Break-the-Rules Biscuits

This delightful recipe flies in the face of the most common procedures included in most biscuit recipes--cold ingredients, very little mixing, etc. Instead, we use a warm ingredient and stir all we want before dropping onto the baking sheet. The outcome is as beautiful as it is delicious.
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[@kdown3660]

You are a timeless , salt of the earth woman. You could teach videos of paint drying and I would still watch. Always watch you on the big tv as if I am in a class. I have been wanting to thank you for ages now and express my gratitude for you and Jim both. You are an inspiration to all of us . Brains and beauty ! Much love from the Adirondacks

[@glendabreshears6030]

Yes I agree 100 percent. I just recently found her. She is the reason I bought my very first electric canner. After all her research. Very smart lady.

[@PamelaKS]

Break the rules PANCAKES! A couple of days ago I made a sheet pancake. I can’t tell you how versatile this was! I cut it into squares and once it was cool, put it into a Ziploc bag. For the last three days we have taken out a number of these squares, toasted and butter them, and serve them along side of our breakfast eggs. These pancakes turned out to be a great emergency bread substitute that only takes about 20 minutes to make. I wish I had known about these when our children were young. It would’ve been a great life and timesaver! I’m going to try a buckwheat sheet pan cake next week.

[@maureentupaea4205]

This sounds wonderful Pam. Will you be showing us this recipe and process?❤ please....

[@maureentupaea4205]

Lol...wrong Pamela...😂

[@asdfjkl7430]

Every new parent should know about this, lol.

[@YeshuaKingMessiah]

Sheetpan pancakes are so good Sheetpans are a moms helper!

[@YeshuaKingMessiah]

My kids ofc, complain tho becuz they like the crispy around the edges of actual pancakes 🙄

[@krisqueen5939]

432g flour 4t sugar 1 TBaking powder 1/4 t Baking Soda 1 1/4 t Salt 2c Heavy Cream, heat 90 seconds 1/3 c greased measure cup, to form 10 biscuits. Drop Biscuits bake 450 for about 10 min

[@Linda-kq8ef]

Thank you !!!

[@annaanderson8456]

Thank you so much for printing the recipes ❤️

[@krisqueen5939]

You are welcome, I like the ingredients printed out also😊

[@janetcurtis1727]

My sister is Chris Queen! Where are you from?

[@annaanderson8456]

@@janetcurtis1727 Utah

[@ConnieSolutions]

I recently found an even faster biscuit recipe and have made them several times. They're called Butter Swim Biscuits. Here's the recipe:  2 1/2 cups all-purpose flour  2 cups buttermilk  1 stick butter (1/2 cup) * try using chicken fat?  4 tsp baking powder  4 tsp sugar  2 tsp salt Instructions 1. Preheat the oven to 450 degrees. 2. Combine all of the dry ingredients in a medium sized bowl. 3. Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed. 4. Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking). 5. Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides. 6. Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares. (I never do this.) 7. Bake for 20-25 minutes or until golden brown on top.

[@1992DJP]

My grandmother had a metal bowl (which I now have )that she used to make her biscuits in. She never measured anything she just knew how far up the side of a bowl for flour depending upon how many mouths she had to feed. All her baking she never measured anything it was all by feeling sight. Her biscuits were the best biscuits I ever tasted in my life.

[@Mrs.Patriot]

I have been making cream biscuits for decades. They are heavenly! Sometimes I use some yeast and let them rise a bit before baking. I call those angel biscuits. I'm southern and love my biscuits. ❤

[@Poco50guitar]

I just made a batch of these biscuits except I substituted heavy cream with buttermilk, they came out great, but after 3 biscuits my wife had to rush me to the emergency room, I had licked the eyebrows off above both eyes, j/k these biscuits were great. I love all the work you do Miss Rosered, I’m a few years behind you, I’m 73.

[@YT4Me57]

When you dropped that first biscuit out of the measuring cup it was like a divine revelation! Oh WOW!!! 😮 😂 My grandmother always put a bit of sugar in her biscuit recipe. They came out so tender and flakey, I could eat them without anything spread on them. In fact, my brother and I used to work together to steal a few out of the crock she stored them in, LOL. It took me 20 years to realize that she knew what we were doing all along.

