I just came across this after reading NYT "The Best Biscuits Outside of the South". Briana, you are a treasure. Thank you for this lovely video. I hope to give these a shot real soon. Happy you're all back in business
I have my oven on, waiting for my grated butter to freeze - and came here to check out the folding scheme. But Ah, Briana, you are delightful! I love the way you talk about the process, the food, your shaky table, your wine - and most important, your coworkers. Dont change anything about you!
Wow, I debated making these yesterday for Thanksgiving as I was tired and almost gave into temptation to hit the easy button. I’m so glad I didn’t they weren’t that much work I weighed out the dry ingredients and halved it as my processor could handle the entire recipe. I just cubed my butter up instead of grating as I use a food processor. These biscuits and their sweetness cut through the savory dishes, and the next morning with coffee omg a little butter warmed up was really good. Some day I’ll make it to Tandem and try the original, for now homemade will have to do.
So your Briana , I just watched a biscuit dough video with Eric talking about these awesome biscuits he had on vacation at your shop. Can’t wait to try these. Thanks for sharing , glad to hear you made it after Covid !
Me too, Jill W. I saw the article in the NY Times the other day and just had to watch this video. Thank you, Briana for the very helpful step-by-step demonstration. I'm definitely going to make these.
I made these last night after watching Eric Kim’s video. I wish I has seen your posting with the measurements first lol. I had to wing it for some of the exact amounts by stopping the video. Anyway, BEST BISCUITS EVER! Thank you for sharing your recipe and technique. (I grated the butter and refroze it and did mixing by hand) Next time I won’t roll them so thick, they really fell over, but the texture was amazing.
Brianna, What a Beautiful Gem you are to share like this, I saw the NYT article with Eric Kim too -- I have a fear of traveling, so I love trying out recipes from others willing to share like this - WOW -- Thank You! Ever I make it to Portland, yes, I would come to Tandem Coffee Roasters, You make your biscuits with Love - THANK YOU!!
Forget what the kids think.. HOLY yeah, these are phenomenal! WOW. NOW I want to try yours, so I can perfect mine. TY TY Imma make these again. I will perfect them.. but not until I get a taste of yours. TY
So nice to watch someone who really knows her stuff versus reading a recipe! I learn so much more!! Thanks Briana! I will be sharing the link to your video with my sisters and friends!
Eric Kim's excellent New York Times article praising your biscuits brought me to your video. The biscuits look amazing! And I really enjoyed seeing how much pleasure you get from sharing your creative process. Hope you're thriving again commercially, now that most of us are Covid-vaccinated and willing to be face-to-face with someone who makes and sells good food. Whenever I get to Portland, I'll be sure to come get some biscuits!
Briana thank you! I just made these biscuits using your recipe and they are amazing. Wonderful taste. I can’t wait to this again. But for the moment I am constantly eating this biscuits Hahha 😂
Wishing we could have made it to Portland this year. The way Tandem stands out in memory is special. When I say “I want those biscuits” at any random point in the year, my wife knows what I means and we dream of Tandem Coffee. Made the biscuits with 100% whole what pastry because we are hippies, and they were delicious! Next we’ll work in spreading with chilling, moisture balance and kneading (more). Love your technique and the recipe. It’ll hold us over until we can (and the world can) get back to traveling. Love from Ohio!
I'm a Mainer too! I'm in Winslow. Along with many others, I am here from the NYT vid. I searched to find the recipe and landed here. I am going to try to make these. I'm not a fancy cook - just a mom at home baking and trying to get my teens and young adults something yummy to eat, but this looks interesting and can't be as hard to figure out as my mom's bread was to figure out.. HAHAHA I did figure that out.. so good luck to me!! I'll let you know how the hubby and "kids" like them. muah, thanks for the great video btw!!
I made these and they’re terrific! And let me say it was wonderful to see you baking as a real person using your hands and not being gloved and treating food like a laboratory project. You go, girl! So, these were yummy and rose like little springs but I must have lost about half the butter I carefully shredded down to shards. Not being warned, I baked them on a flat baking sheet and had to add folded paper towels to the flat sides. Yikes! What would happen if I reduced the amount of butter by 25%? And, certainly, next time I’ll use a rimmed baking sheet!!!
Experienced the Tandem breakfast sandwich w/sausage for the very first-time last week while in Portland. Amazing! We had to go back two days later to satisfy our new addiction!
I also would like to know if the dough can be frozen before baking. I want to travel with them and bake them there. Otherwise, what do you recommend for storage and a little reheat?
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.
