Biscuits are a true pleasure! If we can make them a tad healthier and still have great taste, why not! Let’s do this! Enjoy!
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Books I Love!
~ Storey’s Guide to Raising Chickens: http://amzn.to/2Ccqk6a
~ The Chicken Health Handbook: http://amzn.to/2DAfwe1
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Items We Use For Success!
~ Magicfly Incubator: http://amzn.to/2iCgD5N
~ Magicfly Egg Candler:http://amzn.to/2jwaqqd
~ Brinsea EcoGlow Brooder: http://amzn.to/2mLqrwI
~ Vetericyn: http://amzn.to/2CpL5Ie
~ Vetericyn Pink Eye Spray: http://amzn.to/2jLDvQO
~ Sloggers Chicken Boots: http://amzn.to/2i0HkRl
~ Lodge Loaf Pan: http://amzn.to/2hSiU9b
~ Cast Iron Stainless Steel Scrubber:http://amzn.to/2iXZQuI
~ Kindling Cracker:http://amzn.to/2hXgsPk
~ Germ Fighter by Plant Therapy: http://amzn.to/2hy80Fm
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welcome back sweetie from Ohio. yummy good cooking, thanks for sharing and have a wonderful evening
Welcome Back, I enjoy your videos a lot.
Yay!!!! You're back – missed you!!
YUMMY
So glad you're back! 🙂
i love your videos you are so hyper and excited when you bake lol and so serious when you have too hugsssss from Ontario Canada
If you are going to do more than 50% whole wheat (and I recommend you do) you may want to add extra liquid and let everything set for about 20 minutes or so. Whole wheat absorbs more liquid and you can end up with a dry end product without the extra juice. The waiting time just allows the liquid to absorb so you can work it on your counter or cutting board like normal. The nutty flavor of whole wheat is amazing!!
I like it real, lol
Oh my gosh this video reminds me of how much I have missed you
Crisco, lard and butter – all have there place in life and each one is good!
I’ve missed you so! So happy to you you back!
Yum!
Xoxo
Thank you for posting. In case you haven't noticed, youtube needs you.
So Happy your back
my grandmother would always call the last bit of dough the "baby biscuit" and all of us grandkids would fight over it.
I'm going to have to try and make them with almond flower and coconut flour for my wife
Love that you are back. Best wishes for you and your lovely family!
look so good. Think i will have to make myself some. Enjoy!!!! xxx
I loved your previous recipe for biscuits and make them all the time. I now have to try these. Biscuits are a wonderful comfort food. Good to see you again. Peace and blessings.
you got me, I subscribed. Anyone who puts butter & molasses on there biscuits is doing something right 🙂 I'm from Newfoundland, Canada & molasses is used in our baking and cooking. We will usually take one loaf of bread right out of the oven & you guessed it, spread on the butter & molasses a cup of tea goes hand in hand also. In the early 1900s when my Mom was a girl the Molasses came in oak barrels known as puncheons. The puncheon was 4' high & 3' wide & held 140 gal molasses, this traveled all the way from Barbados up the eastern seaboard, north to Newfoundland. At that time Newfoundland was still a British Colony. So glad we have a molasses common ground. Going to try your biscuits, loved your video so much.
What you call that last "dummy biscuit" my dog calls his.
You are a good cook! By the way, the small leftover portion of dough, according to my mother is known a a "Tiggel" and is always baked with the biscuits.
I love the sound of your voice, biscuits were sweet thanks
I like your vibe! I will try this. It looks yummy.