How We Make Old Fashioned Rolled Biscuits, Simple Southern Buttermilk Biscuits are Best!

good morning it's Tammy with Kern Valley cooks and yes it is morning I am hungry I'm in one of those moods where I want something that sticks to the ribs so we are going to make some rolled out visits like my mama used to make I'm so hungry and ready for some so let's get started I'm in my memory like my mama always wore my mom always made rolled biscuits so let's get started you're gonna start I'm using key Arthur Flour I've got a skillet here I've got my Keene Arthur flour I've got my milk I've got my sifter with some flour in it let me grab my Crisco today we're actually gonna roll our biscuits like my mama and my mama did my granny cut out her biscuits but my mama and my greenie my mom all rolled them so that's what we're gonna do today now make sure your hands are clean because you're gonna use your hands to mix it up you're not gonna use a blending fork or anything like that when you do business like this you're gonna take your flour this is King Arthur unbleached flour and you're going to press it against the bowl like so my mama had one of those big Tupperware bowls if you remember what I'm talking about they were real big and kind of shallow and she kept her flour in that bowl all the time she never she'd just put the lid on it and put it back she actually kept it above our stove it was just convenient way for her to reach up there and get it because we had an oven in the wall so that's the way you want it to look okay you want to press it down into the bowl like that it's nice and kind of packed okay let me see if the lighting can get any better this is a real light color so sorry y'all I guess that's good enough y'all can see what I'm doing and what I might do is actually bring now in even a closer when I start mixing it up okay so first you're going to Pat them lat we're gonna put a little Crisco in our skillet I'm gonna go over here turn on the hot water so that it's nice and warm and I get ready to wash my hands okay oh I forgot now I am going to bring y'all closer real close so y'all can watch me roll these gaskets now I am NOT a pro like mama in mymy world so don't think I am but I can still try to do it the way they did it okay I'm trying to darken the screen a little bit okay so what you're gonna do is you're gonna grab some Crisco you usually use about a quarter cup and a 2 cup recipe of biscuits which is enough biscuits to fill up our skillet okay so that's about close to a quarter cup I mean I can measure it if y'all want me to just say okay of course mom on them didn't this is one of my new scoops somebody sent me it was on my wish list isn't that nice I just love these round cup measuring cups actually I had too much Crisco so let me show you about how much it is on my hand I think much is it so that's all there is to it we're gonna throw it in here I'm gonna use some buttermilk now mama and mama used sweet milk to do their biscuits uh I just have a hard time won't do you sweet milk to make a biscuit so I'm using better milk today if I did it exactly like they did it I would I'm also going through a pinch of soda in here not because I have to but because greeny do you not because moment my mom did but because marina did it and I just like the way it tastes to the biscuit okay so we're gonna put a pinch of soda in here and now all we're gonna do is use our hands y'all that's all there is to it and believe it or not you just gotta put your hands down in the milk and squeeze the shortening through your fingers just like so I won't put a little bit more milk in here that should be enough now once you squeeze your shortening up you get it separated good then you're done with your shortening let me get it off my fingers then all you got to do it start mixing it around and letting the flour go into it I could throw some of this loose flour down in there now roll biscuits do not rise as high as cutout biscuits normally cutout biscuits will actually rise higher if you need them about six or seven times before you cut them out a lot of people thank you that you know they don't need to need a much but you really do if you want a nice fluffy biscuit now the I mean nice right a biscuit that rises up high now you can see this is forming and mound of dough see how it looks and I had people on my side tell me that their daddy made biscuits without any shortening or they would make water cornbread I mean there's all kind of recipes that people made back years ago and that's just how they did it that's the way their family grew up eating it and that's the way they like for it to taste now start kind of squeezing it together once it starts getting a good bit of flour in it and the reason you're doing this is because you don't want it to be naughty okay it's in a real good consistency so it's looking