiences, support, and opportunities to learn and grow. Everyone has a first time learning things, experiencing things, that's how it works. And learning should be encouraged at any age, and any time. Including anonymous strangers on the internet.

Nice!

@BadHattie Can you point us to that other recipe? Would love to try it!

@@bigblue82 It's King Arthur Flour's "Never-Fail Biscuits."

Ooh I'm definitely saving this to try later!! Thank you for sharing!

Yea eh

Can I warm it later

How'd it go?

I'm a biscuit snob too. I will try these. One thing for sure you will never reach for canned biscuits. I use my food processor so it is not much work. I have a diamond biscuit cutter that lays over the patted dough. It makes about 6 at one time.

My question goes the other way. When she showed the difference of using "Cold" cream, that pretty much looked to me like something you could still roll out and stamp. Should have done that and showed the comparison (or likeness) just in case your dough doesn't end up so "droppable". AND, if you did it with the cold cream, should be hearty enough to hold that cheese as you mentioned. No, wait! Heat buttermilk, and add Cream Cheese! Yeah Baby!!

@@chrisberry9016 King Arthur flour has a very similar recipe that uses equal parts by volume of heavy cream and self-rising pastry flour blend. What you end up with, if the heavy cream is cold, is that you lose about a quarter of your flour mixture to the bowl, because there isn't enough available moisture to absorb all the flowers. On the show, they are correct about heavy cream being a far better way to carry out the recipe. And actually this past weekend, I did add some cheese to the basic recipe shown in this video. It absorbs the cheese just fine. In fact I wish I had used more. Between the two recipes, this one is vastly superior. I don't say that lightly, because a great deal of the tried and true recipes in my Personal Collection come from King Arthur flour. In fact, America's Test Kitchen in King Arthur flour are where virtually all of my good recipes come from. I suggest you trust America's Test Kitchen on this point. For the full recipe of dough that they make here, you can add up to about 6 oz of shredded sharp cheddar cheese, and about four large scallions, thinly sliced. Trust me, they are very good.

Buttermilk has low fat content, so, no, you must use heavy cream to make this recipe.

i would prefer the flour weight for a more consistent biscuit

3 cups would be about 360g of flour

@@limited40 360 g.

plus 2 T melted unsalted butter at the end to paint on the biscuits when they come out of the oven.

How much cream?

@@annalonero9982 2 cups of heavy cream.

Thank you for opening your mind that way!

@@juansierra5704 drops are easier to make and if a drop can perform like a stamp, that works for me. Plus those ATK chefs really make sure their recipe works before they shoot the segment. I’ve never made a bad ATK recipe.

@@zimmejoc im sure there is a huge population of die hard Red Lobster customers that would tar and feather you for saying that the Red Lobster cheddar buiscuits are not "biscuits"........

Chris, if you are short on time give these a try! I am of the same same philosophy about biscuits and these passed the test😄

@@orion7741 Red Lobster still has customers? 😂 You are probably right though.

...unlike the fear in her eyes with their previous host.

Chris Kimball was her boss and the maker of a media empire. Dan is her friend and subordinate. That's the difference you're seeing.

@@JKiler1 they are friends off camera that is what you are seeing ..

@@xadam2dudex I wasn't replying to you, but to G Buc, who made a silly comment.

Julia is married. She has eyes for nobody except her husband.

I appreciate your caveat re:drier biscuits. I don’t bake at all, so tidbits like this really help.

Try chilling the dough before baking, that will help them not spread.

@@jred5153 oh that’s an idea. They are pretty warm after mixing because of the warm cream. I wonder if using refrigerated or frozen flower might also work, since we’re playing with temperatures here to get the desired results.