 the oven while I do some hand-rolled biscuits. Then I'm going to do some cut out biscuits so you can see how to make those too. And like I said it's a all about biscuit day and we're going to have some strawberry shortcake with these in a little while. So I'm going to go ahead my oven is at 450 degrees and I'm going to place these in there and go ahead and set timer because if I don't I'll forget about them for 20 minutes. I usually make my biscuits about 20 minutes at 450 degrees. The darker the pan the darker the biscuit. So if you put it in a cast iron skillet or on a cast iron griddle like this they're going to get darker than they will if you put them on something aluminum or lighter colored. So we're going to start out I'm going to show you how to roll biscuits. Now let me say this roll biscuits is an art if you've never made biscuits and you want to learn how to make biscuits using a bowl for your biscuits and hand doing it is probably not the smartest thing to start with. You probably want to start with cutting out your biscuits and I'm going to show you how to do that after we make our roll biscuits. My mama made roll biscuits. She usually used sweet milk to make her biscuits. My granny cut out her biscuits with a buttermilk biscuit but today I'm using all buttermilk because that's what I like. So when you do roll biscuits you typically have a biscuit bowl. Mama used a huge Tupperware bowl that was about that big around and had lid on it. She never took the flour out of the bowl so you just keep adding flour to the bowl because she made biscuits every single day so that flour got used. So if you don't make biscuits every day or at least two or three times a week you really shouldn't have a flour bowl and use this method for making your biscuits. If it's something you're going to do a lot it makes a lot of sense to use this method for your biscuits like mom-a-die. Okay so I'm going to dump this white lily flour. We love our white lily. Mommy used it, granny used it. All the women on my side and all the women on Chris's side have a family use white lily flour. It is a southeastern kind of staple for the states and so you may not be able to find it in your area and if you can't you can try acrober.com or in walmart.com to get it and you can try Amazon as well. Now I'm going to dump this in my flour bowl and I could probably get by using about half of this instead of a whole. This is a smaller flour bowl of course in my mom I had and when you make biscuits this way you want to put your flour in the bowl and you want to use the back of your hand and press the flour up against the bowl. I picked out this bowl the other day because it is wood because it is deep and it has a nice angle to it so that it makes a nice wale to put biscuits in. So when you choose a bowl for one do not seriously try to make these kind of biscuits the first time you make biscuits and do not try to use this as your method of making biscuits like I said unless you're going to use it a lot then it makes sense because you don't take the flour out of the bowl but if you pack it in there pack it in there good okay go around pack it in there good the first time you put your flour in and then what you're going to do is you're going to use about a quarter cup of shortening. Now this is an eighth cup scoop so I'll put two of these in here and I'm measuring it for y'all's sake but if I were doing these by hand and y'all weren't here I'd just be throwing it in there like mama did just get me a nice blob in my hand. Now you don't want to use too much shortening a lot of people use too much shortening when they make biscuits and it makes them heavier okay when you use this method of making biscuits they don't rise as high as cut out biscuits do and that's normal and they are a little bit softer and fluffier so add a little bit of milk just a little bit to start with you're going to wind up using about three quarters of a cup of buttermilk and and once you add some milk you're going to take the shortening and squeeze it through your fingers and so you don't cut your shortening into the flour the way you would if you were making it like a cut biscuit so I get that cut in there good to where my shortening is in pretty good bigger pieces that's really all it needs to be because you want your shortening to be but about pea sized pieces regardless of what kind of biscuit you're making for your biscuits to rise and be free so I added a little bit more buttermilk and now all you're going to do is take your hand because we have that flour packed in that bowl good and you're going to go around the edges and let some of that flour gradually blend in to your biscuit dough. Isn't that pretty? All there is to it now this is an easy way to make a biscuit but you've got to really get some flour in there I'm gonna knock some off the top a little bit so I'm just not taking it off the bottom and you can squeeze it a couple of times to get a little bit off the bottom so that you're not just you know twirling the top around and it's not getting down in there too that sounds kind of crazy but that's just how it is now as it starts getting thicker your hands of course are going to get a little bit the dough is going to be a little thicker on your hands and you can start just pushing it together and once it gets to be about just really sticky and want to clean to your hands more you really got enough flour in it for the kind of biscuits I'm sorry I'm hoarse that we're making today and all you can see we got some nice biscuit dough I've kind of just pulled some of it off my hands you know just clean