How to Make Perfect, Fluffy Biscuits EVERY TIME! (3 ingredients: self-rising flour, milk & butter) 

Hmm looks very tempting.... Will try them and let you know

Good recipe for biscuits

Hello My Friend. How are you? I'm happy to report after 2 trays of the saddest biscuits ever.I tried a third tray I followed your video to everything you said ,and every move you made. I stopped the video if I missed a step ,and rewind the video. I placed the biscuits in the oven,and set the timer on the stove. Suddenly a Bing! I opened the oven door,and I knew this was it. I took them out ,and waited,for them to cool down. The look.The smell was amazing. As I lifted them ,and put them in a rubber container except,for one. I pulled the biscuits apart,and put butter on it. I can not tell you how good that biscuit was. I was ,so proud of myself. I know mom was in the kitchen too. I'm,so grateful to you. Thank you.

@@martinmiller235 Oh, this makes my day, Martin! I'm so glad you kept at it because you finally did it! I knew you would! I hope you will enjoy making these biscuits -- and making the recipe your own -- for many years to come. Thank you for stopping by and updating me on your progress! I hope you have a very happy Thanksgiving!

@@OldTimeKnowledge Thank you,so much.

Aww! I'm glad you enjoyed the video and that you appreciate what I'm saying about "don't knead the dough!" Anytime I see a video where that is happening, I just shake my head and I think, "There is no way you learned to do that from your mama or grandmama." I think there can be a role for the biscuits with dough that gets worked a little bit more, for instance, one thing that women sometimes like to make here for showers is miniature ham or sausage biscuits. With those, it actually works better for them not to be quite so fluffy, otherwise they just don't hold together very well once you've assembled the biscuit. That would be a situation where I would probably roll the dough. I'm glad you're here! Thank you for watching!

I agree - I've seen others knead their dough, when they should try to handle the dough as lightly as possible.

Wow that looks perfect😊

Oh so that's the trick. Don't compress them much. I should treat them like I do my hamburger patties. Form them softly. Just enough that they hold together while cooking. I'll try it this morning. This is getting off topic. You should try that soft "don't knead" forming with ground beef hamburgers. Works well on the stove. Might break apart on the grill when flipping them.

My mom makes biscuits like that! 😄 It’s a totally different result but also delicious! ❤️

What’s different about this recipe? Is it more moist? Just curious!

I made them half a dozen times they do not rise, they stay flat. I can't figure it out. Help please.

@@zman459 are you using SELF RISING flour? Also if you are working the dough too much they won't rise. Be sure you are hardly handling the dough

Mine are baking now and omg they are really rising

Thank you! So do I! It is very dear to me!

It is wood from the olive tree

Aww! This makes my day! Thank you for watching and taking the time to comment! I'm so glad these turned out well for you!

That's wonderful to hear! If you haven't made these, make sure you practice a time or two first - just to make sure you've got the feel for the dough and making sure the oven is hot enough. Let me know how it goes and God bless you!

@@OldTimeKnowledge I will let you guess how it went. She's now my wife and loves the biscuits. Thanks again and God bless you.

Oh I’m so glad to hear it! ❤️😃

Hi Jill! There are a few other Aussies in the comments who have also told me about scones. I guess they also have them in the UK! Thank you for watching and taking time to comment! 🙏

I'm from Malawi I think we too called them scone, you put jam in the middle when you are eating with tea or coffee or milk and other hot drinks, very good to you my dear sister, 😁🙏🏿

I looked at the Women’s Weekly basic scone recipes and it had only 15g butter (about a tablespoon I think) versus 8 tablespoons in a stick. I would prefer this recipe.

Yes, I'm an American now living in Australia. I make cowboy muffins/biscuits, and my Aussie husband says they're scones. Scons. Not my American accent scones. No one here its American style biscuits n gravy. Thats odd to them.

That is awesome! What a great project for you to tackle! Your husband will be so happy once you master biscuit-making. Please be patient with yourself! Even those of us who were born and raised in the south seldom get biscuit-making right at first. It takes some trial and error to get the hang of how the dough is supposed to look and feel, how hot the oven needs to be, the best place to bake the biscuits in your particular oven, and how long to bake them for. It might sound strange, but there also really is a difference in the kind of flour you use! I hate that Daily Bread flour isn't available all over the place unless you order online, but I know there are plenty of decent flours for making biscuits. I just don't know from experience with those other flours which ones I would recommend. Again, it will just be trial and error, so hang in there and you will get it and they will be your OWN delicious biscuit recipe!

I’m almost 60 as well and have always been terrified of a good biscuit recipe. I’m doing this one first thing tomorrow!!

My husband grew up in the country in the middle of the state of Kansas and his school lunches consisted of a biscuit unless they had chili or sloppy joes. He hated the biscuits and he was made to clean his plate so he put the biscuit in his pocket and many times his mother washed them. I like the flaky biscuits that Pillsbury sells.

