Fall-over biscuits | 128 layers, golden sides
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- čas přidán 22. 08. 2024
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**RECIPE, MAKES 4 BISCUITS**
1 cup flour
1/2 stick (2 oz, 60g) butter, cold
1/2 cup (120mL) buttermilk
1 teaspoon sugar
1 heaped teaspoon baking powder
1/2 teaspoon salt (I use Morton Kosher)
Get oven heating to 475ºF (245ºC). Combine flour, sugar, salt, baking powder and cold butter. Cut the butter into the dry ingredients until you have lots of small, cold chunks of butter coated in flour. Stir in the buttermilk, holding back just a little of it for later. Knead with your hand until you've just turned it into a solid ball.
Turn the dough out to a cutting board and dust everything generously in flour. Press it out into a half-inch (1 cm) thick rectangle. Make sure the surfaces are well dusted in flour before you fold the rectangle in half into a square. Press it back out into a rectangle again and repeat the process for seven total folds. Before the final (seventh) fold, paint the surface in buttermilk. After you fold, don't press it down very hard.
Chill the dough in the freezer for 10 minutes. Take it back out and cut it into four triangles. Transfer them to a parchment-lined baking sheet and pain their tops with buttermilk. Bake until they've puffed up, fallen over, and turned just barely golden - about 15 minutes.
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nice
early lets go
Weewoo wagon
Next step 20 folds. Should be about a million layers! A couple molecules thick.
How dare you get the early pass.
Speaking of buttermilk, that could be a cool little video. It's something that's virtually impossible to find over here in Sweden. Of course it's not very hard to make a comparable product yourself, but after looking into the reasons why it's readily available in some places but not others (mostly to do with different methods of producing commercial butter from what I gather), it's more interesting than I thought.
Filmjölk is a pretty decent buttermilk substitute
I heard Kefir of russian origin is also pretty damn similar.
Wait you guys dont have that here in the netherlands its called karnemelk (churn milk)
apparently if you yeet vinegar into milk you get something similar
Agreed
Biscuits that flip themselves in the oven.
That’s absolutely genius.
*tip
Adam has turned into Bob Ross. No mistakes, just happy little accidents.
Yes
Good one. The Bob Ross of the cooking youtube
No mistakes, just happy little snackcidents.
@@0oLasseo0 no mistacos ,only happy skittle snackcidents
he should make a vid where he beats the devil out of smth
I made these on accident once
I was high on acid, and was making biscuits and gravy for breakfast. I was very careful in laminating the dough, and i cut them into squares, because i didn't want to waste the edges. They rose so much in the oven, then looked like Slinkys going down the stairs, so I called them Slinky biscuits. Best biscuits I ever made. I don't see myself doing acid again anytime soon, but I at least learned how to make good biscuits.
The revelations Lucy gives people are too numerous to count, it seems lol
High on acid, excuse me? XD
Better to be bake than be baked...
I mean, with good ideas like that, it's hard to argue against a paper here and there...
"Slinky biscuits" sounds like a euphemism for something else but idfk what. I'm gonna steal that name though lol
In Helen Rennie's scone recipe, she suggests freezing the scones and then heating them up in the oven (wrapped up in foil) when you want to eat them so that they're fresh. I've found that works well, in case anyone wants to double or triple this recipe.
I make 24 each time, just for me and hubs. Chef John’s “Irish” Cheddar and Green Onion ones, plus a cup of coffee. Super easy, turn oven to 400f, put water in brew pot, both ready in 17 minutes. By then the garden is watered and we’re eating. Retirement is grand.
I also like freezing unbaked biscuits and then baking from frozen!
Freezers are the second greatest invention after computers. They're so damn good. You can freeze nearly anything and have such a miniscule degradation of quality
@@PotatoMC1 Those are both fantastic contenders for "best invention" but my favorite still goes to headache medication. Acetaminophen has saved me from many nasty headaches in the past.
Life-changing tip for "cutting in" butter: use a cheese grater. I recommend putting the butter in the freezer for a few minutes first. But, I will use this for biscuits and scones from now on.
