Still There
The Biscuits Lyrics

JZM

@jencendiary NOT missing the point. No difference in taste between a rolled and drop biscuit, and I DO know the difference. He's forming the biscuit with the stainless measuring cup (same as if it were cut). My main comment was when he said add sugar to aid browning. I said this is 100% wrong, and it is. My mother made biscuits with self rising flour for 50 years (NEVER used sugar), both drop (not this) and rolled in a bit more flour then formed in the pan. I make biscuits every month. Do you? I've also used heavy cream but don't care for the taste. Tell me how you make yours before commenting back.

jencendiary

@JZM This is a drop biscuit, not a cut biscuit. A+ missing the point.

Paul

EASIEST EVER BISCUITS RECIPE
Yield: 10 biscuits
Ingredients -
• 3 cups all purpose flour
• 4 tsp sugar (primarily for browning)
• 1 TBSP of baking powder (leavener)
• 1/4 tsp baking soda (for flavor and browning)
• 1-1/4 tsp salt
• 2 cups heavy whipping cream (He never said the exact amount in the initial instructions. However, they showed about 495ml on camera, which makes it roughly 2.1 cups of cream. Later in her demonstration she says 2 cups.)


Directions -
1. Preheat oven to 450°F.
2. Whisk dry ingredients until combined.
3. Heat cream in microwave to about 95°F to 100°F, which will take 60-90 seconds. This will melt the butter fat in the cream. Use thermometer to measure temp.
4. Pour warm cream into dry mixture and fold in/mix in until perfectly smooth.
5. Using a 1/3 cup measuring cup, spray with a cooking spray oil, scoop out a 1/3-cup measure of dough and drop straight onto a parchment paper-lined baking sheet. It should look like a biscuit. Spray cup in between scoops.
6. Place in a 450°F oven, upper-middle rack for 10-12 minutes. Rotate sheet about half way through.
7. Brush tops with 2 TBSP unsalted, melted butter.
8. Let cool for about 5 minutes.

Note: I saw as I was posting this that someone already wrote the instructions. However, I didn't want my effort to go completely to waste so I posted anyway.

Paul

@mathew duafala You're welcome, Matthew. 🦸

mathew duafala

not all heroes wear capes. Thank you sir!

Paul

@Lincoln Chew L

Lincoln Chew

P

Angela Ferrante

Good for you.

Clydene Thomas

Made these this morning. Halved the recipe. Yielded 5 biscuits. I have finally found my biscuit recipe ( after almost 82 years)!!! I will look no further. They are delicious, perfectly browned (15 minutes). Thank you, thank you, Dan.

John Touchet

Just made this recipe. I also added 1/2 of fresh finely chopped jalapeno and a half cup of sharp cheddar cheese. It turned out incredible. Increase the cooking time to 15 - 16 minutes. Thank you!

paz mercado

I t

MillieTheMillinator

@D These biscuits tatsed wonderful! Very good, not too dense not too doughy & not sweet at all, just like they mentioned in the video. Depending on your oven, I would lower the temp a bit and allow to brown a bit more on top. I loved how easy & fast this was to make and how quickly you can turn them out. I did have to add some time but I'm sure everyone will have to adjust according to their own oven.

mrveenode

@ora nash You've never had jalapens and cheddar biscuits? Poor child.

mrveenode

@T MCRAE I did exactly as explained, five stars.

VivianfFurlow

sounds good

daddy 😮‍💨

i love how bridget, julia and dan explain stuff and why they do what they do based on the science of food and baking/cooking, bc it makes it much easier to understand how we get the exact results they did and why they turn out the way they do. very entertaining and educational.

tashsme

I agree. The science aspect of this show is why it has always been among my favorites.

Mike Spence

My wife makes fantastic "regular" biscuits, but I thought I'd surprise her. Woke her with coffee and biscuits in bed. At first, she thought I'd snuck out and bought something somewhere, but I managed to convince her that, after 56 years of marriage, I learned how to bake. She loved them! And I do too!

Val Nightlily

Your wife is a lucky woman!

