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Classic Buttermilk Biscuits Recipe - Learn how to make homemade biscuits from scratch with Paula—they're the perfect addition to your holiday menu!
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Classic Buttermilk Biscuits Recipe: https://www.pauladeen.com/recipe/classic-buttermilk-biscuits/
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#pauladeen #loveandbestdishes
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0:00
- Hey, y'all!
0:02
Come on in the kitchen.
0:03
Welcome, welcome.
0:04
It's a beautiful day, there's a nip in the air.
0:08
My Aunt Peggy, is in this kitchen with me,
0:10
so you know, I'm happy as a clam in sand.
0:18
So we are trying to share some recipes with y'all
0:22
that you might be looking for to use at Thanksgiving.
0:27
You know Peggy,
0:28
it's funny, Grandma Paul was not a bread maker,
0:34
she was not a bread maker until she got in her mid 80s.
0:38
And you remember, she would bake loaf
0:42
after loaf after loaf of bread.
0:44
She just fell in love with it.
0:46
But grandma's biscuits were the kind that you whack
0:49
on the side of the counter.
0:52
That was grandma's biscuits.
0:54
And you know, you just got to have the touch for a biscuit.
0:58
Now, Aunt Peggy's housekeeper, oh my goodness,
1:04
God bless Rosa's heart.
1:07
She made the finest biscuit you ever put in your mouth
1:12
and I can see Rosa standing up and rolling.
1:15
I can't do it, I've tried that, I can't do it.
1:18
So anyway, I can talk while I cook.
1:22
Now, I'm starting with four cups of self-rising flour
1:28
and I'm putting two teaspoons of sugar
1:32
and about, that was probably a teaspoon of salt.
1:41
And this is just a classic, classic biscuit recipe,
1:47
and there's a lot of recipes out there,
1:51
but I tell you what, I hate to say this,
1:55
but the Paula Deen baking mix,
2:02
it just makes the best biscuits in the world.
2:06
So I don't make too often, you know, a homemade biscuit.
2:12
I use my pack because it's just good.
2:16
All right, now I have,
2:17
one cup of ice cold butter cut into cubes.
2:26
And I got rid of my pastry cutter, Eddie,
2:32
when we moved in over here.
2:34
So I'm gonna have to just cut this thing
2:36
in with like a knife and a fork.
2:40
I wish I had not thrown my pastry cutter away.
2:42
I threw it away because it hurt my hands,
2:45
it pinched my hands.
2:47
But I think I could appreciate it a little bit more now
2:54
because that butter is so cold.
2:57
In fact, you need it that way.
2:59
You need your butter to be real cold.
3:03
All right so I'm just gonna -
3:05
- [Aunt Peggy] Did you have this,
3:06
just wanna know, a biscuit cutter?
3:08
- Yes, I might got biscuit cutters,
3:10
but you know that round pastry cutter,
3:13
with all those little arms on it
3:17
and you just roll it in your milk,
3:25
you know, and you don't want to over mix your biscuits.
3:33
You know, I still have Grandma Hiers's dough bowl.
3:36
- [Aunt Peggy] Oh! That would be wonderful.
3:38
Oh, well, it's here somewhere.
3:41
I'm gonna try breaking this up with my hands a little bit.
3:46
Yeah, that's gonna work better.
3:50
And that butter is so good because when you do it like meal,
3:57
you know that every piece of that flour
4:00
has got butter in it.
4:02
You want this, when you get through y'all,
4:03
to kind of look like course meal, about the size of a pea.
4:15
Doing it by hand though I can really feel what's happening
4:24
and that feels good in my hands.
4:28
All right, Eddie, I've got it.
4:30
Can you see, can you tell what this looks like?
4:35
It looks like course meal.
4:38
Okay, I've got a one and a half cups of buttermilk here
4:43
and I'm going to just start mixing it by hand,
4:48
just like this until all that flour is incorporated.
4:53
And like I said, I want to do it fairly quick
4:57
because I definitely don't want to overwork it.
5:11
I remember back in the olden days, I mean,
5:14
I wasn't alive when they did this, I don't think,
5:17
but you know, those little, who's your cabinets.
5:22
They'd have a sifter built in,
5:31
- [Aunt Peggy] Yeah, damn!
