It's a little easier for me to do than it is for a lot of other youtubers, since my stuff is fully scripted anyway. I've already got the first draft of a transcript. but yes, accessibility is important and everyone should do it. i also want to make those muted auto-plays actually count for something.
I'm never one to criticize someone for taking an in-video sponsorship (everyone's gotta make a living), but when they're integrated into the content or at least the style of the creator's usual stuff it just makes it a whole lot more palatable. Jay Foreman is another one who's ads I watch because of this
I love how Adam's viewers are a whole community. I haven't seen any other cooking channel with so many inside jokes and just overall comfort in the comment sections. Love the atmosphere here
@@someone4650 You use unsalted butter when the amount of salt is really important. There really isn't a standard on how salty salted butter is, so it's much more precise to use unsalted butter and add salt (you find this in baking a lot).
psyneur ive used salted butter my whole life, never once has it caused a problem in any recipe ive ever followed or devised myself. The whole Salted/Unsalted argument is silly. Salted FTW.
If you have the biscuits touching, they rise more! I’ve tested it both ways, and it really makes a huge difference! Also, a little sugar in biscuits is standard for us southerners! 🙂 better flavor and browning.
Grated the butter right into the bowl. Used watered down yogurt instead of butter milk (good buttermilk is a pain to source and I never use it all). Best biscuits I have ever made/ate. Thanks you!
One thing my mom taught me when making biscuits (besides “don’t mess with it!) was to put a light thumbprint in the middle of each biscuit before brushing on the butter. She said it helped them rise better (?) but it also holds the butter. And yeah, buttermilk for sure!
Bake the biscuit dough trimmings for delicious crispy mini biscuit triangles. Put the dough on a pan before cutting into circles. Cut the circles with a sharp floured ring. Circles should all touch and there will be little triangles in between. They are amazing one bite treats, slightly crispier.
I understand wanting to get away from shortening. What I’ve moved to is using pork lard. It works the same as shortening, it’s healthier than Crisco, and adds a pork flavor to your biscuits. The pork flavor is a major plus if you’re making biscuits and sausage gravy; however, it might be a little different if you’re buttering them and adding jam. Give it a shot!
Great recipe, thanks. Looking forward to tryin this with the grandkids. I have a collection of tuna cans, tomato paste cans etc that I use for cut outs :) (edit) And oh, its been said that pre-ground coffee can go 'stale' within a few days, some say freeze in lick tight container/pouch. Best bet is to get a decently cheap grinder.
As a Middle Tennessee Native the ham is good but the Bacon is better and one of my favorite easier to get Tennessee Pork product is the Tennessee Pride Sausage
I just want you to know that watching this video made me crave country ham, and also made me call a bunch of stores all over the DMV area until I finally found it!
I remember my Grandma's salted squirrel biscuits and red-eye squirrel gravy.. Gotta try it... It's awesome, I still make it on December 26 cuz it's tradition to go squirrel hunting on Christmas Eve in our family. I brine the 1/4'd squirrel for 24 hours with salt (coarse) garlic/onion powder and pepper corn... Basic as hell. Then butter fry (no batter) quarters till cooked, deglase cast iron skillet with coffee and viola
Hey Adam I love your videos, but your janky cutting board flying all over the place unsecured gives me anxiety. Put a damp paper towel/washcloth/something underneath. It wont move and you'll have a stable surface.
Made the biscuits this past weekend, and I have to say I used buttermilk powder mixed into the dry ingredients, and just used water to moisten, they came out VERY tasty.
Look up a simple sausage gravy recipe to put on top and you'll love it. Red-eye gravy isn't bad, but it's definitely an acquired taste that most people I know sadly don't like.
@@Ibegood I'm 13 currently trying to find a new house so cant do that. But ill try to somehow remember it after i move and can try out some new stuff in the kitchen.
Man this spoke to me. Reminds me of college. My brother and I lived together and every weekend, usually Saturday, we would make biscuits and country ham and OMG 20 years later I still crave it. Amazing days.
This looks so good, I'll have to compare these biscuits to my recipe for them and see what's better. I've made 4 or 5 of your recipes and have been amazed at how good they are. Thanks!
Adam, please for the love of sweet and bitter coffee please go down the rabbit hole of coffee. I'd love to see you wrap your head around various brew methods such as aeropress and chemex. The science behind fresh roasted and fresh ground coffee is truly fascinating Im sure some of the more coffee centered RU-vid channels like James Hoffman or Seattle coffee gear would be happy to help you on your journey.
Read my mind dude. I was literally just eating leftovers of your roast chicken dinner recipe and thinking how amazing the gravy was, and how I should get biscuits, and how I've always been curious about that weird southern coffee gravy stuff.
