Go to the Recipe: Rich as F*¢k Biscuits
lol
Why do you have so much baking soda in this recipe? There is not enough acidic ingredients to activate the added leavening, hense the denseness. Why not use baking powder? There might even be enough leavening in just the self-rising flour. My hunch is that you will get a very similar product that tastes better (less alkaline) by reducing or eliminating the added baking soda.
- originally posted by Stephanie Alexander
The recipe kind of evolved in this direction and we liked the result, but you're correct that the result is slightly alkaline. You can easily "fork" this recipe and substitute in the baking powder and upload a photo of your result, which would be very cool to see.
Whoops! You are are correct about how odd that is. It should be baking powder, not baking soda. I made the recipe text changes already, the video will need to be changed in a day or so.
- originally posted by Grant Lee Crilly
I made these yesterday, and they were excellent. I will likely try the White Lily flour next time, for this batch I just used Gold Medal self rising flour as I didn't have the time to order it from Amazon, and the Gold Medal was all Fred Meyer had. Other than the flour, there were two or three mistakes I made - when adding the cream I did not get anywhere near as nice and round a ball of dough as you folks, mine was quite dry and crumbly, with about a tablespoon or two of flour that did not integrate into the ball at all. In the video, the bowl is clean and the ball is workable. Mine wasn't - not sure if that is related to the flour, or maybe I did not do a good job of mixing in the cream. I think my rectangle of dough was too small, making it also too high. I misread the temperature, and had the biscuits in a 450 oven for about 3 minutes before I realized it should be 400. I opened the door to let a bit of heat out, and reset the oven for 400. Because my rectangle was too small, all my biscuits are likely too tall, and thus did not cook in 15 min, even with the extra heat at the beginning - I had to add about 5 more minutes, and even then there was a 'damp' layer in the middle that was pretty close to being underdone.Despite all my errors, these were fantastic. Will make again.
One more picture!
I read that you can duplicate White Lily Self Rising Flour by using a good cake flour to make your own self rising flour. The difference, they say, is in the protein and gluten content. All purpose flour is "hard" (more protein and gluten) and cake flour is "soft" (less protein and gluten). They say that to every cup of cake flour add 1 1/4 tsp baking powder and 1/4 teaspoon of salt and you will duplicate White Lily. What do you think?
- originally posted by Guest
Oops, put this comment in the wrong place before:I read that you can duplicate White Lily Self Rising Flour by using a good cake flour to make your own self rising flour. The difference, they say, is in the protein and gluten content. All purpose flour is "hard" (more protein and gluten) and cake flour is "soft" (less protein and gluten). They say that to every cup of cake flour add 1 1/4 tsp baking powder and 1/4 teaspoon of salt and you will duplicate White Lily. What do you think?
It will be close, but not quite the same. And you'll want to avoid chlorinated cake flour in this instance since that process modifies the starch granules in a way that's more suited to high-ratio cakes.
Awesome, Doug! Those look delicious. You can upload the picture to the recipe page by scrolling up and clicking "Upload Your Own" right below the recipe so everyone can see them. Thanks!
22g sugar, really ? Isn't it 220g instead ? Anyway it looks delicious and I may try the recipe soon
Yes, really only 22g of sugar. You can tell in the video that it's not all that much.
When you say 'freeze for baking later', can we bake them from frozen or do they need to be thawed first?
- originally posted by Sterling
You'll get more consistent results if you thaw first and thing bake in our experience.
I tried this recipe-- now all my biscuits look rich as f*&k
We found these delicious, but salty. My wife questioned using salt and salted butter.
Salted butter has a different flavor profile due to the fact that salt promotes the oxidation of the butterfat, which leads to the development of different flavors than you get in unsalted butter.
Ok, that makes sense. But does that mean that we're the only two people that thinks these biscuits are salty? Anyone?
Would it be ok if I used half cream and half buttermilk - cut down on the calories but get some richness?
It should be fine. Let us know if you have any problems.
We felt the same way. It's tolerable with jam or jelly, but on its own, it's a little too salty for our tastes (and I like salt). Might cut the salt by half and try again.
Instead of White Lily Self-rising flour I used Gold Medal Self-rising. Also, I baked for the 15 minutes on the middle rack then moved to the top for 5 minutes to get them a bit more golden brown.
Outstanding!
Are these generally a sweet item? can these be served savory? Could I add some sharp cheddar? Or am I better off using a different biscuit recipe.
thanks,
These were excellent! I'll have to take pics of next batch but was incredible and again loving the time saving and scalable recipes. I don't have to question if they'll be just as good next time because they have to be lol.
Those biscuits look delicious; thanks Chef Steps! I could go for some of those biscuits with some chicken tortilla soup right about now!
They're not sweet. The sugar only gives the biscuits a neutral flavor. You'd be surprised how many savory dishes are served with sugar in the recipe.
Feel free to experiment with new ideas and toppings. Oftentimes a small change could result in a huge difference in flavor.
The biscuits taste great. Any suggestions on how to get a little more rise out of these?
Is Egg wash necessary? What if I can't use Egg wash? Any alternative for it?
Do you guys use a convection oven or a conventional oven?
Now that we have the biscuit recipe honed, why not a gravy recipe? Most of the time when I have a biscuit out, they are terrible. Also, the gravy is just as bad. I have had a few good biscuits here in PDX, but no one makes a good country gravy. I grew up in WV with parents from the the south, so the best gravy started with bacon, not sausage. The gravy itself had the flavor, not the chunks of meat floating in it. I have been working on my own recipe, but it would be nice to get some ChefSteps horsepower behind a recipe.
Here is my attempt. I am definitely not the baker of the house, but got inspired by this recipe. I'm followed all the measurements and steps for this recipe, but as you can see below, my biscuits fell flat. They were definitely very tasty, but they didn't rise and were too tender so they would fall apart. The taste was so good though that I am not discouraged and am wanting to try it again after receiving some advice as to what I might have done wrong. Any help would be appreciated.
is there a way to convert this to reflect cups and tablespoon, etc. measurements?
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?
If reserving for later, what time would you recommend baking from frozen?
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.
The Egg Wash helps to give it some color on top. You can probably try brushing it with milk and see if that works.
Maybe butter? I'm not entirely sure but I think anything that caramelizes under heat would work.
Use self leveling flour? Cold butter?
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.
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 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.
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!
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!
Is that butter added with the berries at the end?
It is indeed!
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!
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 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.
