Simple Southern Biscuits | Scratch Cooking Recipes
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- čas přidán 2. 11. 2023
- Printable PDF of this Recipe: rb.gy/cjiygv
Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don't say you can't cook! You just haven't learned yet. I'm so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!
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This feels like a secret club right now, like "Fight Club" where the number one rule is we don't talk about Fight Club! So stinkin excited for you Jess!!!!
Yes!!! Was just thinking this!!
Yes 😂
🤣
Yesss! 😂
Yes!!! Lol😅
A space dedicated to being in the kitchen with Jess?! I AM SO HAPPY!!! The ripple effect you have had with inviting us into your space is.... unfathomable. Thank you.
I think it is funny that I am 70 years old and have been making southern biscuits for 35 years and I am sitting here watching you make biscuits. Lol
I'm 77 from Kentucky and I'm watching...lol... Good job Jess
I’ve been making biscuits for over 55 years here in East Tennessee’s I use 2 cups white lily flour a fourth cup of lard and buttermilk mix with my hands and roll them out cut them and put them in my iron skillet on 450 degrees for 12-14 minutes. They are light and fluffy with a little crunchy on the bottom. I love biscuits and gravy 😊
There is no one living in my family to teach me this skill. I tried Jess's way and the biscuits were so tender and rose so high - but tasted too flour-y. I thought maybe I under baked but on the second try I over-browned them with the same result. What am I doing wrong? (Still wonderful slathered in butter and something sweet)
Love this ! Tip for anyone with out food processor ... Freeze the stick of butter and then grate it with a cheese grater ... Perfect pieces 💙
Ohhhhhhh!
That's what my granny did
Works great even out of the refrigerator; I do it all the time.
Works great when making scones too!
I do that too but hate cleaning the grater afterwards. A good HOT soak helps but still...
I keep butter in the freezer and just grate it into my dough. Just a tip from a Southerner 😉
Nice! Thanks!
I love that the first video is a biscuit recipe. Speaks right to this southern gals heart.
People need this new channel Jess… be encouraged, it will grow just as your garden channel has! Well done 😊
There was a different channel that had changed over the years. I had to stop watching. It was hard because I really enjoyed the recipes and chat... homestead chats. I am thankful you have come forward, Jess. Your words always preach coming together out of the rain and finding community and communion. I am excited for your new channel. I look forward to hearing your take on old recipes. I like that you help the viewer not fret when there's an ingredient missing. This separates the pros from the amateurs! Take care, Jess! God Bless!
"We measure salt with our heart in this house".... I love that!! And I was so glad to see the printable PDF, thank you for that! That goes along with one of your videos on the other channel, encouraging us to print out our favorites and not always rely on the internet. Looking forward to more "cooking with Jess"!
I have cooked biscuits for over 20 years and no one ever explained the benefit of using a pan with sides on it. That makes so much sense!! Lol I am switching from my flat baking sheet 👍😃
I've always used Pie plates or cake pan.
This is going to be soooo much fun!! I love kitchen/cooking/baking channels … and with sweet peeps like Jess - yes please! 💚
It makes me feel so much better knowing even Jess Sowards doesn’t always keep buttermilk on hand and uses the buttermilk “cheat” substitute that I use. Makes me want to go make some biscuits. Yours look amazing.
I bet she gets less buttermilk than butter when she makes butter. That's what happens to me and it seems like a good thing and maybe it is, but there's never enough buttermilk! 😅 we use a half gallon of cream and get 2lbs of butter but only a scant pint of buttermilk.
I use this cheat all the time! It’s nice to see her doing it too;)
Yes. And when you do come across buttermilk, you can always freeze the leftovers in whatever portion size you'll likely use it. It freezes really well.
It took me 30 years to learn how to make good biscuits but i have finally mastered it! One of my most proud moments! Shred your butter with a cheese shredder! Game changer!
So excited about this channel. You quickly became a mentor and “bestie” for this newbie homesteader. Thank you
My husband is going to love that I'm watching this channel. My waiting room has taken over the kitchen. -Fluffy Bloomers
Exactly how I make mine! So good! For years my husband kept asking me if I could make flaky biscuits and I finally watched a video that showed the folding technique. THAT IS THE KEY! After 35 years of marriage, my husband got home made flaky biscuits since I refused to buy the canned ones. Thanks Jess!
