Chef Lena Tries 4 Of The Most Famous Biscuit Recipes To Find The Best One

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Comments • 682

  • Delish
    Delish   8 months back

    What's your favorite kinda biscuit?? ⬇️

    • misky Loo
      misky Loo  5 days back

      I just posted a recipe in the comments below.. Try it out.. Its just 2 ingredients.. And a bit of salt

    • Suzanne Butterfield
      Suzanne Butterfield  2 months back

      the recipe I always use has no sugar, uses shortening and no butter and it calls for milk. It's very simple and everyone likes them. I like the idea of stacking the layers perhaps for layering, I'll give it a try :-)

    • Bob Heatherhill
      Bob Heatherhill  3 months back

      Custard creams

    • D. Lawrence
      D. Lawrence  3 months back

      BUTTERMILK biscuits in this order: Flaky rolled biscuits, fluffy rolled biscuits, drop biscuits, angel biscuits, butter dip biscuits, skillet biscuits, fried biscuits, and dumplings. Did I mention the BUTTERMILK?

  • Donald Stordock
    Donald Stordock  14 hours back

    what a great video! the process of research and development of coming up with an incredible biscuit! I need an oven so badly so i can do this kind of thing. I love experimenting. But great job. The world does need better biscuits for sure. Once in a while Popeye's biscuits knocks it out of the park but they're not as consistent as they should be. Maybe it's more about the baker than the recipe. But biscuits always have to be eaten at the right temperature which is hard to achieve when you cook for others. What you learned and shared with the world is invaluable! Thank you so much. Very inspiring.

    • Amaka Egesimba
      Amaka Egesimba  2 days back

      Is she an experienced chef? I'm so confused

      • misky Loo
        misky Loo  5 days back

        Try 200g self raising Flour.. Approx 250ml whipping cream.. Both chilled.. A pinch of salt.. You can add a tablespoon of powdered sugar if you want them sweet.. Mix with fork.. Do the folding method very gently patting them out with your hands.. Gently roll the final time to 1 inch thickness.. Cut.. Chill bake at 400 .. About 10 to 12 mins.. Found this recipe online and never looked back

        • Karen Nguyen
          Karen Nguyen  1 weeks back

          I mean anybody recognize the second recipe? It’s for sure Claire’s from bon appetit lol

          • Bett Holden
            Bett Holden  2 weeks back

            Why don't u give the measurements of how u r using. Have a nice morning

            • Sue Burton
              Sue Burton  2 weeks back

              Don't twist your cutter!!!!

              • Crimskey Official
                Crimskey Official  3 weeks back

                Lol I think the comment section needs to start its own magazine/cooking show.

                • Don Sinclair
                  Don Sinclair  4 weeks back

                  What about trying basic kneading?

                  • Silver Jay
                    Silver Jay  1 months back

                    Shes sexy but the hateful comments are on top 10 here unfortunately

                    • NM88310
                      NM88310  1 months back

                      You are such a prissy lil bitch. I shut you off after the 3rd crisco comment.

                      • Car Ric
                        Car Ric  1 months back

                        Its in your head. Crisco is great for biscuits!

                        • LostInMySpace
                          LostInMySpace  1 months back

                          Those biscuit layers look wonderful, but I still like a round biscuit better. I'd do everything the same except when I cut the ROUND biscuits, I put them in a round pan, let them touch, so that when they rise in the oven while cooking then don't spread wide, but rather crawl up higher since they have no place else to go except up. And I'd reuse any scraps since I don't like to waste products, even if it's not perfect, it's worthy of consumption.

                          • floofytown
                            floofytown  2 months back

                            That "funky aftertaste" is from the buttermilk. I find that normal big-brand low-fat cultured buttermilk (Friendship, Garelick and the like) does this weird funky metallic thing in biscuits. A funky aftertaste indeed. The times that I found my biscuits _didn't_ have that taste was when I used, like, local full-fat one-ingredient buttermilk (Five Acre, if you're wondering) or buttermilk I made myself. It was a revelation when I figured it out! The buttermilk makes a big difference. Garelick has thickeners added...carrageenan, carob gum, and starch...and vitamin A, and SALT. Stuff tastes weird.

                            For reference I just use While Lily self-rising flour and Crisco. So the only real flavor-variable would be the buttermilk.