good but it's not quite ready to roll now my sister took care of my mama on top hole if you go on my facebook site you'll see her her name is Melissa corny she took care of my mom oh and top-hole and when they were disabled they both died in their 60s but mom I taught her how to make a biscuit exactly like she did I was never told I just watched okay there's a lot of things in the kitchen you can do by just watching that's why I decided to start this cooking show because I wanted people to learn how to make stuff just like the southern way see how that's all broken up you don't want it to look like that so we're going to do this I want people to know how to do stuff the southern way and there's really no way to do it unless you watch somebody and you learn by watching because the recipe does not do southern food justice okay unless you were raised you know and you know how to make the recipe alright this is about like I won't it I'm gonna go rinse my hands and I'm gonna come back flip it over then we're gonna start pinching them off okay let me get me up I'm gonna be cooking a good bit this morning I'll carve a latex I'll probably go on Facebook a little bit I'm gonna make some chili too today be easy for me okay now my hands are dry and clean I'm gonna put a little flour on them I'm gonna take my mom didn't make sure that it looks decent and it does and I'm gonna start pinching some off and put them in my thing so what you want to do is you want to make sure your hands got some flour on them and you just want to pinch off a little bit of the dough and then I always tuck this part underneath on the bottom of my hand make sure you got flour on hand and you're going to tuck it under and then you're going to gently it's like a cloud it's so light and fluffy so you're going to gently roll it I mean it is light and fluffy it's real light let me close the source it the lighting gets better the outdoor lights coming in I've got my back door open listen it to the birds this morning anyway you want to roll roll roll and see how it's sticking and you just kind of keep tucking it under with your thumb and rolling it until you get a pretty you want it to be pretty all the way around you don't want it to be all just pretty on the top there's a roll biscuit it's fluffy it's light we're gonna put it in here so let's get these down right quick I'm gonna roll them up you don't just watch me I think I've done enough talking don't you that is my oven tell me it's preheated and ready now it just takes some practice y'all like I said I'm no pro this is not something I do a lot I hardly ever roll a biscuit because my granny cut them out and I cut them out okay I don't ever hardly ever make them this way so really I'm not the best at it but they turn out good I mean there ain't nothing wrong with them it's just not something I do a lot and once you figure out how to do it it's not hard to roll them that wooden was in a quite a bit more a little pieces so I'm taking my thumb and kind of tucking it under the bottom as I roll pretty and fluffy pretty and fluffy now my sister makes biscuits this way every time she makes the best get so she's better at it than I am what up I'm hoping to see her son I'm hoping she moves back home and if she does she'll be maybe she can help me cook a little bit on this cooking show all my brothers and sisters are fantastic cooks and we get it from our mama our mama was an amazing cook when the boys keep cook you know that your mama was a good cook this is a vegan but look how use my thumb y'all see how me using my thumb and I'm kind of pressing in as I roll and I press and I roll and I press and a roll that's how you do it and then it starts sticking to to your hand on the bottom see this little part where it sticks so you just kind of dip it in the flour and put it back on your hand and keep going once it starts sticking like that and you're just barely rolling I mean you don't put a lot of pressure on it because you want it to be like fluffy okay there they are they'll be delicious okay we're gonna put these in the oven at 450 degrees I had a little bit left but same I only just keep her bowl like this and then she would make her biscuits her bowl stayed like this and she'd put a lid on it okay because this is the only way she made biscuits so she just kept it that way I'm gonna go wash my hands while these are taken we could make some gravy this is a very about show y'all a very um popular southern meal is to make biscuits especially in the summer is to make biscuits put them in the oven and slice up a cantaloupe and and then you've got a good something to eat so let's slice up a cattle up right quick it might seem gravy yeah maybe you know I don't need to make a whole lot this is a walk it is a cast iron wok it's made by Burger Hoff now when you first buy the thing it does have a