Coleen Long

♥️🌷♥️🌷♥️🌷

Because I'm a fan

Aww! This is so sweet! ❤🥲 Thank you for sharing

Nocturne22

I've made this into shortcakes: up the sugar, add some vanilla and lemon zest, then top with fresh berries and whipped cream

Jennifer Barnes

I would like to give those drop biscuits a try

Bette Stewart

This is a family recipe, especially for strawberry shortcake.

Nocturne22

@A W I did a 1/3 cup of sugar, tablespoon of vanilla and zest of 1 medium lemon

Deborah Garner

I woke up craving biscuits and sausage gravy that looks like the easiest biscuits I'm fixing to go make them right now and I'll try to let you know how they come out. Save the girl look thank you Julia and Dan for your recipes you're always my go-to place

A W

Brilliant!! How much more sugar? & how much lemon zest & vanilla?

Scott Barlow

Now this is a biscuit I can do myself. I won't have to beg my wife into making biscuits for me any more. Thanks yall.

DoNot Need

After I cut in the butter I put the bowl in the freezer for at least 20 minutes before adding the liquid. This is when I heat my oven and if I don't have butter milk I let my milk sit with a teaspoon of vinegar in it. The first time I used vinegar I thought my wife was going to eat the whole batch.

FeedingFrenzy91

@Brian Tuma I think maybe it's because the way you have to handle the batter. "I think in the vid he said something along the lines of most biscuit batters you have to be careful with or something." Sometimes that part is hard for some people.

God bless you.

Hina Rizwan

😂

infallibleblue

You can do it!

Brian Tuma

Lol. You can make traditional biscuits on your own. I believe in you!

Missy

In my mind there was no way this recipe was going to work... but it did! These were the best biscuits I've ever made and probably the best biscuits I've ever eaten! Saw this recipe in the atk cookbook looked it up on YouTube and decided to give it a try. I highly recommend the atk cookbook, and it was a wicked good deal on their website!

PumpkinEskobarr

I love recipes like these. Especially for something that’s technically a “quick bread” that’s good for breakfast or an addition to a weeknight meal. I will run out of bread or english muffins so it’s great when I can quickly put something together using ingredients i always have.

Pam Beals

I just made these biscuits and they were heavenly! I cannot imagine doing biscuits any other way from now on. They were delicious by themselves, but I can’t wait to try them with strawberries and whipped cream or fruit jam! Thank you so much ATK!

D

@Pam Beals Were they sweet? What was texture like? Thx!

Thaddeus Felsberg

These are the easiest tastiest biscuits! I love how simple and quick this recipe comes together. It took longer for my oven to preheat than it did for me to make the biscuits

Jay Lundin

These are my favorite biscuit ever! Super tender! They are a money addition when paired with their skillet chicken pot pie.

TinaMfam

Totally making these tonight. I want my kids to start learning to make stuff like this! They start today haha 😂

SliceOfPay

Love this, I feel like a lot of people shy away from bicuts cause they can be a little bit intimidating, especially since there are so many different recipes and methods. I love how easy this is!

A Smith

Just made this recipe. Super easy! I've never put sugar into my biscuit recipes before. Although it's good, next time I won't add the sugar. With the sugar in this recipe, I think this would make a great shortcake for strawberry shortcake dessert. This is a keeper for me.

wendytube007

If Dan’s in it, I watch it and I was not disappointed. I will be trying these biscuits.

Brian Smith

Quick comment: If you are a cooking geek like me, you can also use a #12 disher to portion out the biscuits as well, since it's 1/3 a cup. The "12" refers to the number of scoops per quart. Most people don't have those, of course, but they are pretty handy if you plan to make these often.

Winifred Marecheau

OMG, I was completed blown away with how absolutely fantastic the recipe was. Best Biscuits Ever and so easy to complete. Simply Delicious.

Francine Lanigan

Me too

Chiara D'Amore-Klaiman

This is one of the best recipes ATK has ever done; quick, foolproof, and most importantly delicious.

