Can you turn an actual biscuit on a lathe?

[@marinadelgado3101]

This man really put a biscuit on the lathe and we all watched two minutes of it to get to the actual content so you know it's worth it

[@redbeard5939]

The best part is that the biscuit actually worked

[@johndoesthingssometimes]

My man that was content

[@-_Cup1dz_Pr1ze_-]

When you get bored doing random stuff:

[@theIargedude]

uh? the biscuit IS the actual content?

[@BlueIndigo_Dream]

Popeyes ahh biscuits

[@ThePattyGreat]

I just dead ass watched this man carve a biscuit for 2 minutes

[@madmax82988]

And? We all did.

[@Justinthetrees]

Thanks for doing so

[@valaya.3]

@@madmax82988 we all did 🥰

[@abzu96]

Your attempt at woodworking a biscuit is so cursed and I love it lmaooo

[@Justinthetrees]

Putting insane things on the lathe until the algorithm blesses me

[@lizardidwat]

@@JustinthetreesI’m surprised it hasn’t yet, you make amazing content fr

[@abzu96]

@@Justinthetrees Sound like a good plan : D

[@Kitsune-gamer]

My man made a whole thing about making a biscuit cutter out of biscuit

[@TheRCL_demonvr]

Pickle​@@Justinthetrees

[@agoosed3281]

Protip: resist the urge to spin the cutter, it seals your edges and you’ll get flatter biscuits. If you want something that rises into beautiful flakey layers, you’ll need a tool with much thinner edges. If you want to be extra fancy, try to keep your layers from fusing as much as you roll them out, it’ll give you that wonderful pull-apart effect. I typically do a very light flour dusting between layers. Happy baking!

[@Soupdog4557]

This man is the first person to resin dip a biscuit

[@AsherIsNotSober]

better then gravy

[@madmax82988]

You don't know that

[@Really_Big_Moth]

@@madmax82988you’re right, the biscuit resin dipping fandom is gonna be pissed when they see this comment

[@thriceXplus7]

I dunno, seems like something Mr Peter Brown would've done.

[@jimhim585]

Bro, I did it back in the 70s. We would call it biscutters. Everyone has a great time

[@JessPoetics178]

I think you've hit three groups of people in your videos. The Woodworking community, the Cooking community and the History community. Just incredible and amazing

[@Steveofthejungle8]

And the nature/interested in trees community

[@astranix0198]

There is another, the Meme community.

[@antonioss0]

and the biscuit community

[@galaxydestroyer9757]

I'm a part of all three of these

[@AGirlNamedBlu]

He's got a lil ASMR in there too ✨

[@wafflebananakid5875]

He did it. He somehow managed to make a Popeyes biscuit even drier.

[@iSupermanCKi]

That was KFC.

[@hemacronix]

Nuh uhh

[@stephadoodledoo]

after a bit of research, it was kfc since popeyes box is orange, the one he opened was red.

[@zachsmith98]

Turning that biscuit either smelled phenomenal or absolutely terrible. There’s no in between hahaha

[@Justinthetrees]

The smell was best described as "weird" lol

[@zachsmith98]

@@Justinthetrees haha sounds about right! Great video man, keep it up!

[@0nion_Rings]

I live in Ireland, and what you call a biscuit is similar to we call a scone. Also, we do use the word cookie, but only really when talking about chocolate chip cookies.

[@S8tan7]

Same over here in england, i was just kinda staring at it thinking that its just a scone

[@alexandrah5571]

Yes, my thoughts too, and in Devon they're known as Devon splits, then the question is jam before or after cream!!!

[@alexc8114]

I imagine them like hard flaky cheese scones

[@archer8890]

Same in Aus

[@joemontgomery6658]

I think biscuits are more savory and lighter/softer than scones

[@AlegoCarmadein]

Thank you SO MUCH for the captions!!!! It means so much, and I really am able to fully enjoy your content & and the information you give!!! Have an amazing weekend!

[@Justinthetrees]

You're welcome! I'm sorry it took longer than it should have for me to start adding them, thanks for enjoying!

[@AlegoCarmadein]

​@@Justinthetrees I really appreciate the effort! Most creators just let the shitty autogenerated captions do the work, which makes hundreds of videos not understandable. Me and every other hearing impaired or auditory processing disordered person who watch your videos really really appreciate it.