Two cups self rising+half stick butter+milk just under two cups,450 degree oven 15 minutes

@@OldTimeKnowledgeu

Thank you so much for the feedback! I appreciate you watching and taking time to comment!

What a kind thing to say! Thank you so much and thank you for watching! 🙏😃

God bless you all

I hope they turn out great for you! If they aren't perfect the first time, don't get discouraged. It can take a time or two to just get a feel for the dough and the right temperature for your oven. I usually bake mine at 475.

Aww! That's fantastic! I'm so glad you enjoyed the recipe!

It's a blessing to have such happy memories in our grandmother's kitchens! I'm glad this video helped you think of your Grandmother Annie!

Thank you as well.

Aww! That's very kind. Thank you for watching and I'm glad you enjoyed the video. :)

Thank you for the comment! I love seeing how many people have happy memories of learning to make biscuits from their mothers or grandmothers. This is such a delicious thing to know how to make! 🙂

I make my biscuits using self rising flour and butter flavored Crisco and buttermilk. I pat them out and I like smaller biscuits I have a tomato paste can that I cut both ends out and cut my biscuits out with it and bake them at 450° oven in a spayed glass pie dish and place my biscuits touching then they stand up straight and tall. I don't like real crunchy bottoms I like them on the soft side and love them with butter and honey. I live alone so I make them once or twice a week and store the leftovers in a zip lock bag and warm some up for my breakfast every day untill they are gone.

You are most welcome! I’m glad they turned out well for you! 😊

What a sweet thing to say! I’m so glad you’re here! 🙏

I love seeing this! A lot of folks have said seeing this biscuit video reminded them of their mothers or grandmothers. I hope you do make these and that you let me know how they turn out. If they aren't just right the first time, don't give up! It can take making them a few times to get a feel for the dough consistency and the heat of your oven. Also, some self-rising flours may be more to your liking than others!

@@OldTimeKnowledge Thank you! I whole heartedly appreciate the encouragement. It means the world to me. I will get the ingredients this week so I can make them. 😊 I hope they turn out like I remember. I'll let ya know. 😅

I'm so glad you enjoyed it! You may also enjoy the sausage gravy recipe I have posted here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5-p1T_bRMYk.html

Haha oh no! Baking powder is so important if you're not using self-rising flour!

Thank you so much!

If his biscuits rose overnight, was he using yeast instead of baking powder for the rise? I'm glad you recognized those tips about not kneading and overworking the dough. Those are so important!

I hope you enjoy this recipe! Thank you for watching and taking time to comment!

That's awesome! If you like sausage gravy with biscuits, you might enjoy this video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5-p1T_bRMYk.html

Can you plse tell me what is that second ingredient is it a cream or type of milk wht is that🤔

@@melvinmuller1781 watch the intro. She gives the items in a list at the very beginning but I think you are looking at regular whole milk

@@southerncatlady6680 enjoyed your video. My grandma taught me ate a early age how to make biscuits. Grandma didn't knead her biscuits either. If everyone gave the directions to cooking as well as you, more would have success at what they try to cook. Thank you!

I'm glad you enjoyed the video! Thank you for the kind comment. 🙂

Aww! I love that these brought back a happy memory for you! I hope they turned out well if you made them, but if not, KEEP TRYING! It can take some practice to get a feel for the dough and oven temperature _just right_ .

I’m so happy to hear it!

I hope they turn out great for you! If they aren't perfect the first time, don't get discouraged! Sometimes you just need to get a feel for the dough and how the heat of your oven is baking the biscuits.

Aww! Thanks for hanging out with me! 😁 Making biscuits is fun and easy, but don't get discouraged if they don't come out exactly the way you love them the first time. It takes a little bit of getting a feel for the dough, the heat of the oven, and the color of the tops of the biscuits to know where you might want to adjust. Also, if you haven't seen it, I have a video of making biscuits with lard and buttermilk ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rAJHhUAEUMc.html (and also sausage gravy ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5-p1T_bRMYk.html to go with the biscuits!)

Oh, that's so great to hear! I'm glad you enjoy this recipe!

I hope they turn out great for you! Let me know! Thank you for watching and taking the time to comment!

Oh, I'm so glad to hear that!

Hi Toni! That's so kind of you to say! Thank you for watching and I'm glad to know you found my video helpful. I hope if you make these biscuits you'll let me know how they turn out. If they aren't perfect the first time, don't give up. It can just come down to getting a feel for the dough or getting the oven hot enough.

Thank you so much for watching, Charleen, and for taking time to comment!

Aww! That's the goal! Thank you for watching and taking time to comment!

