recipe : 1cup/227 grams cold unsalted butter 3⅓cups/425 grams all-purpose flour, plus more for rolling ½cup/100 grams granulated sugar 1tablespoon baking powder 2½teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt 1¼cups/300 grams cold buttermilk Melted butter and flaky salt ( optional for finishing )
You are entering the “scone zone” when you start adding sugar to biscuits, imo. Once the dough starts holding together, instead of folding it, cut it in half and stack them. This will “help” the scone/biscuits rise straighter when baking. If you want a more softer crumb, replace the volume of buttermilk with one large egg. (Crack the egg into the cup then fill with buttermilk to the measurement mark) My useless $0.02
@@broakland2 my scone recipe uses 2 egg yolks to 3/4 cups of heavy cream and 2 cups of flour. I also add a bit of vanilla extract. For me this recipe is indeed a buttermilk scone.
I dunno, scones for me are more about the crumble than the flake. Also biscuits are 100% allowed to be served sweet and still called biscuits. But Ty for the 2 cent tip!
MORE Eric Kim! More, more, more! It seems like we have to wait months. I would watch him boil water as I know I would still learn something new. Thanks for the recipe and well thought out and detailed instructions.
Yield: 9 biscuits 1cup/227 grams cold unsalted butter 3⅓cups/425 grams all-purpose flour, plus more for rolling ½cup/100 grams granulated sugar 1tablespoon baking powder 2½teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt 1¼cups/300 grams cold buttermilk Melted butter and flaky sea salt (both optional), for finishing
In my country we don't really have this kind of baked good, so I always have to make mine, and as a butter lover I am so grateful for this invention! Also, extra points for making square biscuits and saving yourself the completely unnecessary step of making rounds and then re-rolling the waste.
I’m here after months of making these delicious biscuits just to say if you’re debating making these or grandmas biscuits tonight… try it. Sorry grandma 😅
I’ve always been petrified to try and make biscuits but you make it look way to easy….So, I think so can…I think I can…. oh damn, I think I will! Thanks for the recipe and amazingly easy to follow instructions Wish me luck🤞
One of those moments I'm so happy I subscribe to NYT Cooking! Good to see just how crumbly the mixture is until the bitter end. Or the butter end. Last week's random buttermilk purchase now makes perfect sense. Dalmatia Sour Cherry Spread and almond scented ricotta waiting just for these.
Watched this video at 5am, jumped up to make them as they looked amazing and I had buttermilk I needed to get rid of. Delish, relatively easy but definitely more of a scone than a biscuit for me. A bit too sweet.
This recipe is so awesome! Best biscuits I’ve ever made. And I love how they give different measurements for the type of salt. I’ve ruined so many recipes before I learned that kosher and table salt measure so differently.
I make southern buttermilk biscuits like this. Not this much sugar (more like 1-2 TB). Also, I butter the biscuits right before baking and sprinkle flaky sea salt. Then the salt is definitely on there.
omg pepper jelly with cream cheese sounds delicious. I just assumed that was extra butter and strawberry preserves. I almost feel compelled to try making the biscuits just to try that jelly/cream cheese combo
My husband and I just got back from Portland, and our hotel was right across from Tandem! We tried this same biscuit with cream cheese and pepper jelly, and it was heaven! The sesame banana bread with cream cheese, olive oil, and black pepper was also amazing 😍 Can't wait to recreate. Thank you!
I really appreciate seeing the technique of actually making and folding the dough. Helps so I know what it should look/feel like. Thanks so much. the NYT recipe videos are awesome!
Wow these are nearly identical to Claire's Best Buttermilk Biscuits from Bon Appétit. It also happens to be one of the first recipes my daughter ever made by herself. She's now 14 and frequently makes them for Sunday brunch. Annie recommends brushing them w/butter and flaked salt before baking.
If you want to avoid the "accordion" effect of the biscuit layer rising on one side and not the other, you can cut the outside edges of the biscuit before cutting into 9. And it has to be with a SUPER sharp knife. Also try to minimize the amount of raw flour stuck between the folded layers. And honestly, you should rest the dough at least overnight. The best biscuits I can make are batched and frozen the week prior and baked to order after brushing with egg/milk. And yes, as a Texas biscuit purist, that's WAY too much sugar and not enough salt, but you do you boo.
Did folding really create the layers AT THE BEGINNING? - everting was falling apart anyway. Light/short kneading and and the controlled folding would be as good (?)
@@ArtU4All for me the technique Eric uses does create higher biscuits with more layers. I switched to this method a few years ago and it is far superior. I also recommend cutting off the edges and I usually use my bench scraper. Cooks treat with the scraps.
I need to try what Josh Evans posted. I live alone and if I make a full batch of my type biscuits it's just too much. I've never frozen unbaked biscuits but that would solve my problem.
Back in the 60s, we made a spread of just a slab of cream cheese with the pepper jelly over it, so this little touch at the end is making me very hungry. (Called it Jezebel back in the day.)
The biscuit is falling over because it was pinched/not trimmed on the edge. I usually put my dough in the fridge for 20 minutes so it won't compress/ get pinched on the edges when I cut them. It really helps. Not sure about the sweetness but the rest I like. Haven't made a scone but have made a sort of sweet biscuit/short bread and wasn't fond of it, but great job on the video!