[@DLlama]

@@AlegoCarmadeinand this is why they hammered the importance of image captions into my head in web design school. If you embed a picture, include a text description or you're just a 🍆

[@lospagnolofalso]

I will now be expecting to see a biscuit in the pile someday as an easter egg (lol) But also, that birch wood is absolutely beautiful!

[@cannonrange9977]

I like this idea!

[@alexisfranco4175]

I would so love to see you and Max Miller/ Tasting History do something together! The research, attention to detail and passion that you two have would make for a fantastic collaboration ❤️❤️

[@AmbrosiaR]

Yes! As soon Justin started talking about hardtack, my brain immediately did the 'tap tap' noise. 😂

[@alexisfranco4175]

@@AmbrosiaR EXACTLY!! 😂😂

[@StarryRoses]

❤❤The collab of a lifetime ❤❤

[@nollypolly]

Omg I was looking for this comment! *clack clack* 😂

[@graciethebelle]

Your commitment to the bit with the busicut is so respectable and admirable

[@iPyromantic]

I learned so much today. I sorta knew about the koekje-cookie thing, but not about the inventor of the mechanized biscuit cutter!

[@mewtwoow3112]

You should make a mortar and pestle to grind up like pine needles and other tree stuff lol. Love the videos

[@apofid]

i think he has before! dont remember for sure tho

[@afirewasinmyhead]

Us: Justin, you make such great content! Love seeing you combine your hobbies and passions! Justin: I'm gonna put a biscuit on the lathe. :) Us: wait what In all seriousness, those biscuits looked absolutely luscious and I appreciated the history tidbits. 💕

[@argetlamzn]

You found it, this is how you bring folks from shorts to long-form content!

[@LelaMB]

I’m my seventh grade social studies class there was an extra credit option for making hardtack as it was used by the us army in the civil war which was what we were learning about, and let me tell you that really brought back some memories of baking and pain of teeth before realizing that your supposed to soak it in water then eat it like a regular cracker

[@jen_franklin]

This might sound weird love your reactions to the food at the end. So many people who make food as part of the video just go "yum" or something vague or don't eat it in the video but then there's no pay off! Anyway I just wanted to share my appreciation for the craft 🧐

[@pdwilby713]

During lockdown I watched videos from Vital Farms - of the chickens cooing and calling to one another - it eased my stress. I find your content does the same. Your humor, your informational content and watching you cook - soothes my soul. And as my mom would say, ‘your biscuits were made with soft hands’. A necessity for flaky biscuits. They looked delectable! Thanks for sharing your content!!

[@SpiritoftheForest]

I love this so much, from the biscuit biscuit cutter, to the history lesson and proper birch biscuit cutter. Absolutely fantastic. Thank you for sharing! I will be trying that biscuit recipe soon! 😆

[@joshuairvin9661]

This man is truly pushing the bounds of technology

[@embyrr922]

The resin-biscuit biscuit cutter seems like something Peter Brown would do.

[@LizzyMarieTina]

We should try to get him to :) it would be awesome

[@sean4236]

I have to watch your videos multiple times. Your woodworking is too hypnotic, and I constantly catch myself zoning out, and then realize I missed out on alot of interesting information/ facts.

[@Awfully_Waffley]

This is inspired, I'm grateful I get to experience a fella turning a biscuit

[@ExplainSilver]

Shame the biscuit biscuit cutter didn't work, but it was awesome to learn about the history of biscuits and scones!

[@Nancy3]

In French, 'Biscuit' (du biscuit) could also refer to just a hard, stale piece of bread. These are a popular choice for French people (or so i am told) as the French prefer a small breakfast, a role the french biscuit would fulfill nicely. They are commonly layered with a jam of some sort as well and are now conisdered a "tartine" or "une tartine"

[@AlezRad]

it's always interesting to hear the difference between cookies and biscuits in the english language, since i'm italian and here we call all of them biscotti 🗿

[@smugdodofart27]

As an American I use biscuit for kfc AND some fancy schmancy cookies! (Usually the expensive ones to justify why my family should why them more often)

[@fionaclaphamhoward5876]

2:56 anyone else Pavlovian-conditioned to expect Max Miller with a cutaway to "clack clack" at this point?

