@@lindaconner3236 you are very welcome

Thanks for commenting, I think you are absolutely right.😊

I’m so glad you enjoyed them

Yup I do that often as well

Please let me know how you like them once you prepare them. Happy to make your day 😆

Thanks for commenting. This recipe is a favorite for sure

Absolutely, similar to any other biscuits. As far as freezing, I would par bake them before freezing . Enjoy the holiday season

It will change the consistency of the biscuit, it will be more dense vs light and fluffy

@@Foodieengineer ok...I get it..I have always melted the butter and also added OLD BAY SEASONING to my mixture (it takes it to a whole other level)...I'll have to try it the cold way..I just don't have anything to grind the hard cold butter stick into the flour with

@@ericagrneyez1839 your hands are often the best tools to use in the kitchen. Cut the butter into small pieces and blend the dry mixture with your hands

Thanks so much for trying this. i am so glad you like it. If you are on IG please feel free to tag me in a photo of your biscuits.

I use cold butter milk

Thanks so much for commenting, I’m glad it brought back memories 😊

Sugar?! Oh nooo lol. Just kidding I enjoy Cream of Wheat as well. Still kidding, It’s all good. I am going to try them thicker.

Great, let me know how it turns out . Feel free to take a picture and tag me on IG

What a great idea.

But where is the fun in that? C’mon lol

@@Foodieengineer Well doing it your way isn't fun for me anyways. When I get creative in the kitchen I create things no one has heard of. But then again that is why I am probably published in a few cookbooks and I writing my own now. Just saying.

Patrick I enjoy creating as well, but it is so satisfying to be able to make something that I have such fond memories of. I’d love to try some of your creative recipes. Thanks so much for watching, and I look forward to following your channel.

@@Foodieengineer I don't post my cooking on my channel. That is just random stuff posted. Mostly I just put recipes on FB sometimes. But if you would like one of my originals that is simple and has been a favorite any time I make it for people I make a mean Honey and Rum Chicken Burger. I take 2.5 lbs. of chicken breasts trim the fat off them then I use a meat tenderizer to make the thickness uniform it also helps with soaking in the marinade. Next with the chicken in a bowl I coat the chicken in Montreal Chicken Seasoning and mix the chicken and seasoning together. In another bowl I add honey and black rum together (I use Kraken but any will work.) You do not need to add much Rum just enough to lighten up the thickness of the honey. Pour it over the chicken and mix them together. Cover and put in the refrigerator for a day. Cook on the grill the next and I like to serve it on a brioche bun with any thing you want top it off with. I will have this one in my cook book. If you wish to use it in a video feel free. Just please let me know when you post it.

It’s parchment paper, and no it is not necessary

If you only have milk, check out Jonathon Wilson’s suggestion in the comments, add vinegar to the milk to make buttermilk

Thank you so much for watching. I didn’t include my grating of the sweet potato in the video. I have grated my coconut before and it was delightful, but time consuming ☺️. Also where in Antigua are you from, my families name is Matthews, and the s was added at some point.

You won’t know the difference

Thanks so much for watching

I could take or leave cheese grits

Awesome thanks for watching

Thanks so much for watching and trying the recipe. Please send me photos on IG @foodieengineer

@@Foodieengineer Definitely! They went so fast...So, apparently, I'll have to make more as my husband ate the last 3 all at once!!! 😂🤣😂🤣😂

Awesome be sure to send me a picture

Thank you so much for watching. I can use all the critiques, it only makes me better, however, just like our ancestors in the past I had to use what I had. i would typically use a white sweet potato as mentioned in the video, but sometimes you just use what you have and make sure that it is still a delicious treat.

Please do and let me know how you like them. Feel free to send a photo to @foodieengineer on IG

Yayyy, you totally can send them to me on IG @foodieengineer

I would freeze them cooked. Larger just means bake longer likely

@@Foodieengineer red lobster biscuits recipe

Thanks for subscribing, what is stopping you from living your dream?

@@Foodieengineer Money, support and confidence to be honest... keep up the good work, your videos are awesome.

What money, KZbin is free. Support, I believe you can follow your dreams, and confidence... I work on that daily 😊