5:32
- and they had a drawer where they kept their bowls.
5:37
And the flour always stayed in it, you know?
5:41
And they would just come back and, you know,
5:44
start making biscuits again in that same bowl.
5:56
Yeah, Passe for a Hoosier.
5:58
I think they call them Hoosiers.
6:03
Okay, we're about to get this.
6:11
Getting to the bottom of the flour.
6:14
All right, let's see what we got.
6:20
Okay, Eddie.
6:27
I'm gonna spread out my tablecloth.
6:32
I have a tablecloth, y'all,
6:33
that I like to do any of my breads
6:36
or cinnamon rolls on and when I'm done with it,
6:41
I just take it outside and shake it out
6:45
and put it back in the cabinet until the next time.
6:51
So you want to make sure you have plenty,
6:55
plenty of flour because we gonna have to knead our biscuits.
7:05
And in order to knead it,
7:06
you got to have that flour to get the stickiness off.
7:14
Did I swing some on you?
7:18
All right.
7:22
Here we go.
7:26
We are in it to win it, y'all!
7:29
All right, so you want to knead it just three or four times.
7:35
Like I said, you don't want to overwork it.
7:47
And I'm just going to pat it down
7:51
to the height that I want my biscuits.
7:54
Some people like flatter biscuits,
7:56
some people like real tall biscuits,
8:03
but personally I could eat a biscuit just about any way.
8:08
All right, so we're going very lightly,
8:10
kinda do that, and I'm gonna tuck that on the end.
8:18
Reach back in here and get me some more flour.
8:21
All right, now,
8:22
these are our choices on biscuits cutters that is called,
8:27
a Cathead Biscuits right there,
8:30
because it's the size of a cat's head.
8:35
I kind of like the middle size,
8:38
but you know, once in a while,
8:40
the kids kinda like these little baby biscuits,
8:45
but I think I'm going to stick with what I do
8:49
and that is gonna be.
8:53
Do I have a cast iron pan to-
8:57
We had to stop for a minute, y'all
9:00
You know, with us just moving in,
9:04
we still have a lot of stuff out in our garage.
9:09
All right, so now I've got my cast iron and I've sprayed it.
9:13
Because I don't want my biscuits to stick
9:16
and I'm like my biscuits touching.
9:19
For some reason,
9:20
I just think that they get higher if they're touching,
9:27
like they can't spread out, you know,
9:29
so there's no way for them to go but up.
9:39
They're beautiful.
9:51
I've got where the older I get, I love honey on my biscuits.
10:03
Well, these gonna be some fat biscuits.
10:07
Fat like the baker.
10:17
And Aunt Peggy, I've told everybody for years,
10:22
I saw Grandma Hiers do it, so I do it,
10:26
but I never asked her why we do it.
10:31
All right, I wanna get one more in there.
10:35
- [Eddie] Do what?
10:36
Oh, I'm fixing to show y'all,
10:38
I'm fixing to show y'all.
10:42
Grandma Hiers always took her knuckles
10:45
and did like that on top of her biscuits.
10:49
I don't have a clue why.
10:51
- [Aunt Peggy] Mother, did do that.
10:52
- Did grandma do the same thing?
10:53
- [Aunt Peggy] Aha, yeah.
10:56
- All right, now I'm going to find a little soft butter.
10:59
- [Eddie] Right here on the end of the table, there's some-
11:02
- Oh, good.
11:03
- [Eddie] that needs to be melted, maybe, or?
11:06
- Well, that's way too hard.
11:08
- [Eddie] Yeah.
11:10
- I'd tear my precious little biscuits up.
11:14
All right, let's see.
11:18
Here's some soft butter.
11:21
I'm just going to put a little drop on each one of them.
11:27
And y'all see that I've still got a good bit of dough left
11:30
because the pan that I normally cook my biscuits
11:34
on is a lot bigger than this one.
11:37
So I'm going to very gently re roll my scraps of dough
11:45
and cut them and put them in a pan too and bake those off.
11:54
So, maybe that's why they did a place to hold the butter.
11:59
Great, great new thing.
12:01
These little dents gave it a place to hold the butter
12:05
when you put that on top of it.
