Biscuits: The Important Difference Between Flaky and Fluffy | What's Eating Dan?

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Cook's Illustrated editors Andrew Janjigian and Andrea Geary join Dan to reteach everything you thought you knew about making biscuits.
Get the recipe for Ultimate Flaky Biscuits: cooks.io/2WxUV7j
Get the recipe for Easiest-Ever Biscuits: cooks.io/2ELw5GY
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Опубликовано:

13 июн 2019

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Комментарии : 624

@SaltyInterlocutor 5 лет назад

Not only is this series the most staggeringly informative and useful cooking show I've ever seen, but it has become an almost therapeutic tool for me. I've struggled with an intense anxiety disorder since I was a kid, and recently a series of major existential hurdles has brought it back in full force - after a few years of having it mostly under control. There's just something about Dan's relaxed & urbane charm that always seems to quiet my mind and put a smile on my face like nothing else can nowadays. And I'm sure that's also partly attributable to the skillful video editing & the nourishing (but almost decadent) feast of culinary knowledge Dan's always serving up… Anyway, I know all that's a bit silly, and I don't mean to over-share. I never comment on RU-vid videos, but I just felt compelled to express my gratitude to Dan (and the crew) on the off-chance that he reads this.

@zimmejoc 5 лет назад

Congrats on getting things mostly under control. I don't suffer from anxiety. It is great to know I am not alone in thinking that Dan's relaxed & urbane charm always leads to a smiling face.

@w8n2xhl 4 года назад

misconstrued miscellanea I’m glad he is able to feed your spirit. Walk in your peace.

@borderlineiq 4 года назад

Oh wow. He gave you a heart. Way cool.

@ArtU4All 4 года назад

Understanding, comprehending and knowing becomes a relief. 😇😍

@rebeccaknudsen6190 4 года назад

We're allmore alike than different.

@ananouri3583 5 лет назад

If they just did reruns of the show, that would be enough for me, but these segments are so well done that they could be turned into a separate show all of their own. Thanks ATK for going to the trouble of producing this great internet content. Especially considering that's it's a gift to us with no real strings attached!

@nicoles7126 2 года назад

They're a show of their own now! That's how I found this video,

@katherinesmith9985 2 месяца назад

If you have the Pluto app, they have their own channel. America's Test Kitchen and Cook's Country 24/7!

@nerdcave0 5 лет назад

Cutting biscuits into squares is so brilliant. Having to cut out and re-roll scraps is the total wet blanket of the baking world.

@ChoochooseU 5 лет назад

Jay I’d always wondered why this particular aspect of making biscuits was a big deal when watching chefs on tv as we always used the scraps and made a full pan- but it occurred to me we don’t reroll them, we push the scraps together and slightly push and cut again and these are the “ugly ones” for some reason, I was partial to the ugly ones, they seemed more crispy to me as a kid lol But now I understand that my family must’ve learnt to not rework that last bit of dough and to keep them tender, just push them together

@nerdcave0 5 лет назад

@@ChoochooseU True, it's not so bad if you do it that way. But still an extra step I'd rather avoid because the scraps absorb too much extra flour, get misshapen, etc. To be fair, it's way more of a pain when it comes to cut-out cookies. Square cookies in my future!

@teaeyedoubleguhur 5 лет назад

@@ChoochooseU You're not the only person that loves the ugly biscuits! Then there are those of us who love to eat the scraps.

@qlauraq912 4 года назад

I roll my dough into a circle and cut the biscuits into wedges.

@teaeyedoubleguhur 2 года назад

I wish I could LOVE your post. My dad was a great biscuit maker as was his mom. I always hung around when Dad was making biscuits so I could eat the scraps although he'd make a cathead biscuit out of some of them. I can make fairly good biscuits, but they are nowhere as good as Dad's or Grandmama's were. I do love watching Carrie Morey's show How She Rolls and see her making biscuits. I always get so hungry!

@Zenaltra 5 лет назад

Andrea calling it a dream biscuit just filled my heart with joy, what a treasure of a human

@gena7359 5 лет назад

Agreed!

@kpnitrl38 5 лет назад

Now this is an informative video that I never knew I needed to know.

@hollym5873 5 лет назад

I always feel smarter and hungry after watching these videos. Great fun job Dan. Thanks

@kevinnashskitchen3517 5 лет назад

Everyone needs to learn a biscuit recipe. Those drop biscuits look perfect for breakfast. Biscuits n gravy worthy.