Hello! I would love to make your biscuits using both AP flour and whole wheat pastry flour (Sunrise Flour Mill brand - a heritage wheat company). What adjustments would you recommend? Thank you!
I thought this video was more helpful than the NYT one! Although both are great and the biscuits are great. Question: how do I NOT get that lean? Not a huge fan
I made half the recipe. The flavor tuned out very good, but they are very flat. I used frozen butter just to make sure it stays cold enough. I used my food processor to blend the butter w dry. There seemed to be a very good amount of butter chunks. Mine just had no ride what do ever????
Might be your baking powder was no good or maybe you "smashed the edges when cutting them? Remember do not twist the cutter when cutting them just straight down and pull up
Very helpful and easy to understand, and they look delicious! BUT - Briana should not be touching or playing with her hair while she puts ingredients together with her hands. I kept watching to see if hairs were getting into the mix.
did you see her use chipped up kitchenaid paddles in this video?? Cause I didnt even SEE a kitchenaid in the video, much less any "chipped" paddles. WHO has CHIPPED kitchenaid paddles?? Ive never even seen any that are "chipped' WTF are you talking bout WILLIS???
I just came across this after reading NYT "The Best Biscuits Outside of the South". Briana, you are a treasure. Thank you for this lovely video. I hope to give these a shot real soon. Happy you're all back in business
I have my oven on, waiting for my grated butter to freeze - and came here to check out the folding scheme. But Ah, Briana, you are delightful! I love the way you talk about the process, the food, your shaky table, your wine - and most important, your coworkers. Dont change anything about you!
Wow, I debated making these yesterday for Thanksgiving as I was tired and almost gave into temptation to hit the easy button. I’m so glad I didn’t they weren’t that much work I weighed out the dry ingredients and halved it as my processor could handle the entire recipe. I just cubed my butter up instead of grating as I use a food processor. These biscuits and their sweetness cut through the savory dishes, and the next morning with coffee omg a little butter warmed up was really good. Some day I’ll make it to Tandem and try the original, for now homemade will have to do.
precious you and your method! flipping them before baking... SO great. Wish I lived nearby.
So your Briana , I just watched a biscuit dough video with Eric talking about these awesome biscuits he had on vacation at your shop. Can’t wait to try these. Thanks for sharing , glad to hear you made it after Covid !
Me too, Jill W. I saw the article in the NY Times the other day and just had to watch this video. Thank you, Briana for the very helpful step-by-step demonstration. I'm definitely going to make these.
I made these last night after watching Eric Kim’s video. I wish I has seen your posting with the measurements first lol. I had to wing it for some of the exact amounts by stopping the video. Anyway, BEST BISCUITS EVER! Thank you for sharing your recipe and technique. (I grated the butter and refroze it and did mixing by hand) Next time I won’t roll them so thick, they really fell over, but the texture was amazing.
Briana--thank you for the video! I am trying this Saturday!
Brianna, What a Beautiful Gem you are to share like this, I saw the NYT article with Eric Kim too -- I have a fear of traveling, so I love trying out recipes from others willing to share like this - WOW -- Thank You! Ever I make it to Portland, yes, I would come to Tandem Coffee Roasters, You make your biscuits with Love - THANK YOU!!
Ahhh, folding like lamination croissant dough! I love this!
Forget what the kids think.. HOLY yeah, these are phenomenal! WOW. NOW I want to try yours, so I can perfect mine. TY TY Imma make these again. I will perfect them.. but not until I get a taste of yours. TY
So nice to watch someone who really knows her stuff versus reading a recipe! I learn so much more!! Thanks Briana! I will be sharing the link to your video with my sisters and friends!
Eric Kim's excellent New York Times article praising your biscuits brought me to your video. The biscuits look amazing! And I really enjoyed seeing how much pleasure you get from sharing your creative process. Hope you're thriving again commercially, now that most of us are Covid-vaccinated and willing to be face-to-face with someone who makes and sells good food. Whenever I get to Portland, I'll be sure to come get some biscuits!
Briana thank you! I just made these biscuits using your recipe and they are amazing. Wonderful taste. I can’t wait to this again. But for the moment I am constantly eating this biscuits Hahha 😂
Thank you so much! Can you leave the sugar out if you want a savoury version? I want to add feta cheese, can I just layer that in with the folding?
Wishing we could have made it to Portland this year. The way Tandem stands out in memory is special. When I say “I want those biscuits” at any random point in the year, my wife knows what I means and we dream of Tandem Coffee. Made the biscuits with 100% whole what pastry because we are hippies, and they were delicious! Next we’ll work in spreading with chilling, moisture balance and kneading (more). Love your technique and the recipe. It’ll hold us over until we can (and the world can) get back to traveling. Love from Ohio!