                            • floofytown
                              floofytown  2 months back

                              ...So if you think Crisco has a "funky aftertaste", you either A. know very little about Crisco, or 2. have been using absolutely rancid Crisco all your life because it sits unused in the cupboard.

                              Hmm. I'd say it's both.

                              Crisco is in every good biscuit. It has no flavor whatsoever. What in the hecking heck are you even talking about?

                              • LivingWildOatsLargely
                                LivingWildOatsLargely  2 months back

                                This woman is no chef.

                                • Deb Cobern
                                  Deb Cobern  2 months back

                                  As an old southern cook I can tell you where your problem lies. Put them in a pan with sides so they can touch all over. They need this to rise high. Also told three times only. The more you handle biscuit dough the tougher they will be.😍👍

                                  • Laurie Eggleston
                                    Laurie Eggleston  2 months back

                                    On a hot day in the south, we put the milk in the freezer while we gather the biscuit ingredients. We never put cut biscuits in the freezer before baking. Maybe in the fridge, while we clean the kitchen after making the dough. And dear Lord, don't twist your cutter, as so many have stated here. It made me cringe to watch that part! Straight down. If you want your biscuits to rise, just don't twist. It seals the edges so that they can't rise up.
                                    The less you handle that dough, the softer and more delectable your biscuits will turn out.
                                    I love that you are so honest in your attempts and are trying for that perfect mixture of taste and loveliness! So many just give up. Keep working at it!

                                    • Arya Akhlaghi
                                      Arya Akhlaghi  2 months back

                                      I love you

                                      • Deborah Black
                                        Deborah Black  2 months back

                                        375 on the Middle rack. Drop biscuits are just that, take a spoonful and drop them on a hot pan ( preferably cast iron)

                                        • Deborah Black
                                          Deborah Black  2 months back

                                          watch any country video on making biscuits, geez. We know how to make them

                                      • N. Michaels
                                        N. Michaels  2 months back

                                        Cool video..but need to stop "twisting" your cutter..

                                        • Danielle Groover
                                          Danielle Groover  2 months back

                                          Omit the sugar, and you're on your way to a good biscuit. Sorry - from the south. No sugar needed - supposed to be savory 😉

                                          • kooyawn00
                                            kooyawn00  2 months back

                                            Why does she think biscuits are supposed to be sweet? They're not.

                                            • Justine Madigan
                                              Justine Madigan  2 months back

                                              1:27
                                              CALL THE SOUTHERN POLICE
                                              SHE TWISTED THE BISCUIT CUTTER.
                                              noooooooooooooooo

                                              • D. Lawrence
                                                D. Lawrence  2 months back

                                                "I was eating a biscuit or two a day. It was pretty hard core." You think a biscuit or two a day is hard core? Oh, honey, you haven't even begun to approach hard core biscuit eating. Go down South. Deep South. That's where it's hard core.

                                                • Miranda R. Cortez
                                                  Miranda R. Cortez  2 months back

                                                  Drop biscuits are meant to be scooped up and dropped on the pan. You aren't supposed to roll them into balls, the weight of the rolled dough made them to doughy and not throughly cooked.

                                                  • Rosanna Bananna
                                                    Rosanna Bananna  3 months back

                                                    Apparently I'm the only one that has never made a biscuit! 😅

                                                    • hi hello
                                                      hi hello  2 months back

                                                      you're not alone. me either. apparently I missed biscuit class 101 since everyone here seems to critic hahahahha

                                                  • brodamerons
                                                    brodamerons  3 months back

                                                    lol hire a real pastry chef, delish. she doesn’t know anything.

                                                    • Tara Robinson
                                                      Tara Robinson  3 months back

                                                      Luv ur vid. I'm a drop biscuit kind a girl myself. But u didn't drop it. U rolled it. It should be a little wetter and u drop ur spoon fulls on the baking sheet and bake at 400 for 15 to 18 min...just beautiful. I like the idea of a square. I'm going to try it. Thanks again for the video...BLESSINGS

                                                      • Chinyere Korie
                                                        Chinyere Korie  3 months back

                                                        So much hate in these comments :/ ...
                                                        I think your great chef!

