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These might be the easiest biscuits you’ll ever make. Just two ingredients: self-rising flour and heavy whipping cream. That’s it. The flour already has the leavening and salt, and the cream brings the fat and milk — so you don’t need anything else. Mix, cut, and bake. Perfect when...

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End3of6Days9 (Helen) 🇺🇸

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73,757 просмотров • 1 месяц назад •via X (Twitter)

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Carnivore sausage gravy and butter powder biscuits. This won’t leave you feeling heavy. Gravy: 1/2 cup heavy cream 3 oz Boursin or cream cheese 1/4 cup parm cheese Salt to taste More or less cheese according to thickness preference. Biscuits: 1 cup sifted butter powder 1 egg Mix and bake at 325° for 15-18 minutes
0:27

Carnivore sausage gravy and butter powder biscuits. This won’t leave you feeling heavy. Gravy: 1/2 cup heavy cream 3 oz Boursin or cream cheese 1/4 cup parm cheese Salt to taste More or less cheese according to thickness preference. Biscuits: 1 cup sifted butter powder 1 egg Mix and bake at 325° for 15-18 minutes

Cary Kelly

32,956 просмотров • 7 месяцев назад

Easiest Biscuits ever, just 2 ingredients. Try them out and let me know. No more can biscuits. Watch the full video here #breakfast #lightandfluffybiscuits #bestbsicuitever
0:59

Easiest Biscuits ever, just 2 ingredients. Try them out and let me know. No more can biscuits. Watch the full video here #breakfast #lightandfluffybiscuits #bestbsicuitever

Kent Rollins

19,276 просмотров • 1 месяц назад

I’m takin’ a classic breakfast up a notch! Biscuits and Gravy...but we’re doing it the SPG Tri-O way!🔥 Ingredients 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning 1 tbsp Dan-O’s Cajun Seasoning, 1 lb breakfast sausage 2 tbsp all-purpose flour 2 cups whole milk, divided 1 can refrigerated flaky layer biscuits Directions 1h. Bake the Biscuits Prepare and bake the canned biscuits according to the package directions. While the biscuits bake, make the sausage gravy. 2. Brown the Sausage Add the breakfast sausage to a hot pan. Chop the sausage as it cooks to create small pieces instead of large chunks. Cook for a couple of minutes. 3. Simmer the Sausage Turn the heat down to medium-low. Let the sausage simmer for a couple of minutes to draw the grease out. 4. Add the Flour Sprinkle the all-purpose flour over the sausage. Stir until the flour soaks up the grease and coats the sausage. Cook until the mixture looks drier and the flour has absorbed the grease. 5. Add the Milk Pour in the 1 cup whole milk and turn the heat up to medium-high. Stir until the mixture comes back to a simmer and starts to thicken. Add the remaining milk. Stir until it comes back to a simmer and thickens again. 6. Season the Gravy Sprinkle Generously with Dan-O’s SPG Tri-O. Turn the heat down to low. Let the gravy come together, then hold on a simmer until the biscuits are ready. 7. Build the Plate Split the biscuits open. Lay them on a plate. Spoon the sausage gravy over the top. 8. Add the Flavor Finishing and Serve Top with Dan-O’s Cajun Seasoning for extra flavor. Serve hot. Yum Yum Get Ya Sum!
2:34

I’m takin’ a classic breakfast up a notch! Biscuits and Gravy...but we’re doing it the SPG Tri-O way!🔥 Ingredients 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning 1 tbsp Dan-O’s Cajun Seasoning, 1 lb breakfast sausage 2 tbsp all-purpose flour 2 cups whole milk, divided 1 can refrigerated flaky layer biscuits Directions 1h. Bake the Biscuits Prepare and bake the canned biscuits according to the package directions. While the biscuits bake, make the sausage gravy. 2. Brown the Sausage Add the breakfast sausage to a hot pan. Chop the sausage as it cooks to create small pieces instead of large chunks. Cook for a couple of minutes. 3. Simmer the Sausage Turn the heat down to medium-low. Let the sausage simmer for a couple of minutes to draw the grease out. 4. Add the Flour Sprinkle the all-purpose flour over the sausage. Stir until the flour soaks up the grease and coats the sausage. Cook until the mixture looks drier and the flour has absorbed the grease. 5. Add the Milk Pour in the 1 cup whole milk and turn the heat up to medium-high. Stir until the mixture comes back to a simmer and starts to thicken. Add the remaining milk. Stir until it comes back to a simmer and thickens again. 6. Season the Gravy Sprinkle Generously with Dan-O’s SPG Tri-O. Turn the heat down to low. Let the gravy come together, then hold on a simmer until the biscuits are ready. 7. Build the Plate Split the biscuits open. Lay them on a plate. Spoon the sausage gravy over the top. 8. Add the Flavor Finishing and Serve Top with Dan-O’s Cajun Seasoning for extra flavor. Serve hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