Alex, so great to hear! We'll be waiting for ya!
Thank you so much for this! Stumbled on Tandem while visiting Maine and everything we tried was shockingly delicious but these were one step beyond!
Thanks Gabriel!
Thank you, Briana. I have never made biscuits but am inspired by the NYTs article and your vid. “Buttermilk” is already on my grocery list ❤😮
Thank you so much! Saw the NYT article and it led me to this video. It's wonderful, can't wait to try the recipe
I'm a Mainer too! I'm in Winslow. Along with many others, I am here from the NYT vid. I searched to find the recipe and landed here. I am going to try to make these. I'm not a fancy cook - just a mom at home baking and trying to get my teens and young adults something yummy to eat, but this looks interesting and can't be as hard to figure out as my mom's bread was to figure out.. HAHAHA I did figure that out.. so good luck to me!! I'll let you know how the hubby and "kids" like them. muah, thanks for the great video btw!!
Just visited Tandem and tried the butter biscuit, it was a life changing experience, hope I can recreate this recipe
I made these and they’re terrific!
And let me say it was wonderful to see you baking as a real person using your hands and not being gloved and treating food like a laboratory project. You go, girl!
So, these were yummy and rose like little springs but I must have lost about half the butter I carefully shredded down to shards. Not being warned, I baked them on a flat baking sheet and had to add folded paper towels to the flat sides. Yikes! What would happen if I reduced the amount of butter by 25%? And, certainly, next time I’ll use a rimmed baking sheet!!!
If you reduce the butter, you are going to get a denser consistency. The butter is what gives it the lift.
I appreciate you girl!!!
Experienced the Tandem breakfast sandwich w/sausage for the very first-time last week while in Portland. Amazing! We had to go back two days later to satisfy our new addiction!
Cant wait to try this recipe!
Just read your recipe in The NY Times. The video is helpful!
I also would like to know if the dough can be frozen before baking. I want to travel with them and bake them there. Otherwise, what do you recommend for storage and a little reheat?
Same question!
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.
I love homemade buttermilk biscuits right out of oven. I use homemade buttermilk too.
Nice!
Briana. Have you had sucess with freezing and baking later? Love to know your thoughts
Hello! I would love to make your biscuits using both AP flour and whole wheat pastry flour (Sunrise Flour Mill brand - a heritage wheat company).
What adjustments would you recommend?
Thank you!
I thought this video was more helpful than the NYT one! Although both are great and the biscuits are great. Question: how do I NOT get that lean? Not a huge fan
Thank you for the video!!!
You're welcome! Enjoy!
❤ beautiful.
Thank you fir this! Curious if you use salted or unsalted butter
Use unsalted butter if you're going to add the 15g of salt that the recipe calls for. Just an easier way to control the amount of salt!
Can you use a mixer to mix it or does it have to be by hand? (like an electric mixer)
I made half the recipe. The flavor tuned out very good, but they are very flat. I used frozen butter just to make sure it stays cold enough. I used my food processor to blend the butter w dry. There seemed to be a very good amount of butter chunks. Mine just had no ride what do ever????
Might be your baking powder was no good or maybe you "smashed the edges when cutting them? Remember do not twist the cutter when cutting them just straight down and pull up
Can't wait to try but your salt ratio seems off. 15g is closer to two teaspoons not tablespoons.
Do you have a cookbook out? Would love to get it!
Hey Ruby! We have not released a cookbook... yet... maybe one day!
@@tandemcoffeeroasters well, I love unique little cookbooks like you would likely be selling, so yeah.. I hope you do!
Anybody tried adding a bit of honey into these?
Very helpful and easy to understand, and they look delicious! BUT - Briana should not be touching or playing with her hair while she puts ingredients together with her hands. I kept watching to see if hairs were getting into the mix.
Touched your hair before picking up the butter pieces?
Will definitely try this out, thanks
Please tie up your hair if possible!!
Ok can we wash out hands first tho
Let's hope that you are not constantly playing with your hair and then putting your hands back in the dough at work.
Every time I see her use those chipped up kitchenaid paddles I cringe at the lead leaking into her food
there's always one nut in the bowl. get alife.
There is no lead in Kitchen Aid paddles, get real!👎
did you see her use chipped up kitchenaid paddles in this video?? Cause I didnt even SEE a kitchenaid in the video, much less any "chipped" paddles. WHO has CHIPPED kitchenaid paddles?? Ive never even seen any that are "chipped' WTF are you talking bout WILLIS???
Stop playing with your hair when you touching food!!!