                                                        • Javier Quiroz Torres
                                                          Javier Quiroz Torres  3 months back

                                                          Se hace llamar chef y no sabe como cortar un biscuits 😏😏😏😏😏😏😏😏😏 es una falta de respeto al arte culinario 😏?

                                                          • Jaime Woodruff
                                                            Jaime Woodruff  3 months back

                                                            The best biscuits i ever had, were the ones you buy in the can!😉😁

                                                            • E M
                                                              E M  3 months back

                                                              Who puts sugar in Southern biscuits? 🤮

                                                              • Jeffrey
                                                                Jeffrey  3 months back

                                                                4.1k people thinkin they can make good biscuits now.
                                                                286 people really knowin' how its done

                                                                • Pam and James Keith
                                                                  Pam and James Keith  3 months back

                                                                  they all look to dry!

                                                                  • dhession64
                                                                    dhession64  3 months back

                                                                    If you haven't tried Bojangle's biscuits then you might want to give them a taste. They aren't very tall but they are delicious. They use them for sandwiches as well, so them being too tall can get in the way of the other ingredients--too much buscuit can, at times, be a hinderance. At times, mind you. Don't be hatin'.
                                                                    They look divine, I must say. Thank you for the inspiration. I finally figured out how to make scratch sausage gravy to my satisfaction, and gravy in general as well. It only took me 55 years but whaddaya do?

                                                                    • dtulip1
                                                                      dtulip1  3 months back

                                                                      Here in England we call these Scones :D the trick is to not over work them..make em quick :) and as someone said down below DO NOT twist the cutter :)

                                                                      • Liz Lee
                                                                        Liz Lee  3 months back

                                                                        If you are vegan or not , coconut oil is a great substitute for crisco. Its all about lamination. The higher quality virgin oils are fruity and fragrant while generic brand at the grocery might need a bit more sugar and salt. It works much better then crisco because even virgin coconut tastes less bitter and full of chemical. THough baking soda can be bitter, and baking powder is made with something called cream of tartar which is substitute lemon from medieval times. Just keep it cold cold cold

                                                                        • Liz Lee
                                                                          Liz Lee  3 months back

                                                                          Those drop biscuits look like sugar cookies! XD I like drop biscuits for stew and soup. But regular biscuits... I love that second episode and they could be folded a few more times.
                                                                          Put the drop biscuits in a thick chicken soup or chicken stew they are super dumplings, When cooked through, browning the tops in the oven. You will never go back to chicken and dumplings

                                                                          Stacking afolding looks more amazing. I love your biscuits

                                                                          • Matt Graham
                                                                            Matt Graham  3 months back

                                                                            Try cast iron

                                                                            • L Bothwell
                                                                              L Bothwell  3 months back

                                                                              With all of the information from the video and the comments, I feel like I could make the perfect biscuits for my family.

                                                                              • norcaldata
                                                                                norcaldata  3 months back

                                                                                That’s my biscuit but all vegan and amazing! I was getting a tummy ache watching you eat all the tests😖

                                                                                • razzuie
                                                                                  razzuie  3 months back

                                                                                  I'm pretty sure that it's important to use a low protein flour for "biscuits" to prevent too much gluten buildup

                                                                                  • De Anne Hodum
                                                                                    De Anne Hodum  3 months back

                                                                                    The colder your biscuits before baking (and longer you keep them cold) the better your rise/layer separation. Usually I do 30-60 min in the back of the regular fridge (so I would say at least 20 in the freezer), and I've done overnight before as well. <---the best I've ever done.

                                                                                    • Gravity
                                                                                      Gravity  3 months back

                                                                                      You should brush the tops with whole milk or cream instead of butter, it makes them browner and crispier

                                                                                      • Ann Hacker
                                                                                        Ann Hacker  3 months back

                                                                                        Self rising flour, grate your FROZEN butter into flour and chill for 30 mins. Buttermilk and make dough wet. Dump out and don’t over work dough. Perfect puffy, buttery biscuit 😋😋

                                                                                        • Laura Kiffmeyer
                                                                                          Laura Kiffmeyer  3 months back

                                                                                          biscuits are a delivery vehical for tasty toppings. they shouldn't be sweet by themselves unless you're making shortcakes

                                                                                          • Kate Lundberg
                                                                                            Kate Lundberg  3 months back

                                                                                            How is she allowed near a kitchen?