25,082 просмотров • 5 месяцев назад

This overnight French toast bake is perfect for when you have overnight guests or just want an easy breakfast the next morning. You mix the usual ingredients — bread, eggs, milk, heavy cream, vanilla and cinnamon, but this one has a brown sugar and butter crust on the bottom — pour the egg mixture over the bread, and let it sit in the fridge overnight. The next morning you just bake it. Simple, hands-off, and it feeds a small crowd. The only thing I’d change is leaving the crusts on. He cuts them off, but I’m keeping mine.
3:29

This overnight French toast bake is perfect for when you have overnight guests or just want an easy breakfast the next morning. You mix the usual ingredients — bread, eggs, milk, heavy cream, vanilla and cinnamon, but this one has a brown sugar and butter crust on the bottom — pour the egg mixture over the bread, and let it sit in the fridge overnight. The next morning you just bake it. Simple, hands-off, and it feeds a small crowd. The only thing I’d change is leaving the crusts on. He cuts them off, but I’m keeping mine.

End3of6Days9 (Helen) 🇺🇸

27,420 просмотров • 1 месяц назад

This might be the easiest sandwich rolls you’ll ever make! Just mix 4 cups flour, 2 tsp instant yeast, ½ tsp sugar, 1 tsp salt, 2 cups warm water, and 1 Tbsp olive oil. With wet hands, fold the dough over on itself eight times — that’s literally all the “kneading” it needs. Let it rise for an hour, cut into 6 pieces (no fancy shaping), and bake at 440°F for 30 minutes. You end up with crusty outside, soft chewy inside perfection. Perfect for sandwiches or just with butter.
0:30

This might be the easiest sandwich rolls you’ll ever make! Just mix 4 cups flour, 2 tsp instant yeast, ½ tsp sugar, 1 tsp salt, 2 cups warm water, and 1 Tbsp olive oil. With wet hands, fold the dough over on itself eight times — that’s literally all the “kneading” it needs. Let it rise for an hour, cut into 6 pieces (no fancy shaping), and bake at 440°F for 30 minutes. You end up with crusty outside, soft chewy inside perfection. Perfect for sandwiches or just with butter.

End3of6Days9 (Helen) 🇺🇸

142,354 просмотров • 1 месяц назад

Imagine you are at a grocery store, and you see 2 biscuits–regular biscuit or millet biscuit. Which biscuit would you pick? Most people would pick the “millet biscuit” thinking it would be healthier. But the reality is that most millet biscuits in India are marketing gimmicks. I picked the Parle Millet biscuit and to my surprise it is just 5% millet and 40% of it is maida, but they don’t write maida anywhere in the front. Similarly, many “marie light” biscuits and “digestive” biscuits are also often marketing gimmicks. After being fed up with these marketing gimmicks, a doctor built an app called TruthIn, an X-ray of packaged food. With TruthIn, you can scan the barcode of any packaged food. Every packaged food is rated on a scale of 5 by a team of doctors and nutritionists. The app also highlights banned or harmful ingredients. We need more apps like these to help us fight against junk food.
1:23

Imagine you are at a grocery store, and you see 2 biscuits–regular biscuit or millet biscuit. Which biscuit would you pick? Most people would pick the “millet biscuit” thinking it would be healthier. But the reality is that most millet biscuits in India are marketing gimmicks. I picked the Parle Millet biscuit and to my surprise it is just 5% millet and 40% of it is maida, but they don’t write maida anywhere in the front. Similarly, many “marie light” biscuits and “digestive” biscuits are also often marketing gimmicks. After being fed up with these marketing gimmicks, a doctor built an app called TruthIn, an X-ray of packaged food. With TruthIn, you can scan the barcode of any packaged food. Every packaged food is rated on a scale of 5 by a team of doctors and nutritionists. The app also highlights banned or harmful ingredients. We need more apps like these to help us fight against junk food.

