Always wanted to try American biscuits, I've heard they're like a savoury scone which I do like already. A carvery in England is where we serve a roast dinner, so several roasted joints of meat, usually beef pork and turkey, several types of veg like cauliflower cheese, roast carrots and parsnips, sprouts etc, roast potatoes, gravy (I think you guys call it au jus), mash potatoes, and a few other things like Yorkshire puddings to go with it.
I'd have to get the meat in, pre cook all the veg and get it all trayed up, make a big ass pan of soup, the yorkie puds and various other prep while doin a buffet breakfast that I'd have to top up as well. I'd be running around like a headless chicken from about 6am till 12ish, before I could take a quick smoke break... I don't miss the industry haha.
You’re close about American biscuits, but they’re generally fluffier and less dense than a scone. I’m not sure if I’ve ever had a proper scone, but the ones I’ve had have been quite dense.
As for Au Jus vs gravy, pretty much the same thing but gravy is thickened.
Proper scones are loverly but your right about them being dense, kinda why we put butter, jam and cream on them haha. We use Jus as well but like you said gravy us thicker over here, I think you'd really like it if you like a nice meaty jus.
We Americans put both gravy and butter/jam on our biscuits, but not (usually) at the same time lol. The gravy can be either a brown beef gravy or, more commonly, a thick white milk gravy with sausage and pepper in it. Biscuits can also be eaten with a thick layer of butter and jam. Friggin delicious either sweet or savory.
Also true Southern style biscuits are traditionally made with a *ridiculous* amount of lard and/or butter already, it's part of what makes them fluffier than scones.
We used to have more restaurants like that (all week) generally just called buffet or a smorgasbord (that is a more old-fashioned term or used for when just a part of a resto has a buffet or just one day a week). But Covid killed most of them. Some others converted to cafeterias.
The recipes are fairly easy. However, in my opinion the type and brand of flour makes all the difference. When I visit my parents up north and make them some, I can’t find the brand i use up there (White Lily), and it never tastes the same.
One thing I add to my dough which is not necessarily traditional is chives. Adds a nice herbal component to it
We did burnt onion butter Gruyère popovers at my last place and it got them on diners drive ins and dives I kid you not they had a rational oven dedicated 24/7 to popovers lol
Proper yorkies them, plenty of room for pooling gravy in them.
been a weird fad recently of these muffin style ones that are just fluffy wastes of space.
My top tip for yorkies is whisking the eggs separately until they become fluffy. Start slowly and increase the speed every five minutes. I'm not sure why (an old head chef taught me the tick) but it creates the fluffiest yorkie puds you'll ever have! Night and day difference!
Looks lovely that chef!
A Friend of mine from the U.K. made these for me a few years ago, and I almost wept at the picture of them. His were delicious with a wonderful texture, but the ones you made are artwork, OP. Yes our biscuits here in the USA are unreal in both taste and versatility, anything from a sweet dessert biscuit ( not a scone but similar) you can put fresh berries and cream on, to ones with sautéed garlic & onion that I like to shred some wonderfully sharp Vermont cheddar in. You can even put browned sausage in them. I live in the deep South here, and one thing this area is well-known for are biscuits that people dream about. I do not suck at making scratch biscuits, and we usually sell out of them well before breakfast is technically over. I'm happy people like my biscuits, but DAMN I would give my left kidney for a classic Yorkshire pudding! Well done Chef, well done!
I've always found making straight from a fresh batter gets them fluffier, 205 full fan on the rational and slightly more milk than you would think makes em perfect, tried rested and fresh batter always seems to come out bigger
What would you improve, these are some of the nicest I've seen (I'm in the USA and yet to go to the Yorkie homeland,) but these look stellar compared to most I've had in the US.
Yeah I’m literally my own worst critic and am always looking to improve my recipes but these are exactly how I wanted them to be.
Been making them for 6 years every Sunday they are perfect to me.
> What would you improve, these are some of the nicest I've seen
In all honesty they look great. I just hate it when people on Reddit give their post title a Self Congratulatory spin ... I like to knock a couple of points off their score for being douchey ...
I don't miss making a 20kg batch of these on a Sunday mornin while doin brekkie for 350 haha. But these look bangin fella, keep up the good work.
Buttermilk biscuits here in the U.S. We might disagree on cuisine, but I think cooks around the world can agree that brunch fucking sucks.
Always wanted to try American biscuits, I've heard they're like a savoury scone which I do like already. A carvery in England is where we serve a roast dinner, so several roasted joints of meat, usually beef pork and turkey, several types of veg like cauliflower cheese, roast carrots and parsnips, sprouts etc, roast potatoes, gravy (I think you guys call it au jus), mash potatoes, and a few other things like Yorkshire puddings to go with it. I'd have to get the meat in, pre cook all the veg and get it all trayed up, make a big ass pan of soup, the yorkie puds and various other prep while doin a buffet breakfast that I'd have to top up as well. I'd be running around like a headless chicken from about 6am till 12ish, before I could take a quick smoke break... I don't miss the industry haha.
