Flakey AF Buttermilk Biscuits

[@rohithrao648]

yey finally in grams now :) thank you Joshua!!

[@JoshuaWeissman]

rohith rao yeah man, of course! Happy to do it. It will mostly be for baking recipes where accuracy is most necessary. Thank you for telling me what you want! 😊

[@b1hunid]

So you obviously have skills. I'd like to see you make some something extremely complex that most people cant replicate. Just something entertaining to make people see your skillzzzz

[@kymmiejohnston3481]

These are going in my oven Today!!!!!!!!!!!!

[@ZeroCool1point6]

Tip : use your hands to incorporate the butter with flour until " bread crumbed feeling " . Trust me, game changer

[@hannahughes6956]

Hi Josh I love your channel!! What brand kosher salt do you use?

[@MeganHaun13]

When you said you ate all of the biscuits, i felt that on a spiritual level. Nothing better than homemade biscuits.

[@tylermccurdy]

Now we just need a jam recipe to go with these

[@Bluebelle51]

you need sop to go with those

[@tracer740]

Tyler- You never heard of 'Smuckers'?

[@bigbossadidoss8678]

Liche Christ how dare you

[@Moldycheese16]

You mean fermented jam

[@MooresRacingandOff-Roading]

He just posted a video today about his toaster strudels and he shows oh to make jam

[@codyjos393]

Well, I've binged a bunch of your videos, and I really dig the music. Just got yourself a new subscriber my dude. Can't wait to start making my own breads/baked goods.

[@mlewis8579]

Cody t drives me crazy, too short of a loop

[@DiabetoDan]

Thoughts on grating in frozen butter vs using a food processor? I've tried both but I kind of prefer doing the grater thing as there's less cleanup.

[@rosepinkskyblue]

Omg how do you clean the grater easily like gimme the technique because I broke my food processor lol

[@Reign_In_Blood_963]

@@rosepinkskyblue put the grater on the cookie sheet and place it in the oven after you take out the biscuits.

[@earlgrey3067]

can't wait to see your channel grow. here since 840 subs :)

[@JoshuaWeissman]

Hey, that means a lot to me! Thank you so much. I'm so excited to see it grow as well. Happy to have you along for the ride!

[@bakinitright6637]

@@JoshuaWeissman Well, I can't believe that you have 1 million subscribers now.

[@masaba45]

@@bakinitright6637 I can't believe its 2 million now

[@TRAMNITTSU]

Al Kaholic yea 2.4 million now

[@ryanhall8770]

Now 2.7 mil

[@decm3_727]

You can tell how nervous he is in this video, its wonderful to see how far hes come!

[@uglybeautiful0]

Another mouthwatering recipe! I have been following you since 2014 and I love that you are now doing KZbin regularly. Keep up the excellent work!

[@TheByrne21]

Got in a whole deal with my wife about how it’s probably relatively easy to make good biscuits from scratch. I thought wow JW probably has a good video for them. Welp I was right. All I will say is you’ve gotten a lot better at making these videos 😂

[@aaronjones818]

I think he's gotten way more annoying this is just right to the point no obnoxious editing

[@dingleberrymore9725]

@@aaronjones818 amen

[@zerishkamal279]

There was a time he talked normal

[@jennifercrosdale5391]

These look a little dry, Josh. Gonna try Preppy Kitchen recipe first, then I'll try yours if his weren't good. Cheers.

[@missingneck367]

ah your old vids have such a cute charm to them

[@Dan-jf1nw]

I'm disappointed that the process and recipe is nearly identical to "Claire's BA's Best Buttermilk Biscuits" from 2016, yet they only have a very tiny "adapted from" credit after the music credit.

[@wadewashington8338]

I'm a self-taught "chef" and I absolutely love this recipe. It's easy to follow and changing the measurements over to metric was absolutely the right call. Thanks for the great content, Josh!

[@zubaidasmith4551]

I'm such a dough girl!!!!! oh how I love this! with some home made butter and raw honey. Now that is a little taste of heaven

[@mishdyrendahl5912]

"I'm a huge fan of precision in any recipe" sec later dumps flour everywhere! lol

[@ethanclayton928]

So I followed this recipe, but didn’t watch the video beforehand, As I’m topping the biscuits with flaky sea salt, 3:57 😥

[@hafzah1996]

How was it?

