The Flakiest, Fluffiest Biscuits You Will Ever Eat | Eric Kim | NYT Cooking
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Eric Kim was in Portland, Maine, when he encountered the best biscuits he’s ever had outside the South. Crusty on the outside, tender and flaky on the inside, these Buttermilk Sugar Biscuits are the work of Briana Holt, an owner and the head baker at Tandem Coffee + Bakery. At Tandem, the sturdy biscuits are split and served slathered with butter and fruit jam or, in an especially divine combination, cream cheese and hot pepper jelly.
Read Eric’s story: nyti.ms/3mLn763
and get the recipe: nyti.ms/3URCMNu
------------------------------------------
VISIT NYT COOKING: cooking.nytime...
SUBSCRIBE to NYT COOKING: nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
TH-cam: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
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.
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.
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!
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 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!
I am a 52 y/o Southern lady who JUST learned how to make buttermilk biscuits!! Thank you for sharing this recipe, I will definitely try it!!
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 felt very smug." Who among us hasn't felt this way when we nail it?!
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.
Id agree with you here!
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🤞
Do it! Do it! Do it! You'll be glad you did, and we're all cheering for a fellow baker. Good luck. 😊
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.)
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.
I cut my edges off with a sharp knife. I also use a sharp knife to cut the dough squares. They are delicious ever time !
THE WAY THEY OPEN UP AFTER COOKING IS THE MOST AMAZING WAY THEY LOOK DELICIOUS 👏👏👍
That last fold was SO satisfying! 😊
I actually said, "Oh, yes," aloud at that moment. Then Eric echoed with something similar, lol. Also I'm both a Boston AND UCLA Bruin.
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.
This advice is where age and experience prove invaluable over trend and assumption!
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.
@@Maiasatara the op looks younger than Eric, everyone has access to these techniques
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.
I used this recipe to make strawberry shortcakes recently! So so so good!
Perfect for strawberry shortcake. Can’t wait for berry season now!
PS: Miss your skincare and makeup vids!
As a girl living in the south, this is going to up my standing so much! Thanks Eric and Briana!
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 😅
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.
It was the shoulder shimmy as you were eating the biscuit…that let me know just how yummy they are! 😊
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.
I spent a week in the south and didn't have a single decent biscuit. Gonna make these asap!
Omg ever since I went to this one restaurant in San Francisco, Ive been looking for a buttermilk biscuit that resembles that one! Csnt wait to try
I know what I'm making this weekend! Always love an Eric video :)
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💞
Ok, now I want that grater.
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.
Hi brother 😊look delicious and tasty 🤤 thank you for sharing ❤😊
Just made them - amazing! Thank you
Okay thanks 👍
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 like this guy... I like his vibe :-)
How about powder sugar and strawberries with whipped cream?
"Eggs + Cream + Sugar" in a biscuit mix = Scone. Still look delicious though. And I would devour them in a sec.
Instead of folding, if you had cut and stacked, wouldn't the biscuits turn out straight?
Sharo and shining! Cudos to you!!
Here for Eric saying "biscuits" a bunch.
I love a good biscuit recipe , but I’m super interested in where you got the T Shirt ?
I wonder if a toothpick down through the center would prevent them from falling over?
I love you eric kim
I love this
I need to know where you got that David Sedaris book cover shirt, Eric Kim.
02:09 - can anyone tell what grater that is? Oxo?
Look yummy. Must try. Thank you you and especially Brianna for sharing .
Dope shirt, Eric.
Is a biscuit what we call a scone, like how we call a cookie, a biscuit?
Yum!!!!
Can someone please provide the ingredient list with measurements?
Yes, they can-if you have a credit card. The New York Times put the recipe behind a paywall.
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
@@uyenle9991 Thank you!
Those biscuits look good. We hope to see more content like this.
Strawberry-Rhubarb Shortcakes
Scones?
Looka Lika Scone
Is that Gourmet Asmr?