12:09
All right, so I'm going to take these scraps
12:12
while we're waiting on our oven to get hot.
12:18
So I'm just gonna knead these back together.
12:27
Like I said, you just sure don't wanna,
12:31
you don't want to over mix them.
12:35
So just like that
12:36
and I keep doing it until all the dough is used up.
12:43
I don't throw anything away y'all, nothing.
12:50
- [Eddie] Do you wanna try a few in the air fryer?
12:53
- Yeah, I can put these in the air fryer,
12:55
that's a great idea.
12:56
- [Eddie] There's that little square pan
12:58
in the bottom drawer for the air fryer.
13:01
- And you know what I'm going to do?
13:04
I'm going to just open that right back up
13:09
and I'm gonna put a little butter in the center of it.
13:16
I think I might put a little sugar in it,
13:23
and a little cinnamon, like a quick cinnamon roll.
13:30
How does that sound?
13:33
There's so many things that you can do
13:36
to a biscuit, y'all.
13:39
If I can find my cinnamon.
13:41
- [Eddie] You know, I think it's in the baking center here.
13:44
- Oh, that's right, I did.
13:48
I'm working to kinda get everything in the place that it
13:52
needs to be y'all and it just takes a while.
13:59
All right, cinnamon and I'll get some sugar
14:07
and you will just see how this works.
14:11
If I'd known I was gonna do this,
14:13
I'd have dropped a little up vanilla flavor in there.
14:41
We'll see what we got.
14:43
Oh, I should've put some raisins it too and nuts.
14:53
Why didn't I do that?
14:57
Oh, well, we'll see if this works and if it works good,
15:01
I'll do it next time.
15:14
You know, It's fun to just experiment with your food
15:19
because the worst thing that can happen
15:23
is it tastes like poop and you just throw it out
15:27
and you try something else.
15:35
Here we go, I am gonna set this on 400.
15:40
For about 10 to 12 minutes
15:43
and we'll see what we got.
15:44
Our oven should be hot now, right Eddie?
15:47
- [Eddie] Yeah.
15:48
- So we can put this beautiful pan of biscuits in the oven.
15:53
See that beautiful pan of biscuits?
15:59
And we'll cook them for maybe 15 minutes.
16:03
We'll cook them until they're done, how's that?
16:08
I'm still trying to get used to these ovens.
16:12
This was an oven that I had years ago here
16:15
and I'm having to figure out
16:17
just exactly how it works again.
16:20
How it cooks, I can't use the one on the stove
16:24
because you set it on 350 and it goes to 500.
16:31
So we were burning everything
16:33
as fast as we can get to it, won't we, Eddie?
16:37
When we first moved back in here.
16:41
Okay.
16:43
I'll see you when they're ready.
16:45
It's been 15 minutes now, y'all.
16:47
So let's take a look, see what we got.
16:50
Oh, I'm gonna turn that oven off
16:54
because I believe these just might be like perfect.
17:00
Ooh, it's so heavy.
17:02
That's the only thing about cast iron, y'all
17:05
The older you get, the heavier it gets.
17:10
Look at that.
17:13
- [Eddie] Smells amazing.
17:14
- Doesn't it smell amazing.
17:17
Let me go and shut this oven back.
17:26
All right, Cathead Cinnamon Biscuits.
17:31
All right now, just took these out of the air fryer.
17:34
They cooked a couple of minutes quicker
17:38
than the ones in the oven.
17:46
I'm just gonna kinda,
17:48
this just gives it a pretty glossy look.
17:53
So I'm gonna kinda let that melt on it.
17:56
Yeah, our cinnamon biscuit turned out being real big.
18:03
Oh, I wanna show y'all something.
18:14
The last time I was in Albany, y'all.
18:18
Aunt Peggy said,
18:19
"I'm gonna start cleaning up some of my stuff".
18:24
Uh oh! This basically blew up.
18:30
It blew up, it's so big.
18:38
I had to press it back together good enough.
18:41
But anyway, Aunt Peggy said,
18:43
"I want you to have some of this stuff".
18:47
She said, "I want to just get rid of a few things".
18:50
So, I want y'all to look at this.
18:54
Can you see what it's saying?