God bless you, Kenneth! 🙏 Let me know how your biscuits turn out with self-rising flour. I'll admit, I've never made them with anything other than self-rising flour. 👩🏻‍🍳

Self-rising flour in the USA already has salt so I’ve never added salt to biscuits. Also, I use salted butter, although a lot of folks use unsalted. I never even buy unsalted butter for anything. I don’t mind a tiny bit more salt at all! 😁 I’m so glad you enjoyed this recipe and found a way to make it your own! ❤️

Oh my goodness! Mine too! Bread is SO GOOD! You may be interested, I just now posted a video for a delicious (and easy) no-knead crusty loaf. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xt8P2Hmp9xQ.html

I’m so glad you enjoyed it! Thank you for watching and you have a blessed day, as well!

I hope you enjoy this! Thanks for watching and taking time to comment!

God bless you, Jerry! Three-ingredient biscuits is the way to go! 👌

I hope if you make these that you'll let me know what you think! If they don't turn out right the first time, don't give up! You just need to get a feel for the dough and you need to find the right temp for your oven.

Thank you so much! 🙏

You’re most welcome! Let me know how it goes! 😃

Aww! Thank you so much! 🙏 I'm glad you enjoyed it. I hope you'll come back and watch more! 👩🏻‍🍳

Thank you so much for watching and for the nice comment!

God bless you all

Yes ma'am! You are right about that! Lots of old memories enjoying biscuits for family meals and all kinds of occasions. And every woman in my family had her own way of doing them. ❤️

You are most welcome! Thank you for watching!

P.S...I LOVE peach 🍑 jan in my biscuits, too! In fact we’ve nearly finished a jar of peach jam from St John’s Monastery in Goldendale Washington (from a recent trip). In my opinion, there’s nothing better on a biscuit than some Irish butter & peach jam.

Aww! Thank you so much for your kind comments .I'm glad you enjoyed the video and that it was helpful to you. Thank you for interacting with my video and subscribing & sharing! 😊

Oh yes, peach jam is amazing!

I can relate because I used to do this too! 😄 Back in the day, I always used to wonder why my biscuits never seemed to bake up right, and they would be too crunchy on the outside when they were done. I just didn’t have the oven hot enough! One of my aunt’s is the one who told me what I was likely doing wrong, and sure enough, that was it!

You're welcome! I hope you enjoy them. Thank you for watching and taking time to comment!

Thank you so much for watching and taking time to comment!

Absolutely! I use regular milk in this video. 🙂 Regular milk is what folks in my grandparents generation used to refer to as “sweet milk” whereas the alternative was buttermilk or clabber.

That’s very kind. Thank you!

What a kind thing to say! Apricot jam sounds delicious! I hope you enjoy making these biscuits! 🙏

Thank you for the compliment! Yes, overworking the flour is something I used to do 20 years ago, but once I learned about that and the importance of having a really hot oven, I was finally able to make good biscuits!

What a kind thing to say! Thank you very much. 😊

That's awesome! ❤️ I'm so happy you're here! 👩🏻‍🍳

@@OldTimeKnowledge same here

Can these biscuits be made gluten free

@@brendahanks9073 I’m going to make these GF using Pamela’s gf flour.

Awesome! I hope they turn out for you! If they don't, please don't be discouraged. Sometimes it can take a few times to get the hang of the heat on your oven and the feel of the dough.

Thank you so much! I’m glad you found my channel and I’m happy you’re finding useful content! 😊

That's very kind! 👩🏻‍🍳 Thank you! 🙏

I’m so happy you’re here! Thank you for subscribing. I’m glad you enjoyed the recipe and I hope you find more of them useful! 👩🏻‍🍳❤️

@@OldTimeKnowledge new subbing after video

Thank you for taking the time to comment and thank you for watching!

Thank you for watching!

You are most welcome! ❤️ I really don't make biscuits with buttermilk very often. This is how my mama's side of the family has always made them so that is what I've almost aways done. My grandmother's on my dad's side of the family have always used buttermilk, though, so I do make them that way every once in a while. The taste is just every so slightly different. 🙂

You can make buttermilk yourself. Pour some milk in a glass. Put a tablespoon of vinegar in the milk. Let it set. It will turn into Buttermilk.

@@covacoppler8843 thats exactly what I do as it doesn't make sense to have buttermilk when I rarely use it. You can use lemon juice as well but I prefer the vinegar as I think the result is much better.