I wish I had a journal or something that I could write down all of my favorite recipes you’re going to share 😂 😉
😂😂👏👏🔥🔥
Dollar Tree notebook would hold them until you find something you like more permanent...🌻💕
@@marking-time-gardens thanks! I actually designed one and sell it on Amazon, I had Jess write a couple of recipes in it so when I sell 100 I’m going to do a giveaway for that journal. I was being silly
@@WillowBrookHomestead I don't think that is being silly! Great thinking ahead! I pray that you do well with the journals. Blessings on your day Kiddo!🌻🐛Carolyn in Ohio 💕
@WillowBrookHomestead
Have a link for that journal?
Is anybody else like wicked impressed with Jess’s one-arm-lift-and-pour of that glass gallon jar of milk?!? 🤣🤣 dang girl!
I am SO excited for this channel! Love from Wisconsin! ❤️❤️❤️
YES I was! Homestead Flex 😂
This is the perfect blend of the art and science of baking.
Hooray! I'm so excited for Real Food to be more accessible to every human being of this planet. Once you know you know!! Go Jess!
“We measure salt with our heart in this house”- best quote ever! ❤
I dont know HOW this came up in my feed but im grateful it did. Kitchen time with Jess? Yes please!
So is there a cookbook out there with farm/homestead recipes? If not I feel like that NEEDS to be jess's next book. I want all the basics. Gravies. Biscuits. Bread. Simple. Pantry ingredients. Alternative/substitute ingredients. I don't make gravy a whole lot. I don't ever remember how. A one stop book to look at for those simple recipes that utilize what we grow and have would be amazing.
YESSSSSSSSS!
Gotta love a dedicated kitchen channel with Jess! Yay! 🎉🎉
I can finally feel confident making biscuits! Thank you, Jess!
What? A cooking channel from Jess? I hit the subscribe button so fast my fingers were a blur! I've been making biscuits for too many years to admit to, but I still learned a little thing or two, so thank you for that. I normally freeze my stick of butter and then grate it before I mix it into the flour to try to prevent warming it up too much when I mix the dough, which seems to work well for me. I love the folding you demonstrated, and will be trying that the next time I make biscuits!
Same!!😊
Same, didn't even think twice..
I am so excited to see Jess doing a cooking channel. You go girl!!!
Me too😊😅
That’s a great tip thanks!
My dad made incredible biscuits, and other baked goods. He NEVER used a recipe.
His first visit after I married and moved away, I tried to impress him with homemade biscuits, thinking I could make them from memory. They were beautiful, inedible "hockey pucks".
He was a good sport, but he passed on those. He bought me my first Fanny Farmer cookbook.
I discovered the "secret" to his level of expertise is making things again and again until the basics are second nature. Then you can tweak and improve and experiment.
The visual element of seeing the process in a video would have been very helpful 50 years ago.
Just like gardening, things may not turn out exactly the way you want every single time, but if you keep at it, you will have better and better results. People don't need 'perfection' when they are missing the basics. You are authentic, and we appreciate it.
I hadn't watched many of your cooking videos because I've been cooking for almost 60 years, (and prefer focaccia to biscuits), but I just subscribed and I imagine I can learn a few things from you. Glad you made a separate channel.
I bet a lot of people didn’t even notice this video , I found it while searching ur others. Such a great idea Jess I’m so excited to learn this stuff from you. I was immediately addicted to your garden videos years ago. I’ve always been amazed how much I learn from you in the garden even though I’ve gardened a few years longer than you. I’m positive I’ll learn even more in the kitchen! Thank u thank u thank u!
Thank you for letting us spend time with you in your kitchen! This is so special, congratulations Jess ❤
My grandmother made the best biscuits and never measured any ingredients. She had the touch and shaped them by hand. Perfect fluffy biscuits. When I tried to imitate her, mine could have been hockey pucks!!😊
Thank you for showing how simple this can be! Anyone can do this!! 💜
That folding technique was exactly what I have been missing! Thank you!
