How to Make Easy and Buttery Biscuits

[@maryrichardson7029]

What a great tip about trimming the edges to get a straight rise versus a slump!

[@chriholt]

Always great to see Lawman again!

[@JaniceWithTheTarlovCysts]

I remember my maternal G'Ma making such good biscuits using lard; I wish I had her recipe for comparison. I'm definitely going to try making these. Thanks Lawman!

[@nicolethornton6409]

She probably used self rising flour not all purpose, lard and buttermilk. And you can knead 10 times and still get amazingly fluffy biscuits.

[@jaa4742]

Don't use a processor

[@marksieber4626]

Good video. Good quick right to the point.

[@JohnCipriano-nl8cp]

The best part about this recipe is the honey butter.

[@Pixels_and_Points]

Great presentation style!

[@patriciastacy5441]

Love to watch Lawman cook❤

[@kaakicooksfood]

I loved your biscuits making ❤

[@angelbulldog4934]

No Crisco in sight! I haven't had that junk in my kitchen since the 80s. Lard and butter rock!

[@jvallas]

They've changed the formula: "Crisco has worked to reduce its trans fat content without increasing saturated fats, and its new formula is below FDA guidelines."

[@angelbulldog4934]

@@jvallas Soybean oil, fully hydrogenated palm oil, palm oil, mono and diglycerides, TBHQ, citric acid,(which isn't from citrus). Where's the food? I've never listened to or believed the FDA. Now I'm seeing strong evidence (on an app where truth isn't censored nine ways to Sunday) that animal fat is what we're supposed to eat. Nut and seed oils are not good. (Olive oil being the exception). Also evidence that Crisco is actually synthetic submarine lubricant. My life bears evidence of meat fat benefits. I'm southern (American) and grew up on a farm. Lots of butter, bacon, lard, etc. I'm now 75 and take no pharmakeia. I think I'll stick to what I've been doing, but thanks for the info.

[@joeybagodonuts6683]

​@@jvallasStill trash. It can be delicious, but it isn't even remotely healthy.

[@IDontlikeubutGIVEmeyourMONEY]

A healthier version is spectrum shortening or nutivia shortening made from palm oil

[@dale3404]

@@joeybagodonuts6683Who expected them to be healthy?

[@SylviaValdezDait]

I have not seen this before!!

[@busterbrown446]

2 1/4 cups SR Flour 1 Stick Salted butter(cut into small cubes) 1 1/4 cups Buttermilk. Cut butter into flour, then add buttermilk. Mix. Turnout on lightly floured surface. Use biscuit or cookie cutter. Bake 15-18 min @ 475° Easy and perfect every time.

[@optionout]

The lard?

[@busterbrown446]

@optionout No lard. It's my recipe, not the one they made in the video. They over complicated biscuits.

[@JesseWright68]

That's a lot of fat.

[@LaciElliott-nb9mk]

Mannnn I'm a diehard atk fan since the beginning! 🤜✌️but I'll be damned if them biscuits don't look bonk. I effed up some pizza dough a while back, and I'm pretty sure it was less crumbly then them thangs look 😂

[@daveyhouston]

I like my biscuits with Alaga syrup!!

[@musicgirl8152]

Yum! 😋♥️

[@LynHannan]

In Australia, we call those scones!

[@jaa4742]

So would those of us in the southern US...😂😂😂

[@daveyhouston]

No scones are different 😔

[@carolynbonner1446]

Biscuit look delicious

[@blucifa]

Lawman 💙

[@lizcademy4809]

When I want Northern Flaky biscuits, I use my recipe in ATK's The Best Recipe book from the late 90s. Southern fluffy biscuits are a completely different food.

[@jesuslovesyou919]

What's a good lard ?

[@hellacooook]

Pork belly

[@hellacooook]

Turmeric juice helps relax or ice therapy/cold showers can reset behaviroal patterns.

[@jfess1911]

What is the best substitute for lard? For some reason, virtually any pork product makes my Wife and Son sick. Thanks

[@Ko1234567890S]

I'd try tallow

[@dottiedavis355]

Crisco, butter, margarine…probably lots more.

[@Diromo-Olodumare]

Palm or coconut oil

[@philaphobic]

Use can use all butter instead of lard and butter.

[@mddell58]

Looks almost identical to my 'bisquick' drop biscuits! I like to fry some good sausage patties & put on home-y type biscuits! 😋

[@MichaelWilliams85]

Looks good for a quick breakfast but why skip the laminating step for flakey layers?

[@chrisbuckley1785]

Who needs an introduction???😂

[@jean-francoisdaignault9612]

Still annoyed at the cold opens :( I wish they went back to full segments

[@bondfool]

@@sandrah7512 Amen!

[@jean-francoisdaignault9612]

@@sandrah7512 agreed. And to anyone who says it’s free content so stop complaining, nothing on yt is free, even if you don’t pay for premium. At the very least you “pay” in time spent watching ads. Also I think ATK is doing itself a disservice. These horribly edited clips seem unprofessional and cold. No history, no banter, no personality. None of what gives ATK its signature charm. Bad decision on their part.