I think he already used this method in his previous videos? But it's a good tip nonetheless
I just commented basically the same thing begore seeing yours, it's a super useful tip!
Note: Large hole, not a ginger grater/rasp.
You’re totally right as I’ve made scones both ways, but bizarrely he used that (much easier) method in a different video. Kinda weird.
Id prefer to use a fork or pastry cutter, since they’re easier to clean (I don’t have a dishwasher, so everything is washed by hand)
I'm glad you didn't go much beyond 7 folds, as it wouldn't take a lot of doubling for your biscuit to be thicker than the universe. Don't risk it for the biscuit.
LMAO so true
But each folding will make each layer more and more thin, even thinner than an atom
czcams.com/video/H-O-TocmrI4/video.html
This french guy counted it
@@littlechemie5425 omg this is epic, ima watch it
@@littlechemie5425 honestly I was expecting to get Rick rolled
Can I get "Don't risk it for the biscuit" on a T-shirt?
"Thank you for donating your delicious brains for my biscuits"
I can smell the YTP forming already
Lol
@@CallenceGaming m8 i was just watchin ur vid
@@CallenceGaming cant wait to see this used
Yep, I’m here to join the party
@@CallenceGaming hey you
I think adam’s 70% to rediscovering the croissant
I wonder if buttermilk biscuit dough could also make a good croissant? Croissant dough is usually yeast leavened, of course, but it would be an interesting experiment.
Ah the croissant, the king of the biscuits 😂
Tasty tasty kchwassón!
50 years ago mother taught me that if I had no buttermilk for a recipe, I could add a tsp. of vinegar or lemon juice to regular milk about half an hour before I needed it. It was quite a trip to the store back then as we lived on a farm.
Trimming the sides with a biscuit dough like this actually helps the layers separate and puff up in the oven - the edges of the dough act like a “crimp” of sorts and really only lets the middle of the biscuit rise. Not a step I’d skip myself, but these look really good!
We might be able to exploit that to make these in a dutch oven
That variation could be an advantage, though, because then you get denser, moister edges on one side and crispier edges on the other. It all depends on how you like your biscuits.
@@bobby_greene no way i was thinking the same thing for the steam is that a thing however? has anyone tried it?
I can tell just by looking at the finished product that this is something I would really enjoy. The single crispy side would be amazing. Genius.
"Biscuits are only good when they're really fresh." Nah, Ragusea. Refried biscuits. Try it.
You can also break out the sausage gravy.
This dude knows what's up
@@GloriousShamash My man.
Your ideas are intriguing to me and I wish to subscribe to your newsletter.
I am gluten intolerant, :( i cant try them
No joke, I literally just made your biscuit recipe like 10 minutes ago.
nice
Did u make red eye gravy or beer chicken? Or was it plain?
@@josemariagonzales5248 tasty. Good with butter and the upsidedown bear
@@virtualabc7847 plain cause I am a mere mortal, but it was good for breakfast
The biscuit sold in my country has no sugar or butter but tastes like a cookie it's so flavourful! I dont know the ingredients but it is DELICIOUS (also has some sweet like taste on it's own even with no sugar wowowow)
Huh, I've used a cheese grater for my butter the past few times I've made biscuits. Super easy to mix up the little shreds with the flour.
To shreds you say? Tsk tsk tsk...
How's the missus?
To shreds you say? Tsk tsk tsk...
he does use that method in another video if you'd like to check it out
watched it on 128x speed just to stay in theme, have to say really enjoyed the recipe over the last 3.1 seconds!
#TheyDidTheMath (6 x 60 + 38) / 128 = 3.09375
I really enjoyed the past 3.1015625 seconds
I learned from Chefsteps that the easiest way to cut butter into pastry is to cube it, throw it into a stand mixer with flour, and run it on low with the paddle attachment until you have the texture you want. I made Adam's biscuits with that technique and it was great.
Adam, now that you've discovered the joy of the pastry blender/cutter, give it a try with avocado for guacamole and eggs for egg salad. It does a fantastic job!