[@amyl.3236]

RIGHT!!

[@krisqueen5939]

Lol nice

[@AZCanner]

I would use the recipe to make a big container of instant biscuit mix with the recipe taped to the container. That way, I won't waste biscuits if I don't eat them fast enough. I love my biscuits cooked on top of stews in a cast iron pot with the lid on. Your biscuits look delicious. They'll go great with sausage gravy and an egg on top.

[@theaerogardenhomestead]

I learned to make biscuits from my mother and grandmother. We never chilled anything and we make a lovely flaky rolled out biscuit. Those have always been the rules for me so this annoying "you must chill everything" didn't enter the picture. I'm not messing with all that trouble just to get the same end product. Thanks for sharing.

[@hjisagirl]

I made bisquits three or four times a week, while my kids were young and we were building our land base for our farm. Simply to stretch a food budget. I developed a recipe with flour, oil, baking powder, salt, and water. I can mix up and get a pan of these ready for the oven in the time it takes for my kettle to boil. And,,,they are yummy

[@krisqueen5939]

Please share your recipe with oil 😊

[@rikkim4818]

Thank u Pam and Jim also.

[@rhondaroland1079]

If you would put your biscuits in your pan so they are touching instead of separated as you had them, no matter the recipe you use they will be high fully biscuits. My Appalachia mama taught me how to make them and that’s the way she did them. She always used lard melted and added it in with the milk. Then she pinched off an amount she felt was enough and just rolled them around in her hand and then placed them touching in the pan which was usually an iron skillet. She never measured either, she stared with a bowl of flour with a well made in the center added her milk and melted lard at once then worked in the flour until it felt right to her. They were awesome biscuits!! This was the method most Southern Applacian women used and most of them included my mama used self rising flour. They were wonderful for breakfast then we had the leftover ones for lunch and in the summer they were eaten with a thick slice of tomato! Great eating.

[@bemomhomemaking7602]

Because…..BUTTER!!! 🎉

[@krisqueen5939]

When I lived Australia outback they kept the self rising flour in the FREEZER. that made a good difference.

[@gailjordan9250]

These are like cloud biscuits, but the instructions I have followed uses self-rising flour and no sugar. The measurements are equal weight self-rising flour to heavy cream. Brush the tops of the biscuits with cream and bake. When I was almost ready to plate dinner and my mom would ask for biscuits with dinner, I could throw those biscuits together and make mom happy.

[@sharonhendricks9706]

You have some of the funniest commenters of anyone on KZbin! I wanted to ask if you've ever used Bisquick. For years I tried to make scratch biscuits but they're not tall and fluffy like we like to eat. Many years ago I discovered Bisquick, reluctant to use it because it was a mix, but then I got over my snobbery and lo and behold.....tall, moist and fluffy on the inside biscuits that beg for gravy, jelly, butter and honey...and fried eggs. I will put my biscuits up against anybody's scratch recipe....even this one! I pat out my dough to a minimum of 3/4" and cut them. I also place mine so the sides almost touch. That keeps the sides taller as well as keeping only the tops and bottoms browned. They freeze well too, making the intentional leftovers perfect to reheat at a later date. And a little tip: if you've never buttered then added jelly or honey to your biscuits before pouring on the gravy.....you are missing a real treat! Don't knock it til you've tried it.....that's what I was told about 40 years ago....I tried it. YUM

[@lisareaume3857]

The look on your face was precious. I am sold. I just happen to have heavy cream in the fridge! I'm off to try this. LIKE YOU,I LOVE HONEY ON MY BISCUITS! Thank you

[@RoseRedHomestead]

Thanks!

[@nancypatterson868]

I never saw a biscuit I didn't like! Thanks for sharing that. I will definitely try it.

[@janelledouglas8072]

I love the 2 ingredient biscuit. Delicious ! And faster

[@sheilam4964]

Jim has such a steady hand when filming, usually. When you picked up the biscuit to taste it and quickly put it down on the plate, I'm sure Jim was chuckling. The camera wiggled so much that is the only logical conclusion. Fresh biscuits out of the oven. Nothing better.

[@starfire8221]

Glad you have tried cream. I haven’t heated my cream just usually mix it with SR Flour. Two ingredient biscuits. This was how my daddy taught me in 1949. Best biscuits.