[@maceofbass9295]

Absolutely

[@abbilocke736]

Your videos are always a great balance of humor, woodworking, and effective information presentation! Such a treat to watch

[@DennerBob]

Stellar commitment to the bit

[@Gin-toki]

Your content is fantastic. I really like the combination of woodworking, history and baking :D

[@AbodiJaber]

You’re amazing I follow you from Saudi Arabia 🇸🇦

[@DoodlesnDragons]

I can't hear the word hardtack without the clip of Max from Tasting History immediately popping into my brain, can't say I regret it tho😄

[@AmbrosiaR]

*tap tap*

[@kriss667]

They kinda look like scones I've had in England. I couldn't get enough of them with that Cornish cream thing

[@powyr4469]

Here in Ireland, what you made would be called scones, pretty much, add an egg white, (or just lob the egg in !)

[@sharonyost3807]

They look delicious! The cutter is nice too!

[@hiperson5986]

These videos are baking, wood turning, and informational all in one

[@elon8547]

I love the long form content could definitely watch this all day and learn something new while having tons of relaxing fun 🤩

[@mimimaitri1]

That’s a gorgeous biscuit cutter (tool and human). And the biscuits look great too.

[@rdfjfgjyfdhfghy67456]

I'm glad you stuck with longform videos! I know the tiktoks do better but longform allows so much more charm❤

[@StarryRoses]

I might be in love with the way your mind works.

[@SmolPotato8]

He commits to the bit so hard and I love it

[@wylizzler]

Was really mentally prepared for Tasting History’s hardtack cutaway *clackclack*

[@PolishBigfootCircle11]

I think for my birthday this summer, I am going to have a biscuit party. Everyone bring their own homemade biscuits, with homemade jam, honey, gravy, and anything else that goes on a biscuit.

[@Justinthetrees]

Tremendous

[@SaszaDerRoyt]

I've never tried an American biscuit but from the look of it at the end I'd love to give them a go!

[@vincepopo7497]

Explains biscuit, but says “sausage gravy” like it makes sense 😂 I’m a Canuck and I’ve still only ever heard of sausage gravy, I also really wanted the biscuit-made biscuit-cutter to work, what a journey that was.

[@zekenelsons2069]

So, when most of the world hears "gravy" they think "sauce of reduced meat drippings". Sausage gravy is a "cream gravy", which is really more like a thick bechamel, w/sausage drippings as the base fat instead of butter. It may sound odd but it's really good! Highly recommend it.

[@evaadiga]

I just watched the video and I will now be making biscuits. Have nice day y’all

[@Justinthetrees]

Hell yes! Can’t recommend that recipe enough

[@zingerxxxx]

Okay! I finally did it! I came to your main channel and subscribed because I really enjoy your shorts! Thanks for the awesome content!!

[@AmbrosiaR]

Peter Brown will be so jealous you thought of the biscuit cutter made from biscuits first.

[@sarahnelson8836]

Your channel makes my life better. Funnier and more informed. If you ever need some New England wood just send a channel shout out and a shipping address I’ll see what I can do 😆

[@margaretdanic2560]

Def making those biscuits!!!!! Yummy!

[@bex262]

i love how dedicated you are to the bit

[@KeithCooper-Albuquerque]

Excellent!

[@BeeBait]

My god, im salivating over here! Gotta turn my wood bowl into a biscuit cutter now!

[@ChasingMoonMoths]

POV: the school lunch food 0:19

[@drpickle9817]

That looks so good and I was laughing so hard when you where making the biscuit tool on the lathe😂

[@essengeebee]

Interesting history of biscuits and cookies. Some of it I knew already and some of it was new to me.

[@alishablair3683]

The forbidden biscuit

[@magnusgamer1816]

We have a similar thing here in brazil, we have a "war" between if cookies should be called biscoito or bolacha

[@BennyBigIron]

I love a little cheddar cheese mixed into my biscuits! Very cool episode!

[@Drummingwolverine]

Best. Intro. Ever.

[@FrogCities]

If you want tall, layered biscuits, don’t twist when you punch the buscuit dough, it seals the layers together when you twist and prevents proper rising

[@theceio]

He turned into an historian, cook and woodworker

[@lyssums]

Nice info on Alexander P. Ashbourne

[@Lebjs_]

Imagine being this guy's neighbor and walking up to his shop to see what sounds like a mini jack hammer, and he's just got a biscuit on the lathe.

[@Broccoliboiii1996]

,,, I love the creativeness of doing that

[@nooneinparticular469]

Can’t wait for the inevitable crossover with Townsends to bring us more American utensil history!