I wanna see your panna cotta recept, then Vincenzo’s Plate can react to it.
Or friend rice for uncle roger to react to
You know what Ади, I think Адам should do an egg fried rice recept.
ooouf that sound the bowl made at 4:43 is so satisfying
In the mirror universe, me with a goatee is probably saying “thanks to the sponsor of this video CircleSpace.”
“Afternoon Cold brew”
@@pprudencio1966 *afternoon tea
Long live the empire!
“Evening Steep”
CirlclePlace
0:51 anyone else imagining him sleeping on pastry cutters
Love the sponsor Adam! Small trick we use at work that may prove useful is using a plain old cheesegrater to break up butter in scones and biscuits. Amazingly easy, super quick, and by far the best results (plus you have multiple holes to choose from if you use a normal box grater)
My jaw literally dropped open when you turned that over to reveal the bottom!
Damn, the geo tag really is knoxville now. RIP Macon, forever in our hearts.
DEFINITELY making these in the morning. BTW, you can make a buttermilk substitute by adding a splash of white vinegar to the milk and let it sit until it curdles.
Another great recipe, Adam.
I make a spectacular country style biscuit. The recipe is almost exactly this one, ingredient wise, except sometimes I sub lard, yes lard, for butter and they come out slightly "gooey" and delicious, perfect for pairing with sausage or bacon.
Your video taught me a thing or two that I will try. Definitely making tri-biscuits. Thanks!
You can't suck at cooking when there's Adam Ragusea around
We are getting so minimalist on these videos that Adam’s gonna start leaving out main ingredients lol
I've stopped using my pastry cutter and now I use the cheese grater to cut/shred very cold butter into my biscuits. Works great. I've also started cutting apart my actual layers (with the bench scraper I'm going to use for cleanup anyway) instead of folding, but similarly: stack lots of layers, yep. These look great.
I like grating frozen butter into the flour over using a pastry blender
seems yummy
Yeha that works really well!
This looks like a thing to feed a hungry slav with!
@@em6368 wat
You're the most unorthodox cooking CZcamsr I see in this platform
*FUCKING LOVE IT*
Just tried this recipe. My dough just flattened in the oven, the only one that stayed in it's triangular shape did not fall over, and the final consistency of the biscuit was more doughey that flaky. But it was still amazing because of the flavor of the butter milk and the crispness of the skin. I'll say it tastes more like a cake to me. Will try again though, thanks for the recipe!
Did you use baking soda instead of powder? That would do it.
I am perfectly happy with leftover biscuits that go into the fridge.
Best eaten at 11pm.
I just wanted to let you know that you make amazing videos that are the highlight of my week.
When you said morning brew your coffee I thought you were about to do a double ad spot with trade and morning brew that would have been a power move
just made these for my mom, we had traditional biscuits and gravy for a mothers day dinner but i used these instead! they were absolutely perfect and she loved them, thanks adam!
Thank you for positively changing my life and the lives of my children
When you said 128 layers, I'm thinking, "what? Is this one of those ridiculously long processes for not much improvement?" I apologize. The finished layers look great! I grew up with old-fashioned drop biscuits. When I was a teenager in 1967, I tried mildly kneading and folding my biscuit dough. Never saw it recommended anywhere, just tried it and loved the layers. This is a vast improvement. I'll try it next time I make biscuits!
ooh, I wanna try these! Growing up, my Mom would make the standard Pillsbury canned biscuits and serve them with applesauce (butter and applesauce is an interesting taste, not to mention the heterogeneity of it all). This seems like a nice little upgrade without a lot of hassle.
Why do people dislike he is always getting straight to the point without any annoying intro
I love this recipe! I don't bake much, but this totally feels like one of those happy accidents that will eventually turn into a family recipe
When he dropped some coffee on his phone, I felt that.
I was about to comment on that
I have twin toddlers and each has their own teddy bear. If either of the kids drops their bear, and if I pick it up for them, I will almost always hand it to them upside-down with an enthusiastic, "Summon forth the upside-down bear!"