Revant Himatsingka “Food Pharmer”

182,588 просмотров • 1 год назад

🥐 3 ingredients + a can of Sprite = the easiest homemade biscuits you’ll ever make? Watch this guy try the wildest biscuit hack I’ve seen in a while. He melts the butter right in the baking dish, then mixes 2 cups of Bisquick, half a cup of sour cream, and half a cup of Sprite… and that’s literally it. No cutting in butter, no rolling pin drama — just stir it up, form it into biscuit shapes, drop it in the baking dish, and bake for 20 minutes or until golden brown. When he takes that first bite you can see the shock on his face. They came out fluffy, buttery, and actually taste homemade. I love easy recipes like this that make you go “wait… that actually worked?!” 😂
1:57

🥐 3 ingredients + a can of Sprite = the easiest homemade biscuits you’ll ever make? Watch this guy try the wildest biscuit hack I’ve seen in a while. He melts the butter right in the baking dish, then mixes 2 cups of Bisquick, half a cup of sour cream, and half a cup of Sprite… and that’s literally it. No cutting in butter, no rolling pin drama — just stir it up, form it into biscuit shapes, drop it in the baking dish, and bake for 20 minutes or until golden brown. When he takes that first bite you can see the shock on his face. They came out fluffy, buttery, and actually taste homemade. I love easy recipes like this that make you go “wait… that actually worked?!” 😂

End3of6Days9 (Helen) 🇺🇸

29,394 просмотров • 5 месяцев назад

Palesa really said, “I suffered in your hands, when you could count biscuits in the cupboard and punish me for eating the last lemon cream biscuit.”😭😭#MarriedAtFirstSightMzansis2 #MarriedAtFirstSightMzansi
2:27

Palesa really said, “I suffered in your hands, when you could count biscuits in the cupboard and punish me for eating the last lemon cream biscuit.”😭😭#MarriedAtFirstSightMzansis2 #MarriedAtFirstSightMzansi

Red Ruby Da Sleeze

366,777 просмотров • 11 месяцев назад

This might be the easiest French toast hack you’ll ever try — and it only uses two ingredients (if you count ice cream as one). All you need is a loaf of bread and a carton of vanilla ice cream. Instead of whisking up eggs, milk, and sugar like you normally would, you just let the ice cream melt and dip your bread straight into it. When it hits the hot pan, the ice cream caramelizes beautifully into the bread, giving you that rich, golden crust. It’s genuinely one of the simplest ways to make French toast, especially if you’re not big on cooking or don’t want to deal with a bunch of ingredients. One little tip that makes it even better: try mixing some cinnamon right into the ice cream before you dip the bread. A lot of us have dealt with cinnamon floating to the top in regular batter, which means some pieces get way more than others. Stirring it into the ice cream first helps it distribute evenly across every slice. Just make sure you’re using real ice cream and not “frozen dairy dessert.” Some products can be a little misleading with the labeling, and while the hack might still work, real ice cream has a higher dairy content that gives it that extra richness. Would you try making French toast this way, or do you have a favorite twist you already use?
0:45

This might be the easiest French toast hack you’ll ever try — and it only uses two ingredients (if you count ice cream as one). All you need is a loaf of bread and a carton of vanilla ice cream. Instead of whisking up eggs, milk, and sugar like you normally would, you just let the ice cream melt and dip your bread straight into it. When it hits the hot pan, the ice cream caramelizes beautifully into the bread, giving you that rich, golden crust. It’s genuinely one of the simplest ways to make French toast, especially if you’re not big on cooking or don’t want to deal with a bunch of ingredients. One little tip that makes it even better: try mixing some cinnamon right into the ice cream before you dip the bread. A lot of us have dealt with cinnamon floating to the top in regular batter, which means some pieces get way more than others. Stirring it into the ice cream first helps it distribute evenly across every slice. Just make sure you’re using real ice cream and not “frozen dairy dessert.” Some products can be a little misleading with the labeling, and while the hack might still work, real ice cream has a higher dairy content that gives it that extra richness. Would you try making French toast this way, or do you have a favorite twist you already use?