[@shawni321]

Hey Joshua, howcome you didn't tell the good folks about how to make their own buttermilk in case they didn't have any on hand and wanted to make these great biscuits as soon as they saw your excellent video? Hm?

[@mattie_makes990]

Shawni Ysais buttermilk is a live culture and if you get some from a friend you can easily make more by adding 1/2c to a quart sized mason jar and fill it the rest of the way with fresh milk. Allow to sit at room temp for 12 hrs or overnight And voila! Buttermilk. I’ve been doing this for 8 months now with the same buttermilk.

[@passiveagressive4983]

Mattie_queso I was thinking the whole milk plus vinegar thing! Lol

[@Armymum13]

@@passiveagressive4983 that's what I did (I used lemon juice though) and they turned out beautifully!!!!!

[@AuroraBoBora]

lol, more relevent now that I'm afraid to go to the store

[@joyfulinhope1210]

Because Google?

[@antonioburke458]

No cap 🧢 😂them biscuit ugly af but good job though 😂

[@lindsayhackman9541]

LOVE this recipe! Brunch table agreed. Have you ever made the dough the night before? If so, any instructions for variation? I was also wondering the science behind dropping from 425 to 400?

[@noahaikens2862]

My family's biscuits have always been more crumbly (similar to scones) But these look delicious, going to have to try them.

[@toshiyukisuzuki7610]

Never made a batch of biscuits before.... this one looks easy. Thanks always, Weismann..... stay cool!

[@goosezen]

I made these yesterday, and they were by far the best biscuits I've ever had. Here's the written directions I made from this video. 1. Roughly cut butter into half-inch cubes. Place back in fridge to keep cold. 2. Preheat oven to 425°F. 3. Add all the dry ingredients to a food processor, and pulse to combine. 4. Add butter and pulse until butter is reduced to pea-sized pieces at the largest. 5. Dump mixture into a mixing bowl. 6. Slowly add the butter milk, mixing as it goes in. 7. Knead lightly in the bowl to ensure everything is mixed together. It may look a little dry, that's ok. 8. Dump dough out onto a work surface and form into a one inch think square with a bench scraper. 9. Cut dough into quarters, stack the prices on top of one another, then press down to combine. Roll back out into a one inch thick rectangle. 10. Cut into 12 pieces. Place biscuits on a parchment lined baking sheet, then place in freezer for 10 minutes for the butter to firm up. 11. Top each biscuit with melted butter. 12. Drop oven temp to 400°F, and bake for 20-25 minutes until golden brown on top. 13. Allow to cool on slightly before serving.

[@wiebkekoth4960]

Thank you, now i can add it easyier into the "copy me that" app. In case you dont know it best ever app for saving recipes

[@leehawn9166]

You forgot to include the amount of each ingredient!

[@goosezen]

@@leehawn9166 It's in the description.

[@frauleintrude6347]

Baked them Buttermilk Biscuits today, highly recommended!!! And yes, flaky as f.

[@486Nichole]

Love to see a sourdough version of this 😍

[@kruger4444]

How does sourdough fit into this? It uses no yeast.

[@joshuareinaas5261]

I made these with two small changes. I added about 2TBS of my sourdough starter with my butter and I laminated twice. They turned out AMAZING! Best 'Biscuits and Gravy' biscuits ever.

[@frankie2239]

I made these with my family for biscuits and gravy and they super good! You deserve so many more subscribers keep it up.

[@Mrs.Patriot]

You didn't grow up in the South, did you, hon? They'd rise better if the dough was wetter than pastry dough. Challenge yourself to get a fluffy biscuit that's also flaky. It can be done. I love your videos!

[@madalinbaker444]

Okay so... just discovered your channel and been bingeing videos all week, and this is the first recipe I can't get on board with. I'm from South Carolina and have made and eaten my fair share of biscuits, and although these look delicious, this recipe is a little too bougee for my southern heart to handle. Measuring things in grams?! Really?? Mostly just kidding, love your channel and vids!