your hands up as good as you can and now we're going to start rolling them and we're going to put them right here on this plate now I'm going to grab a little bit of shortening and put it on our plate I got a little extra something's going to lay it right there so I'm going to make some biscuits in a minute over there and what you're going to use is your hands and you're going to roll these biscuits you're going to pinch it off like that put it in your hands use the thumb and push it across the bottom like that and roll and roll and roll until you get it nice and smooth on the top or you can flip it upside down if you want to and put it on your pan and that's the way you do it just simple you can make a big you can make them little I got big hands so I can make a bigger biscuit so we're just going to roll these up real quick throw them on this get them in the oven mama would always take her little fingers and push the tops of them down so some people call these rolled biscuits some people call them pinch off biscuits some people just call them biscuits because that's the only kind of biscuits mama ever made and like I said one side of my family made them like this on in the other side of the family cut them out so your mama I'm sure she did one or the other and our house mama made biscuits every single day so it made sense for her to have a bowl a flower that she would continually use to make her bread every day and mama fed four kids so she made a lot of biscuits we had biscuits with spaghetti even I mean we that was our bread mama didn't buy and she didn't make a lot of yeast bread she didn't buy a lot of bread except for some loaf bread so when we had spaghetti and stuff like that we had biscuits with it that's just how we were raised and I'm teaching you two ways of making biscuits today so that you can be reminded of how your mama made them if she rolled them and so that you can make them for your family and if you don't have a lot of experience you can use the cutout method which I'm about to show you as well now when you're finished with your flower you're going to see that you shouldn't have a bunch of dough in the bottom of it if you did it right and you would just sit this to the side and use it again now mama like I said had a lid for hers so if you're doing this at home and you don't have a lid just put you some foil or something on top of it and pull it out every day and get a bowl that's big enough that you're going to be able to use it over and over and be able to store it somewhere that you feel comfortable doing that now I'm going to rinse my hands off and then we're going to get these in the oven I let you Chris let Chris show you the ones in the oven that are cooking right now while we're making this this is going to show you those in the oven how are they looking Chris look good and I actually cut two or three of them out higher than the other ones because I want you to see a tall biscuit and one not so tall because like my daddy he liked biscuits that were crunchy better than biscuits that were just fluffy alright we're going to get these in the oven this has got eight minutes left on it so we're going to go ahead and place these in here and I'll scoop the ones over that's already in here and I'm going to get out to get to cutting out some biscuits now I was going to show you this pastry board because some of you don't have a wood countertop or a countertop that you feel like is good enough for pastry and can't afford to go get a wood countertop this thing is only about 70 bucks it has a block on both sides this side is a pastry side that has dimensions on it and pie pastry circles for tarts and pies to give you an idea of how being to make a crust the other side it's just a wood surface and I have a link to this on my must-haves on Amazon so if you would like a wood surface and you don't want to break the bank start over go back down voice is so weird and this side is just a plain side so if you don't have a wood surface and you don't want to break the bank you can go to Amazon and you can purchase this for a link if you just go to our website at www.colorbellandhooks.com you're going to see everything you see me working with here and you can purchase things through there now now we're going to do some cutout biscuits and they're simple super easy and if you're not a big biscuit maker and you haven't learned how to make biscuits this is what you need to be using to make your biscuits prefer a blending fork it's so much easier to use than the other pastry blenders that you shorten and get stuck in and granny always just used to use a fork but these are even better and simpler this is an actual old-fashioned real one back from like the 40s it's a foley fork that I got at a antique store this week I've been eyeballing it not been want to pay for it and I finally went back and got it for y'all but you can get these top on our website and they work just as good they're wonderful and it really helps you cut your shortening in it's a lot easier to do it so I'm going to make another batch of biscuits now this time I'm going to use a two cup batch actually I'm going to use a one cup since I've got so many biscuits in the oven already so this is a half cup so this is a half batch of biscuits so instead of using two cups of self-rising flour we're going to use one cup and I forgot to put a pinch of soda and those biscuits in the oven we just made you always want to put a pinch of soda in now it's not mandatory but I do it because granny did it and it does make it taste a little bit different I always forget something when I'm live I