End3of6Days9 (Helen) 🇺🇸

123,188 просмотров • 4 месяцев назад

Milk is an entire food ecosystem. Let fresh milk sit long enough and the cream rises because it's less dense than water. Skim the cream, whip it and you get whipped cream. Take the skim milk and make cheese. Keep whipping your cream and you get buttermilk. Remove the buttermilk and make dressings or cheese. Keep whipping the cream and you get butter. There's no food on earth you can do this with. Source: thecontrarianmoney (IG)
0:39

Milk is an entire food ecosystem. Let fresh milk sit long enough and the cream rises because it's less dense than water. Skim the cream, whip it and you get whipped cream. Take the skim milk and make cheese. Keep whipping your cream and you get buttermilk. Remove the buttermilk and make dressings or cheese. Keep whipping the cream and you get butter. There's no food on earth you can do this with. Source: thecontrarianmoney (IG)

Cary Kelly

338,050 просмотров • 7 месяцев назад

Big Food's best selling Salisbury steak has 65 ingredients! Mine has seven: 2 pounds ground beef 1 small onion (a little butter to cook them in) 2 cups beef stock 1 cup heavy cream garlic powder salt and it tastes 100 times better! Omit the onion and garlic powder and it's 100% carnivore. Start your onions and gravy reduction first. You can reduce the stock and cream at a fairly high heat as long as you watch it. As you get toward the end, you need to watch it closely and reduce the heat because it goes from almost finished to overfinished, quick. Stir constantly! If your stock has too much fat, the gravy will not come together. There's more than enough fat in the cream to make it tasty and satiating. I never add salt or spices to reduction gravy while it is reducing. What tastes good at the start will be greatly intensified after it's reduced. If you want to season your gravy, do it at the very end. The gravy will take 25 to 30 minutes, the onions take about 15 minutes. The "steak" takes about 12 minutes so start the steak about the time your onions or done (15 minutes).
0:50

Big Food's best selling Salisbury steak has 65 ingredients! Mine has seven: 2 pounds ground beef 1 small onion (a little butter to cook them in) 2 cups beef stock 1 cup heavy cream garlic powder salt and it tastes 100 times better! Omit the onion and garlic powder and it's 100% carnivore. Start your onions and gravy reduction first. You can reduce the stock and cream at a fairly high heat as long as you watch it. As you get toward the end, you need to watch it closely and reduce the heat because it goes from almost finished to overfinished, quick. Stir constantly! If your stock has too much fat, the gravy will not come together. There's more than enough fat in the cream to make it tasty and satiating. I never add salt or spices to reduction gravy while it is reducing. What tastes good at the start will be greatly intensified after it's reduced. If you want to season your gravy, do it at the very end. The gravy will take 25 to 30 minutes, the onions take about 15 minutes. The "steak" takes about 12 minutes so start the steak about the time your onions or done (15 minutes).

Cary Kelly

43,638 просмотров • 1 месяц назад

A Brit trying biscuits and gravy for the first time. Honestly, how could you even go home knowing how good America has it?! 🇺🇸😭
0:32

A Brit trying biscuits and gravy for the first time. Honestly, how could you even go home knowing how good America has it?! 🇺🇸😭

Zero Tolerance Policy

3,967,753 просмотров • 3 месяцев назад

Big thanks to my friends Turtlebox Audio for the GRANDE! First listen. AMAZING!!!!!! You can throw it in the ocean. It floats. George Strait and Turtlebox go together like Biscuits and Gravy. #GiveItAway
0:34

Big thanks to my friends Turtlebox Audio for the GRANDE! First listen. AMAZING!!!!!! You can throw it in the ocean. It floats. George Strait and Turtlebox go together like Biscuits and Gravy. #GiveItAway

