 It's Timmy with Colored Valley Cooks and I decided it is finally time to make a wonderful biscuit video for you biscuit lovers. We're going to use self-rising flour for those of you who use plain flour. You would have to add your baking soda, powder, and salt but using self-rising flour I just go ahead and get my two cuts of flour. Now this flour is pretty lumpy for some reason it just probably went stored in the right place. So I'm actually going to sift this flour. If you've got flour that's not lumpy you don't have to sift it but I'm telling you it will make a fluffier biscuit if you do okay. So I'm going to place this in my bowl and I'm actually going to use a quarter teaspoon of soda and we're going to sift this into a bowl. I like to use these Pyrax bowls because they are perfect to blend your shortening into your flour. The shape of them makes it so much easier to blend with my blending fork and I'll show you what I'm talking about when we get down to that point. Now when you're finished sifting if your flour is lumpy you're going to see lumps of flour down in the bottom of your sifter and I'm just going to take my hand and press them through the bottom. In this all I'm adding is a quarter teaspoon of soda with two cups of self-rising flour. Now you're going to take out your shortening and you're going to use a quarter cup is all you're going to use. You're going to place it in the bowl and then you're going to use what we call a blending fork. It's wonderful and you're going to press the flour and shortening to get it with your blending fork. Now the reason I like this bowl is because when you're pressing the flour into the sides of the bowl you can see that it's just the perfect shape for my blending fork to blend the shortening into the flour. Continue to blend the shortening into the flour by pressing it against the sides of the bowl with the blending fork. The great thing about a blending fork is it doesn't get stuck in there it just continues to blend the shortening in. It's way better than a pastry blender. Now for your shortening you're just going to want it in about pea-sized pieces so do not get it too small and really that's enough it doesn't take but probably about 60 seconds really get what you need it. So once that is done and this is whole buttermilk. Now if you use a thinner buttermilk it might take a little more you just have to use your judgment but I put it in. Now you usually leave a little bit in the bottom just in case then I take my blending fork and I blend the milk into the flour with the blending fork. Now all you want it to do is be just enough to wet all the flour to make it stick to the dough and you can see that right here that I've still got a little flour in the bottom so you're just going to add the liquid until it's perfect. So even if I give you a recipe like in our Color Valley Cooks recipe book you should still follow the step when you're making dumplings or biscuits or anything. Now you can see mainly because the different liquids are different consistencies. Now you can see it's all stuck together it looks great. So now we're going to lightly flour our surface and I usually use about a half cup of flour before it's over and we're going to flour the surface. Okay once you flour the surface you can take your dough put it out on top of your flour surface and your bowl should look about like that and we're going to dust it on the top with some flour and now the fun part you get to fold this over at least seven or eight times preferably ten. Okay so there's three four five and you just kind of lightly flour as you go if you need to if it sticks to your hands at six and seven that's eight and that's about right y'all. So we're just going to fold it over and start cutting them out. You're going to press it down about a half inch and use your biscuit cutter. Now we're just going to cut the biscuits out set them aside because we're pre-heating our skillet so we're going to put them all in there at one time. You're just going to fold it over and get it nice and flat again press it down. Another couple. I like to take the rest of the last dough and just make a roll out of it and you can do that by pressing your thumb underneath like that then turning. I'm going to show you again make sure you got some flour on your hands but you're going to use your thumb and press it kind of under there and roll. If you see a place that needs to be tucked you know like that has a crease in it where the dough went together she wouldn't be nice and pretty and flat on the top. See how pretty that is and this is such light and fluffy dough because we did sift it. These are going to be beautiful biscuits and we're going to butter our preheated skillet and I've already turned the eye off just once it gets good and hot you can just go ahead and turn it off and make sure you go up the sides make sure you get the sides because the biscuits are going to rise and stick to the sides if you don't because these biscuits are going to rise up real pretty especially once we since we sifted the flour. Now we're going to place our biscuits in there and sometimes you may have a few extra and if you do you can freeze them and have them on a rainy day a couple of extra so you can actually just take your extra biscuits and put them in the freezer. You're going to bake these at 450 degrees for 20 minutes so you can see our pretty biscuits. Now we're about to pull out some that we've already made that are coming out of the oven right now and when they come out they're going to look like this. So I'm going to show y'all one. It's nice and tall and fluffy nice and brown on the bottom and if you don't like them this brown on the bottom you can just not preheat your skillet but I like to preheat the skillet because I'm for sure going to get my biscuits done that way. Now you can just take some butter and melt it on the top of each one and I'm going to show you how beautiful these are. We're going to have it with some we grew up eating golden eagle table syrup. Okay we're going to taste these biscuits and this is one of my favorite ways to eat one and that is using golden eagle table syrup with some butter. So let's get a biscuit ready. We're going to put it on the plate open it up and you can see how light and fluffy and airy that is in there. You don't want your biscuits to be dense and nothing makes a biscuit any better than white lily self-rising flour and believe it or not shortening. This is how we eat ours. I also like them with gravy and cantaloupe. Get you some table syrup put it on your plate. Now my husband I'll show you how he does his instead of buttering it like that. He actually takes his butter and he mixes it in with his syrup. That's the way he likes to eat his. Just like that. Everybody has their favorite ways of doing stuff. We've made a video from start to finish that will really show you guys how to make the best collard valley biscuit ever. I actually seen somebody make biscuits today. She was making about the same amount that I just did and she used a whole cup of shortening and let me say this. Her biscuits you might think taste good but I'm sure they're really dense and heavy so you don't really want your biscuits to be dense and heavy. You want to be light and fluffy okay and they're also more dense and heavy when you freeze them especially the frozen ones you can buy in a store. If you think they're good you've forgotten how good a real homemade biscuit tastes. Bye y'all!