I love biscuits! It’s one of my favorite things my Mama used to make. I know a lot of people use butter but she always used Crisco. Sometimes she likes to open the biscuit and add butter and a teaspoon of brown sugar and let it melt. Her biscuits and gravy were to die for. Thanks for unlocking a core memory! ❤️ Congratulations on the new channel Jess!
Totally going to have to try the brown sugar with butter, that sounds heavenly
I appreciate how you're doing this without a rolling pin.
I actually appreciate the whole “meh I made them a little thinner than I should have but they still taste good” part. Shows people that even amazing cooks aren’t 100% perfect to “Food Network standards”. They do look absolutely perfect! Can’t wait to try making them!
Cooking is an art and not everyone is gifted with it but everyone has the potential to learn it. I like your style and big thumb 👍751
Here’s the Appalachian biscuit recipe! Start by preheating oven and cast iron skillet with fat to 425. Use Hudson Creme Self Rising flour, 2 cups, 3/4 cup of cold milk-not buttermilk. 1/3 cup of fat-lard, oil, shortening or melted butter that’s not hot. Mix together and then turn onto floured surface. Fold over no more than 5 times, then pat out to desired thickness, cut out biscuits. Remove hot pan from oven then coat the top of your biscuit with the hot oil in the pan, should hear a slight sizzle, then squeeze then in close for a good rise. Bake for 15 minutes, check for browning. If more browning on top is needed, bake a couple of more minutes. Remove from oven and turn out onto a plate and serve.
Thank you!
I love biscuits. I remember going to my great grandparents homestead and my mother, grandmother and great grandmother going to her garden and picking fresh tomatoes and large green onions
and coming back in to her dining room where the big kitchen cabinet with wire over the front shelves and she would open the door and pull out leftover biscuits from breakfast which we called cathead biscuits because they were so big and fantastic tasting. Then we would slice the tomatoes and onion and put it in the biscuits and talk and laugh and have such a great time. I was so lucky that my great great grandmother lived to 103 and my great grandparents lived to be 102 and my grandmother was 99 when she passed so I have memories of all of them and as I as now 70 I treasure them so.
Thank you for not leaving out the little details. This video showed me what I was doing wrong. And a huge thanks for showing how to make these biscuits by hand!
Thank you for taking the time to make your recipes printable.
I consider being able to make a biscuit a necessary life skill and I'm not even from the south! I love that this was your first recipe on this channel. So simple and such a staple. I cut mine into squares - no waste and I can tailor the size easily. Sometimes mini biscuits are fun! 🎉
I use the my bench scraper to cut the biscuits into squares (no waste also) they can still tuck into my cast iron skillet
I love this new channel of yours. I'd suggest for Shorts: Make own brown sugar, Make your own dry spice mixes like taco, chili, exc..... I'm glad you're chatty because of the little tid pits of knowledge and wisdom. Keep it up !
I grew up in Maine and my Grandmother would make the most delicious biscuits that we would then dip in molasses. I miss my grandmothers biscuits so much. I now live in Florida.
Love the opening of the new channel. Thanks so much for making this recipe hands on traditional, down to earth, real. Not all of us have or want to have "all the things" that seem to be so expected in today's recipes.
Yay! A new channel with Jess !!!! Love this !!! I’m a northerner but love me some biscuits ! My great grandmother was from oaklahoma so I learned some southern cooking for her :)
I’m so excited that this would be the first farmers recipe! I have been making sourdough bread, canning like crazy, making tomato sauce, you name it… But I cannot make a decent biscuit to save my life for some reason. I can’t wait to try it.❤
I used to watch my grandma make homemade biscuits. She used to mix with her hands too. I wish I would have learned from her. Thank you for this
How did I miss this? Cooking lessons from Jess? Yes, please!
🎉congratulations on the new channel, #52 subscriber here!!! So excited to be here from the beginning and learning from each of your videos, thank you for sharing all that you do 🫶🏼
Hi from Alberta, where my family calls these "baking powder biscuits." I love the idea of making breakfast biscuit sandwiches for the freezer!