[@jerriscollins-ruth9019]

Fun to try different ways to dobthings.

[@juanitacope9455]

I have binged watched so many of your vids (dating back several yrs ago) over the last several days… I have learned sooo sooo much & you’ve finally made ‘Science’ interesting & understandable to me! I wish I had a science teacher like you… Where were you when I was in HS? Lol. Now… you’re a treasure to me & I’ve been excitedly sharing your techniques & science (the ‘why’s’) with my hubby. I’m so glad I stumbled upon your channel. You’re an amazing person and I thank you for sharing your knowledge. Educating oneself is the best defense. ❤thank you again.

[@raineboyd6917]

I couldn’t have said it better myself!🥰 Thank you for all that you do!

[@jimworster2029]

Excuse me young lady your recipes are fabulous and I have learned more from you didn't anybody else when it comes to preserving food your knowledge is needed thank you

[@PatNewman1000]

Can’t wait to try this biscuit recipe!

[@Linda-qq5mg]

Yum, yum! I enjoy good biscuits, and these look over the top!

[@mariecarlton5768]

Thank you for your generous education

[@KoniB.]

Love this recipe!

[@jamesj.austin3686]

Thank you! This recipe looks delicious 😋

[@nitababcock3977]

I can't wait to try them!

[@janenichols3880]

This sounds like genius! Love this recipe! Blessings!❤

[@Ninafaye6611]

Thanks for all you do! i love to learn new things!

[@carlapickard6579]

Can't wait to try them!

[@S.Kay.Steffy]

What a breakthrough ! I love it… will be making these this afternoon 👍😊

[@shirleygrogan6094]

You are both are a treasure. I love watching. Canned chicken for the first time without fear! I bought biscuit cutters for my goal of making biscuits but I guess I won't be needing them for that task. So excited to try this recipe! Thank you.

[@RoseRedHomestead]

That is awesome! Jim

[@kimberlyhughes4515]

Perfect! Thank you, Pam and Jim!

[@stacyhackney6100]

Yum, thank you.

[@carolbailey2289]

Awesome! Thank you. 🌹

[@jumbleboxshop4170]

These look so amazing❤

[@fishinghole333]

Oh. My. Goodness. Thank you for the recipe!

[@tigerhead379]

I must try this. Thanks Pam.

[@robininva]

Will try these!

[@scottc3165]

Excellent! I have always been struggling with biscuits from scratch. I'll have to try it.

[@gemajams]

Making these tomorrow!

[@munchkindoodles]

Those looked so good! Going to Americas Test Kitchen to get the recipe. Thank you ! 💖👍🏻

[@katydidiy]

I just made these biscuits 2 days ago and a few other times since seeing this on ATK. So easy and delicious - I'll probably never go back to the traditional way. Luckily, I always have heavy cream on hand as well. Since I'm single I halved the recipe. The leftovers freeze well and after thawing, reheat in a 350f oven for about 10 min just perfectly.

[@jlmitchell1135]

We appreciate your great teaching I Am a new learner did dehydrating last year this year I want to get into canning have all I need thankyou thankyou from Australia.

[@RoseRedHomestead]

Wonderful! Let us know your results. Jim

[@sherrillzaric1592]

I have made these biscuits several times before. They are delicious and easy. We absolutely love your channel!!! Thank you to you and Jim.

[@elizaC3024]

I am always thrilled to see another video from you two, pop up. Keep them coming, love them. My husband will love the biscuit recipe.

[@Vivaldilover]

I love watching you enjoy the biscuits. It's wonderful when a recipe turns out great!

[@trishcrum7070]

Thank you for all you do.

[@kayeh3881]

Oh my goodness!!! I'm salivating! 😂😂 I'm going in and make a batch right now!!! Thank you!!!❤

[@KarenWilliams-ql8gh]

Love it!!

[@bjohio79]

Just made these today and they turned out great! Will be my go to recipe!💕💕💕

[@donnamullins2089]

How interesting. Biscuits look delicious. I will give them a try. Thank you.

[@patriciasweet151]

Thanks I learned alot. And had to re subscribe. Have had to do this with several ones lately.