@jeaniebird999 5 лет назад

Mmmmmmmmmmm, biscuits and gravy...

@kfl611 4 года назад

and they were so easy to make

@sunspot42 3 года назад

They're my goto biscuit recipe now - couldn't be easier. The one warning I'd give is that if they seem too dry, don't be afraid to add a touch more warm cream. That really seems to improve the texture and the flavor. The first time I made them they were a bit too dry and the flavor wasn't as good. The wetter dough does spread out a bit more, but the end product is better.

@AxelQC 3 года назад

Yes, the flaky biscuits look wonderful, but the Dream biscuits you can make in your Saturday robe.

@readytogo3186 Год назад

@@AxelQC 😊

@hermeticbear 5 лет назад

I was taught flakey, but I have embraced drop biscuits because they are easy and delicious. I need to try Andrea's recipe

@camedm58171 5 лет назад

Agreed, but how you could get that tang that buttermilk has in the flaky biscuit? Could you add lactic acid to the drop biscuit recipe without changing the Baking soda/powder combo? Or would adding shredded cheese accomplish the same taste? All I'm saying is "Dan, help"

@bballerryday 4 года назад

@@camedm58171 butttermilk powder!

@d.lawrence5670 4 года назад

i embrace them all, flaky, fluffy, drop, butterswim/butterdip, sweet potato, angel, fried, dumplings, scones (the ones that look like American biscuits...I LOVE THEM ALL!!!

@d.lawrence5670 4 года назад

I forgot cornbread and beaten biscuits!

@readytogo3186 Год назад

@@d.lawrence5670 I'm right with you--on all of these! I love to make--and eat--bread!!!

@TheJensPeeters 5 лет назад

we made the flakey one in culinary school in Germany and i had never eaten anything similar before and it is soo good

@lindafromcalifornia1155 5 лет назад

This is a great video. Very informative. Thanks, so much for taking the time to put this together for us.

@NothingButANumber317 5 лет назад

When it comes to biscuits im team "i love biscuits"

@ferociousmaliciousghost 4 года назад

I'm on "All the above"

@stacie4425 2 года назад

I am for easy all the way! 😂 I tried the dream biscuit and I was floored of how moist and delicious it was 🤤! Thanks for sharing.

@pamowen3452 5 лет назад

Flakey, the only kind to make or eat! Thank you Dan

@cynthiarobinson3048 4 года назад

I LOVE ATK...& Dan's sports on the show! Great learning tool! This biscuit tutorial is GREAT! Loved it! Can't wait to make some FLAKEY biscuits! Those looked AMAZING... will try Drop Biscuits next time!

@LuckyLifeguard 5 лет назад

those drop heavy cream dream biscuits are fantastic!!!! just made them today, thank u for sharing the recipe with us!!!

@jennkarol3150 5 лет назад

Oh man, those dream biscuits are a game-changer. So easy and so delicious!

@fakechemicals 5 лет назад

This one's for the folks managing this channel; on the record, I'm subscribed to this channel just for "What's Eating Dan?" Thumbs up if that's why you're here too, reply if you think I'm missing out on another great series from ATK. Heart this if you're going to stop doing anything but "What's Eating Dan" videos! Edit: lol, atk removed the heart after I ninja edited in that last bit.

@sathirafernando6036 5 лет назад

Same!

@CaptainTimo 5 лет назад

Same, what's eating Dan is the ONLY series that's worth watching on this channel

@wright96d 5 лет назад

I love all the uploads. But I especially love the science in this series.

@gigidodson 4 года назад

The softer wheat in self rising flour has always been the secret to the biscuits my granny made. They were delicious, bready and the perfect vehicle for gravy.

@adamwillis5424 5 лет назад

Dan: I think we can all agree that this is how to make biscuits. England: ...

@fakechemicals 5 лет назад

England knows damn well they're called cookies and if they had anything to say otherwise they present me with an English dish that people eat outside their nation for any reason other than to put on a bad impression of Dick Van Dyke's horrendous attempt at a cockney accent.