We eat bread or rolls with dinner every night, so I used this recipe the last few times. They are perfect! No more store bought biscuits for us! Thank you for posting this!
So pleased to see this new channel Jess, thank you for all your inspiring content! Please share some of your favourite gluten-free recipes when you're able to :)
I was just going thru the comments to see if anyone else was asking about gluten free! I'd Loooove a good gluten free biscuit ❤️❤️❤️❤️ I miss them so bad
@@abigailkerr3354 I totally agree! Would love a GF biscuit recipe!!
I would love a video about taking care of your butcher block counter. I want one but am intimidated by using it and caring for it. So excited for this new channel!
Great video. Very much like scones in NZ but the method is like puff pastry. I've made scones foe decades but definitely will be trying your recipe..
These biscuits were so easy to make in my food processor, and delicious!
WOW - a cooking channel with Jess. When I first got married and we visited my grandparents in TN, they made buttermilk biscuits everyday. My ex ask my grandmother to teach me how. I love making biscuits. My mom could not make them from scratch. A favorite is biscuits and coffee - was my dad's favorite. I don't make buttermilk ones because I cannot use it up. I have to remember this trick.
Do you put coffee in the biscuits?
@@sjwestmo no we pour coffee over the biscuit.
I love this so much. I love cooking and baking, but just having kitchen time with you makes me so happy. And this community is something I love being a part of and have shared with so many people.
My Daughter has been watching you for years. Jess you helped her through being paralyzed from an epidural during her second childbirth-she was so hurt! You gave her healing through your journey of pain. You are literally a life saver to my Daughter who is has just turned 28 this month. She not only is a wonderful Mom who can garden but she also uses the herbs in garden that really do work to heal . Thank You for sharing with us.👍
Love the cast iron recipes. Thank you again for sharing🙂
I've never, at age 53, made an edible biscuit. 😢. I followed your video this morning and now I'm sitting here eating yummy biscuits.
Thank you😊
You can never go wrong with homemade biscuits! Thank you for the quick tutorship! Bless You
These were the best biscuits i have ever made. Thank you Jess from the bottom if my heart.❤ God Bless you sister
There is a lot of cooking channels but not a lot that I know of that actually just use just basic ingredients from the farm without fancy tools . I'm happy to watch this new adventure. I often grow stuff and than wonder what to do with it all. My mom was a "throw a can soup over it" kind of cook and I had to learn after I had a family too.
I’m going to put this recipe in my binder.
👩🏼🍳🍞 You’ve inspired me to get back to my baking. NOW I need The Farmers Table *STICKERS* (to put on my binder) Be blessed! 🤎🐮🐔
These biscuits were really excellent. Rose high and were tender as heck. Hello from Canada.
Loving the new channel! Looking forward to making these southern biscuits. YUM
I have made three batches of these in the past week as Christmas gifts to go with the apple butter I preserved this fall! This is so quick and easy...and not nearly as intimidating as I thought homemade biscuits would be! Goodbye Bisquick! Thank you so much Jess! I enjoy your Roots and Refuge channel...but I need this channel! :)
Here from R n R. Been around for a few years. I don't garden or cook. Lol! I come for the fellowship/clean entertainment. ⚘️🥰⚘️
I soooo appreciate your “normal” explanations!!!!❤❤❤
I have been trying to perfect biscuits for 30 years. I tried these this morning, and they were perfect. Even my husband, who doesn't like biscuits, loved them. Thank you so much!!
When my hubby makes biscuits, he always has the last one larger than the rest using the leftover bits. He calls that the "cathead biscuit" (because of its size) and traditionally for his family, that would go to the man of the house. I don't think he does this foldover method, but I will try it the next time I make biscuits. I love the idea of using a canning ring to cut them, too! Thanks, Jess, for creating this channel to bring us into the kitchen with you! Love it!
Back many years ago I cooked breakfast in a BBQ restaurant and I made every biscuit a "cathead" biscuit! So good, start with the dough at least 1/2" and never twist the cutter because that seals the edge and doesn't allow the biscuit to raise right!