Irma Sefers

Followed Dan's method and recipe this morning...by far, the BEST and EASIEST biscuit recipe EVER! I used a #16 scoop and they turned out fine! They were moist and tasted great! Way to go Dan!

up too late

I'm pretty sure Dan is the dream biscuit here.

Toni Bauer

Got to try this! I have a recipe that makes wonderful biscuits but requires a lot of rolling and folding, and I have an autoimmune problem that causes a lot of pain and fatigue, so haven’t been making them for a while. I am a southerner transplanted to Seattle over 20 years ago, and still have to make the things I grew up on often. Thank you so much, Dan!

infallibleblue

You can do it! I believe in you!

Jo Love Shepherd

I made these biscuits tonight and OMG this is the only way I'll ever make biscuits. They are so good. I did half the recipe for just the 3 of us and they are all gone. I made gravy, bacon and fried potatoes with them for a breakfast kind of dinner. There was some of everything else left but not the biscuits. Thank you so much for the recipe.

HmmmYeahRiiiiiight

This is my go to recipe for biscuits. It's amazing for biscuits and country gravy

Dean Mar

My new favorite thing to make has been garlic-rosemary drop biscuits. I'll be using this recipe and adding grated garlic and ground rosemary to it. After they're cooked I use the America's Test Kitchen garlic butter spread. I make a double batch and leave it in the fridge for garlic bread, croutons, drop biscuits, and even toasted garlic oyster crackers for tomato soup. The batch of garlic butter stays good in an airtight container for 2-3 weeks.

Karin Cope

I am so fortunate that I have my grandmothers sourdough starter, it’s over 100 yrs old and still going strong, I have her cast iron skillet as well .

Tadi3a

You are so kind to offer to share this with Carin. Your Granny will be pleased. I think it is lovely. Laura

Connie

@T pickett sincerely sorry for your loss. Katrina was absolutely devastating

tashsme

Wow! That's amazing. I would love to try some. I will eventually. I'll bet the flavor development of an old one like that is amazing, though, especially if you've lived in the same place for a long time. What a gift!

S So Lovely

big deal

DoNot Need

I like using a cast iron skillet or griddle when I bake mine. A few days ago I hand rolled some and they were great...

Sil K

Just wanted to add my 2 cents now that I have made these a few times…..OMG! SO GOOD, SO EASY!! This is a game changer for sure. Moist, tasty biscuits on the table in under half an hour. Incredible. Will experiment with savoury and sweet in the future. Thanks ATK!

Small Wonda

How cool - and the explanation of each ingredient's role in the final result is most edifying - thanks for this creation!

Pictureasunrise

Looks do-able. I've searched along time to find a good quick biscuit recipe. Great job, Dan!

Kathy Stout

I’m going to try these tonight! They seem easy to make and I love the way they explained the process..

Lauren

This recipe came out so great! The recipe I used before was time consuming and this is just so easy!

Ethan Heyne

Interesting. The resulting dough reminded me of what you get with most gluten free flour combos. I'll have to try the measuring cup method of forming.

Kat C

Dan was a great teacher. I do love this show!

Nessa Griffin

I've been looking for a simple biscuit recipe. I'm so glad you shared one!! Thanks! I can't wait to try this!!😍

Jack Blackwell

Enlightening video! The comparative demonstration of like ingredients was awesome. Very anxious to try this recipe! Thank you.

KELLY PASSALAQUA

I love these biscuits! Recipe easy and turns out just like he says!

Isabel Chilian

Thank you Dan and Julia. I have been trying to learn how to make biscuits . I will definitely going to make them, you gave us really good instructions easy to follow. I can't wait to trying this recipe.
Thank you A.T.K !!❤️

MillieTheMillinator

Fantastic! Quick, easy to make and very tasty. No hint of sweet, just like Dan mentioned. I was excited to try since I just made strawberry jam for the first time.

Kat C

I'm going to make these today since our daughter came to visit and brought a boatload of HUUUGE strawberries, and I'm going to make fresh whipped cream. I put the berries in a zip lock bag after slicing and putting sugar on them. After we eat the flank steak I have marinating dessert is gonna rock!