@JacquelineUnderwood 5 лет назад

Scott Wittie I mean, I’m Irish but tea time biscuits are spectacular. Tbh most biscuits taste more refined and dainty than something like a chocolate chip cookie does to me 🤷🏻‍♀️

@adamwillis5424 5 лет назад

@@fakechemicals We do not know damn well anything! A cookie?! A cookie?! The custard cream? The bourbon biscuit? Dear lord, next thing you'll be calling a Jaffa cake a crisp! And then not content with mocking our tea time biscuit and throwing our tea into Boston harbour you insult our cuisine (the finest in the world). I have sent a Facebook message to the Queen, she has assured me that Dame Judi Dench is on her way to you now, holding a delicious, British Tikka Masala with a side of pork scratchings. A traditional English feast...A cookie, indeed!

@monmon1741 5 лет назад

A M E R I C A N test kitchen

@Avacarho 5 лет назад

Monica Horton It's America's Test Kitchen because it was started in and will always be in America aka The United States of America. If it was in England, it would be called England's Test Kitchen. Lol

@GeoffreyAlan 5 лет назад

Great informative video as always! I’m a huge flaky biscuit fan - especially topped with some whipped honey butter 😍

@zacablaster 5 лет назад

I have to go make biscuits and honey butter now, thanks a lot!

@claytonleal7947 5 лет назад

this is exactly what i needed, biscuits all day err day!

@borderlineiq 5 лет назад

Whoever is writing these scripts, thank you. Dan's style of humor is already cute, but this is wonderfully entertaining. "Who's DOING that?!" :D

@DanielJSouza 5 лет назад

Thanks! It’s me!

@DanielJSouza 5 лет назад

Thanks! It’s me!

@grovermartin6874 3 года назад

@@DanielJSouza And what a master! With self-deprecating wit, perfect leavening!🤗

@madmh6421 5 лет назад

Your best video yet. Coming from a southern background, I love both. Thanks you cleared up a lot of questions and misconceptions. My Dad's mother used raw milk, with perhaps a lot of the cream, where my Mother used room temp. crisco, and of course we always topped with copious amounts of butter, or honey, or molasses, or apple butter, or jelly, or preserves, or any combination of the above. The BISCUIT, appetizer, main meal staple, or desert, not to mention squirrel gravy and biscuits.

@ginnyagogo 2 года назад

My favorite is my grandmother's baking powder biscuit made with lard. Cut the lard into the flour mixture and add a little milk. My dad is lazy and after the dough is shaped he uses a pizza cutter (square biscuits) and you put them in a hot glass baking with melted lard with a turn over in the fat for a light baste. This gives you a cakey light biscuit just waiting for butter and honey or homemade jam! Mmmm, making me nostalgic! 😀

@NessaRossini... 5 лет назад

Well, butter my biscuit. I like any as long as they are fresh out of the oven with honey butter or butter and preserves.

@charlie_mario6292 4 года назад

Nessa Rossini butter+honey>>>>>>>>>>>>>>>>>>>>>>>>>> honey butter

@ZanHecht 5 лет назад

Isn't the extra baking powder there to react with the acid in the buttermilk to provide extra leavening?

@Sometimes_Always 5 лет назад

Wow.. The first time I made biscuits was apparently the "laminate style".. I had no idea but it makes sense now. No wonder they came out that way.. I'm gonna have to go back and bake some "Dream biscuits"..! Thanks for the bit of science behind it. Liked and Subbed!

@terranus_pk9207 3 года назад

ahhh finally, i found the way to see what the traditional way of doing american biscuits. Although i initially had arecipe that combined both, i'll do it right this time and see what the effects are. i usually cut the cold butter into my APF before adding cold buttermilk, and then rolling it just a bit before cutting them into shapes. Yet i called what i made american biscuits. i'll include sugar so i can get my browning right. and do it the traditional way to make the fluffier and bready biscuits as opposed to the flaky and crusty ones. thanks for giving lots of details regarding the effects and chemical reactions the ingredients gave. loved it.

@readytogo3186 Год назад

I don't know where you live, but if you can find White Lily self-rising flour, buy a small bag (until you try it!) and use the recipe on the back of the bag. The bag says White Lily is "soft, winter wheat" and the biscuits turn out great every time. The flour can also be used for baking cakes (that is the only kind of flour I use) and it is wonderful. Their biscuit recipe uses buttermilk, flour and crisco. Extremely easy and delicious! I've used that recipe for years (I'm very old!) and it is wonderful. (PS: No, I don't work for that company--I have just used that brand for years and after I read your comment, I wanted to help, if I could. Try it if it is available in your area. Blessings!)

