just_in_cake
Region: US
Sunday 23 August 2026 16:25:48 GMT
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aceupursleeve :
for those who struggle with timing-
2026-08-24 19:59:15
157
mattdodd22 :
trust me you dont need culinary school to cook. culinary school is just to teach you about the fancy side of food service. ive been to culinary and baking school both are a waste of money.
2026-08-24 20:31:10
3
Jen :
Put the butter in the freezer than grate it. So much easier and faster
2026-08-24 12:58:38
386
Honie💛🍯 :
Can you please share your recipe for the homemade jelly
2026-08-24 00:47:31
2
Jacob :
As an avid biscuit maker- use less buttermilk than you think you need. Buttermilk is thick and your dough will hydrate as you fold your layers of butter in. Just use self rising flour as your dry it is literally what he made with the Baking powder and salt. My recipe: 2C sifted self rising flour thrown in freezer, 1 stick frozen butter graded thrown in freezer. 1-1 1/4 cup milk or buttermilk. Cut the butter into the flour (means mix it in with a fork) add in your cold buttermilk or milk like keep it in the fridge until last minute. Add it in slowly and mix dough with fork until barely together and not really sucking up any more liquid. Take your extremely sticky dough and put it on the counter with flour on it and flour your hands. Fold the dough 10 times alternating folds so go west to east, south to north, east to west, north to south. Flatten the dough and don’t try to make it look pretty the more you play with the dough the more gluten will be made and we don’t want that. Cut them or drop them in your greased cast iron that was in the oven at 425°. Listen to the sizzle put them in and bake for 15 mins and broil them at the end until golden brown. Best and moistest biscuits you ever had
2026-08-24 00:55:15
28
Isla_123 :
Can we substitute buttermilk with something else?
2026-08-27 21:34:34
1
Chaos Goblin :
for people who want it more like my 100 year old Granny made it, self rising flour, butter flavor crisco or lard (your choice) and buttermilk. cast iron is non-negotiable.
2026-08-24 20:43:34
49
Lady Retta 🇺🇸🥓 :
Next time you make biscuits, try taking really cold butter and use a cheese grater instead of cutting into cubes. No need to break up the butter with your hands of fork. Just fluffy it about in the flour and add your milk. Dump your dough on a floured surface and gently flatten. Then fold in half. Flatten again and fold in half…I repeat 3-4 times. Then cut into squares, or cut with a biscuit cutter. You will get lovely layers
2026-08-25 08:13:40
12
Maxwell Pitera-To685 :
slightly wet and a little chunky🥵
2026-08-23 22:37:54
58
queens of the stone age liker :
Crunchy bottom was my nickname in high school
2026-08-23 23:49:28
16
Gorvinia :
why tf didnt you say you can't replace flour with gunpowder. my whole house burned with my 10 foster children in there. I'm in prison all because of you. I am deeply disappointed and I will sue.
2026-08-25 07:23:30
7
Aunt Bea :
the crunchy bottom comes from the butter rubbed in the pan NOT from using a cast-iron pan.
2026-08-24 14:46:57
11
Eddie :
Can I use normal milk? 😅 or is there a way to easily make buttermilk?
2026-08-25 16:17:51
3
Julz❌ :
Lol I had to slide it back 3 times until I caught it
2026-09-12 18:47:41
1
QuishaCuts | God | Makeup ❤️ :
What kind of flour
2026-08-24 16:56:29
1
yzn1442 :
Looks like something I can't mess up 👍
2026-08-23 16:34:06
18
sweet_sarah_sue :
try freezing your butter for 10 minutes and then grating it. less working so the butter doesnt start to soften too much. I freaking love fresh biscuits
2026-08-24 03:08:42
13
Makki Stewart | Low tox🌿UGC :
Add cheese and garlic and you got cheddar bay red lobster biscuits 🤤
2026-08-24 17:55:00
13
lynx :
I’ve found that grating the butter works really well too
2026-08-24 12:11:48
6
Diesel’s Mommy :
Can you use another milk versus the buttermilk?
2026-08-24 15:09:32
1
Wads :
Can I use almond milk?
2026-08-24 20:29:03
1
Raygunxox :
can these be frozen for future use?
2026-08-25 12:23:59
2
logicalbrainwrx :
Can’t wait to try this recipe, but a little advice….. Don’t use Clabber Girl BP- it’s has BIOENGINEERED ingredients. You can find aluminum free BP w/o the BIO ingredients on Amazon or natural food grocers.
2026-08-26 19:28:22
2
Nothingnevermind :
Do you have to be careful the butter doesn't melt?
2026-08-25 03:57:22
0
🇱🇷🇵🇷WeeWee🐚🩸 :
It looks delicious and good for tea 🍵
2026-08-28 11:21:46
1
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