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 )
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.
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!
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.
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
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.
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!
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.
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 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 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 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.
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.
Just wanted to say I used this recipe instead of cow milk I used oat milk and instead of sea salt I used regular salt. It was still very delicious! I paired it with homemade apple butter ❤️
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’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🤞
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
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!
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💞
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.
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.
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!
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.
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.)
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.
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.
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.
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. :)
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 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.
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.
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 😅
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.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
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.
@@ChimiChimiChurryPie Then go 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!
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.
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!
I really enjoy how calm Eric is.
"I felt very smug." Who among us hasn't felt this way when we nail it?!
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.
Here in the UK we'd put clotted cream and preserves on these. Looks fabulous! Thank you for sharing!
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!
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.
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.
Eric has a delightful personality. Will make these this weekend. Another great video from NYT cooking.
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 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!!
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!
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!!
You're Killin it Eric, love the recipes, love the personality, love the stories 👍
THIS IS THE BEST RECIPE EVER, BUT IS YOU, THAT HAVE A NICE WAY TO SHOW HOW.
THANK YOU VERY MUCH, FROM CANADA.
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!
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.
Thank YOU Biryana 🙏😊
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
THE WAY THEY OPEN UP AFTER COOKING IS THE MOST AMAZING WAY THEY LOOK DELICIOUS 👏👏👍
As a girl living in the south, this is going to up my standing so much! Thanks Eric and Briana!
Just wanted to say I used this recipe instead of cow milk I used oat milk and instead of sea salt I used regular salt. It was still very delicious! I paired it with homemade apple butter ❤️
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 !
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. 😊
Made these this morning. They were fantastic!
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
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!
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💞
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.
Confessional: I always put off cleaning after baking too. Great recipe Eric. Thanks for making it look soooo easy!
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.
I love Tandem! A little spoiled that it’s just a 5 minute walk from where I am. Their baked goods are SO good! Thanks for sharing this!
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.
Those look amazing!!!! I’m a huge biscuit fan. It’s not as easy as your making it look it takes time and repeat.
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 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!
Love the Van Gogh T-shirt.
And those scones look yummy 😘
Eric is one of my favourite writers from the Cooking section of the NY Times. I've been a fan of his since his Food52 days.
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.
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.)
What a charming, amusing young man! More recipes please sir.
i bet these would make a KILLER shortcake
That's what I'm doing, I'm also going to GF vegan it.
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.
It was the shoulder shimmy as you were eating the biscuit…that let me know just how yummy they are! 😊
Look 👀 delicious 😋. Thank you Eric for the instructions and recipe on making the biscuits 🥰. I will definitely try this recipe.
❤❤❤ I love this recipe but I LOVE THE TSHIRT
My wonderful friend made me these - they are AMAZING!
Oohh…bet these would be great with macerated strawberries and whipped cream. Recipe is similar to a strawberry shortcake! Yum!
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
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.
…”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! ❤😊
Tandem is superb! Fond memories of walking over from Portland High :)
I spent a week in the south and didn't have a single decent biscuit. Gonna make these asap!
The cream cheese and pepper jelly topping looks like the perfect topping.
Look wonderful. So easy as well.
I love that background sounds !
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.
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
This looks awesome! America’s Test Kitchen has a biscuit recipe with a similar technique. Best biscuits I’ve ever made.
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. :)
Hi brother 😊look delicious and tasty 🤤 thank you for sharing ❤😊
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!!
Love that David Sedaris tshirt, Eric!!
I know what I'm making this weekend! Always love an Eric video :)
Tandem for the win!!
When I saw the thumbnail of the video I said to myself "these look like Tandem biscuits." Yours look great! Will have to try.
Just made them - amazing! Thank you
Add some vanilla and it takes these delicious biscuits over the top yummy ..
Thank you
Wow! It looks so great. I’ll give it a try.
Can I make these with half the sugar and still get a great biscuit?
Tonally awesome!!
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.
How about powder sugar and strawberries with whipped cream?
Okay thanks 👍
Never will I ever make this but I sure enjoyed watching.
How much buttermilk????
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.
I like this guy... I like his vibe :-)
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'm sorry to be like this but I NEED him
More videos from Eric!!
Sharo and shining! Cudos to you!!
I wonder if a toothpick down through the center would prevent them from falling over?
I love a good biscuit recipe , but I’m super interested in where you got the T Shirt ?
Instead of folding, if you had cut and stacked, wouldn't the biscuits turn out straight?
Ok, now I want that grater.
Look yummy. Must try. Thank you you and especially Brianna for sharing .
That looks amazing!
If you trim the outer edges they will rise straight up, no accordion.
Don’t sweat it. I’m messy too. Thanks for the video.
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 need to know where you got that David Sedaris book cover shirt, Eric Kim.
yay my crush back on my feed woooo
You did very good job 👏
"Eggs + Cream + Sugar" in a biscuit mix = Scone. Still look delicious though. And I would devour them in a sec.