The Biscuit Method That Never Fit on a Recipe CARD (The Southern Way)

Miss Loretta's biscuits never came off a recipe card. The bowl learned by hand, the fat kept cold from the icebox, the dough left a little shaggy on purpose - that is the Southern way of making biscuits that stand tall and pull apart in layers. This walk covers the whole method the way it was actually passed down: how to pick the soft flour, how cold to keep the fat, when to stop working the dough, why the first cut goes straight down and high, and what a hot oven does with the pockets you left in the dough. If your biscuits have been coming out flat and tough, the card was never the problem - the missing piece was the feel. In this video: 1.Why the recipe card could never hold the biscuit method 2.The soft flour and the cold fat that build the layers 3.How to work the dough just enough - the crumble and the turn 4.Cutting high, baking hot, and the first-cut rule 5.Learning the feel your hands were meant to keep What did biscuits look like in your family's kitchen - and who taught you the feel?