Uploaded August 2024 | Updated September 2026, 2 weeks ago
Visit wildgrain.com/shaquille and use code SHAQUILLE at checkout to receive $30 off your first box + free croissants for life (thx to Wildgrain for sponsoring)
This is mostly just an old Chefsteps biscuit recipe, but with the butter swapped for beef tallow. Tallow doesn't come in freezable sticks for hand-grating, so I use a melt-and-freeze technique for making little fat beads. The same approach works with butter, coconut oil, or any other saturated fat that solidifies at room temp. Here's the original recipe: chefsteps.com/activities/buttermilk-biscuits
🐄 Beef Tallow Biscuits 🐄
Dry Mix:
• 465g self-rising flour
• 22g sugar
• 15g baking powder
• 4g salt
Wet Mix:
• 170g saturated fat, like beef tallow
• 400g ice-cold buttermilk
Egg Wash:
• 1 egg yolk
• 1 tbsp water
Whisk the dry stuff together. Stir the wet stuff together as shown in the video. Combine both, and immediately refrigerate. Roll the dough out and cut it into equal-sized biscuits. Park them in the freezer while you pre-heat the oven to 450 degrees. Brush each one with egg wash before baking them for 15 minutes.
🔗 Social Links 🔗
Support on Patreon: patreon.com/shaq
Hand-made Ceramic Dinnerware: dinnerwithbarkley.com
Follow on Instagram: internetshaquille.com/instagram
Free Weekly Newsletter: patreon.com/collection/464611
Brands I Like: internetshaquille.com/affiliates
0:00 - A Note on Flakiness
0:17 - Make the Dough
1:29 - Take a Break
2:01 - Form the Biscuits
3:02 - Ready to Bake
4:12 - Paid Ad for Wildgrain
Visit wildgrain.com/shaquille and use code SHAQUILLE at checkout to receive $30 off your first box + free croissants for life (thx to Wildgrain for sponsoring)
This is mostly just an old Chefsteps biscuit recipe, but with the butter swapped for beef tallow. Tallow doesn't come in freezable sticks for hand-grating, so I use a melt-and-freeze technique for making little fat beads. The same approach works with butter, coconut oil, or any other saturated fat that solidifies at room temp. Here's the original recipe: chefsteps.com/activities/buttermilk-biscuits
🐄 Beef Tallow Biscuits 🐄
Dry Mix:
• 465g self-rising flour
• 22g sugar
• 15g baking powder
• 4g salt
Wet Mix:
• 170g saturated fat, like beef tallow
• 400g ice-cold buttermilk
Egg Wash:
• 1 egg yolk
• 1 tbsp water
Whisk the dry stuff together. Stir the wet stuff together as shown in the video. Combine both, and immediately refrigerate. Roll the dough out and cut it into equal-sized biscuits. Park them in the freezer while you pre-heat the oven to 450 degrees. Brush each one with egg wash before baking them for 15 minutes.
🔗 Social Links 🔗
Support on Patreon: patreon.com/shaq
Hand-made Ceramic Dinnerware: dinnerwithbarkley.com
Follow on Instagram: internetshaquille.com/instagram
Free Weekly Newsletter: patreon.com/collection/464611
Brands I Like: internetshaquille.com/affiliates
0:00 - A Note on Flakiness
0:17 - Make the Dough
1:29 - Take a Break
2:01 - Form the Biscuits
3:02 - Ready to Bake
4:12 - Paid Ad for Wildgrain