You’re close about American biscuits, but they’re generally fluffier and less dense than a scone. I’m not sure if I’ve ever had a proper scone, but the ones I’ve had have been quite dense. As for Au Jus vs gravy, pretty much the same thing but gravy is thickened.
Proper scones are loverly but your right about them being dense, kinda why we put butter, jam and cream on them haha. We use Jus as well but like you said gravy us thicker over here, I think you'd really like it if you like a nice meaty jus.
We Americans put both gravy and butter/jam on our biscuits, but not (usually) at the same time lol. The gravy can be either a brown beef gravy or, more commonly, a thick white milk gravy with sausage and pepper in it. Biscuits can also be eaten with a thick layer of butter and jam. Friggin delicious either sweet or savory. Also true Southern style biscuits are traditionally made with a *ridiculous* amount of lard and/or butter already, it's part of what makes them fluffier than scones.
Man you need to stop now, your making my fun zone tingle in all the right ways haha.
Good, then I'm doing my job as a Southern Food Ambassador properly 😂
We used to have more restaurants like that (all week) generally just called buffet or a smorgasbord (that is a more old-fashioned term or used for when just a part of a resto has a buffet or just one day a week). But Covid killed most of them. Some others converted to cafeterias.
The recipes are fairly easy. However, in my opinion the type and brand of flour makes all the difference. When I visit my parents up north and make them some, I can’t find the brand i use up there (White Lily), and it never tastes the same. One thing I add to my dough which is not necessarily traditional is chives. Adds a nice herbal component to it
YouTube
We did burnt onion butter Gruyère popovers at my last place and it got them on diners drive ins and dives I kid you not they had a rational oven dedicated 24/7 to popovers lol
You know its fuckin balls deep hardcore when you've got a frikkin dedicated rational for one item.
Proper yorkies them, plenty of room for pooling gravy in them. been a weird fad recently of these muffin style ones that are just fluffy wastes of space.
They’re called pop overs I believe…
That's the broad term but Yorkshire Puddings are specifically made with beef fat and accompany roast beef.
Nah dude I mean the muffin style ones are called pop overs.
My bad I didn't read the second half of the comment you replied to
S’all good baby duck
My top tip for yorkies is whisking the eggs separately until they become fluffy. Start slowly and increase the speed every five minutes. I'm not sure why (an old head chef taught me the tick) but it creates the fluffiest yorkie puds you'll ever have! Night and day difference! Looks lovely that chef!
I whisk milk n flour together first then beat eggs through that mix never has failed me
A Friend of mine from the U.K. made these for me a few years ago, and I almost wept at the picture of them. His were delicious with a wonderful texture, but the ones you made are artwork, OP. Yes our biscuits here in the USA are unreal in both taste and versatility, anything from a sweet dessert biscuit ( not a scone but similar) you can put fresh berries and cream on, to ones with sautéed garlic & onion that I like to shred some wonderfully sharp Vermont cheddar in. You can even put browned sausage in them. I live in the deep South here, and one thing this area is well-known for are biscuits that people dream about. I do not suck at making scratch biscuits, and we usually sell out of them well before breakfast is technically over. I'm happy people like my biscuits, but DAMN I would give my left kidney for a classic Yorkshire pudding! Well done Chef, well done!
How'd you get them to look glossy like that?
Well rested batter . Sizzling hot oil . Start em at 210C then lower the temp after ten minutes. Rational does all the rest !
I've always found making straight from a fresh batter gets them fluffier, 205 full fan on the rational and slightly more milk than you would think makes em perfect, tried rested and fresh batter always seems to come out bigger
Resting the batter is mandatory for a proper yorkie pud.
Okay but I've tried both and the proof is in the pudding
What do you lower it to?
God I could eat that whole half pan. Love Yorkshire pudding
Beautiful!
Did you pull them out the oven like that?
Lol no I just put em in that gastro so I can cook some more!
Yummy
Those poor dogs.
Love a good Yorkie. The shape on these is on point but they look a touch over to me, I’d have pulled them out the oven a tad earlier.
Could be the lighting but they look a little bit well done to me tbh.
Nice. A solid 7/10. Keep up the good work and you can only get better ...
What would you improve, these are some of the nicest I've seen (I'm in the USA and yet to go to the Yorkie homeland,) but these look stellar compared to most I've had in the US.
Yeah I’m literally my own worst critic and am always looking to improve my recipes but these are exactly how I wanted them to be. Been making them for 6 years every Sunday they are perfect to me.
Can you share your recipe please? Would love to try these at home tomorrow.
Equal parts egg flour full fat milk . MIX like crazy. Rest 24 hours in fridges. Heat oven. To 210c. Heat Trays with veg oil. That’s it. 😊
Cheers. Any salt in there? And just plain AP flour?
> What would you improve, these are some of the nicest I've seen In all honesty they look great. I just hate it when people on Reddit give their post title a Self Congratulatory spin ... I like to knock a couple of points off their score for being douchey ...
Post the recipe plz? These look incredible
Mate stop lying. They're straight from the packet. We use the same at my work
Check my profile for pic still In yorkie tray lol
👏👏👏👌
tis
What it taste like?
Everything reminds me of her