Make Yer Biscuits With Beef Fat

🐄 Beef Tallow Biscuits 🐄
Dry Mix:
• 465g self-rising flour
• 22g sugar
• 15g baking powder
• 4g salt
Wet Mix:
• 170g saturated fat, like beef tallow
• 400g ice-cold buttermilk
Egg Wash:
• 1 egg yolk
• 1 tbsp water
Whisk the dry stuff together. Stir the wet stuff together as shown in the video. Combine both, and immediately refrigerate. Roll the dough out and cut it into equal-sized biscuits. Park them in the freezer while you pre-heat the oven to 450 degrees. Brush each one with egg wash before baking them for 15 minutes.

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0:00 - A Note on Flakiness
0:17 - Make the Dough
1:29 - Take a Break
2:01 - Form the Biscuits
3:02 - Ready to Bake
4:12 - Paid Ad for Wildgrain

[jayf]

The way shaquilles videos are always beginner friendly makes me happy. Good work, sir.

[InvadeNormandy]

What an absolutely genius way to do this. At long last I won't shame my meemaw failing at making biscuits.

[AnglzzzzCrdPR]

I love the fact that you gave the recipe in grams, accurate results without the extra mess or guess work. Other youtubers really need to take note.

[BenOnBass]

your content feels more polished these days but I love that it's still easy to follow along!

[tricholysis]

@2:35 an easy way to fix this 'wonky' edge, without creating trim that you have to reroll and recut, is to slit it horizontally. it will open the edge and allow it to rise as evenly as a center cut companion without being held down by its folded structure

[tekkeX]

my gf literally just asked me if i could do biscuits and gravy earlier this morning, your timing is impeccable as always shaq 😅

side note, you have the wet and dry mix swapped in the description

[WillShattuck]

This is a timely video because just this past weekend I wanted to learn how to make biscuits and how to make sausage gravy for my own biscuits and gravy, so I do not have to pay anyone else to do that.

[quasisummoningdark]

This is a great looking recipe, but I'm mainly amazed at how concise and cogent your videos are -- I think watching your videos may be making me a better teacher. Which is saying something, because I've been a teacher for quite a few years now! All this to say, thank you! (Edit: typo)

[techmage]

I actually discovered the melted-fat-into-cold-milk technique accidentally when making waffles but it never occurred to me to use it for biscuits, neat!

[MichaelWilliams]

Very interesting technique, I am excited to make for the family next weekend.

[TheWhiteDragon]

Bro, chicken schmaltz biscuits used as a "crust" for a casserole dish chicken pot pie sounds elite

[asifsba]

Favorite line at the end, “Fluffy, tender, smelling vaguely of beef!!” Love it 😍

[cidolfas]

I've done the thing with smoked tallow from a brisket, and it *really* changes the flavor profile. The beef smell is much stronger from brisket fat, which made them amazing when I had them alongside beef stew and a bit disgusting having them for breakfast.

[timdemoss]

I’ve been wanting to make biscuits forever, and I just happen to also be on the way to the store. the universe is on my side today

[mastodn]

You're right, that is definitely not my grandma's, or more accurately, mamaw's biscuit recipe

[GadBoDag]

Now I gotta make my own self-rising flour...

[SC-RGX]

I once used this technique with coconut oil (saturated) and made mini biscuits. What ought to be snacks for the whole week was over in less than 2 days.

[novafernandez]

ive got wagyu talllow, so trying this with some stroganoff or maybe some steak... chicken fried steak maybe...

[deangelocoghini]

Other than the fact that those are scones and not biscuits, what the heck is self 'rising' flour? It's self *raising* flour.

[edmontonlivermoore]

If you feel like you have to over explain, go off dude. I am here for Shaq at this point, I don’t mind if it makes the video longer