@MichaelREFLECTS 5 лет назад

Dan your new video here is downright incredible in detail. Excellent!!!

@IngaHicks 5 лет назад

Im so glad I saw this video. Biscuits have always been a challenge for me, and I hated them because of how challenging it was to make the perfect biscuit. Im going for flaky and layers. Im hoping for the best :) Thanks for this informative video Dan!

@readytogo3186 Год назад

The heavy cream and flour is the easiest recipe--if you're looking for easy. And they're very good.

@LyonCat1313 5 лет назад

You had me at Biscuits !! 😋🥰💜

@daytonp 5 лет назад

Love this guy.

@lsncred19 3 года назад

Love this

@PinkTigger33 5 лет назад

It depends on the use. For eating out of hand with jelly or orange honey butter, then flaky. For topping with gravy or making a biscuit sandwich, then drop biscuits. Either way, they are great.

@Cruzinsusan5101 2 года назад

I loved this video - it truly is all about personal preference isn't it?

@leafster1337 3 месяца назад

instead of sugar u can use barley malt. i buy commercial bags of flour, some for bakeries, some for restaurants, but its all home use for me. anyways, the restaurant ones contain malted barley flour for browning and some bakery ones do too

@irishredbone8996 4 года назад

Def easy, here in TN a slight variation is called spoon bread

@raytimpson3361 5 лет назад

I could listen to Dan talk about food all day.

@fourthgirl 5 лет назад

When I think of my mom in the kitchen, it is her kneading and rolling out biscuits. Cutting them out with a drinking glass. She lost her mom when she was 13. I had her until I was 45. Never was concerned with the rise or flakiness just if there was enough for everyone. There was and they were delicious.

@MichaelBacon212 5 лет назад

Maybe next episode should be flaky VS. Tender pie crusts. Hmm id definitely like to see that one.

@dreamervanroom 5 лет назад

Oh Dan. I learned how to make biscuits when i was 20 or 21. I made thwm every day for mo ths. The bacon wasn't bad either. But you, you explain the whys. You win out here over Chris I am glad to say. I understand he is sharing history and traditions. More is richer. Viva.

@brianklaus2468 5 лет назад

also- great seeing Andrew and Andrea, can we nickname them And and And?

@13crazydaze 2 года назад

The Dream biscuit has become my favorite biscuit. I can’t believe it-and, still soft the next day!

@MinhNguyen-wk5fr 5 лет назад

When you have an expert bringing in 2 other experts to teach you about the science of making a good biscuit. I'll follow the easy route. Thanks Dan.

@brendaaymond9751 Год назад

Those biscuits look delicious. I usually do a drop, but I want to try the flaky. I think the drop would make great dumplings for stews as well as just eating right out of the oven. BTW, I love all the ATK videos.

@twosocks1976 5 лет назад

Flaky guy here. Nothing wrong with soft and tender cream biscuits at all. But I prefer the flaky ones even if they are a little more work.

@Mary-fv4bn 4 года назад

I always love whichever biscuit I’m with!😳

@readytogo3186 Год назад

hahahahaha!!

@tomspiers1658 3 года назад

I have made both kinds of biscuits are use them for biscuits and gravy on Sunday morning when the kids and the grandkids are here my deciding factor is how early did I get up before everyone depends on which basket I make

@davidfoxrn 5 лет назад

Dan, I love you man!!

@ChristinaMayoAR 5 лет назад

I love Dan!

@ThePhantazmya 5 лет назад

OMG! I'm super excited for this episode. I LOVE biscuits and I don't make them nearly often enough. Give me that sweet biscuit science!

@tamhewitt-baker5602 3 года назад

That was awesome, could you do scones next? :D

@robinp9047 5 лет назад

Wow!

@timothymclendon5600 5 лет назад

Either biscuit will do because they both looks great! Yum.......

@jenny45Bravo 5 лет назад

Cream biscuits but patted out and cut. Yum!

@judyfrancis4701 5 лет назад

For dinner I'd want those flaky biscuits. But for a great biscuit for breakfast, the tender one would be my choice. Good video.

@garymoore8711 5 лет назад

I'm a biscuits and gravy type of guy. Illeat either type of biscuit you illustrated so long as it's got bacon or sausage gravy on top of it. Yum!

@readytogo3186 Год назад

um-hmm!

@commonsensecorner7275 3 года назад

BOTH! As long as someone else is baking them and I reap the benefits!!! 👏🏽👏🏽🤣

@LuckyLifeguard 5 лет назад

love!!!