[@SOLDOZER]

Nobody cares what people in SC think.

[@kasiezable5916]

It’s taking me a lot of effort to not eat all of these delicious biscuits I just made.....sooo good!!!🤤 Attempting to save them for homemade biscuits and gravy. Yumm Thank you 😊

[@KLemonLime]

I found your channel by chance and now I'm in love with it. It's always fun watching your videos and I can't wait to watch your channel grow! My only recommendation is that you write down your recipes in the description for all the people who work better with written instructions :))) In other words: YOU EARNED A NEW SUBSCRIBER!!!

[@JoshuaWeissman]

KLemonLime i appreciate the recommendation! I actually have the ingredients in the description in all of my videos. Do you mean to include the directions as well? I'm developing a new website that will release soon and I'll have the full written recipes on that. ;)

[@KLemonLime]

Haha yes, I meant to say the directions (sorry for the misconception). I can't wait to see your new website though!

[@navoc2217]

Josh, I love your videos, but my dude. No pulling apart of the layers?!

[@Vroomery01]

This is great! I've worked through a bunch of biscuit recipes and this is pretty close to what I landed on. Butter is the best fat for flavor and rise and I typically use a little lemon juice in whole milk because it's what we have around most often. Another cool trick for biscuits meant to split well is to roll it out to half of your desired thickness and put one on top of another, lightly patting it down. You end up with the same thickness, but it will naturally pull apart. Perfect if you want to put honey or jam on it or if you're making sausage biscuits.

[@iBlairman]

Why the lemon juice and how much? I was wondering about a replacement for the buttermilk for my heart's sake, so I'm intrigued by your suggestion.

[@Vroomery01]

Michael Blair I think buttermilk is the best choice but I do use this substitution when I don’t have any. The lemon gives acidity to the regular milk (because buttermilk is acidic) which is important for a number of reasons in many baking recipes. joythebaker.com/2013/11/baking-101-the-best-buttermilk-substitutes/

[@bakinitright6637]

Bro, this guy worked so hard to get where he is!

[@balgus82]

Ok, I usually love your vids, but no. Your biscuits didn't even rise. You didn't use quite enough milk either (but almost). They should be fluffy and not dry. And round, not square (seriously who makes square biscuits?), so that you can put them slightly against each other to help with the rising. And put the butter on the top AFTER you cook them, not before.

[@kelleybayern7656]

Just found your channel. Vids are dope! I dig the precision and cinematography. Keep it up!

[@kiriaioulia]

Made this recipe today - so...here you go: THANK YOU! Even my husband said these were the best biscuits! It's our new keeper recipe! It doesn't hurt that it goes together soooooooooooo easily! Yep, it deserves a second THANK YOU!

[@tanamaraqueen2906]

I wanna know what was the 11 peoples issue, that made them not like this video? Haters or genuinely didnt like something?

[@epayne]

Golden Eagle syrup mixed with butter would be a perfect way to eat these.

[@skythompson4726]

Well, my southern heart was a little hurt at watching your methods but it still looked like a great biscuit. So good on you!

[@Perla-w2d]

What to do at 1am when you can't sleep ? Buttermilk biscuits ! I like to say to myself that all foodies do that

[@mtafli1]

These were darn good. I didn’t have buttermilk - cause quarantine problems- so I used the lemon and milk alternative. SO good.

[@ForgeofAule]

Lemon and milk alternative is just as good in my opinion and since I never use all the buttermilk it works even better

[@bourgogne1000]

Thanks for metric quantities from all your non USA, Liberia, and Myanmar subscribers. That is the vast majority on the www.

[@dingleberrymore9725]

Man I really, really miss this mellower Josh, without all the insane amounts of editing, one-liners, and jump cuts. This was peak Joshua Weissman for me.

[@xziggy114]

I miss old school Josh videos like this one 😢

[@joeluke7141]

Doing a great job man. I’ve watched most of your videos and they’re entertaining and educational. Please keep it up!

