How to Make Homemade Biscuits from Scratch (Just 6 ingredients!)
Buttery, soft, and made completely from scratch, this easy homemade biscuit recipe deserves a permanent place in your recipe repertoire.
Find the printable recipe here:
Biscuit Cutter (Affiliate Link):
Spatulas (Affiliate Link):
Ingredients
2 cups all-purpose flour (250g)
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
3/4 cup whole milk (177ml)
Instructions
00:00 Introduction
For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
00:24 Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
00:29 Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
00:48 Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
02:06 Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
02:25 Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
02:47 Use your hands (do not use a rolling pin) to flatten the dough to 1 thick and lightly dust a 2 3/4 round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
Repeat until you have gotten as many biscuits as possible and place less than 1/2 apart on baking sheet.
Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
03:24 Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
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How to make a simple French style vanilla slice in 30 minutes
Learn how to make a simple but delicious French style vanilla slice using home made pastry cream with this video tutorial.
Get the written recipe here:
???????? ENROLL IN MY COOKING COURSE FOR BEGINNERS:
Get the written recipe here:
????????INGREDIENTS????????
500 ml / 2 cups full cream milk ( not fat reduced)
130 grams / 4.6 oz caster sugar (fine white sugar)
6 egg yolks
1 vanilla bean (fresh) seeds scraped
1 or 2 tablespoons of rhum or liquor of your choice like grand marnier(optional)
40 grams / 1.4 oz plain all purpose white flour
30 grams /1 oz corn starch (also called corn flour)
1 roll of store bought (or home made) puff pastry sheet
a bit of icing sugar to decorate at the end
Preheat your oven before starting and ideally pre cut your pastry rectangle as well.
Cooking time for the pastry around 15 minutes
at 200 degrees Celsius around 400 degrees Fahrenheit
Start by making the pastry cream then let it cool immediately while you cook the pastry . you can use the pastry cream soon as it is below room temperature .
if you want, you can cook the pastry sheet and make the pastry cream beforehand and do the assembly later. pastry cream loses its flavor quickly within 24 hours maximum.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Dreamworks Trolls World Tour Making DIY Play-Doh Breakfast Bowl #withme
Poppy from Dreamworks Trolls World Tour makes her Bergen friend Chef a breakfast bowl using DIY Play-Doh toys
#DIY #trolls #playdoh #elliesparkles #withme
Cinnamon Buns | The gooiest recipe you will find! | Barb's Ultimate Cinnamon Buns
Today we’re making cinnamon buns. I have been making cinnamon for years but have always been a little bit disappointed with my recipe, chasing the yummy gooeyness of a classic Cinnabon. In this quest for Cinnabon style buns, I combined a bunch of recipes to make my own to create Barb’s Ultimate Cinnamon Buns.
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Ingredients by element
Filling:
3/4 cup packed brown sugar
1.5 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 cup butter softened
Milk Flour mixture:
3 tbsp all-purpose flour
3 tbsp milk
3 tbsp water
Dough
2.5 teaspoons dry yeast (note: this recipe also works with instant yeast, skip the blooming step and add the yeast directly to the dry ingredients)
½ cup lukewarm milk (warm to touch, not hot)
3 cups all-purpose flour
3tbsp granulated sugar
¾ teaspoon fine sea salt
2 ½ tbsp water
2 eggs, room temperature
3 ½ tablespoons salted butter, softened
Glaze for the bottom of the pan:
¼ cup salted butter
¼ cup packed brown sugar
¼ cup honey
Glaze for the top of the pan:
- 4 ounces 1/2 cup cream cheese, room temperature (that’s half a cream cheese brick)
- 1 cup confectioners' sugar
- 1/4 cup butter softened
- 2-3 Tablespoon milk
- 1 tsp vanilla extract
- couple pinches of salt
Instructions:
To make the first, bloom the yeast, use the ½ c milk, warmed to room temp, add 2.5 teaspoons yeast and let sit for 10 mins
To make the milk flour mixture, In a small pot combine 3 TBSP flour, 3 TBSP Water, 3 TBSP milk into a pot on medium and mix constantly for about 1-2 mins max until it makes a thick paste (consistency of smooth mashed potatoes). Put aside and to let cool
Moving on the dry ingredients for the dough. Combine:
3 cups all-purpose flour
3tbsp granulated sugar
3/4 teaspoon fine sea salt
Using a stand mixer with the dough hook attachment to add (med-low speed):
Yeast/Milk Mixture (or just milk if you are using instant yeast)
2.5 tablespoon water
Mix briefly then add:
Thickened and cooled milk/flour/water mixture
2 room-temperature eggs
Let it mix for 5-7 mins on med-low speed until it looks smooth and elastic
1 tablespoon at a time, add the butter to the dough on med-low speed. Don’t add another tablespoon until the butter is thoroughly incorporated.