18:58
- [Eddie] I can, no -
18:59
- Paula Deen Cruise.
19:04
Like I think it was in 2010, Eddie.
19:08
2011.
19:11
And I thought, what is this?
19:14
And I finally figured it out.
19:21
You put your butter in there, and you see how it shaped?
19:26
You run it up over your corn on the cob and look at that.
19:30
So I was gonna see if this would work on biscuits.
19:35
The biscuits aren't exactly curved like the butter,
19:40
but I just thought that was the neatest trick.
19:44
And of course, I was so busy working, you know,
19:48
I didn't have time to see what was going on.
19:59
But we hadn't had corn on the cob
20:00
since I brought this back here with me.
20:07
But I thought, well, what a neat idea.
20:10
So I just wanted to share it with y'all.
20:13
Y'all run up on anything that looks like that, let me know.
20:26
Does that look good or what?
20:31
Whoa!
20:34
All right, let me check on the blown up.
20:40
You know, I didn't see on this back good enough.
20:43
Wow!
20:46
When I was putting it back together,
20:48
I didn't seal it up good enough for it to stick.
20:54
But I'm gonna taste it.
20:55
And I did sprinkle this with turbinado sugar,
21:01
while it was baking.
21:03
That looks pretty good, doesn't it?
21:07
Looks pretty good.
21:09
All right, Eddie, name your poison.
21:16
You want butter?
21:21
Honey?
21:23
Cane syrup?
21:28
- [Eddie] Definitely the cane syrup.
21:29
- You do.
21:31
Oh my god, look at the lightness of that biscuit, Eddie.
21:38
Let me get the crane syrup.
21:39
I brought maple and I brought honey.
21:49
This syrup right here, y'all, Southerners love it
21:53
and it'll put hair on your chest.
21:57
It's so good.
22:00
All right, I think I'm going to taste this sweet first.
22:05
Oh gosh!
22:10
It's delicious, Eddie.
22:15
- [Eddie] That looks good.
22:20
- You Know what?
22:26
Next time I do these,
22:27
I'm gonna roll the dough in little balls
22:29
and roll them in cinnamon sugar,
22:34
and have them just like that.
22:37
Oh my goodness, gracious.
22:38
It's so good.
22:42
All right.
22:48
See, I just love the way the butter runs down in the cracks.
22:55
Aunt Peggy better get back down here before these biscuits.
23:03
That cinnamon sugar biscuit is so delicious.
23:07
All right, you know what I like on mine, Eddie?
23:10
The older I get the more I love honey.
23:16
So I'm gonna have a little honey on my mind.
23:23
Ow, that biscuit is hotter than fire.
23:30
But I'm gonna taste it anyway.
23:43
- [Eddie] You can do all kinds of things
23:45
with the biscuits today, I mean you could put-
23:48
- oh, you could do so many-
23:49
- You know meats, cheeses.
24:01
- That biscuit is so light, and I just want to remind y'all,
24:09
don't over work them.
24:12
You're gonna touch them with soft hands.
24:18
Oh my goodness.
24:20
Mikey?
24:21
- [Mikey] Yes, Ma'am.
24:22
- You want to a biscuit?
24:24
- [Mikey] Yeah, I'll take one.
24:26
- Come and get some hot ones.
24:30
What you want on it?
24:32
- [Mikey] Plain.
24:34
- Plain?
24:34
- [Mikey] Yes, Ma'am.
24:36
- Uh oh! It's a lot, that was coming apart.
24:41
They're so hot.
24:42
- [Mikey] I appreciate it.
24:44
- They're so hot.
24:45
- [Eddie] You could try it.
24:48
- Let us look at you.
24:52
- My favorite thing to eat.
24:55
- I think he said that it was his favorite thing to eat.
25:00
Its pretty good, ain't it Mike?
25:06
Wow!
25:07
And now, tonight for dinner, I won't reheat them.
25:14
I will split them, I'll cut them in two, and butter them,
25:18
and put them in the frying pan.
25:21
And oh, you talking about some more ever good
25:25
with a dip egg, it's heavenly.
25:33
Loving best dishes.
25:34
Don't be afraid of a biscuit.
25:36
If it don't turn out good, throw it away,
25:38
try again another day.
25:41
Okay.
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