I have never been able to do much with homemade biscuits, but these turned out great and it was indeed easy. Mine turned about to be a bit crumbly though so if anyone has any ideas on how to correct that I would appreciate it.

Joanie S

I warm my milk in the microwave before converting it to buttermilk for pancakes and mix in melted butter. Makes the batter fluffy. The last biscuits I made were a total flop. Can't wait to try these!

salavalos

I had to try this recipe to believe it and these biscuits came out better than what you see in the video! My new favorite easy and fast biscuits!

ChaiSmooth

Made this biscuits today and not only was it quick and easy to put together, it was delicious! No fuss dream biscuit. I've already shared the recipe with family and friends.

Hawaiiangirl808

Made these last night, so easy and so good. Thanks for this recipe Dan.

christopher lord

I have made both this recipe and the "flakiest" biscuit recipe from ATK. Both are amazing and I would use either depending on what else I was serving and how much time I had. These would be perfect with chili.

Rachel Seepersad

I absolutely love this recipe, can't wait to try this!!

Three Ng Circus

I've been looking for a foolproof recipe I can teach a men's group to make 200 biscuits for their quarterly breakfast, that doesn't require a 'baker' to make. Just found it. Thank you ATK!

Jennifer Morrill

This is my new go to recipe. It's so good! These biscuits get my family excited.

vone johnson

These look so good. I have wanted to make biscuts forever maybe I can with this recipe thanks 😊

fred michaels

Made these last weekend and they were a huge hit !

Geezermann

Great recipe. I must have missed this when it originally aired. I was trying to decide whether to make a box cake mix tonight, or something else. These look so easy. I do have a container of heavy cream in the fridge I bought two months ago. I'll cut this recipe in half and try it.

Sarina

I made these for breakfast today and they're delicious!

Techy Nerdy Gypsy

I just made these this morning and I have to say...
These are the easiest and tenderest (is that a word) "drop" type biscuits ever...
This will be my go to from now on...

jim p

These biscuits look amazing. Simple to make and I bet they are delicious. I'm making these soon!

David Hernandez

Never made biscuits before. Just tried this recipe. Best biscuits I've ever had. Ridiculously easy, stupid proof! I love them!

TrinaBinaBaby

I’ve made this recipe... these biscuits are ABSOLUTELY delicious!! 🤤😋😋😋😍

Sara Pawson Herrington

Thanks so much for the fun quick recipe for biscuits! I love the recap at the end, so you refresh your /my memory for making it.

2bless8 Arrh

I put my drop biscuits that I have added just a little more milk to in buttered muffin tins and they always turn out well. I'm going to try your method. They sound really good.

Kim Wyatt

Can't tell y'all how.much.I.enjoy.the.show! I have learned so much, and have stolen so many of your recipes.

Sevinc Olcer

I love how he explains the reason for everything as he cooks...

Cindy Brown

Love homemade biscuits. Definitely will be making these. Been looking for a drop method. 👍

How To Argue For the Truth

I make these at least once a week and they are so easy...like the title says..they always come out so pretty and taste amazing...

john haxby

LOVE you guys, thanks for all your work!

sophiecooks09

These biscuits look delicious can't wait to make them

Outcast76

I have made these a couple times already, and they do indeed turn out very well. I wonder if you folks in the test kitchens have tested any variations, however. I would love to be able to add some shredded cheddar cheese to these, and I also wonder if the same trick of heating up the cream would also work using buttermilk. I love that thing that buttermilk brings to baked goods.

Patti Winker

Buttermilk has low fat content, so, no, you must use heavy cream to make this recipe.