get I get to go in and always forget something now here's a little short and we had leftover from greasing the pan will go we're going to put this in here and you're only going to need an eighth cup of shortening when you're using one cup of flour and remember that always use self-rising always use white lily it's a white winter week now watch this blending fork it takes the flour and cuts through that shortening so easy and never get stuck between the blades like a pastry blender does it's a wonderful for your streusels and making biscuits and when you cut your shortening in for pies or biscuits don't make the mistake of thinking that you've got to cut it in until you can barely resemble even see the shortening anymore it needs to be about pea size and a lot of people cut it in and they cut it in too much and it makes a difference y'all on how your biscuit rises up and gets fluffy okay so don't cut your shortening in in tiny little pieces so there you have your shortening cut in now this is so simple and such an easy way to make biscuits especially when you've got a blending fork you're going to take your milk and you're really better off not measuring it and you're going to add a little bit of milk at a time and mix it and add it and you're going to continue to do this until all the flour is together and there's none left in the bottom of the bowl a little bit at a time that one's going to do it so you're going to keep turning it until your bowl looks about like that and your dough looks about like that now we're going to sprinkle our surface with a little bit of flour get you a good sifter one that you can hear scrape along the bottom preferably because if you can't hear it scrape across the bottom it's more for looks than it is for using it all right you're gonna put your dough out on the counter and I've got to get something to put these biscuits on we're going to put just a little bit of flour there let me grab something guess I'll use this iron skillet I guess I'll use a pan this time now this is a big pan and I won't use but a little portion of it for my biscuits so let me just grease one little side of it now if you don't want to use shortening and you want to use butter for your biscuits you can do that but I'm going to tell you shortening makes the best biscuits you're going to take it and you're going to fold it over not knead it but fold it okay that's the difference in making a yeast bread and making a biscuit so you're going to fold it about seven or eight times and the more you fold it the more it's going to have little layers in your biscuits now you can use a biscuit cutter and we'll show you some different ones you can get this whole set on our side the good thing about this set is you can cut out doughnuts you can cut out one that size and then turn around and cut out the hole in the middle and make doughnuts if you have a whole set like this this is an old-fashioned antique biscuit cutter and let me show you what I used today today I used an old can it's just from Vana Sausages and you just turn it over and put a couple of holes in the bottom of it if you can't afford to buy some biscuit cutters instead of using a glass or a little juice glass or something like that just get you a little tin can whether it's from chilies or Vana Sausages or potted meat and you know use it put some holes in the top of it and it makes a good cutter now let me say this when you're cutting biscuits out our biscuits are done now these biscuits are done and those biscuits in there that we roll are still cooking and you can see how pretty they look and when I make biscuits I like to flip them upside down so that they don't sweat on the bottom I do the same thing with my cornbread granny always did it and we do it as well so we're gonna let these sit there for a minute we're gonna make a strawberry shortcake with these in just a second let's finish this up I know it's taking me a minute but we gotta have time for the biscuits to cook and I'm giving you a lot of good useful information when you cut out biscuits if you want to rise for when you fold them quite a few times like you saw me do then you don't twist it you just push it down and you want the holes in the top of your biscuit cutter because they allow it to breathe and continue to cut now I'm going to make those tall and then we're going to take these that are left what that is and we're going to make these a little bit not as tall but if you've never made a biscuit this is the easiest way to make a biscuit period so don't try to get you a biscuit bowl and a flour bowl and go to all that trouble unless you're gonna make them every day or a bunch just cut them out this time I'm gonna take the extra dough and you can do things that are fun with it you can roll it out for the kids or the green kids and you make shapes out of it we're gonna put it right here and let it bake with the rest of them so we're gonna shape it and bake it simple dipple now my granny would take buttermilk I don't know why she did it but she did and she would wet the tops of her hands and she would wet the tops of the biscuits she waited them a little bit better than they only put some on my hands she used to wash her biscuits yeah y'all it's all there is to it it's such an easy thing to make biscuits if you're making them every day you have a flour bowl I can just grab that bowl get to work it you'll have it ready really quick okay and you don't have anything to clean up that's why women did it you don't have to make a flour surface and then scrape it up and wipe it down you just make it right there in the bowl get