Charlie Rymer

12,157 просмотров • 2 месяцев назад

In a world obsessed with fancy avocado toasts, molecular gastronomy, and $18 matcha lattes… one man found true enlightenment in a plate of biscuits and gravy. Picture this: @harleythebrit — fresh off the plane (or RV life in Utah), cowboy hat on, still carrying the ghosts of lifelong beans on toast and sad soggy “biscuits” that are basically cookies — sits down at a classic American spot. He takes that first forkful. Fluffy, buttery biscuit soaking up rich, peppery sausage gravy. His eyes roll back. Pure Nirvana. Mouth full, he mutters something between a moan and a prayer: “Like no other.” 🇺🇸🇬🇧 This isn’t just breakfast. This is a cultural awakening. We Americans take biscuits and gravy for granted like oxygen. It’s the hangover cure, the diner staple, the grandma’s Sunday morning magic. But to an outsider like Harley? It’s revolutionary. Creamy, savory, soul-warming perfection from humble pantry staples. Nothing flashy. Just honest comfort that hits different when you’ve been deprived your whole life. Harley’s face says it all: This is what the ancestors fought for. “We won the war, huh?” In that gravy-drenched moment, he’s not just British anymore — he’s having a full-on religious experience with Southern soul food. The viral truth? The best things in life aren’t complicated. They’re the everyday staples we overlook… until someone like @harleythebrit reminds us how magical they really are. Next time you see biscuits and gravy on the menu, order it. Eat it slow. Channel your inner Harley. Nirvana is just a plate away. Who else had their soul ascend after their first real biscuits and gravy? Drop your stories below. 👇 (And if you’re British… book the ticket. Your taste buds deserve this.) #BiscuitsAndGravy #BritInAmerica #FoodEpiphany #SimpleJoys #AmericanBreakfast #NirvanaInGravy #harleythebrit
1:04

In a world obsessed with fancy avocado toasts, molecular gastronomy, and $18 matcha lattes… one man found true enlightenment in a plate of biscuits and gravy. Picture this: @harleythebrit — fresh off the plane (or RV life in Utah), cowboy hat on, still carrying the ghosts of lifelong beans on toast and sad soggy “biscuits” that are basically cookies — sits down at a classic American spot. He takes that first forkful. Fluffy, buttery biscuit soaking up rich, peppery sausage gravy. His eyes roll back. Pure Nirvana. Mouth full, he mutters something between a moan and a prayer: “Like no other.” 🇺🇸🇬🇧 This isn’t just breakfast. This is a cultural awakening. We Americans take biscuits and gravy for granted like oxygen. It’s the hangover cure, the diner staple, the grandma’s Sunday morning magic. But to an outsider like Harley? It’s revolutionary. Creamy, savory, soul-warming perfection from humble pantry staples. Nothing flashy. Just honest comfort that hits different when you’ve been deprived your whole life. Harley’s face says it all: This is what the ancestors fought for. “We won the war, huh?” In that gravy-drenched moment, he’s not just British anymore — he’s having a full-on religious experience with Southern soul food. The viral truth? The best things in life aren’t complicated. They’re the everyday staples we overlook… until someone like @harleythebrit reminds us how magical they really are. Next time you see biscuits and gravy on the menu, order it. Eat it slow. Channel your inner Harley. Nirvana is just a plate away. Who else had their soul ascend after their first real biscuits and gravy? Drop your stories below. 👇 (And if you’re British… book the ticket. Your taste buds deserve this.) #BiscuitsAndGravy #BritInAmerica #FoodEpiphany #SimpleJoys #AmericanBreakfast #NirvanaInGravy #harleythebrit

GENO ™️

69,140 просмотров • 3 месяцев назад

Ever had crème fraîche scrambled eggs? In my opinion, scrambled eggs are a lot like steak. Cook them too much and they’re just not as good. Cook them slow and low with the addition of a tablespoon of sour cream or crème fraîche and it’s an entirely different dish. Use medium heat, melt a little butter and keep scraping and moving the eggs constantly. If you omit the crème fraîche or sour cream, you just end up with soft scrambled eggs, which are still quite delicious. It’s ok if they look a little wet. That’s how you want them.
0:27

Ever had crème fraîche scrambled eggs? In my opinion, scrambled eggs are a lot like steak. Cook them too much and they’re just not as good. Cook them slow and low with the addition of a tablespoon of sour cream or crème fraîche and it’s an entirely different dish. Use medium heat, melt a little butter and keep scraping and moving the eggs constantly. If you omit the crème fraîche or sour cream, you just end up with soft scrambled eggs, which are still quite delicious. It’s ok if they look a little wet. That’s how you want them.