I have my own biscuit recipe that I like that requires grating the butter and has half a stick of butter per cup of flour (that's a ton of butter!), however, I will be giving this technique a try. I'll try adding some sugar to my next dough, I don't know why but every time I try adding sugar to my biscuits they never taste right.
I also grate the butter in (frozen)and it always turns out, I am not too advanced of a cook though.
@@ryanmclaren6878 Biscuits are a great starting point with learning to play with baking recipes because they are so forgiving. I've tried both half folds and trifold when laminating the dough. I prefer trifold as it works the flour less and develops less gluten. If you use cake flour you can go with folding in half. I do 4 trifolds to get 81 layers. That's what produces my favorite texture with AP flour
Nothing wrong with leaving the sugar out. I don't like my biscuits to have sugar in them either.
". . . every time I try adding sugar to my biscuits they never taste right." Yeah, I hear you. Biscuits made with sugar taste more like scones than southern biscuits.
I've done some fiddling with low carb recipes using a folding technique (flour being gluten, oat fiber, and almond flour). I have a feeling I'm still letting my butter melt too much before it gets to the oven because I don't get a lot of rise, but of course, it may just be that the elasticity needed for layers to hold will never be achievable without the real flour.
you could try just adding gluten to it instead of adding any flower at all.
As a British-American, I would argue that American biscuits are more like British "dumplings" than to British "scones" which are much sweeter and more cake-like in their eating.
I typically freeze my butter then shred it in with a box grater
This blew my socks off. Brilliant.
Very nice. I really like the pace of your videos, quick and to the point while pointing out details that matter.
I cut the butter into small cubes, refreeze it, then throw it into the food processor with the flour and pulse until I have little pea-sized pieces. No work, easy cleanup and great results.
If you use lard instead of butter, you'll be makink "Criollitos" or "bizcochitos de grasa". A traditional pastry here in argentina.
Actually in the south US they use a mixture of lard and butter in the biscuits and sometimes 100% lard if it is Leaf Lard (kidney fat). It's amazing how different cultures can arrive at similar places in cooking.
@@CrownedFalcon00 you should try this cremona. It's the best for breakfast. Or for tea time or whatever.
czcams.com/video/EAzplj5KO3s/video.html
Wow - that's actually awesome. Kudos Adam
I gasped when I saw that brown bottom. That looks so amazing.
Made it for 8 people and it was perfect, thanks Adam !
4:21 ohhhh that's why biscuits automatically have that separation that makes it perfect for a sandwich
Biscuits are great with honey, but there is no better biscuit than the one eaten with molasses and butter 💕
Oh, sausage gravy over these, too! Now I'm hungry lol.
We need a compilation of Adam saying the word "reaaally"
Triangles! Great idea.
RE: Butter
I freeze the butter and grate it into the dough with the same grater I use for parmigiano reggiano cheese. I mix the butter in a tablespoon at a time, otherwise it clumps into big balls of butter. Try it. You'll like it.
RE: Buttermilk
All modern buttermilk is cultured; that is, it is milk with active lactobacilli added. I make my own. In a sterilized 12oz jar, I drop a teaspoon of whey from active-culture plain yogurt. (Whey is the cloudy liquid on top of the yogurt. I get a lot of whey when I strain plain yogurt to get Greek yogurt. I keep whey in the fridge in another sterilized jar. Lasts for weeks.) Back to the buttermilk . . . .
Then I fill the jar with whole milk. Not 2%, not skim. I put the jar in the fridge. Three day later, I have cultured buttermilk. (Yeah, you really need to keep it cold while the bacilli eat the milk and pee acid. If you don't, you get yogurt, not buttermilk.)
These will be so good drizzled with honey!
My mom makes biscuits a lot. My favorite toppings are molasses, honey, or homemade strawberry jam made from local berries 😋
Adam I enjoy your no-nonsense style and would really appreciate a butter shortbread recipe from you.
you make some of the most interesting content on youtube. hats off
Man, southern dishes use buttermilk alot.
Because it's good
@@shittin_on_the_job not complaining about it, love buttermilk.