I live abroad and after watching this I immediately had to make a reservation at a Southern owned soul food restaurant we thankfully have to have biscuits and gravy tomorrow 😂.
Here in Scotland, your biscuits are similar to scones. a Biscuit is indeed a cookie here lol. Thank you for sharing xx
I just found your channel , good luck, I love seeing you make simple true southern recipes !!
Oh thank you I just made these at 10 pm and they are the best biscuits I have ever made. I have been making biscuits for 40 years. Ty
So happy that you have a cooking channel now too! Yay Jess!
This is exciting!! So proud of all your new ventures Jess and very much looking forward to cooking with you through the winter 😊💗😊🍳
I am so excited! I need to learn the basics. You are the perfect teacher for this! You learned all this the same way we are all going to learn this.
What a fun idea as a addendum to Roots and Refuge! A side note, I am 72 and found you quite by accident some time ago and have been following and enjoying you ever since! Even us oldsters can learn from the young'uns!!
Thank you, Jess! This new channel is exciting. I love cooking channels and you! Win/win. 🙂😍🤩🥰
Mom’s know things.
Experience, the greatest teacher.
As always Jessica, you rock.
YES! I am so glad you decided to do more cooking. I like to watch someone cook who is not trying to show off and do fancy things. I eat southern and you cook like I like.
Have you used gluten free flour for the biscuits? Will you be making gluten free recipes, canning and freeze drying? Very excited to see your new channel and the goodies to come!
Yay! Southern biscuits!!! I moved to west coast and when I went home to visit family I sat there and cried because I didn’t realize just how much I missed real biscuits. Hopefully I can actually make them myself and still taste good.
Didn’t know you started this channel until your last roots & refuge video! Glad you’re doing this🙂
Loving this new channel Jess! ❤
In the UK we call these biscuits scones, traditionally eaten with strawberry jam (jelly?) and clotted cream! In Devon they put the cream on first and then jam, in Cornwall it's jam first and then cream! Delicious with a cup of earl grey tea 🤤❤ xx
We call them scones in New Zealand also :)🌸
Congratulations on your “new” channel! I’m much older than you and I’ve been a “scratch” cook
all of my life but I can’t tell you how wonderful it is to know you’re here. Many people my age can’t,
don’t or will not cook. As a result many 30 year old people (and younger) are trapped in a spiral of poor health choices.
I will certainly spread the word about this channel…we have a country to feed and to teach to stand on their own two feet.
God bless you gal…you’re “my kind of people.”
♥️👏🏻👏🏻👏🏻
I ❤ this new channel. I'm always eager to find more ways to stay out of the grocery store and also use foods from my garden.
Made this recipe for dinner with fresh milled soft white grains. Soooo good!! Thank you!!
Love that you’re making a dedicated scratch cooking channel! I’ve tried biscuits a few times but never had much luck.
Oh my goodness! I love cooking from scratch! This is so fun!!!! 😄
I'm sub number 182!
😊
Now I wonder how big that number is ultimately going to get...
🤗 soooooo BIG!!!
And biscuits is
THE PERFECT
starting recipe too!
Nice 👍
19 hours later, that number is 1.74K!
@Romans828girl
It's just AMAZING isn't it!! Ha!
Thanks for telling me!
I haven't looked yet,
and while I'm amazed,
I'm kinda not surprised at the same time!
Soooo...
Let's see...
In almost 20 hours,
it's times 10 !
We could play a game
and guess how long it takes
to get to 10k subs,
and 50k,
and 100k!!
(Read this next part in the voice of
Troy McClure! Pffffthhh! 👅💦)
Stay tuned to find out if it will it continue its current rate of acceleration?!!
Or
Will It Go Faster!!
Or
Will it slow down and keep a steady pace?!
_______
Ok, Troy is gone now.
If it stays at the current rate,
it will be up to 20k subs
at the 40 hour mark!!
Or
Will it simply top out at 37k subs???
(I just picked any random #)
And at about the 9th day
it could easily hit 100k!!
Dang!!
All with ONE biscuit recipe!! 😆!
YOU GO, JESS!!!