@0x033845 5 лет назад

Finally a video that I was rooting for. Biscuits were always mystery to me. Thank you Dan. Can you do dissection of Simple soups. Tomato Basil, French Onion and Clam Chowder.

@Scott-tq7ko 2 года назад

When will ATK and CI give alternate measures by weight (grams)? And yes, I'm in the US; measuring by grams--for liquids as well--is just so much easier.

@IMCanadian977 3 года назад

Love cream biscuits, been making them ever since I discovered the recipe. For the dream biscuits, can melted butter and milk be used instead of warm cream?

@carowells1607 5 лет назад

Chris Kimball always raved about James Beard's biscuit recipe. It was just flour, baking powder, salt, sugar and cream. One of the easiest I've seen.

@msr1116 4 года назад

James Beard's cookbooks are a joy to leaf through, especially the ones with complete menus for all sorts of holiday and social occasions. Really good, well-prepared food, both simple and complicated, for the era when weight wasn't THE issue, people respected controlled portions and not eating like every meal is their last one.

@kimeikeo 5 лет назад

I like to eat both. I like to make drop style, but I'm definitely going to heat up my cream from now on! Love it!

@Trave13r 4 года назад

The editor of this has amazing future ahead.

@peshgirl 5 лет назад

Can I be flaky and easy with self rising flour and butter flavored Crisco?

@wordsandtricks 5 лет назад

Drop biscuits when I'm lazy or when it's a warm day. :) Dan, could you & the test kitchen folks do a similar analysis for pie & empanada doughs made with chilled vs. melted butter/fat? I've always wondered about the differences (apart from spreading, I guess).

@interdave999 5 лет назад

Excellent video. But in Scotland we call them scones.

@michaelaboah1322 5 лет назад

Could you do an episode on, butter and yogurt (use in spicy foods)

@thecloudedmountain3682 5 лет назад

So bummed they didn't show the two llamas boning to represent the baking soda and acid reacting

@simonbrushes 4 года назад

I did the flaky biscuit recipe, hands-down the best biscuits I’ve ever made

@irishis3 5 лет назад

After years of practice I have learned the best way for me to make biscuits is open a can. My homemade biscuits always wind up like Ellie Mae’s hockey pucks. I’ll give this drop biscuit recipe a try but i’m not really optimistic

@dietrevich 3 года назад

That's more of a baking temperature issue than a recipe issue. Try to bake no longer than 12 mins, and experiment with a lower temp, but not lower than 350F

@lauracarrera1748 5 лет назад

Easy!!

@Avacarho 5 лет назад

Great video, Dan. Are the recipes in the ATK Seasons 1-19 Cookbook?

@AmericasTestKitchen 5 лет назад

This is a Cook's Illustrated recipe, so it's on our website!

@peachy75019 5 лет назад

If I have the time I would make a flaky biscuit, but if I'm rushed I would make the drop biscuit. And if I decide at the last minute I want biscuits with dinner, I make the 7-Up Biscuits.

@oshaymcdowell 5 лет назад

Very much a tender biscuit lover

@GaryLum 2 года назад

I like the tender cakey scone, mostly because it's easier to make with less tedium.

@leapintothewild 5 лет назад

There’s another perfect way: Martha White self-rising flour + butter + a touch of Crisco or lard + buttermilk. The Southern biscuit I grew up on and make myself! 😋

@tamz-lynn 5 лет назад

Im from Tenn and I have never seen anyone use sugar in their biscuits. I use your recipe also

@skarmbrust 5 лет назад

Love the flakey but have time just for the easy drop biscuit

@christinahutchison3967 5 лет назад

I am both. I love the way you put your own spin on explaining cooking techniques and procedures and recipes

@mikea4710 4 года назад

would you care to make a pizza crust like chicago deep dish?thanks.

@jonmorrison4336 5 лет назад

I made cream biscuits without sugar or heating the cream. I never heard of such a crazy thing ass heating the biscuits. Once formed I put them either the frig or freezer to chill them down. They turn out incredible. Biscuits don’t have sugar. Scones do.

@Boom12 5 лет назад

I like the easy type. Squishy and soft.

@nasij8928 4 года назад

Thank you for the video! But I have a question, if we should melt the butter so that the biscuits won't expand and be flattened in the oven then why do we chill the cookie dough so that it won't expand and hold its shape in the oven?