Had the pleasure of breaking my fast two times at Tandem during my 5 day visit to Portland. It was one of the highlights of the trip. Top notch coffee and food.
Glad I watched the video to see just how crumbly the mixture was to start with! P.S. Made your Gochujang Cookies. Those were so different, but good. I wasn't sure I liked them at first, but all of a sudden they were all gone. :)
Thank you for sharing your version of this recipe, Eric. It is wonderful. I know way too much about the history of this recipe as I follow ATK and NYtimes Food religiously. The recipe extends back to Kenji Alt-Lopez grating butter back at America's Test Kitchen in the early 2000's for a scone recipe. There arose the flaky biscuit recipe a few years ago with this same technique. The difference that I like with theirs is that they cut the edges off so that the biscuits rise straight up and do not fall over. Yum.
To get a more even rise in the oven, you might want to a letter instead of a book fold, at least for the last fold. Also, possibly trim the folded edge so that it's not bunched together, and the laminations can expand more evenly as it bakes.
I’m gluten intolerant, on a diet, and don’t even like biscuits - why am I watching this?? And, why the hell do I want to eat the entire batch??! They look DELICIOUS!!
I worked in Maine for a short time and I lived right around the block from Tandem Bakery- I have been craving it recently and when I was searching for a biscuit recipe THIS IS EXACTLY what I was looking for! Thick pat of butter with the strawberry jam- JUST LIKE THE BAKERY. THAAAANK YOUUUUU.
I watched this video ages ago and have since been to Portland on a bachelorette party to visit the city for the first time. Was lucky enough to visit Tandem, stepped up and ordered while the rest of the crew was reading the menu and got the last biscuit with pepper jelly and cream cheese of the morning. Now another month later I'm rewatching this video and realizing that you've made it possible for me to share these biscuits with the rest of the bridesmaids down the line during the wedding weekend. A minor moment but so cool. Thanks Eric and Briana!!
I make these sweet biscuits for strawberry shortcakes. Which I always seem to be making in the dead heat of summer (I live in the Mojave to boot! 🤪) So my additional tip is the freeze the butter BEFORE shredding it so that it stays cool from start to finish. Now I want biscuits! 😋 Thx!
I do love when there's new Eric content! He does say, though, that one shouldn't use too fine a grater... but then uses a Microplane? I mean... that's pretty small.
The process is similar to America's Test Kitchen. Pro trick is to trim the outer edges of the big square BEFORE you divide it into 9 pieces. This way the outer edges have the freedom to rise as high as the middle edges. These look really good, but OMG they are too high in calories. I would have divided them into 18.
This was frustrating to watch. Here we are watching a guy learn as he demonstrates. I'd recommend practicing first. I hate to bang on people, I thought I was going to watch something new and interesting. What's more disturbing is that this is an almost 1:1 direct rip off plagiarism of what Americas Test Kitchen published 3 years earlier. I'd recommend heading over there to see how to do this properly. Sorry Eric, do your homework first. Especially in butter preparation, keeping everything cold which would have solved your folding issues, and how they are cut to make proper risen squares. Sadly, I'm disappointed here. I expect more from NYT to at least learn the demo and explain quantities. There is no "about" when you're measuring for baking. :( The Original recipe: Ultimate Flaky Buttermilk Biscuits ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oUkmTHA7AEw.htmlsi=5enU3Byr8gT9fFkl
I have been waiting for someone to be brave enough to try making the dough ahead of time, freeze, and bake it later, and report back to us if that works. Still no one has tried that? Any volunteers? It would be great to pop 2 or 3 in the oven from the freezer from time to time, as needed.
Litmus test. Wheres the east asian magic. Powder keg. Tabitha brown. As sam sanders on his podcast, obsess better. And like linsey davis a news anchor on sunday wrote a book called how high is heaven. Who does this person talk to. Like write it down. Who would u share it with.
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Never will I ever make this but I sure enjoyed watching.
CRAZIEST THING EVER --- I was starting to do some recipe research to replicate the Tandem biscuit. So, I typed in "fluffiest biscuit" in google.....and this video came up. So weird. Because this Tandem biscuit is truly one of the best things I have ever eaten.
Yes Nick well done ‼️. The pudding with the custard pon top, sell off 💞. When you make it again, spread out the coal on top, don’t put them all in the middle, the heat will penetrate more evenly and no burn spots. Yo‼️ mi naah play wid you and the pimento leaves on the grill, mi mouth a water. Excellent Job 👌🏿. 1luv💞
If you don't want them to 'accordion over' as you put it...pop the tray with them in the freezer for 10 mins and make sure the oven is already up to temp when you put them in. They will rise up straight and high in the oven then.
It got the below from one of the comments above, but I haven’t tried it myself so I don’t know if it’s accurate or not. Hope this helps! Also a lot of the comments say it’s too sweet so you may want to cut back on the sugar: Yield: 9 biscuits 1cup/227 grams cold unsalted butter 3⅓cups/425 grams all-purpose flour, plus more for rolling ½cup/100 grams granulated sugar 1tablespoon baking powder 2½teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt 1¼cups/300 grams cold buttermilk Melted butter and flaky sea salt (both optional), for finishing