Cary Kelly

42,007 просмотров • 8 месяцев назад

POV Wife teaching me how to make injeolmi for the first time. You can find these at your local Korean supermarket (not the cookies n cream). POV wife used to sell these at her shop and the cookies and cream was something she came up with and it was the top seller. Injeolmi 400g sweet rice flour On a separate bowl mix: 350g water 30g sugar 1 tsp salt Slowly mix in the water mix to the sweet rice flour. Refrigerate the sticky dough for 1-2 hours (or longer). Steam on high for 15mins. Knead the dough by hitting it for chewy texture. Do not refrigerate after this step. Cut it into 1-1.5 inch cubes and add injeolmi powder. Making injeolmi powder: 1 cup of soybeans washed and dried. Roast the beans for ~15mins or until it browns. Let it cool then grind into fine powder. Sift to make it more fine, and add sugar to make it sweet (optional). For cookies and cream flavor: 400g sweet rice flour 15g cocoa powder (sift) The water mix: 350g water 15g sugar 1 tsp salt For the powder: 1 cup of oreo cookies with whites removed. Blend it into fine powder, sift to separate the larger chunks for topping. No need to add sugar.
2:07

POV Wife teaching me how to make injeolmi for the first time. You can find these at your local Korean supermarket (not the cookies n cream). POV wife used to sell these at her shop and the cookies and cream was something she came up with and it was the top seller. Injeolmi 400g sweet rice flour On a separate bowl mix: 350g water 30g sugar 1 tsp salt Slowly mix in the water mix to the sweet rice flour. Refrigerate the sticky dough for 1-2 hours (or longer). Steam on high for 15mins. Knead the dough by hitting it for chewy texture. Do not refrigerate after this step. Cut it into 1-1.5 inch cubes and add injeolmi powder. Making injeolmi powder: 1 cup of soybeans washed and dried. Roast the beans for ~15mins or until it browns. Let it cool then grind into fine powder. Sift to make it more fine, and add sugar to make it sweet (optional). For cookies and cream flavor: 400g sweet rice flour 15g cocoa powder (sift) The water mix: 350g water 15g sugar 1 tsp salt For the powder: 1 cup of oreo cookies with whites removed. Blend it into fine powder, sift to separate the larger chunks for topping. No need to add sugar.

POV Husband

16,517 просмотров • 7 месяцев назад

Don’t let perfect be the enemy of good enough. When it comes to working out sometimes all you need is a few minutes if you use that the right way with intensity and going beyond what you did last time. This is the concept of progressive overload and this is what you need to make progress in the gym. you don’t need two hours of workouts that completely drains you in order to make progress and be healthy. in fact, some of my best workouts arrive when I’m on a time crunch and the quality and intensity and effort of the exercise exercises have to be on point.
1:03

Don’t let perfect be the enemy of good enough. When it comes to working out sometimes all you need is a few minutes if you use that the right way with intensity and going beyond what you did last time. This is the concept of progressive overload and this is what you need to make progress in the gym. you don’t need two hours of workouts that completely drains you in order to make progress and be healthy. in fact, some of my best workouts arrive when I’m on a time crunch and the quality and intensity and effort of the exercise exercises have to be on point.

⚡️🌞 Sol Brah 🌞🐬

11,999 просмотров • 2 месяцев назад

⏩ #TDB30: Celebrating 30 Years of The Disco Biscuits! ⏩ It's hard to believe The Disco Biscuits have been a band for 30 years! This summer, we look forward to sharing in this celebration with all of you across the East Coast and Midwest 🖤 Love and Untz, The Disco Biscuits
1:25

⏩ #TDB30: Celebrating 30 Years of The Disco Biscuits! ⏩ It's hard to believe The Disco Biscuits have been a band for 30 years! This summer, we look forward to sharing in this celebration with all of you across the East Coast and Midwest 🖤 Love and Untz, The Disco Biscuits

The Disco Biscuits 🌲👽🌲

29,252 просмотров • 1 год назад