You are most welcome! 🙏 Traditional biscuits are a very simple recipe. And if you make them and they don’t turn out quite right the first time, then try again! It takes practice for most of us to get them just right because everyone has their favorite texture or use for biscuits. 🙂

I'm so happy to hear this! Thank you for watching and especially thank you for taking the time to let me know how your biscuits turned out! 😊

Wonderful, Constance! I hope you enjoy making these biscuits and that they turn out perfect for you. If not, don’t give up. It can sometimes take getting a feel for how you want the dough and how hot you want your oven. 🙂

The mill that produces Daily Bread flour was originally founded in 1736 about 20 or so miles from where my family is from (going back centuries), grinding corn meal - a big staple product in these parts. In time, they also provided wheat flour. Once self-rising flour became a thing in the mid-1800s, they started offering that and it has remained a popular brand around here even though they have moved to the western part of the state. The bread bowls are also something that is a traditional art here in eastern North Carolina, although sadly, I don't know anyone who makes them anymore. I do talk about the bread bowl in my video on making buttermilk biscuits with lard. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rAJHhUAEUMc.html

I bought a bowl like this from Lehmans Amish catalog years ago. They probably still make them, they're made from tupelo (spelling?) wood found in the Mississippi River.

Oh, that's wonderful to hear! Welcome to the channel. Thank you for watching and taking time to comment!

You're so welcome! Thank you for watching and taking time to comment!

Aww! I love hearing that! 😊 I hope they turned out well. Also, keep at it because eventually you'll find techniques that make the exact perfect biscuits for you and it will be Anna's recipe and not Sara's recipe. 👩🏻‍🍳

Hi Alexis! First of all, I have a cousin with your same name. Beautiful name! To be honest, I don't know how to make biscuits gluten free, but I'm sure there's a way to do it. If you search online and find a recipe and try it, and if you find it works, I hope you'll come back and share it in the comments because I have no doubt other gluten-free folks will appreciate that! 🙏

It's an old hand-carved tupelo bread bowl. They're traditional here in eastern North Carolina, but it's hard to find them these days. This one was a gift years ago from my Mama. :)

I love the bowl too and the recepie :)

I really loved watching you make these biscuits. I especially liked how you spoke, and, like one other person said, your telling us about this recipe and how you serve it with your jams, it was like we were all in your kitchen with you. I look forward to seeing more great recipes. Thank you!

I really loved watching you make these biscuits. I especially liked how you spoke, and, like one other person said, your telling us about this recipe and how you serve it with your jams, it was like we were all in your kitchen with you. I look forward to seeing more great recipes. Thank you!

Oh, that sounds very nice! I never have thought to do that!

I am so glad you enjoyed this video! Thank you for watching and for taking the time to leave this great comment!

Thank you! I'm glad you enjoyed it!

Wow! I've never heard of watermelon preserves! 😃 I'll have to look up a recipe for that. My son is a huge fan of watermelon!

@@OldTimeKnowledge I'm sorry I meant watermelon rind preserves. It is so good.

I hope you’ll let me know how they turn out!

Thank you for watching and taking time to comment!

No, I think they turned out to be about 12 minutes, but it is different every time in my oven. This is why you'll frequently hear me talk about my "unreliable oven" in these videos. I make do, though! 😅

And thanks for subscribing, btw! 🙏

@@OldTimeKnowledge You bet!

Hello there! I'm so glad you found this recipe useful. I hope you made these and that they turned out well for you. :)

In Australia we would call these ‘scones’ we serve them with jam and cream on both top and bottom, a bit like an open sandwich

Australia is Due for a Visit from the Pillsbury Doughboy.

Lucy Roark : Only called biscuits jnUSA. The rest of the world calls them SCONES, as we do in South Africa.

Thank you for watching and taking time to comment!

Thank you!

I didn’t add salt because self rising flour already has it. Also, I don’t really think these biscuits could’ve risen any higher. 😁 When I make biscuits like this, they get nice and fluffy and they rise up perfectly. I normally just use self rising flour because that’s what my mothers used. That’s what my grandmothers have used and that’s what my great grandmothers used if it was available to them, but I do know how to make my own self rising flour. I tried to keep things simple in this video for people who haven’t had success with making biscuits before. Thank you for watching and I’m glad you enjoyed the video! ❤️

I hope these worked out for you! 😊

Oh, that's great to hear! Thank you so much for watching and for taking the time to comment!

I just press it out, that’s all. 🙂 I don’t use a rolling pin for biscuits.

Aww! What a sweet thing to say! I'm so glad you enjoyed the video. Thank you!

You're so welcome! Thank you for watching and for taking time to comment!

I hope you enjoy this recipe! Thank you for watching and taking time to comment! 🙏

I've never done the add vinegar trick. Buttermilk is cultured so it just isn't the same to just add vinegar. I do have a video on buttermilk biscuits, which includes a trick on how to keep a perpetual supply of buttermilk if you do use it. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rAJHhUAEUMc.html

Thank you for watching and taking time to comment!

Thank you! I do too! I wish I could find somebody who still makes them!

That's so sweet, Barbara! Thank you so much for watching and for taking time to comment! ❤️

I love reading this! Congratulations on your biscuit-making success!

You are most welcome! Let me know how they turn out! 🙂

Lots of mistakes were made before I finally got a feel for doing it right! Thank you for watching and for taking time to comment!