[@fmradio42]

Just bought a whole bunch of southern peaches from ShopRite 99 cents a pound. do you have any pastry recipes for them. thanks

[@jvallas]

I was just looking at a nice sounding peach custard pie, with yogurt being the dairy in the custard. On the christinascucina website.

[@jaa4742]

I guess in the south, we have a different style of biscuit. That one is overworked and tougher than I'm used to. It looks more like a pie dough/biscuit hybrid, and flaky is not a good biscuit texture down here. I'm not opposed to the ingredients, but White Lily is the only biscuit flour my family uses. You incorporate the grease into the flour with your hands, make a flour volcano (well) adding buttermilk to the middle just until it all comes together. I think it was the processor that overworked it. By the time you clean the processor, you're only making more work for yourself, just mix it by hand.

[@readytogo3186]

That's the way I do it. Use the recipe on the back of the White Lily flour bag. Yummm. These look kinda like scones.

[@philaphobic]

These don't look over worked. In fact, they could use a little more working since they were crumbling all apart. Mixing the fat into the butter doesn't "over work" dough. Overworking only happens once water (or milk/buttermik) are added to the flour. What makes you think they are overworked?

[@philaphobic]

I was shocked when he didn't call for Lily White flour. I agree that this biscuit seems a little like a pie crust hybrid.

[@jaa4742]

@philaphobic Compared to what my grandmother made...that is over-worked. She would call that a beaten biscuit.You don't put biscuit dough in a processor and come out with light, fluffy biscuits. If you prefer a a denser texture, that's fine.

[@jimjordan5630]

I guess no one knows or remembers how to make hand rolled (not with a rolling pin but in your hand!) biscuits anymore. My momma's Aunt, that was like my Grandma, made the best in a bowl. Plenty of flour in the bowl (depending on how many biscuits you wanted to make) add lard or even crisco, then add evaporated milk. Squish and mix milk and lard by hand gathering a little flour as you go. Continue until a tad drier than shaggy so you can pinch off desired amount of dough, round into ball, place in greased biscuit pan and mash into round biscuit with the back of the fingers. Oh!! So good!!

[@WastrelWay]

I'm with you on that. I was folding and beating that kind of dough (my recipe is probably different) a couple of months ago, and some people came up up here and wanted to know what all that pounding was. I said, "I'm making biscuits." They said, "You don't make biscuits like that." I said, "Your grandma did."

[@jvallas]

I make rounds, but I use cutters. Is what you're talking about those old timey biscuits where there's a big old bowl of flour, you put ingredients on top, make your biscuits, and then put away the bowl with a bunch of flour still remaining in it? I love watching videos of those.

[@jw77019]

Yes if you do those every day you can become proficient and it doesn’t make a mess. Doing them once in a while doesn’t work out well.

[@jimjordan5630]

@@jvallas Yes!

[@readytogo3186]

My mama made biscuits that way, big bowl of flour, put in a hand full of crisco (never measured anything), and mashed it up with her little fingers, added butter milk, adding a little flour as needed and mixed until it could be handled, pinched off a biscuit-size piece, tucked the edges under with her little fingers and laid it in the pan. Every biscuit the same size. Never had a biscuit cutter nor rolling pin. Beautiful biscuits every time.

[@kathyl3889]

👍🏻👍🏻👍🏻👍🏻👍🏻

[@jesuslovesyou919]

Ok

[@SylviaValdezDait]

Who are these guys?

[@WastrelWay]

I went out right away and bought "medium protein, about 11.7%" at the grocery store. OK, so now what do I do with it? It's amazing how ATK can over-complicate something as easy as biscuits, and then not get them brown.

[@joeybagodonuts6683]

Make bread, duh.

[@steve1253]

He is using King Arthur AP. ATK uses it in all their recipes that call for AP. I've been doing the same for 23 years. Obviously, you cannot use it in place of cake, White Lilly, etc. but it always works for AP and even bread flour. But if talk of protein content made this an amazingly over-complicated recipe, I would throw the flour out.

[@SallyAliciaAcorn54]

I’m sorry… but those look like dry bricks. Like boarding school used to make.

[@bondfool]

Starting the video the instant the recipe starts is bizarre and off-putting. What’s wrong with the way you’ve been doing it for 23 years?

[@greatboniwanker]

Some ppl like shorter vids. To each their own.

[@jeffcarty3292]

It's great. Good new format

[@rcristy]

Sitting through intros is boring

[@bondfool]

@@rcristy then skip them. It takes two seconds at most.

[@MrTonyharrell]

Those need some blueberries and sausage stuffed in the middle like Bojangles.

[@catherinemelnyk]

Interesting. Lard is pig fat. Crisco is vegetable oil.