@1dulceritmo 5 лет назад

I love this videos

@thefinerthingsag 5 лет назад

Is there a way to do a "day-walker" biscuit? A little of both types?

@michaeldehart648 4 года назад

I have always been a drop biscuit guy. Gus McCrae making biscuits in a cast iron dutch oven outside over coals in the ground (in Lonesome Dove)....that to me is as close to the perfect way to make biscuits as I can imagine. I'd write more but I think my coals out back are just about right....

@FrugalOverFifty 5 лет назад

I gotta try those drop/cream biscuits!!!

@j.rangel1457 5 лет назад

FrugalOverFifty I just made them for strawberry shortcake. So delicious and so easy, just have to make sure they are in the cylinder form on the baking sheet so they don't spread

@FrugalOverFifty 5 лет назад

@@j.rangel1457 Brilliant!

@karenreneelyles261 2 года назад

Allergic to wheat. Does your method work for alternative biscuits? Coconut flour or a nut flour?

@BBHAVER2 5 лет назад

How do possibly stay fit looking? You don’t eat after work and weekends?

@cheshkat6321 5 лет назад

I made biscuits this morning. Fluffy and easy. But I don't like using cookie cutter. I roll the dough into a long log and use my bench scraper to cut out the quantity I want. Usually cylinders - not sure why they work better for me. (Besides the fact I have arthritis and cookie cutters too painful to use) I get flatter biscuits when I use cookie cutters. Thinking maybe I should treat neighbors to what's left of the biscuits I made this morning so I can make some flakey biscuits.

@guynorth3277 5 лет назад

I never heard of a "higher protein flour" - wheat, rye, bulgar is that what you are referring to? I love to fold my biscuits, didn't know about the little bit of sugar, for browning,

@clairressagoad2789 5 лет назад

So I made the cream-dream biscuit tonight. I didn’t have all purpose flour so I used self rising. I omitted the tablespoon of baking powder but included the 1/4 teaspoon of baking soda and all other ingredients. I found the dough was too wet for scooping and dropping so I added a 1/4 cup more flour. This helped stiffen or dry the dough enough for scooping. I noticed that in the video she could lightly touch her biscuits, without them sticking, to shape them. The extra flour made this possible for me. The biscuits came out great. They rose quite a bit considering that I stirred the dough a lot. The texture was the most tender I’ve ever had. It was just a hair crumbly and I really don’t think the sugar is necessary. Given what the video says about warming the fat of the heavy cream, .why wouldn’t this apply to butter??? Next time I’ll experiment by using warmed butter and buttermilk...🤞🏽

@tammy2762 5 лет назад

I make the best of both worlds in mybiscuit recipe. I use frozen butter and put it in the blender to chop it up into small pieces (with a bit of flour). I then make the biscuits with flour and buttermilk, then laminate it. They turn out both fluffy and flakey

@Smuddpie 5 лет назад

Sounds great! That drop biscuit looks great, but I think I’d really miss the buttermilk flavor.

@readytogo3186 Год назад

Excellent!

@nancyr137 5 лет назад

Lovely Andrea's hair! I have used the melted butter into cold buttermilk recipe for drop biscuits and love them too. I love all kinds of biscuits.

@ananouri3583 5 лет назад

The stuff that gets all clotted and weird looking, I remember that one too. It's a very good method.

@19chucki74 5 лет назад

I like fluffy biscuits for sausage breakfast sandwiches, yet I love flaky for, well, the flakiness. It's the layers, I tell ya, THE LAYERS!

@renneukaegbu2342 Год назад

Can you make chicken and dumplings with flat dumplings?

@silentarcher7355 5 лет назад

My go to is the ATK Best Drop Biscuit recipe, but I can't wait to try the Andrew's flaky biscuit/ croissant recipe now!

@allenro1 5 лет назад

Some chocolate gravy would be good on those in the second recipe 😋... would love to see a beef stroganoff recipe

@markallen4514 3 года назад

Thanks for this video. I helped clarify some things for me. I recently moved to a mountain community and I found my biscuits kinda sucked. I found switching to a higher protein flour made a big difference (along with other high-altitude adjustments) but they still were not as flaky. I tried the cold butter/lamination approach and they came out really flaky just like the video. Unfortunately, I also discovered the wife doesn’t really like super flaky biscuits. Back to the drawing board.