[@alexisbrown9170]

Very similar to a faux puff pastry recipe I have where I grate frozen butter into the flour into a freezing bowl. I like this use of buttermilk though, I'll have to try it!!

[@thor4594]

Freeze that butter use the large side on your cheese grater to cut that butter in flour much faster and no need for a food processor. - BOOM!

[@sarajanemiller8482]

Joshua, your Southern Mother would be proud! Absolutely the flakiest, most delicious biscuits ever! Thank you, Sarajane (another Texas Southern belle)

[@sonydroid2253]

Lots of lovely breads and pastries on your channel. Do you have any gluten free recipes for your sourdough breads and your pastries. I am gluten intolerant and would love to try sourdough and am looking for a good recipe. Awesome channel with awesome content 👌👌👍👌👌

[@classyfiftynine8208]

Joshua: I'm one of the keep-it-simple folks. PLEASE continue using American measurements. The only item I weigh is sour-dough starter.

[@implicxt5297]

wait this looks so easy!! i’m definitely going to make this for my family, thank you for the recipe!

[@sarahmachlab6821]

how can I use my sourdough starter in this recipe as the leavening agent?

[@l.g.2888]

Nobody ever replied to this so I will (southern expat code: must share biscuit knowledge whenever someone might need it). Biscuits are a "quickbread" that doesn't use yeast or starter as a leavening agent and that requires cold ingredients and no proving time, whereas most yeast or starter breads require warmth and proving time. So while you could, in theory, create something with butter, flour, buttermilk, and sourdough starter, it wouldn't be a biscuit per se. The taste and texture would be completely different, and I'm not sure how the flavors of sourdough and buttermilk would interact as they're both pretty strong and distinct.

[@rivitraven]

You can use the starter but use very little. Feed it and let it rise halfway before putting it in. Mix it fully in with the flour and butter mixture and let it rest in the fridge for 4 hours. Then take it out and add whatever fluid you're using to it and continue with the biscuit making process.

[@JacquelineMMayo]

Is that 250 grams or mililiters of buttermilk??? I love the more precise measurements!!! May I also suggest cutting the dough into 4ths and stack again, it will add more layers and help them rise even further!!!

[@82wtughlaf]

Please write a cookbook

[@mattcuti2961]

Yo what's the science behind preheating your oven to 425° and lowering it before baking?

[@lindsayhackman9541]

Yeah I was wondering too

[@rockoperajon]

The higher temperature shocks the butter into melting quickly and releasing steam that helps make the biscuit rise, then the lower temp keeps them from burning.

[@mlewis8579]

looks great going to try. PLEASE new background music!,!

[@ethanbojorquez1724]

I wana see your version of a shepherds pie

[@serenahennessey115]

flakey salt !!!!!! I just made these

[@juankuan1298]

I made these yesterday, had them with bacon gravy and eggs. They are super buttery and delicious especially with the country gravy.😁

[@megakaren2160]

All they need is sausage gravy.

[@samanthahodges3500]

Why did you not 1. Coat frozen sticks of butter in flour first and then 2. Grate it w a box grater? Butter shreds get trapped when baking and create pockets in the layers

[@AuroraBoBora]

My dude, these fuckin, these fuckin square biscuits are blowing my mind

[@deerhan6265]

I love the recipe but my country is hot af, even if i got the butter from the fridge it's still melty when I'm already rolling the dough 😢

[@PhingerpaintInsanity]

I made these this morning. I cut the sugar down and they came out amazing!!

[@anderson8601]

Can the dough be made ahead of time and kept in the freezer? If so. how long should it be thawed before baking?

[@willnewcomer2125]

METRIC ALL THE WAY

[@Armymum13]

I just made the best biscuits of my life!!! It's snowing here today and hubby wanted biscuits when he got home, so I gave these a shot. These are the easiest, flakiest, tallest I've ever made & my kitchen isn't a disaster!!!! Popeye's eat your heart out!!!! Thanks Joshua!!!!!

[@chillxchillx8725]

Nice

[@Adier_Twigg]

Those end bits you cut off? Fry those suckers golden and toss them in cinnamon sugar dude!

[@josiespringfield4808]

Thanks for the recipe I will have to try them sometime.