[@pcdosgirl]

✔️ Yes, and shortening is usually made specifically from soybean or palm. Both add saturated fats to recipes, however lard has a higher saturated fat content per ounce. Lard gives a slightly savory taste, while regular shortening has a completely neutral flavor. So they really can be interchanged, and the choice can be made based on dietary restriction and cost.

[@catherinemelnyk]

@@pcdosgirl I'm guessing this is sort of Keto based...

[@Katy32344]

😂😂😂​@@catherinemelnyk

[@jw77019]

@@catherinemelnykNo not keto in any way. Flour is absolutely forbidden.

[@jw77019]

Please do some current reading on “seed oils” and how pig fat, beef fat, bacon fat, and all animal fats are considered much healthier than any form of “vegetable” oil. We were fed the wrong information for approximately 100 years.

[@mrbear1302]

Those biscuits don't look fully cooked to me?

[@AmericanInThePhillipines]

You would be correct

[@avalon449]

Very crumbly not flaky.

[@BrightOne444]

Julia is stumbling to make positive comments😂

[@wreckincrew2714]

After growing up in the South, those biscuits look absolutely terrible.

[@Es_Elle]

Agreed. Must be Northern biscuits! We do it right in the South!

[@mzkist7245]

Born and raised in southern California and I can see those are terrible examples of "biscuits".

[@BrightOne444]

They look like sandpaper. ATK… this video is not up to par

[@DrWarbird]

Glad you got rid of the lame intros by the editor. This guy sure likes tattoos. Biscuits need to be round for even cooking. Those squares didn't look very appetizing. My Cracker Barrel recipe is better for sure. Easier too.

[@Immortal10364]

LOVE FROM PUNE INDIA 🇮🇳🇮🇳🇮🇳❤🥰🙂😍🤝😉😎😊🧡👍🥰❤🥰❤❤

[@KIG024]

Those biscuits look terrible, they weren’t completely cooked and look doughy. That’s a waste of good ingredients.

[@angelbulldog4934]

I like them a little more brown, too.

[@Dylanian777]

They were perfect, blow it our your ahh

[@angelbulldog4934]

@@Dylanian777 Taste is subjective. Aren't you kind to be so polite.

[@arickmccance3972]

Why even comment on subjective topics. There will always be disagreements. Pointless 👎

[@ChurchladyHmm]

​@arickmccance3972 This is so true. I dont mind seeing subjective opinions, as it is how I learn other perspectives. Its when they are this rude, that it shows a lack of decorum

[@DougSmith-hl1vj]

I don't take advice from tattooed people.

[@busterbrown446]

Wow. Your comment is the most judgemental comment I've read on the internet. Good grief, what a narrow lens you look through.

[@1900intz]

Can Julia get ANY closer to him? It’s uncomfortable. Had to stop watching. She does this ALL THE TIME

[@bondfool]

Looks like a completely normal distance to me.

[@JesseWright68]

Sugar? Bad idea.

[@brt5273]

Too crumbly and falling apart.

[@DrAlwaysFirst]

First

[@frankhughes001]

Buttermilk? Bye! I'll find a better and easier recipe. Buttermilk does not improve taste or texture. Buttermilk is a bygone ingredient that people had leftover after churning butter. Since then, buttermilk has become just another fad cheffy (I wanna Michelin Star/James Beard award) ingredient like kosher salt, olive oil, and panko breadcrumbs have become. Most supermarket buttermilk isn't even real buttermilk. BTW just say no to food processors.

[@virginiadaneke2362]

South talking here. A good CULTURED buttermilk adds a little tang to biscuits. With that, a low protein flour and the fat of choice a great biscuit can be made by most anybody.

[@frankhughes001]

@@virginiadaneke2362 Having spent some years in the south, Savanna GA, I've had many a buttermilk biscuits and pancakes, there is no "tang". They taste the same as any good biscuits or pancakes made without buttermilk. To your point, I didn't ask if they used real buttermilk or not, didn't much care at the time. However I do much appreciate your kind reply.

[@76monikaW]

Crisco and lard is totally awful for a persons health. Use real butter only or tallow.

[@sociopathmercenary]

Folks giving health advice on a biscuit video... Really?

[@lji_btrfly]

Isn't tallow just the beef equivalent of lard? How is it healthier? Are any saturated fats really any healthier than others? They should all be only in moderation.

[@Es_Elle]

My grandma used lard and she is nearing 101 years of life. She made a pan of fresh biscuits every morning. #SouthernLife

[@jvallas]

Crisco has worked to reduce its trans fat content without increasing saturated fats, and its new formula is below FDA guidelines.

[@barbarac8422]

NO LARD! Not everyone eats pork products!!!🤢🤮

[@Dylanian777]

THEN DONT USE IT

[@barbarac8422]

@@Dylanian777 I'M NOT!

[@TheRSTD1]

I EAT PORK PRODUCTS!!!!!!! 👋🏻

[@sunshinemuldoon]

Not every recipe is for everyone. :)

[@barbarac8422]

@@TheRSTD1 I prefer not to eat land buzzards, which is what pigs and hogs are.