Outcast76

@Chris Berry King Arthur flour has a very similar recipe that uses equal parts by volume of heavy cream and self-rising pastry flour blend. What you end up with, if the heavy cream is cold, is that you lose about a quarter of your flour mixture to the bowl, because there isn't enough available moisture to absorb all the flowers. On the show, they are correct about heavy cream being a far better way to carry out the recipe. And actually this past weekend, I did add some cheese to the basic recipe shown in this video. It absorbs the cheese just fine. In fact I wish I had used more. Between the two recipes, this one is vastly superior. I don't say that lightly, because a great deal of the tried and true recipes in my Personal Collection come from King Arthur flour. In fact, America's Test Kitchen in King Arthur flour are where virtually all of my good recipes come from. I suggest you trust America's Test Kitchen on this point. For the full recipe of dough that they make here, you can add up to about 6 oz of shredded sharp cheddar cheese, and about four large scallions, thinly sliced. Trust me, they are very good.

Chris Berry

My question goes the other way. When she showed the difference of using "Cold" cream, that pretty much looked to me like something you could still roll out and stamp. Should have done that and showed the comparison (or likeness) just in case your dough doesn't end up so "droppable". AND, if you did it with the cold cream, should be hearty enough to hold that cheese as you mentioned. No, wait! Heat buttermilk, and add Cream Cheese! Yeah Baby!!

pat rogers

Delicious biscuits! I cut the recipe in half and these are the very best.

acsidaho

I have tried youtube for a few years looking for a good biscuit recipe ... this was phenomenal. Bravo :)

Annette Bennett

Thank you for this recipe I used a 1 for 1 gluten free flour for this the biscuits came out quite nice.

Alexander Ivory-Brown

Y'all Dan is one of my favorites, love this man! Dream biscuits will be attempted. shameless plug, ATK is the reason I started my biscuit making journey. Mom said I made some good ones but I felt like they were just okay. I will have to try these Dream biscuits ASAP!

Alexander Ivory-Brown

Okay it was the box buttermilk biscuits that I was trying from ATK, that is the recipe I was following. I am sure Erin's box biscuits were ten times better than mine. You know a mother's love, she won't tell me they are terrible. LOL no they were pretty good but I've had some wonderful biscuits so I wasn't too pleased with mine. I love cooking and I want every recipe to turn out very good. With enough practice, I will master my two hard recipes: biscuits and French fries.

codysagod

I actually gasped out loud when he said he was going to heat the whipping cream. My husband thought I was watching something scary. I will definitely give this recipe a try, because there’s a place for quick and easy biscuits as well as the cold butter cold buttermilk folded/rolled out/punched-out ones.

Andrea Tarantino

I’m definitely making these.
Thank you for sharing ❤️

David Austin

These biscuits look wonderful and I'm sure they taste as good as they look. I do still think that a good, multi-layered old school biscuit is worth the labor.

Christina P

Please try these biscuits. I halfed the recipe and got 5 biscuits. I love that they had that split in the middle when they came out of the oven. So tender inside. Mine baked for 12 minutes.

*** BAN WOKEISM & COMMERCIALS ***

She is one of my favorite personalities and am so glad that she/they are on YouTube

Kevin 747

These come together as fast as you could hope for and go well with about anything. We had B&G this morning. There were no leftovers.

Ilostmypick

Anyone know if these can be formed and frozen for baking right out of the freezer? They look really good!

Richard Jordan

I made these this morning and they turned out great! They were very easy to make and they tasted and looked delicious. I scooped half with the recommended 1/3 measuring cup and the other half with a 1/2 cup ice cream scoop. They both tasted the same, but the measuring cup ones looked better.

Tony Pearce

Thank you so much for this simple recipe. Inspires me to pull out the bag of flour!

Matt Zielinski

I just made these, and the technique works. They were amazing!

Sylvia Shirley

I’ve made these several times now. I cut the recipe in half and bake it in my toaster oven. They are SO GOOD! Great with gravy!

LaWanda Sewell

I can only use my oven at 400, not 450. How much longer should I bake them? I ask because I am not very good at baking. Thanks.