Let mix for an additional 5-8 mins. Then shape into a ball and place it into a well-greased medium bowl. Place in a warm spot covered with plastic wrap for 1.5 hours or double in sized. I place it in the oven with the light on.
For the glaze for the bottom of the buns In a small pot melt:
¼ cup unsalted butter
¼ cup packed brown sugar
3 TBSP cup honey
Mix continuously on medium heat until it’s fully melted. Let it cool slightly then, pour into the bottom of the pan
For the glaze on the top of the buns, in a stand mixer or hand-mixer mix:
4 ounces 1/2 cup cream cheese, room temperature (room temp is important or else your glaze will be lumpy)
1 cup powdered sugar
1/4 cup butter softened
1 TBSP milk
After the dough has doubled in size, punch it down and get ready to roll and shape your dough into rolls (you’ll need a clean surface and some flour). Roll the dough on your surface into a rectangle shape 20 inches long (can be 2”-3” longer).
Using a brush or small spatula, spread softened butter (½ cup butter softened) onto the dough (leave about ½ inch around the edge of the dough)
Mix the filling mixture in a small bowl:
3/4 cup packed brown sugar
1.5 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Roll carefully (as tight as possible). Then cut into even pieces. I like to cut in the center then line up and cut in the center again. Repeat this until you have approximately 15-17 pieces (less if you want thicker buns).
Grease the sides of your plan then, pour your bottom glaze evenly into the bottom of the pan then place your cut buns into the pan (not too tight as they will rise). Cover in plastic wrap then put into a warm spot again for 1 hour (significantly larger in size).
Preheat your oven to 350 degrees. Let your buns bake for 25-30 mins or until brown in colour (top and inner rolls).
While the buns are still hot, evenly pour the glaze on the buns (reserve for serving)
Enjoy!
BFF TIPS
Prep all of your ingredients before you start including taking the eggs out of the fridge.
While in the oven place your buns sit on a baking dish to avoid burning the bottom of the buns. Also in the last few minutes of baking place, a sheet of tin foil over top of the buns if the inner rolls need a bit more time (look pale) and the top is already browned.
Hostess/Entertaining tip
These buns a very decadent so I like to buy disposable loaf pans that can perfectly fit 3 large buns. Three buns are the perfect amount to gift fo an individual or couple, maybe a couple of loaves for a family. It’s the perfect way to share your single recipe with others, after all, sharing is caring.
Grandma Barb's THE BOMB Carrot Cake Recipe
❤️ SUBSCRIBE HERE: Moist, tender carrot cake made from scratch! I love my Grandma Barb’s carrot cake and she has been asking if I’d shared it with you guys yet.
I low-key thinks she likes having the bragging rights of saying “yeah people all over the world make my recipes” lol This carrot cake will not disappoint! It’s an old fashioned, tried and true favorite.
It’s crazy moist and fluffy from all that buttermilk, carrot pulp and brown sugar! The oil gives it such an amazing fluffiness! I hope you all enjoy this carrot cake as much as we do!
GET THE PRINTABLE RECIPE HERE:
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California Hair Stylist Sets Client's Hair on Fire to Get Rid of Split Ends
Hair stylist JR D'Angeles claims cutting hair with blunt scissors causes breakage and more split ends! The California businessman was recently seen rubbing a model's neck and ears with anti-burn protective cream before setting her hair ablaze. It's a technique he says leaves his clients' hair silky smooth. He didn't invent the method, saying he first saw it growing up in the Philippines, but hopes it catches on here in the states. InsideEdition.com's Keleigh Nealon ( has more. #InsideEdition