coating on it which makes it see that shiny part which makes it more nonstick but I've worn it out and used metal utensils and everything else in it I love it and it will rust a little bit but the best thing to do is when you wash any cast iron is to always dry it on the stove and if you want to help the sill of it or whatever after you dry it on the stove you can put just a tiny bit I'm just going to show you this right quick that's really too much but let me show you what to do if you want to you know make it better you can take oil that was just olive oil and you can spread around on it like this and then you can turn the I you don't have to put them in the stove you can turn the ione on the top of the stove and you can let this thing heat up all about a medium heat meet him to medium low for a while you know like 20 or 30 minutes and then just turn it off and it helps the coating on it any cast time you can do that well I'm actually not going to use for my gravy because that's not the one I took that's the one I like to use for stair fries it just happens to be sitting here this is the one I like to use for gravy when I first got I guess it was not it had been used in a really long time but it's already I've already used it so much that it's starting to have a nice shiny bottom on the bottom of it which is nice we're gonna start our gravy now let me take this off I don't want or let me just turn it right this is one of those little grip handles that keeps you from getting burned as much we're gonna turn it on now I use Crisco when I make gravy because momma did I don't use the animal fat plus I haven't eaten fried any bacon today anyway and I don't save my bacon grease like a lot of southerners do I just did now all they gonna make an upgrade for me so I'm not gonna I could serve it to the kids for supper all make a little bit more because they're not crazy about eating chili like we are so I'll make a little extra for them so you're just gonna melt some shortening in the bottom of your skillet let me turn this thing down I got it up too high and you're gonna use some self-rising flour not everybody uses self-rising flour a lot of people say why youyou self-rising flour I've used self-rising flour for just about everything I do let me try to fix my lighting the way this works in here the lighting is almost better if I turn the light off in the room okay so this is our skillet our shortening we got our flour I've got my salt and pepper box right here ready to throw the salt and pepper in it you can't even see what's in them because the light is so bright crazy lighting any way you turn that off turn it off all right I can kind of see the pepper in the pepper box now I'm just waiting on listed mountain playing with the lights while I'm waiting on it because it's something I can do that's better all right we just need to get out some milk I make milk gravy and this is a 1% milk you can use you know whatever you got my always had whole milk when we were growing up this is self rising flour I'm just sifting it in now I've always just used a regular wire whisk I'm gonna put plenty of pepper in here like a lot of pepper in my gravy and a good bit of salt mama always used to worry yes and I have to but I guess had a facebook friend to send me this through my wish list I have a wish list on my website www.marykay.co.uk/awilliam visit my dad about 1/2 a cup or so I like for it to look kind of fluffy not getting real dry but kind of looks fluffy like this okay and now we're going to wait for it to brown I'm gonna turn up the heat some and once it starts Brown in looking at our biscuit once it starts browning then we're gonna add our new this is just white gravy white milk gravy okay just made with shortening which I love now it's starting to kind of get a little bit Brown but not real Brown around the edges now when you make gravy it's good to have a whisk whether it's a gravy whisk or regular whisk just so that you can stir in that flour good and it doesn't get lumpy okay that's the key to it I mean gravy it's really easy to make if you use a sifter so that your flowers not lumpy and you use a whisk it turns out perfect every time but you do want to brown it if you don't brown it it doesn't have that good flavor that you want okay you don't want it to be bland so we're browning it it's getting a little bit browned now y'all we're just wait a minute on it I'm so hungry this morning now it's starting to breathing I can smell it once it starts to brown it starts giving you you can actually smell it and it smells good that's what you want to wait for once it starts browning and you can smell that good smell that's when you add your milk okay I actually have a recipe and my recipe book I actually use a little butter in it but I don't always put butter in my gravy mama never did I put it in there just because