I have loved every recipe of yours I have made, BUT the biscuits are special! They are so good and a family favorite when my girls come home. You have even reposted my IG post! I will try the jam soon!!
I had a hot dog birthday party a few weeks ago to celebrate my 37th and can confirm, it's the fucking best. I didn't think anyone would be as excited as I was, but boy, did the people love the hot dog party.
I didn’t realize making jam was this easy! I thought that we always had to do the sterilization process with the jars which is what put me off. So you’re saying I can just put the jam into clean jars and they will keep in the fridge for 2-3 months??
Alison! I struggle with some details of Substack. Today, someone had posted a link to an interview of,you re what you stock at your store and how you loved Cento products and try to to falsely influence us to buy ridiculously niche products. Now I can’t find it! Can you help me?
This comment is actually about the carrot cake you shared last week - OMG it was amazing! I made it to take out of town for Memorial Day weekend, and everyone loved it. I'm going to make it again this week to take to a friend who has just moved/is unpacking/needs some love. The texture, flavor, everything was perfect. Love using dates!! And simple cream cheese frosting! Thank you Alison!
So enjoy reading your notes on how to. Stuff like the edges not being sharp and why it happened. Generally timid in the kitchen till I do something a few times, it really helps me feel like I have experience by proxy. I’m looking forward to making these. Looks amazing. 🙏
This recipe is an absolute staple for me, but I cannottttt nail the perfect golden-y brown tops without burning bottoms! (With parchment, even under 400F, & it's happened in different ovens - I may be carrying a biscuit curse. Or the wrong pans?!).
Thank you for making Home Movies and sharing your techniques. For some things such as biscuits and pie crust, it’s so helpful to get “the feel” from watching and listening you make these goodies. Recipes are great: techniques are essential. BTW: Nothing Fancy is a really good cookbook!
This may be a dumb question, but I want to make a double batch. Can I literally double this recipe and make an 18 x 5 square (or 9x 10) or is it one of those things where I’m really better off making two separate batches? Is there something lost if I try to double?
Such a beautiful, delicious recipe like all of them, thank you!
Can anyone help me figure out where I went a wee bit wrong on this one? (Still turned out delicious😅)
Followed all mesurements to a T (European who weighs everything over here) but the dough was really wet. Didn‘t work it much but it stuck to my work surface really fast and just looked so much more wet than Alison‘s in the video.
It‘s super humid here at the moment, could that on its own make a difference? Or did I overwork it after all?
I couldn’t like this fast enough!!
I have loved every recipe of yours I have made, BUT the biscuits are special! They are so good and a family favorite when my girls come home. You have even reposted my IG post! I will try the jam soon!!
I had a hot dog birthday party a few weeks ago to celebrate my 37th and can confirm, it's the fucking best. I didn't think anyone would be as excited as I was, but boy, did the people love the hot dog party.
It’s the best party
Two of my all time favorites; Alison Roman and biscuits… come together in one video!!! 🙌 Day is made!! Thank you Alison ☺️❤️
I didn’t realize making jam was this easy! I thought that we always had to do the sterilization process with the jars which is what put me off. So you’re saying I can just put the jam into clean jars and they will keep in the fridge for 2-3 months??
Yes! If you’re not aiming for “shelf stable” (room temp) you can def just keep refrigerated
Alison, thank you.
Would these biscuits be good for Biscuits and Gravy? Dad loves B&G
This is a good question actually! They are more of a jam biscuit honestly but I can make you B&G biscuit (softer, fluffier, less flaky)
We can trade, I will do Matzo Brie and you can do B&G!
Have you ever had a white hot dog? A true upstate NY delicacy ❤️
For the jam, if I wanted to make it with frozen fruit would you just start adding the fruit to the sugar when frozen or would you defrost first?
From frozen! Doesn’t matter tbh
Alison! I struggle with some details of Substack. Today, someone had posted a link to an interview of,you re what you stock at your store and how you loved Cento products and try to to falsely influence us to buy ridiculously niche products. Now I can’t find it! Can you help me?
I think it’s the blackbird spyplane interview!
Beautiful!thanks so much. I’m really liking your new platforms.
This comment is actually about the carrot cake you shared last week - OMG it was amazing! I made it to take out of town for Memorial Day weekend, and everyone loved it. I'm going to make it again this week to take to a friend who has just moved/is unpacking/needs some love. The texture, flavor, everything was perfect. Love using dates!! And simple cream cheese frosting! Thank you Alison!
So enjoy reading your notes on how to. Stuff like the edges not being sharp and why it happened. Generally timid in the kitchen till I do something a few times, it really helps me feel like I have experience by proxy. I’m looking forward to making these. Looks amazing. 🙏
This recipe is an absolute staple for me, but I cannottttt nail the perfect golden-y brown tops without burning bottoms! (With parchment, even under 400F, & it's happened in different ovens - I may be carrying a biscuit curse. Or the wrong pans?!).
Could be your oven! If heats from the bottom and not the top…
Aye. Gas ovens. That's a bingo
Thank you for making Home Movies and sharing your techniques. For some things such as biscuits and pie crust, it’s so helpful to get “the feel” from watching and listening you make these goodies. Recipes are great: techniques are essential. BTW: Nothing Fancy is a really good cookbook!
This may be a dumb question, but I want to make a double batch. Can I literally double this recipe and make an 18 x 5 square (or 9x 10) or is it one of those things where I’m really better off making two separate batches? Is there something lost if I try to double?
Such a beautiful, delicious recipe like all of them, thank you!
Can anyone help me figure out where I went a wee bit wrong on this one? (Still turned out delicious😅)
Followed all mesurements to a T (European who weighs everything over here) but the dough was really wet. Didn‘t work it much but it stuck to my work surface really fast and just looked so much more wet than Alison‘s in the video.
It‘s super humid here at the moment, could that on its own make a difference? Or did I overwork it after all?
Any and all suspicions/ solutions welcome ;)