Oh! I wonder if it will hit 100k
SUPER FAST -
like in 3 days or something!!!
haaa!!!
Wow Jess!!
I bet that's a nice feeling!
Plus, that's an instant new paycheck!!
Nice going! 👍
5.54k now ♡
@honeybee52000
Chaaaa!!hahaha!!!
Look at THAT!!!
She's off & runnin'!!
🏃🏼♀️🏃🏼♀️🏃🏼♀️🏃🏼♀️🏃🏼♀️🏃🏼♀️🏃🏼♀️🏃🏼♀️
TRIPLED IN ONE DAY!!!
You Go Girl!!!!
Ok, so now it's 3 hours later from when you clocked it, and I just took a look too, and it's grown to just under 6k!
And that's only after 2 days!
Except REALLY, it's only after ONE day since the official reveal of this channel was made YESTERDAY !
Also, I noticed this new channel has about 18k views, and most channels only get about 10% of the thumbs up engagement per video.
(I never understand why so many people refrain from a simple thumbs up!??!)
Meanwhile, even better than thumbs up, Jess has 30% Subs on her 2nd day.
Or does today count as the 3rd day?
Yeah, today is the 3rd day.
I must admit, it's going a little slower than I expected!
But still, 6 thousand Subs in 2½ days is pretty amazing!!
This is fun to watch!
The frost tender flower in her winter environment ❤ thanks for feeding my mind and soul, also for inspiration to cook with the ingredients I've work for this past season. Food is a love language of mine and I love feeding those around me. Ty 💞🥰
These turned out absolutely stunning for my family ❤
Thanks for this gem of a recipe. 11pm and I'm making some for my in-laws for Turkey day, tomorrow. Nom nom 😋
I like having a cooking guide b/c when I was young I didn't know what or how to cook & then got married (but found out husband's expect meals on a regular basis). Then after home birthing kids - I thot "What do I do with all these hungry little people?" Mom never had the time to instruct me & the (home ed in school classes) were not real home settings (with the interruptions & action along with unexpected emergencies). So what a relief not to face burned good! Ty so much for giving us tested, tried & true Southern cooking any woman will be happy to serve her family, friends & foodie guests! Love it! ❤❤❤
Congratulations to you Jess and congratulations to all of us! 🎉 I’ve watched your Roots and Refuge channel over the years and our interests are similar, so I’ve often thought because Jess is so passionate about gardening and growing food for her family I hope she does more cooking content so to my delight I’ve just subscribed to The Farmers Table! Thank you Jess,”and I bless you until next time”!❤
I was so excited to open Facebook and see the post about this! Instantly started watching! Love love love your gardening content so I know I’m only gonna love the cooking content even more! Your kitchen is so welcoming, inviting and comforting and now we get more time in it🥰
This is the cutest thing with all the little quotes I love them.
"I'm only here for the food!" lol I so wanted to say this, one of my favorite movie quotes as I'm clicking "subscribe" on your new channel!!🎉 Honestly, though, I'm here for the Jess, too! I just love everything you do, and I could watch your videos all day long. Congrats on your new channel! What better way to start than with good old southern tradition! I love this video and am so excited for what's to come!
PS: I never can keep buttermilk for the same reason, so I use that trick, too! All the time! I'm so glad you shared!
Well! Guess this Aussie is gunna be making southern style biscuits! They look delicious! Thank you Jess, for everything 😘🌈💕
Your comment made this southern lady smile. I just love the thought of Aussie homes filled with the beauty of southern biscuits. I felt the say way the first time I was able to successfully make homemade tortillas and authentic Mexican rice for my American family.
Aussie Aussie Aussie!! 🎉 Love from Perth ❤
Just made these and everyone including my picky 4 year old loved them. I think we will be replacing thanksgiving rolls to these beautiful biscuits!! Thank you for taking this on Jess!! Always proud to support a beautiful soul such as yourself!! ❤
Thank you for keeping cooking real. I wanna know that ANYone can make them. Even if they aren't perfect, reminding they are still going to taste really good. That's the best tip or reminder that I pulled from this video. Thank you!!