Recipe(tried): Brown's Chicken Biscuits - tips (2 things wrong)

No yeast.

The Brown's Chicken Biscuits recipe posted on Instagram is staged and inaccurate.

My whole family worked there at different times. I worked there in mid 90's.

Tin is always left in a hot oven. When time comes to bake the biscuits it is taken out of the oven. The tin cups are filled 1/4 of the way each with a margarine that is squeezed from a squeeze bottle, the standard translucent restaurant type squeeze bottles. The margarine mixture was not opaque, it was also thin not thick.

After squirting the margarine, the batter is ALSO squirted from a squeeze bottle. This bottle was always kept at room temp and did not contain yeast because if it had yeast it would not have been able to be kept for days out at room temp.

The batter mixture was a shelf stable mixture that we made from a mix and water. The baking mix is similar to bisquick. Bisquick or store brand version would work well for at home dupe.

So we squirted the batter into the cups all the way to the top of each cup and placed in a 400 degree pre-heated convection oven.

Important: If using an at home non-convection type oven use a higher heat such as 425.

After they were done baking we then squirted more butter from the squeeze bottle onto each one while still hot. Then waited 10 minutes before turning over the pan and "knocking" the biscuits out into a heated hold.

Their instagram is full of fake stuff. Even just the other day they posted another biscuit video, in the video they scoop the batter from a bowl, the cups appear to be only slightly buttered.

Do not be fooled. There is more than one reason to stage these videos. First, the public may be alarmed at how much fat is used, each cup is filled with this squeeze butter.

anyways, trust me, this is how we made them every day for all of the years me and my family worked there. The location was across the street from Buffalo Grove High School.

- Steven
Mount Prospect, Illinois