Nodo Boho

I wonder if all the dry ingredients together are more or less the same as pancake mix? If so, then a "quick and dirty" version could be done with just the hot cream and the mix! I may have to experiment with this as I have extra pancake mix I need to use up. ;^)

Family Vargas

Made my mouth water , headed to the kitchen to test this recipe 😋

sunspot42

I've made these several times. They're delicious and so easy compared to other biscuits. I'd err on the side of adding a little extra cream tho, otherwise they can come out a bit dry. That will cause them to spread out a bit more in the oven though, but no biggie. They still don't turn into pancakes like regular cream biscuits usually do.

(Of course, dry biscuits can be just the thing if you're looking to cover them with gravy or something.)

sunspot42

@J Red oh that’s an idea. They are pretty warm after mixing because of the warm cream. I wonder if using refrigerated or frozen flower might also work, since we’re playing with temperatures here to get the desired results.

J Red

Try chilling the dough before baking, that will help them not spread.

Martha Houshar

I appreciate your caveat re:drier biscuits. I don’t bake at all, so tidbits like this really help.

frances barnes

OMG, these biscuits are the best, easy as 123, have to add heavy cream to my grocery list weekly...easy, easy, easy and deliciously good, thank you so much for the video and recipe!!!!

Deb Wingenroth

Fantastic, I love biscuits but don't like the process. This is perfect, thank you for sharing 😊

Daniel schauer

I mixed 50/50 honey and butter, melted over the top of these biscuits and it was fantastic. Thanks for the great recipe.

Nancy Johnson

They are wonderful but so light and fluffy and crumbly I cannot cut them as they just dissolve! This is like my 4th batch
of these and every time they just fall all apart! So my husband suggested maybe an egg would help, I tried it and I also
baked them in a muffin pan. Big muffin pan, and they were so good and held together. I love them and they are a very
quick recipe. Thank you Test Kitchen

kathy berrier

This works and just delicious. They aren't kidding about preheating the oven. It's so fast and easy! Thanks ATK!

H Smith

Love ATK and can’t wait to try these biscuits tonight!:)

667tazmania

I just made these & they r quite delicious & sooo tender!...So little effort but the reward was awesome!

Sharon O

I am writing this review as I savor the last bite of this biscuit from this recipe. Oh my this is what an old and tired body needs to say, hey I can still cook!!!! And it tastes great!!!! Text kitchen has been in my life since their beginnings, and you have never failed us yet. Thank you so much for taking all the hours of time and all those ingredients for us out here to look like a pro. God Bless.

Kat C

Years ago the Roy Roger's restaurant chains used to serve strawberry shortcake using a warm biscuit on bottom, vanilla icecream on top and then strawberries over the icecream. I miss that chain because the food was excellent!

Arlene Guizado

You guys are the best! Because of you I’m known as the best cook in the family!

Susan K

Love this method! Has anyone tried subbing with almond flour?

lmsmuffin

I made these this morning and they were great! I made them with county gravy and oh so filling! They’d also be great as the base for strawberry shortcake. So easy to make and don’t have the off-putting taste you can get from frozen or refrigerator tube biscuits. This recipe is a keeper!

Because I'm a fan

​@Luna 333 Look, here's some advice for you & anyone reading this:
If ever you realize people don't like talk to you, and no one asks for your help, please learn to be more empathetic. Get some perspective that isn't your own, your life is not the same as everyone else's! Not everyone has had the same life experiences, support, and opportunities to learn and grow. Everyone has a first time learning things, experiencing things, that's how it works. And learning should be encouraged at any age, and any time.
Including anonymous strangers on the internet.

Luna 333

Tube biscuits... 😨😲🤢 I don't even consider those real food, lol! The ingredient list of unknowns is gross. Why bother with a recipe as simple & fool proof as this? A child could do this! (might need help heating the cream)

Estella Serrano

Thank you for sharing, I will definitely make this recipe!😋

Anna Davis

Can’t wait to make these! My mom made the best biscuits with “lard”, let’s see if these are just as good. 🙏🏽

Salina Sucre

I think the lard is a great idea will add it when am trying this recipe

Jeanette Barr

Although I’m skeptical I will make these. Great idea if they’re as good as advertised. 😋