[@nathalieC250]

Thank you for another great recipe. I just love your channel. Thanks for clarifying the difference between drop biscuits and stamp biscuits, I had no idea what they were.

[@corysmama1]

I did not see your recipe under the video but I found it at America's Test Kitchen. Those biscuits look great. I can not wait to try them.

[@lisadupree1905]

Thank you

[@brendahoffer5534]

❤❤❤ Those are beautiful!

[@ritahunter3177]

This is one of my favorite biscuits. America test kitchen is one my favorite shows.

[@annelefevre9457]

Great video for some mouth watering biscuits. How dare you have a bite in front of the whole world!! Oh well…..I’ll have to get up out of my comfy chair and make some myself, because I can just taste them!You are cute people, and bring me a lot joy watching you. That “getting to know each other” is pretty important! I’m a great grandma now, so will have to remember that when my baby great grandson children grow up, if I’m still here!😊

[@suzanvandorp6569]

I am going to make these look great. I think it's long enough that you can't get picked up for the watermelon. Love your stories.

[@cynthiaschupp1864]

I am going to have to try these out TOMORROW!!!!!!! Thanks!!!!

[@nancyarchibald9095]

I just love a buttermilk biscuit made with cold coconut fat. Rolled ever so slightly and stamped out. (Fun NEW terminology Pam, thanks!)

[@RoseRedHomestead]

Sounds very yummy!

[@sueholte451]

What a great video!! Thanks, Jim and Pam!!!

[@christycritser2819]

Thank you Jim

[@corinne7126]

I made these biscuits and they were so good!!! My new favorite recipe

[@dlgrilli]

I found this on America's Test Kitchen a while ago and have made them like this ever since. They are so quick and easy and YES delicious!

[@lindafelheim5324]

We have our own milk cow and I'm always looking for more ways to use up the extra cream. Can't wait to try these and I will make extra to freeze. They will be perfect with all the ghee I've been making after watching your ghee video. Thank you so much for all the work you do testing these recipes for us.

[@MaryWehmeier]

You know you can freeze dry it?

[@chrisward4224]

Would you freeze them raw, or already cooked? And how much baking time would you add if raw?

[@SpecialK8]

Thank you nice information! 😋

[@SAtoUSAgirl]

I am drooling! Thank you for sharing.

[@RoseRedHomestead]

Our pleasure! Jim

[@1gr8lpta]

I am so excited to give these a try

[@RoseRedHomestead]

They are really good!

[@deborahwentworth8792]

Made my mouth water just watching the results.Thank you

[@lindab2144]

Good morning to you & Jim. I hope you have a fantastic day. Thanks for taking the time to bring these videos.

[@knitlamb5125]

Yum,drop biscuits I like how Rose used the measuring cup to drop them.

[@cladkerson8479]

I have never been what I consider a good biscuit baker. Ran across this recipe on another channel and oh my goodness game changer! Thanks for sharing it will save many a discouraged biscuit baker 🙂

[@aliceklahn]

They would be great on the trail , now that you can get heavy cream for your pantry. This was fun. Thanks for all you do just love watching your show

[@r.burtnett6995]

I have to definitely try your recipe. Looks absolutely delicious 😋. Thank you for sharing!

[@RoseRedHomestead]

My pleasure 😊

[@cathynowak3991]

Looks so good 👍

[@RoseRedHomestead]

Thank you 😋 Jim

[@zoweegeewhiz]

I make a similar biscuit.2 cups self rising flour and 1 cup heavy cream. Sometimes I add a teaspoon of yeast in a little water and add a proportional amount of flour. Yeast totally chages the texture---good if you want to make ham biscuit sandwiches.

[@shirleycovey7309]

I guess I'd better give these a try. Been making biscuits w/cold butter, flour, even the bowl but this looks much simpler. Thank you!

[@carolmarx6958]

Brenda gantt. Makes a great video on making biscuits, Yours is simple like hers. Don’t need to have everything cold

[@debbienorton3855]

Suggestion, try a muffin pan to bake the biscuits to see if they will rise up more than spread out. 😊

[@shirleycovey7309]

That sounds like a great tip!

[@Linda-kq8ef]

Good idea, thank you !!!