them in the pan voila it's easy I'm gonna sit these right here for now I'm gonna show y'all how easy it is to clean this up and when you use any kind of flour the best thing to do is use a cold wash rag okay this is not these things aren't dirty so I'm putting them back in my drawer right here now we'll throw this stuff in here but get you a good scraper scrape off and then you're gonna use a cold wash rag to wipe it down if you use a warm wash rag that flour just gets all mad in sticky and it's harder to clean up this has been an all biscuit day biscuit day with Tammy color belly cooks with our wonderful white lily flower hope y'all enjoyed it we're going to make us a strawberry shortcake right quick now we're gonna reap the benefits of these delicious biscuits okay and I can use these biscuits that are in the oven and make us a chicken biscuit for supper tonight it'll be delicious fries and chicken put in those biscuits and eat some chicken biscuits alright I'm gonna grab a biscuit now I'm gonna show you the difference this these biscuits were cut out about a half-inch thick and these biscuits were cut out about a quarter inch thick so you can tell the difference in how tall they are so I'm gonna use the nice big fat biscuits for our strawberry shortcake put the bottom in the bowl now we're gonna add a little sugar because these are regular biscuits and they don't have a lot of sugar so what we'll do to make them really good as we'll put a little pat of butter in them sprinkle a little bit of sugar on them now this is what we used to have for dessert when we were kids mama would butter some biscuits and put some sugar on them set them over to the side after supper then when we got hungry later and we said we were hungry before bed or whatever she would give us a sugar biscuit and that's exactly what we would have that butter will melt and that sugar will melt down in there and you talk about delicious it's delicious we're gonna let that sit for just a minute while I finish picking up my mess and then we're gonna put strawberries on it whipped cream and we're gonna have a treat now all I've done Chris help me as we slice some strawberries when I eat strawberry shortcake I personally like for the strawberries to be in a syrupy sauce so what I do is we cut them thin we put our sugar on there we stick them in the microwave for a minute or two then we let them cool back down and that's how we like our strawberries for a strawberry shortcake I'm gonna grab the cool whip out of the refrigerator but I'm gonna show you how to eat delicious homemade strawberry shortcake out of a biscuit so you got extra biscuits at home use them for dessert look at that don't they look good yummy I'm glad our tuning in today and enjoy your Saturday with collard valley cooks where I'm teaching you to cook just like mommy did now we're gonna save just a little bit of the strawberries for the top you want to be generous make a pretty one because they're delicious and I've actually got some fresh pears that I want to cut up today and make a little bit of jelly out of it so I'm gonna put this on top a couple strawberries on top of it that look good y'all some good eating on a Saturday if you have made breakfast even if you have made breakfast get in there make you some of these homemade biscuits and have you a strawberry shortcake today I'm gonna take a bite of this and then we're gonna grab those biscuits that are hand rolled out of the out of the dog on oven I'm gonna take a bite of this and then we're gonna take those biscuits out of oven that we hand rolled so you can see them before we go I'm gonna get a lot of cool I always get a big bite when I'm live absolutely all right these biscuits are about how mama would do them she never didn't get them real dark with her roll biscuits because when you make roll bus biscuits they're really good when they're light like this especially if you're gonna make some gravy you want them to be put together close so that they're fluffy and soft and I'm gonna flip them upside down I kind of made a mess didn't I guess they could have stayed in there a couple of minutes longer but they sure are pretty and you can tell look at that one just fell apart you can tell how soft they are I'm gonna show you how soft they are now this is a different kind of biscuit it's not got layers and they're always not quite as tall and sometimes they're a lot harder to stuff because they crumble a lot easier than a biscuit that you fold okay sometimes you can get them to cooperate and you can have them but lots of times you're gonna see right here let me turn the slide on that they want to crumble a lot easier and it's because you don't put a lot of flour in them and you don't fold them and fold them and fold them when you make them like you do a cut out biscuit they're very very soft see how soft they are now look at this biscuit this one if you do that with it's correct it's a little more crunchy type biscuit you can actually just pick it up and open it it up to stuff it but this one is softer and it's a lot you can open it but it's so soft and more delicate I hope I've taught you something today and I will throw those back in there for a minute I did get about a little bit too early and you can do that you could just throw them back on the pan throw them back in the oven and cook them just a hint longer if you want to ain't gonna hurt nothing never take you mess something up just keep on going with it oven's still on we'll give them a little bit browner y'all have a wonderful day we'll see you next time on color belly cooks where we could love mom and dad