Adam great video, I use a food grater to cut in the butter, the butter has to be almost frozen, but it works well.
dude those fallover biscuits would be killer with sausage gravy
Spilling coffee on the morning news! Classic!
I love how over time in jokes have formed like summon forth the upside down bear or 🏺🍗👉
MOTHER OF GOD..... I have witnessed the birth of a new biscuit. I may die a happy man now
gotta try this tomorrow morning!
….and I did try them. I wasn’t as careful as Adam about folding and cutting and so on but they turned out very similar, although without actually falling over. But they’re good!
YOOO this looks great dude! I'm gonna try this tomorrow
Those biscuits w/ a pan of sawmill gravy would be an amazing breakfast.... 😍😋❤️
Your first biscuits were amazing now I’m pumped to try these!
i am proud to say that barely an hour after Adam uploaded this, my dough is chilling in the fridge before i cut them.
Ooo...nice invention/discovery! Well done sir.
FINALLY!!!! Someone else that knows the joys of a pastry cutter! lol.
Seriously, I know they're technically a "unitasker" and therefore to be shunned but, OMFG do they do what they do so well!!!!
30 seconds and it's all incorporated, max. I honestly do NOT know why it took me so danged long to buy one but, once I did, I was an instant convert.
Oh yeah pastry cutter FTW. I use mine a LOT when making applesauce. Once it's cooked and cooled just a bit I go at it with the pastry cutter and voila, perfectly chunky delicious applesauce. Which I then use some in my Oatmeal, Applesauce and Cranraisin muffins.
The first ever Good Eats I saw was about pie crust (flacky but tender) and I did not realize that he was talking about what in German is called “Muerbeteig” the same as here. What I do is to but the flour in a bowl, add cold, cubed butter and then ice cold water or here Buttermilk. Then chill my hand in cold water, dry them and crumble the butter with the flour by squishing the butter with enough flour so it does not stick to my fingers and when there are no more cubes combine it into a ball. This takes about one to two minutes.
Close to 1.50M congrats!!!
Pro tip: freeze the butter and use a grater. It's much faster and more fun than a food processor or a pastry cutter.
Those are some perfect gravy biscuits
These turned out SO GOOD. Thank you!!!
for the pastry cutters, you can also use them to break up ground meat on like a stainless steel or enameled cast iron pan or smth
He’s really optimising for heterogeneity now
This is one of the best and simplest videos adams made
These remind of Pilsbury’s flaky layer biscuits. 🧡
Mum used use sour milk to make scones. They were better than with fresh milk. Milk never went wasted. Anyway, I won't think of American biscuits as scones now. Cheers
Bear brains clearly make the best biscuit topping. BTW, now that you're in Knoxville, Butler & Bailey often has local honey.
cant wait to try these biscuits!
Yeah! Exponential growth!
I am late to this party, but I need to say this. To me, this is the best cooking video I have ever seen and not because of the recipe involved. But how you arrived to it. It is often said cooking is a science and if you can follow instructions, you can cook. To that, I agree wholeheartedly. But people often seem to forget science is also about the experimentation. That thrill of discovery and exploration of curiosity. You saw something and went "Hmm. That was interesting. Can I do it again?". Cooking is as much about creating something that tastes good as it is the exploration of what can taste good.
In Germany we have really similiar "biscuits" called Laugen-Blätterteig-Ecken; But they are more prezel like, because they are swooped through a 3% (weight/volume) NaOH solution. Maybe you want to try that? Everything else stays the same, but you have the extra flavours of the maillard-reaction!
Fall over biscuits? More like WHITE WINE BISCUITS
You're the man Adam, keep up the good work sir
I wonder how Scott peacock would feel about this…I saw him at an event once and for sure he agrees on forming dough by hand, he very gentle and takes his time forming it.
So I'm watching this and it's like ... eh .. another biscuit recipe ... ATK does this layering ... and the BOOM! They fall over. Brilliant. Congratulations. FYI: 7-Up biscuits are still my fav. They are even good COLD! Yes, you heard me ... COLD! Hope you are enjoying your new house and everyone is getting settled in.