That’s a scone not a biscuit
This video was painful to watch, but the recipe looks legit. Thanks lady who made it!
3 c flour, 100 gm sugar, ? Baking powder, ? Salt, ? Buttermilk
These are scones, just like we make in Australia
Um doesn't everyone make biscuits this way?
n1
i love tandem biscuits!!
“My partner?”
It’s ridiculous you can’t even get the recipe. You have to join the New York Times and make an account and even after that you still can’t get the recipe! So annoying.
m.th-cam.com/video/4uzxRFtjNcg/w-d-xo.html
Why do you think the NYT times should be giving recipes for free? How would they possibly be paying for these chefs, cooks and the entire crew if they were doing that? You can watch the video and get the recipe anyway.
@@mignonnesilva4306I agree with @sheila. First of all if the bakery gave to recipe to NYT they have shouldn’t make you pay for the recipe. Also if you watch over 8 minutes of their channel they should make the recipe available in the description or at least give the ingredient amounts while they are making the recipe.
Tandem Coffee has a channel and it looks like the same recipe is on there. I 💯 agree with you about the NYT’s , ATK does the same thing drives me nuts
Google it with incognito mode
Square biscuits are terrible, they never actually cook properly.
yuck white chocolate not even real chocolate!
This is a basic buttermilk biscuit recipe with a little extra sugar. They are not unique in the south lol
Seems like a nice kid but it's difficult to concentrate on directions when every sentence contains the word, 'like', at least fourteen times. That said, I'm willing to give the recipe, if not the exact technique, a try.
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 )
OMG, thank you so much!!! Valerie Limas makes one similar. Hers has way more steps, but its delicious as well!. I'm going to definitely try his!
365 calories each...not including the brushed butter on top or any fillings. I'd rather eat a donut.
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.
Like turn of the heat two minutes after the first boil..... lol
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
Does softer crumb mean more moist? I’m just trying to figure out if it’s worth doing the egg substitution. Thanks.
@@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.
@@kristenevans4557 Thank you 😊
The best zone
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!
I come here for Eric Kim 😂😆😂 Plus love all his ideass
oh yeah his fashion is the best
@@cocoliko I literally google lensed that t-shirt lol
i bet these would make a KILLER shortcake
That's what I'm doing, I'm also going to GF vegan it.
You're Killin it Eric, love the recipes, love the personality, love the stories 👍
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
Thank you so much!
Thank you!
Here in the UK we'd put clotted cream and preserves on these. Looks fabulous! Thank you for sharing!
No buttermilk in Italy. I used kefir
Cream or milk with with 1 tbs white vinegar or lemon juice. Let sit 15 mins until curdled
I really enjoy how calm Eric is.
Eric has a delightful personality. Will make these this weekend. Another great video from NYT cooking.
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
I'm sorry to be like this but I NEED him
This is basically a british scone
Thanks Eric! You are so unpretentious and a pleasure to watch that even I feel confident in trying out this recipe. Really appreciate your style!
Now we know: biscuits dream of being croissants.
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.
How much buttermilk????
…”Or do what I do and just leave it like this for like a week; I’m kind of messy”. At that moment I knew I’d found a kindred spirit! ❤😊
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. :)
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!
Confessional: I always put off cleaning after baking too. Great recipe Eric. Thanks for making it look soooo easy!
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.
Can I make these with half the sugar and still get a great biscuit?
❤❤❤ I love this recipe but I LOVE THE TSHIRT
Those look amazing!!!! I’m a huge biscuit fan. It’s not as easy as your making it look it takes time and repeat.
Love the Van Gogh T-shirt.
And those scones look yummy 😘
Made these this morning. They were fantastic!
yay my crush back on my feed woooo
Thank YOU Biryana 🙏😊
THIS IS THE BEST RECIPE EVER, BUT IS YOU, THAT HAVE A NICE WAY TO SHOW HOW.
THANK YOU VERY MUCH, FROM CANADA.
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.
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!!