Go to the Recipe: Rich as F*¢k Biscuits
Hey, thanks for pointing this out!
A minor complaint about the video. It is impossible to click on the unmute volume button. Scrolling up causes the chefsteps page header to appear. You have to go to YouTube to view the video with sound. (I haven't checked but I guess that other videos on the site may have the same problem).
I have made these twice and they don't have much rise. If i increase the baking powder will that get them to rise or do I need to add more of anther ingredient to balance the additional baking powder?
Hey George great question. I've made these many times and love them. But in general I'm not a fan of biscuits, nothing personal against them. But your question made me curious why I enjoy this (style of) biscuit though.
Taking a more run of the mill flaky biscuit recipe and comparing it to a drop biscuit this is where the %'s shake out. This tells me that Grants biscuit formula is more in line with a drop-style biscuit but baked as a sheet. So long story short it will be more tacky when you handle it. In step 6 the instructions say "Lightly flour the dough, and press it into a ball." Don't be shy with the flour at this point in the recipe.
Am I missing something in the hydration calculation? Both of the buttermilk recipes have very high hydration %. This particular one ( RAF) is at 100% hydration...that will result in a super wet dough. Whee am I misaligned?
Bruh every serious cook/bartender, or those that wanna be more serious, regardless of where they're from, America or otherwise, uses metric. Rachel Ray's website may have some suitable recipes for you.
I am a Canadian and I disapprove this message.
But seriously what am I missing, is it because it’s in grams? Any scale usually have this unit no?
You should look for a recipe called "Lazy as F*¢k Biscuits".
Hey! Do you guys write these recipes for your European and Canadian followers? Let me break out my calculator or google the conversions to make your recipe. Must be a cool thing.
Add the melted butter to the cold cream for success.
It won't be as flaky for sure, more like a drop biscuit.
Hi, Can I add melted butter instead of shredded frozen butter into the flour ? What difference will this make?
i've made these a few times and they are epic, in the uk we would call these scones ,i like to remove 3grams of salt and add 100g of strong chedder cheese
Due to the baking powder, the biscuits will start to rise immediately when wetted. They are fast to mix so better to make ahead and freeze, or make just before baking.
Just don’t overmix or they will be tough. You may have to start with a paddle and change to a hook.
When scaling for restaurant use, can these be made in a mixer? Paddle or dough hook? Or will they be tough?
Instead of freezing these can they be made one day in advance and kept covered in the fridge before baking?
For the Combi oven setting the medium-low fan assist with 0 humidity will give the most even bake and rise. Home ovens still bake great biscuits and the combi oven will produce more evenly browned biscuits.
In the video, it looks like you baked them in a Rational combi oven. If one actuall has a combi oven, would there be any advantage to setting it differently than what is specified in the recipe (which I presume is for a standard home oven)?
I have made these several times. They are awesome...
I used Alton Brown's folding technique and it worked really well with this recipe.
When going from frozen any recommendations?
Great recipe! Everyone went bananas! Subbed unsalted butter and made my own self rising mix.
If using Robin Hood all-purpose flour instead of Lily self-rising four, what adjustments should I make to recipe?
Can I add at some point maple syrup, I want a strong flavor of maple. Can you help me?
Made these last night and WOW!! Mind Blown!! These were quite amazing. Baked them about 19-20 minutes and my family's eyes rolled back in their heads. Thanks Guys!!
Hi Jamie, a good scale that can measure grams is really inexpensive and so valuable in baking. If you haven't already, you might want to take the plunge and order one from Amazon.
I made these for the first time for our family's Easter dinner this year and they were a big hit with everyone. These will be my goto biscuits for now on. Thank you for the recipe!
here's a great video for some sausage gravy to complement these!
https://www.youtube.com/watch?v=0nlS1iK1iFQ
I used 250 g cream and 200 grams buttermilk. baked them for 5 minutes longer than the recipe recommended, and added chipotle to the gravy. Once I get the dishwasher going, I gonna take a food coma.
I enjoy these biscuits very much, not only the taste but the whole baking process as well. I only cut the dough in 12 pieces and use melted butter on top as well after 10 minutes. These are exceptional with ice cream and fruit or white pepper gravy. Thanks for the recipe Chef Steps!
Can this base recipe work if you bake it with bacon and cheddar? for example? Anyone try it? maybe adding little more salt or something?
Hi there! Apologies for the delayed response and we hope you had great success! We actually recommend moving them from the freezer to the fridge to thaw overnight before baking!
It is indeed!
Is that butter added with the berries at the end?
We are making these for Thanksgiving, and have them in the freezer now. There are no baking directions from frozen - surely it will take a little longer than if you baked them immediately? Should we set them out for 15-20 minutes to thaw a bit and bake for 15 mins, or bake them for a bit longer from frozen? Thanks!
Made these last night with King Arthur self-rising flour and Land O' Lakes salted butter and they were delicious—not too salty, not too sweet, and very tender. I wonder how much the different brands of flour and butter vary in salt content. Might explain the comments about these being too salty, though I've found salted butter at least to be pretty consistent across brands.
I thought I'd ruined them when they appeared to all mush together in the oven, but they still separated cleanly. Looked a lot like the shot at 1:42 in the video, which I didn't notice when I watched it the first few times.
All in all a fantastic recipe. Thanks guys!
made these this last weekend. They are soooooo good. Thanks for this recipe. Very good. I already have some other ideas to change things up a bit. great basic recipe to do so many things.
Does anyone know its's shelf-life ? Can we storage its in room temperature , or we must keep its in refrigerator ? And how long ? Thank.
Made these yesterday for the first time and decided to take all the chances. Used gold medal self rising flour. Followed the recipe to the letter. Portioned them and froze them over night. Took them out today, let them come up to almost room temp, egg washed and put into a 400 degree oven till golden. They are unreal. Little honey and they were good to go.
Most cup/tablespoon measurements can be directly converted to weight/volume measurements.
I know 250ml is a cup offhand but you can try googling "tablespoon to grams" or other similar terms to find converters online.
I highly recommend getting a kitchen scale - they are really quite inexpensive and save you a lot of time. They grant you a new level of precision and you can very confidently reproduce dishes wherever you go.
If reserving for later, what time would you recommend baking from frozen?
I just made these and I was certain I was following the recipe to a T, but pulled them out of the oven and they are a disaster - they hardly rose at all. Any idea which variable is most sensitive that I may have inadvertently botched?
is there a way to convert this to reflect cups and tablespoon, etc. measurements?