[@AliceWonders22]

lmao Joshua you crack me up. We are loving your cookbook. Going to make some of these this morning.

[@michaelthacker6121]

You clearly need to revisit the biscuit recipe!

[@jackbenimblejack1]

If ya ain't got a food processor you can grate frozen butter in to cold flower

[@deidrecalabro5725]

Please go back in time and add B-roll to your videos...😉

[@pirateswiggity5278]

Did he seriously forget to say "B roll" in this one?

[@vinald7922]

I don't think he said "b roll" 2 years ago homie

[@pirateswiggity5278]

vinreinecke1 I’m pretty sure I’ve seen older vids where he’s said it

[@pirateswiggity5278]

vinreinecke1 nvm I guess not, I didn’t watch the videos in order

[@JordanVanRyn]

I’m gonna say it but you saved me enough time to make even flakier buttermilk biscuits. I’ve spend too much time re rolling it over and over and this looks super easy

[@watchuwatching1286]

The premise that this guy thinks his audience lives in cupboard is a little insulting.

[@johnny-jp7gy]

Are these just scones. I'm from NZ so don't know much about these

[@lau.real.estate]

Why do you set the oven to a higher temp and the drop it? Does it affect the rising or something?

[@mariepayann]

WOW

[@FlylightD]

This seems like your first time making buttermilk biscuits.

[@MrKryptonite12]

3 cups of flour is 360 grams of flour not 460grams.

[@alize0623]

I recently made 3lbs of fresh butter and needed something to make with all this buttermilk (plus to go with the butter) What great timing!

[@the_reverend]

Can the dough be frozen? For later, next day, etc.?

[@daphnerodriguez9980]

YUMMY 😋 THANKS YOU GOODNESS 🌟 BISCUITS BUTTERMILK AMAZING ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨

[@justinmiller8371]

Shit I forgot the backing soda. Is that gonna be a problem

[@cherylanderson8108]

Help... you said 460 g AP, about 3cups. My scale shows 360 for about 3 cups. Did you mean 360 or 460?

[@VeggieRebelLeah]

Ohhhhhh, Jossssssssh! I gotta tell you how amazing these biscuits are!! AND... I VEGANIZED them!! In fact, I have veganized SO many of your recipes!! Everything always turns out amazing!! IG: @veggierebel

[@justxxcrystal]

Joshua..... I made the biscuts two days ago. I was in a time crunch so I had to take them out early it was 8:15 and I had an 8:30 meeting.... They were good. Now I'm from the south.. Moved to BFE from Georgia where all of my family is from. I used biscuit recipes from Classical Southern cookbook. BOY your biscuits blew it out of the water. I reheated them in the oven with butter and put a sausage patty on it. Mercy. Starting my day off right. TY

[@antimony1683]

If this recipe has been around for a while there must be a method of making these without a food processor, I’m only making this recipe specifically so I won’t justify getting a processor. Anyone know how I should do this?

[@ChemicallAli]

Yo thiccccccccc boi How do i make these into cheddar bay biscuits from Red Lobster? Sincerely, Another THICC BOI

[@UrLocalHazbinAddict]

Today I get to find out what this recipe tastes like minus half the ingredients 😆

[@tedkritzler8970]

Made these biscuits yesterday morning along with some sausage gravy, they really stood up to the gravy, the crunchy ( qwispy? ) salty tops really worked to contrast the peppery gravy. 15 minutes ago I fried up leftover biscuits and put butter and jelly on them, and they are just damn yummy.

[@rydactyl]

If we dont have a food processor can we use a pastry cutter?

[@skythompson4726]

Yep! My grandmother did it with her hands, but my dad taught me to grate if I have a grater. Using a food processor is ideal because you aren't handling it and melting the butter, but it really just depends on how comfortable you are with it.

[@Kingfisher1215]

Biscuits, the perfect butter delivery food. It has butter inside, on top and spread on each side. We don’t really eat food, we really just look for things to dip into butter or to spread it in top. Lobster, crab, snails, mushrooms, shrimp, ...

[@timeconsumer]

>he didnt make the buttermilk from scratch