so many of y'all want a little butter and everything all right we've got that stirred up goody they don't have a lot 1 in it so now we're gonna wait let just let it get good and warm and as soon as it gets good warm it so I'm thinking up real free we're gonna pour it up now get me something for that then I [Music] better steer it top let's steer it just a little bit and once it gets good and hot now it starts to thicken and once it starts thickening you got to pull it up you can't wait or it gets too thick now if your gravy everything all you have to do its pour it up and something like I like to pour it in this because then I could pour it up you know I can use it to pour I like a battery but if you don't have a battery bowl go Ross or Marshalls will go on the website and go to kitchen links to buy one off Amazon they're not expensive and oh my goodness you use them for so many things they're wonderful anyway what was I saying oh if your gravy gets too thick then you can just add a little bit of milk and whisk it and it fends it up now if it's too thin there's no way to go backwards and make it thicker okay unless you wanted to throw some cornstarch and some milk whisk it and add it to it but that wouldn't be very tasty or as tastiest you do it right the first time starting to thick and now see how it's bubbling up all right it's ready I'm gonna turn this off now I've got gas so I can actually turn off the I perfect [Music] thank you run some water in it when I'm done and I know it's hot and a lot of people say don't do that to cast iron but I do it you can run hot water anything you want to but it's not like it was frying chicken and it was all that hot you know what I mean so now we've got gravy and we've got our biscuits are in the oven at 450 you've got a kettle up sliced up we're gonna check on our biscuits right quick see how they're doing so I'm back here what we'll look at see how they're doing oh I need something that's not gonna burn me get them out I might want to put them on Brawl because this is a gas oven I won't check your bottom so they're not brown yet but I will see if they're getting brown on the bottom okay because I hardly ever I don't always do biscuits in mine and this rule they're pretty and fluffy pretty and fluffy and they're not even brown on the bottom I'm actually going to I mean they're really pretty they're fluffy they're pretty much done you can tell by looking at on they're fluffy they're good and they're done um I mean they're they're pretty much done so what I'm gonna do is turn up my oven okay that's hot Brown I won't put my oven you may not have a convection bake but I do I'm gonna turn it up to 475 and wait on them about 10 more minutes y'all I'm sorry you can't see the final results unless y'all just want to stick around watch off at nine universe and then y'all can I guess I'm gonna make some chili for lunch because it's easy and I'm gonna have the leftover chili for hot dogs this week so we can cook them on the grill and so we can slice up an onion and get the to start start I don't know I guess I'll just sign off and when I'm done I will put a picture of my biscuits on here for y'all to see I think I could do that with live video I'm not sure but anyway y'all get the gist y'all got to see me make the biscuit y'all got to see me make the gravy I'm just gonna open face them up on my plate yummy pour the gravy over the top of them and put a couple of slices of cantaloupe on my plate and voila I'm gonna have a delicious breakfast southern style my mama would make that for supper lots of summer nights when it's hot outside so daddy didn't want much lots of times dead he would eat cornflakes with a banana in them he would eat cheese biscuit I mean cheese crackers he would eat cornbread and milk he would eat sliced cantaloupe with biscuits and gravy those kind of things in the summer so that mama didn't have to heat up the kitchen as much especially if she'd been working in the garden or putting up stuff I'm so happy y'all tuned in to color valley cooks this morning I hope y'all have a wonderful blessed day thanks for watching color valley cooks where we cook like mama do yet bye y'all you

Channel: Collard Valley Cooks

Views: 906,415

Rating: 4.7662115 out of 5

Keywords: biscuit, old, fashioned, way, making, how, to, bake, buttermilk, rolled, pinch off, fist, cat head, best, white lily flour, southern, country, cooks, hand made, homemade, granny, light, flaky, iron skillet, hillbilly, kitchen, recipe, southern style, for, one, simple, in the kitchen, with, fff, family food fight, tammy nichols, roll biscuits, mawmaw, best southern cooks, buttery, southern homemade biscuits, breakfast, food, cooking, collard, valley, woman, dean, ramsey, pioneer, trisha, American, the south

Id: Wb32WRAUELk

Length: 29min 21sec (1761 seconds)

Published: Tue May 08 2018