[@Dino50012]

Love this ❤

[@cookiemstudios8431]

First I have to say your videos are always a delight to watch And I don’t know if you’ve already done this tree but I have a request If you don’t mind could you possibly do the silver maple next I saw some in my park the other day and it was gorgeous and really peeked my interest 😊 have a good day

[@stalemate_xvii.jmrcury]

You should make California (My home state) out of palm tree wood or redwood as were known here for that 😎

[@ryananderson2346]

Another great video!!:)

[@book_lover898]

Awesome! You're one of my favorite KZbinrs!🎉

[@Jo_Lostsirius]

I love your work💯👏 Love from Nagaland, India👍

[@mabelvetta]

Im in my 20's and know nothing about woodworking but I love this channel so much and show off his videos to my dad. Lol

[@stevenb7319]

Once again an excellent blend of 2lbs educational, 2lbs craftsman work, 3 cups culinary skill, 2 cups ASMR and 1 1/2 cups humor. Then sprinkle 1 tea spoon mustache on top. Well done. 😁

[@kris_kreations]

Amazing

[@guymitchell4586]

Love the idea of a wooden cutter . My late mother never made round biscuits she only cut square ones

[@It_Is_I_I]

I like the history lesson, interesting

[@grimmscuriosities9411]

Justin briefly being possessed by the spirit of Peter Brown at the beginning wasn't something I was expecting

[@mrsnufflegums]

Peter brown would be proud of your biscuit-ception

[@BarrytheChopper101]

i was talking with my Australian friend about biscuits once and turns out the thing he calls a biscuit is what we americans call a cracker. anyway absolutely bonkers content, really enjoyed it

[@JohnRosewood-ms6ow]

Can you do a video on rosewood? It's my favorite type of wood.

[@m0_0nturtle]

Justin you are unhinged and we love it

[@m.jewell9107]

Don't forget--- It's crucial that you do NOT twist the biscuit cutter when pressing it through the dough!! Twisting whatever cutter you're using makes your biscuits rise less and have a tough chewy texture, yuck. When you twist the cutter while pressing down, you're going to bind the flaky cut layers, essentially smearing/smoothing them together and they will not be able to rise in the oven, or they will rise only on one side and the pinched side will be almost inedible. Of course fresh biscuits in any shape are tempting. We like hot biscuits with butter and honey, or a high quality preserve. Excellent with eggs for breakfast, you can leave the house with a warm biscuit holding a few pieces of bacon to enjoy!

[@saltypineapple8371]

im very curious, does the biscuit spread more to the sides if you dont twist it? in my cooking class, we've been told to twist the cutter and press our thumb on top to prevent alot of rising, esp rising to the side. its possible i was taught wrong.

[@Roxanna_Agriche]

I'm from Australia and I was hella confused at why this man called a scone a biscuit. yes we call them scones Scone recipe for you lovely people Plain flour, for dusting 3 cups self-raising flour 80g butter, chilled and cubed 1-1 1/4 cups milk Jam, to serve Whipped cream, to serve Step 1 Preheat oven to 200°C*. Sift self-raising flour into a large bowl. Step 2 Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Step 3 Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough). Step 4 Lightly dust a flat baking tray with plain flour. Step 5 Pat dough into a 2cm**-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream. (jam is what we call jelly in Australia) *about 392°F **about 1 inch

[@zorbratron]

A biscuit is essentially a savoury scone.

[@nopesiedaisy]

This gave off some strong Ben's Worx vibes

[@samwells370]

Ah, scone Great video as always

[@harold_tu]

damn right. this is a cooking channel.

[@magnusgamer1816]

As a brazilian, love your videos man, I was wondering if you'd ever be interested in making a wood map of the brazilian states

[@jensing6889]

You are a kindred soul my friend, my one regret is that I never got a Bowie knife signed by David Bowie 😢

[@rosenraikov]

Interesting. I didn't know about the great cookie/biscuits divide. To me what you cooked doesn't look like neither of these things but I'm from Europe. Great video, as always.

[@GeckoOverlord]

You have failed to dissuade me from a biscuit biscuit cutter

[@jvm-XLIX]

I think you're the first person in history to woodwork with a biscuit

[@indiegogurt]

He’s gone off the rails and we’re just along for the ride 😫

[@anysnail6390]

I’m making these biscuits now.

[@webs4447]

I love the combo of food and history!

[@everjustcuriousdesigns5190]

The shenanigans of this dude... 😂

[@lizardidwat]

I want a bite of that *crunchy* biscuit… I don’t care about the adverse affects.