Hey Adam (and community)! The curry flavoured coffee is actually real (kind of at least.) My grandmother and mother crush a lot of spices and seep it in water. This is called ‘Masala Tea’ (English translation from my language.) There are no set spices that must be used, it’s totally up to you and your preferences.
Benton’s ham is to die for. We live just down the road from their store and we are always getting their ham and bacon to send as gifts to people as well as for ourselves.
Adam, your channel is so fucking good. You integrate your sponsors in seamlessly, and you describe flavors in such a nuanced way that I can taste these dishes through the captions alone. Never change you glorious bastard
this recipe is close to my grandma’s! you’re spot on about white lily; she would use nothing else! pretty much any grandma would say the same. she made her biscuits with only lard, pure lard, and she barely touched it, only to laminate it. no sugar, though! and for baking she placed them all touching in a cast iron skillet and covered them with buttermilk. after it baked she would smother them in melted butter. biggest, fluffiest biscuits i’ve ever had. god i miss them! southern biscuits are unique and magical. thanks for sharing your recipe!
wow.. that's intense. when you say she covered them in buttermilk, do you mean she brushed the tops with it instead of melted butter? or did she actually float them in a pool of buttermilk?
Thank you for being there to inspire my cooking when my mom won't. May your vinegar legs always be on the right, your breath always exaggerated, your pantry always fully stocked, and your heart just as filled as your stomach.
Hey adam just wanted to let u know if u see this that sometimes i get sad and sometimes i question stuff but when i feel like that i watch your cooking videos and they make me feel better thank you for doing what you do
Flaky ones are (like this recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oUkmTHA7AEw.html they were really good btw). But, I prefer the softer cake like texture biscuits.
Hi Adam, just a comment on the French press: there may be some evidence that non filtered coffee may raise your cholesterol level. I heard that from epidemiologists and there are several papers (example, research of D. S. Thelle). Those disposable filters are worth it!
I feel like red eye gravy was invented by someone making biscuits with country ham while drinking a cup of coffee and they accidentally spilled some in the pan
My great grandmother always used lard instead of butter, but they were still deicious with a piece of country ham. Redeye gravy was never a favorite among our family so it was often brown gravy instead made from beef or pork drippings.
I'd like to see a video comparing buttermilk to various substitutes, including powdered buttermilk. They never seem to sell the fresh stuff in amounts I'll ever use up before it goes bad.
So True, White Lily is the best Flour you can get today...Back back in the 80s Dixie Lily was the Queen of Biscuit Flour and the way to go. Sadly you can't find it anywhere these days; But boy was it ever good. Edit: Thank you for the informative Video.
Oh my gosh, I was literally just researching best coffees to try because I wanna get away from cheap stuff from Walmart or Kroger, there was so many online roasters that I just gave up trying to decide. Now here you are with a coffee ad that looks great!! Definitely gonna try this. First the meat freezing/thawing video coincidence I got and now this, my mind is on your same level Adam
Back in high school, I worked for a fast food chain that made their own biscuits in the restaurant. I made them on weekends. I don't remember the recipe completely, but I know it involved shortening, buttermilk, flour, and a pre-mixed packet with the seasonings. Mix all that together, roll out, bake, brush with butter as soon as you get them out of the oven. I found that if you let the buttermilk warm up a little bit (our process was to keep several containers on ice at the ready right at the biscuit station), the biscuits were bigger and fluffier than when the buttermilk was right out of the refrigerator.
Great video as always. It seems counterintuitive but if you want to reduce the bitterness of that pan sauce, add salt instead of honey/sweeteners. The Na+ ion interferes with the transduction mechanism of bitter tastes. Ye boiiiiiii
For the biscuits, it makes perfect sense to use a food processor with the grater attachment, if you have one. Get that real cold too, and it'll get you a stick of grated butter real quicklike without any risk of your body heat melting it.
3.38 I put a lot of creamer in my coffee but here recently Iv just been putting a splash because lactose intolerantcy just hit me like a freight train but coffee is coffee to me 2 tea spoons of sugar and I’ll drink it
Many thanks, Adam! I have contemplated switching to French press coffee and you have given me the confirmation to make the switch. Keep up the great work you're doing with the videos! THANKS, again!
Honestly, when putting together that dough, go crazy. Freeze the grater and cutting board. run your hands under cold water. My grandma literally dops the thermostat down, I don't know if that actually does anything but goes to show that the success of those biscuits relies on how cold that butter is.
If any other youtuber would say as much about sponsors and other commercial bullshit, I'd be writing hateful comments and be rude. But I won't do that with Adam. I've got only love for Adam.