[@paularizzo5217]

Oh boy!! I love biscuits! Heavy cream....hmmm. Sounds decadent! I don't like cleaning my pastry blender, so I will be making these beautiful biscuits!! I was delighted to see the rise of each biscuit. I have always been told that biscuits need to touch one another to rise nicely. Another 'keeper' from Rose Red Homestead!! Thank you!!

[@denafaulkner6006]

I love the looks of this and we'll have to give it a try. Thank you so much for sharing!

[@RoseRedHomestead]

Please do! Let us know the results. Jim

[@jujubee7351]

This recipe is so good! You were right! Thank you ❤ this recipe is a keeper!

[@RoseRedHomestead]

You are so welcome! Jim

[@pate57100]

I made these as soon as I watched your video. They are so light and fluffy! Delicious! Thanks for another easy way to cook.

[@RoseRedHomestead]

Great!! Jim

[@barbararichmond8624]

I love your channel, I can trust you do do things right ,

[@gayleasche9547]

So good. I did half and half with whole wheat flower.

[@pamharkins4601]

I have to try this! So easy , right now I am canning chicken thighs , and have some chicken bone broth going to can up tomorrow. My two Older sisters are so impressed with what I can do now ! Thanks to you and Jim!

[@kwiklip]

I must admit, I'm not a regular watcher of your channel, though I do truly value what you guys produce. That said, I must say that you look better than any other time I've seen you over the past 3+ years I've been watching. I haven't seen a new video in several months and the difference is noticeable. Good for you! I don't know what the difference is, but you look hale, hearty and happy - - three great H's, to be sure. Glad things seem to be going well for you. ❤️

[@vickimontgomery5271]

Recent retirement looks great on Pam! I agree! And extra energetic too! Love your channel!!!

[@jujubee7351]

From your reaction at the end , I must try this recipe soon ! Can’t wait ❤

[@RoseRedHomestead]

It is really yummy!

[@amps8687]

thank you so very much for sharing your wealth of useful information. thankyou for all you do and remember to breathe.....

[@RoseRedHomestead]

You are so welcome and yes, Pam will breathe. Jim

[@katherynshiflet5391]

Love this recipe. I am a biscut eatin moma! I love the how to get them tall trick. Thanks!!

[@NammaCathie]

America's Test Kitchen and Cooks Country are two of my Favorite TV shows to watch~ They have so much great information and recipes! And those biscuits look delicious!

[@RoseRedHomestead]

Our pleasure! Jim

[@homesteadchile3922]

I like to make 2 or 3 batches of biscuits at a time. I bake 2 right away and freeze the rest. I love having ready to bake, homemade fresh biscuits in my freezer and none of them are wasted. My husband and I can't eat 10 biscuits before they go bad!

[@christinolan7538]

This is an awesome tip! Thank you so much!!!!

[@judywhite1344]

At what point do you freeze them? After they are baked, I’m assuming.

[@homesteadchile3922]

@@judywhite1344 I freeze them before baking. I put them on a cookie sheet to flash freeze and once they are frozen I put them in ziplock bag(s). When I want biscuits I take them out of the freezer and put them in a hot oven. I usually give them an extra 5 minutes or so, until they are golden brown. They are just like freshly made.

[@judahsdarling7989]

Also I purchased the pan you used in your most recent ghee demo It is a pricey pan but sooo worth it!! Thanks for all your amazing tips and tricks and kudos to your camera man!!

[@kaybishop7861]

Which pan was it please? My pans are nonstick except I did purchase the large pot with the strainer she uses. Am in need if pan to make ghee. Thank you

[@thevictorianedge5465]

Pamela I also make these wonderful biscuits but I use the 2 ingredient method of self rising flour and heavy whipping cream. They are the absolute best biscuits I have ever tasted. I can only describe them as melting in my mouth because they are so light and fluffy. To make matters worse for my hips I made a homemade icing glaze and poured over the fresh hot biscuits and OH MY GOODNESS. Just oh my goodness❤❤. The icing glaze was just powdered sugar, butter, milk and vanilla. So simple but just to die for.

[@RoseRedHomestead]

Oh my goodness! It has been hard enough on my hips working on this bread book and having to bake and taste all the recipes! And you had to tell me about this!!! Now I have to try it! LOL!